Stupid me. I have terrible back problems. I probably (ok, definitely) shouldn't be behind the bar with the problems that I have. Luckily enough for me, acupuncture has given me relief like I've never experienced before. When I leave after a session, I feel like a teenager again. Its the most amazing thing. It does, however, take some maintenance. I've found that I can go about 6 weeks in between sessions before it starts to lose its effect. This time, I've gone more like 12 weeks in between, and today I turned wrong and I'm in absolute agony. I've popped 3 aspirin, 2 cocktails and I'm starting to seriously think about taking one of my real pain pills, which are effective but leave me in a zombie-like state for a couple of days afterward.
I had big plans. I was going to show you the progress on my prosciutto. Its ready to be hung in the basement, but I won't even be picking up paperclips for a week. I was going to finish the bacon eggnog (ok, maybe not, buy my intention was there). I was going to update you on my now saffron/blood orange bitters (I think I might have hit a home run here).
Instead, I'll be lucky to finish the dinner that I have going. Roast chicken with thyme, mache salad, roasted new potatoes, steamed broccoli and a blackberry-Grand Marnier fool. Simple food for a Monday night, but tasty nonetheless.
Speaking of Grand Marnier, who else is attending next month's Mixology Summit in Vail? I'm flying in a few days early to Denver and if anyone is interested in touring Stranahan's with me, I'm more than happy to make the arrangements. Well, at least when I'm upright again. Please bear with me, I'll be back in the saddle soon enough.
Showing posts with label prosciutto. Show all posts
Showing posts with label prosciutto. Show all posts
Monday, February 18, 2008
Wednesday, January 16, 2008
Wednesday Morning Update
A few things worth noting this morning-
Caramel doesn't like to be reheated after it cools in the pan. I almost started a kitchen fire as I had carmelized some sugar over the weekend to add to my almost finished cocounut rum (its needs a little caramel to take the harsh edge off), and then forgot about it and it hardened in the pan. Upon trying to reheat it last night, I got distracted and turned around to a pan billowing smoke through the kitchen. Thank god I was using a cheapie pan that I've had for years.
My Krambambuli got much better after sitting in the basement for 6 months. Instead of a green color, its almost an amber red color now. I strained it through a coffee filter and bottled it last night. Its still quite bitter, I'm sure because of all of the gentian in it, but I added a capful of it to my gin and tonic last night and created quite a savory little cocktail.
Don't ever cure prosciutto in your refrigerator if its the only refrigerator that you own. My entire fridge reeks of garlic, and its managed to adulterate the milk in the fridge. Mmmm, garlic milk! Thank goodness I've only got 2 weeks left before I can pull them out. Oh, and my new silicone ice cube trays? Yeah, they have a nice garlicky odor to them as well. Time to break out the bleach water. For the record, my wife is a saint for putting up with this little experiment. I have 2 huge hog legs taking up most of the space in the fridge, and she's been extremely patient with me. Especially since you can't walk near the fridge right now without smelling garlic. I used to like the smell of garlic, but now that its permeated my life, not so much. I need a basement fridge, thats all there is to it.
Lastly, Mixology Monday was a blast. I can't wait for the next one.
Caramel doesn't like to be reheated after it cools in the pan. I almost started a kitchen fire as I had carmelized some sugar over the weekend to add to my almost finished cocounut rum (its needs a little caramel to take the harsh edge off), and then forgot about it and it hardened in the pan. Upon trying to reheat it last night, I got distracted and turned around to a pan billowing smoke through the kitchen. Thank god I was using a cheapie pan that I've had for years.
My Krambambuli got much better after sitting in the basement for 6 months. Instead of a green color, its almost an amber red color now. I strained it through a coffee filter and bottled it last night. Its still quite bitter, I'm sure because of all of the gentian in it, but I added a capful of it to my gin and tonic last night and created quite a savory little cocktail.
Don't ever cure prosciutto in your refrigerator if its the only refrigerator that you own. My entire fridge reeks of garlic, and its managed to adulterate the milk in the fridge. Mmmm, garlic milk! Thank goodness I've only got 2 weeks left before I can pull them out. Oh, and my new silicone ice cube trays? Yeah, they have a nice garlicky odor to them as well. Time to break out the bleach water. For the record, my wife is a saint for putting up with this little experiment. I have 2 huge hog legs taking up most of the space in the fridge, and she's been extremely patient with me. Especially since you can't walk near the fridge right now without smelling garlic. I used to like the smell of garlic, but now that its permeated my life, not so much. I need a basement fridge, thats all there is to it.
Lastly, Mixology Monday was a blast. I can't wait for the next one.
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