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"disqusTitle": "Manhattan Sundae Melodrama",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=j3t0cBC6g5U\u003c/p>\n\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n",
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"excerpt": "\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.",
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"description": ""What if I made a sweet vermouth caramel sauce?" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. "Would it be disgusting?" There was only one way to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/j3t0cBC6g5U'\n title='//www.youtube.com/embed/j3t0cBC6g5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rising Star Chefs Afterglow",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I'll Have a Shirley Temple... and Make It Black.",
"title": "I'll Have a Shirley Temple... and Make It Black.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=ltsEms2SkGI&hl=en_US&fs=1&]\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n",
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"excerpt": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n\"I'll have a Shirley Temple, and make it Black.\"",
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"description": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n"I'll have a Shirley Temple, and make it Black."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ltsEms2SkGI'\n title='//www.youtube.com/embed/ltsEms2SkGI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Liquid Irish Luck",
"title": "Liquid Irish Luck",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Irish-Cream-03.17.-002.jpg\" alt=\"Homemade Irish Cream\" title=\"Homemade Irish Cream\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11440\">\u003cbr>\n\u003cem>Homemade Irish Cream\u003c/em>\u003c/p>\n\u003cp>When I first discovered this recipe for \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">Homemade Irish Cream\u003c/a> from \u003ca href=\"http://www.thehungrymouse.com/\">The Hungry Mouse\u003c/a>, I knew I had struck Leprechaun's gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).\u003c/p>\n\u003cp>At a loss for what to do with all that creamy, frothy, goodness? \u003c/p>\n\u003cp>•\tStart your morning right with some \u003ca href=\"http://www.gourmet.com/recipes/2000s/2002/03/irish-coffee\">Irish Coffee\u003c/a> -- you'll be singing sunshine, lollipops and rainbows…guaranteed.\u003cbr>\n•\tNot sure how many boys this \u003ca href=\"http://www.recipezaar.com/Baileys-Chocolate-Milkshake-235219\">Milkshake\u003c/a> will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.\u003cbr>\n•\t\u003ca href=\"http://smittenkitchen.com/2009/01/car-bomb-cupcakes/\">Irish Car Bomb Cupcakes\u003c/a>, as amazing as they sound, and hands down one of the best icings ever concocted.\u003cbr>\n•\tAnd of course, there is no shortage of sexually explicit \u003ca href=\"http://search.chow.com/search?query=irish+cream\">cocktails\u003c/a> out there made with this luxurious elixir.\u003c/p>\n\u003cp>\u003cstrong>Homemade Irish Cream Liqueur\u003c/strong>\u003cbr>\n\u003cem>Recipe from \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">The Hungry Mouse\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to fill one large (750 ml.) Perrier bottle, and then some.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n200 ml. Jameson's Irish whiskey\u003cbr>\n14 oz. sweetened condensed milk\u003cbr>\n1 cup heavy cream\u003cbr>\n4 eggs\u003cbr>\n2 tablespoons chocolate syrup\u003cbr>\n2 teaspoons instant coffee\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n½ teaspoon almond extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBlend all the ingredients, except the whiskey, first. Then add the whiskey and blend again until thick and frothy.\u003cbr>\n2.\tServe immediately or store in the refrigerator for up to a month. (Shake well before serving).\u003cbr>\n\u003cem>*Contains raw eggs.\u003c/em>\u003c/p>\n\u003cp>******\u003cbr>\nGreen is the Bay Area's favorite color -- to be sure, there is no shortage of revelry on this day o' luck, with multiple block parties, drink specials, and special menus:\u003c/p>\n\u003cp>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-san-francisco-2010-events/\">San Francisco St. Patrick's Day Events\u003c/a> - FuncheapSF\u003cbr>\n\u003ca href=\"http://7x7.com/blogs/buzzed/10-best-irish-pubs-city\">The 10 Best Irish Pubs in the City\u003c/a> - 7x7\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/12/FDM31CEC3N.DTL&type=food\">Bay Area Restaurants, St. Patrick's Day Specials\u003c/a> - SFGate\u003cbr>\n\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/john_campbells_irish_bakery_co.php\">John Campbell's Irish Bakery Opens in Pac Heights\u003c/a> - SFoodie\u003c/p>\n\u003cp>Or, if you have an aversion to loud, beer-scented party people, excessive use of mardi gras beads, and/or waiting to pee…celebrate at home. Eat something hearty. Drink something frothy. Bake something buttery:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://latimesblogs.latimes.com/dailydish/2010/03/luck-o-the-irish-to-you-15-recipes-to-celebrate-st-patricks-day.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimesdailydish+(Daily+Dish+Blog)\">15 Recipes to Celebrate St. Patrick's Day\u003c/a> - L.A. Times Test Kitchen\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/2010/03/food-and-drinks-recipes-on-st-patricks-day-corned-beef-soda-bread-cabbage-stout-cake-potatoes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29\">What to Eat and Drink on St. Patrick's Day\u003c/a> - Serious Eats\u003cbr>\n\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">The Great Irish Soda Bread Debate: 7 Soda Bread Recipes\u003c/a> – Epicurious\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124611065\">The Irish Club's Irish Stew & Chocolate Guinness Cake\u003c/a> – Nigella Lawson\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/\">Chocolate Irish Whiskey Cake\u003c/a> – Bay Area Bites\u003cbr>\n\u003ca href=\"http://www.bakerella.com/experi-mint-ing/\">Dark Chocolate Mint Brownies\u003c/a> – Bakerella\u003cbr>\n\u003ca href=\"http://www.gourmet.com/recipes/2000s/2007/06/stout_floats\">Stout Float\u003c/a> - Gourmet\u003cbr>\n\u003ca href=\"http://www.theatlantic.com/food/archive/2010/03/no-more-green-beer-4-st-patricks-day-cocktails/37592/\">No More Green Beer: 4 St. Patrick's Day Cocktails\u003c/a> - Derek M. Brown at The Atlantic\u003c/p>\n\n",
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"excerpt": "Homemade Irish Cream, revelry galore, and St. Patrick's Day recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Irish-Cream-03.17.-002.jpg\" alt=\"Homemade Irish Cream\" title=\"Homemade Irish Cream\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11440\">\u003cbr>\n\u003cem>Homemade Irish Cream\u003c/em>\u003c/p>\n\u003cp>When I first discovered this recipe for \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">Homemade Irish Cream\u003c/a> from \u003ca href=\"http://www.thehungrymouse.com/\">The Hungry Mouse\u003c/a>, I knew I had struck Leprechaun's gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).\u003c/p>\n\u003cp>At a loss for what to do with all that creamy, frothy, goodness? \u003c/p>\n\u003cp>•\tStart your morning right with some \u003ca href=\"http://www.gourmet.com/recipes/2000s/2002/03/irish-coffee\">Irish Coffee\u003c/a> -- you'll be singing sunshine, lollipops and rainbows…guaranteed.\u003cbr>\n•\tNot sure how many boys this \u003ca href=\"http://www.recipezaar.com/Baileys-Chocolate-Milkshake-235219\">Milkshake\u003c/a> will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.\u003cbr>\n•\t\u003ca href=\"http://smittenkitchen.com/2009/01/car-bomb-cupcakes/\">Irish Car Bomb Cupcakes\u003c/a>, as amazing as they sound, and hands down one of the best icings ever concocted.\u003cbr>\n•\tAnd of course, there is no shortage of sexually explicit \u003ca href=\"http://search.chow.com/search?query=irish+cream\">cocktails\u003c/a> out there made with this luxurious elixir.\u003c/p>\n\u003cp>\u003cstrong>Homemade Irish Cream Liqueur\u003c/strong>\u003cbr>\n\u003cem>Recipe from \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">The Hungry Mouse\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to fill one large (750 ml.) Perrier bottle, and then some.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n200 ml. Jameson's Irish whiskey\u003cbr>\n14 oz. sweetened condensed milk\u003cbr>\n1 cup heavy cream\u003cbr>\n4 eggs\u003cbr>\n2 tablespoons chocolate syrup\u003cbr>\n2 teaspoons instant coffee\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n½ teaspoon almond extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBlend all the ingredients, except the whiskey, first. Then add the whiskey and blend again until thick and frothy.\u003cbr>\n2.\tServe immediately or store in the refrigerator for up to a month. (Shake well before serving).\u003cbr>\n\u003cem>*Contains raw eggs.\u003c/em>\u003c/p>\n\u003cp>******\u003cbr>\nGreen is the Bay Area's favorite color -- to be sure, there is no shortage of revelry on this day o' luck, with multiple block parties, drink specials, and special menus:\u003c/p>\n\u003cp>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-san-francisco-2010-events/\">San Francisco St. Patrick's Day Events\u003c/a> - FuncheapSF\u003cbr>\n\u003ca href=\"http://7x7.com/blogs/buzzed/10-best-irish-pubs-city\">The 10 Best Irish Pubs in the City\u003c/a> - 7x7\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/12/FDM31CEC3N.DTL&type=food\">Bay Area Restaurants, St. Patrick's Day Specials\u003c/a> - SFGate\u003cbr>\n\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/john_campbells_irish_bakery_co.php\">John Campbell's Irish Bakery Opens in Pac Heights\u003c/a> - SFoodie\u003c/p>\n\u003cp>Or, if you have an aversion to loud, beer-scented party people, excessive use of mardi gras beads, and/or waiting to pee…celebrate at home. Eat something hearty. Drink something frothy. Bake something buttery:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://latimesblogs.latimes.com/dailydish/2010/03/luck-o-the-irish-to-you-15-recipes-to-celebrate-st-patricks-day.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimesdailydish+(Daily+Dish+Blog)\">15 Recipes to Celebrate St. Patrick's Day\u003c/a> - L.A. Times Test Kitchen\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/2010/03/food-and-drinks-recipes-on-st-patricks-day-corned-beef-soda-bread-cabbage-stout-cake-potatoes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29\">What to Eat and Drink on St. Patrick's Day\u003c/a> - Serious Eats\u003cbr>\n\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">The Great Irish Soda Bread Debate: 7 Soda Bread Recipes\u003c/a> – Epicurious\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124611065\">The Irish Club's Irish Stew & Chocolate Guinness Cake\u003c/a> – Nigella Lawson\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/\">Chocolate Irish Whiskey Cake\u003c/a> – Bay Area Bites\u003cbr>\n\u003ca href=\"http://www.bakerella.com/experi-mint-ing/\">Dark Chocolate Mint Brownies\u003c/a> – Bakerella\u003cbr>\n\u003ca href=\"http://www.gourmet.com/recipes/2000s/2007/06/stout_floats\">Stout Float\u003c/a> - Gourmet\u003cbr>\n\u003ca href=\"http://www.theatlantic.com/food/archive/2010/03/no-more-green-beer-4-st-patricks-day-cocktails/37592/\">No More Green Beer: 4 St. Patrick's Day Cocktails\u003c/a> - Derek M. Brown at The Atlantic\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bourbon & Blood Orange Punch",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-038.jpg\" alt=\"Bourbon and Blood Orange Punch\" title=\"Bourbon and Blood Orange Punch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11091\">\u003cbr>\n\u003cem>Bourbon & Blood Orange Punch\u003c/em>\u003c/p>\n\u003cp>It all started with a G-chat…\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Do you make punch ever?\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> My punch knowledge is pretty limited. It's either from middle school (sherbet and ginger ale with random floating fruit) or college (a.k.a. Jungle Juice -- Kool Aide, grain alcohol, batches made in trash bags)...neither of which are particularly appealing.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Hahahahhaha. I have bad memories of Jungle Juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> I have no (clear) memories of Jungle Juice.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Good point. Can we bring anything for Saturday??\u003c/p>\n\u003cp>\u003cstrong>(Pause)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> Punch?!\u003c/p>\n\u003cp>And so, our limited experience with punch progressed from the unremarkable and nauseating, to the tasty and tasteful! The party punch was a knockout (har har) and guests were clamoring for a taste of the gorgeous hued elixir. \u003c/p>\n\u003cp>Fragrant blood oranges, lemon, and a touch of honey bring a floral, citrusy, sweetness to the mix without making it too syrupy sweet. And the warmth from the ginger adds just the right amount of spice and depth. Together, there couldn't be a better match to complement the Maker’s Mark.\u003c/p>\n\u003cp>What a great way to set the mood for a party. And have I mentioned how happy I am to have graduated from the Awkward Tween Punches and Blackout Punches of the past? This lip-smackingly good Bourbon & Blood Orange Punch should be called Grown & Sexy Punch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-046.jpg\" alt=\"Blood Orange Ginger Punch spiked with Maker's Mark\" title=\"Blood Orange Ginger Punch spiked with Maker's Mark\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11093\">\u003cbr>\n\u003cem>Maker's Mark spike\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bourbon & Blood Orange Punch\u003c/strong>\u003cbr>\n\u003cem>Recipe by Ali LaRaia, \u003ca href=\"http://adatewithflavor.com/\">A Date With Flavor\u003c/a>, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 blood oranges, yielding about 3-4 cups juice\u003cbr>\n9 cups water\u003cbr>\n1 medium-sized ginger root (about 4 oz.), peeled and roughly chopped\u003cbr>\n¾ cup honey\u003cbr>\n½ cup lemon juice\u003cbr>\n2-2 ½ cups Maker's Mark\u003c/p>\n\u003cp>\u003cstrong>Ice Block:\u003c/strong>\u003cbr>\n3 lemons, thinly sliced in rings\u003cbr>\n3 blood oranges, thinly sliced in rings\u003cbr>\nBottled or Distilled water\u003c/p>\n\u003cp>\u003cstrong>Garnish:\u003c/strong>\u003cbr>\n1 lemon, thinly sliced in rings\u003cbr>\n1 blood orange, thinly sliced in rings\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>To make the punch:\u003c/em>\u003cbr>\n1.\tIn a large pot add water, ginger, lemon juice, and honey and bring to a boil. Let simmer for 30 minutes until you can really smell the ginger. Remove from heat and let cool, then refrigerate.\u003cbr>\n2.\tJuice the blood oranges, then refrigerate.\u003cbr>\n3.\tStrain both liquids before using.\u003cbr>\n\u003cem>\u003cbr>\nTo make the ice block:\u003c/em>\u003cbr>\n1.\tTake a large, round Tupperware container and fill half full with water. Add lemons and oranges which should bring the container to about 3/4 full.\u003cbr>\n2.\tPut in freezer until frozen, about 5 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>To assemble:\u003c/em>\u003cbr>\n1.\tRun ice block under hot water to loosen, and place at the bottom of the punch bowl.\u003cbr>\n2.\tAdd the ginger-lemon mixture, orange juice, and Maker's Mark.\u003cbr>\n3.\tGarnish with sliced fruit.\u003cbr>\n4.\tGet punch-drunk happy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-038.jpg\" alt=\"Bourbon and Blood Orange Punch\" title=\"Bourbon and Blood Orange Punch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11091\">\u003cbr>\n\u003cem>Bourbon & Blood Orange Punch\u003c/em>\u003c/p>\n\u003cp>It all started with a G-chat…\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Do you make punch ever?\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> My punch knowledge is pretty limited. It's either from middle school (sherbet and ginger ale with random floating fruit) or college (a.k.a. Jungle Juice -- Kool Aide, grain alcohol, batches made in trash bags)...neither of which are particularly appealing.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Hahahahhaha. I have bad memories of Jungle Juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> I have no (clear) memories of Jungle Juice.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Good point. Can we bring anything for Saturday??\u003c/p>\n\u003cp>\u003cstrong>(Pause)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> Punch?!\u003c/p>\n\u003cp>And so, our limited experience with punch progressed from the unremarkable and nauseating, to the tasty and tasteful! The party punch was a knockout (har har) and guests were clamoring for a taste of the gorgeous hued elixir. \u003c/p>\n\u003cp>Fragrant blood oranges, lemon, and a touch of honey bring a floral, citrusy, sweetness to the mix without making it too syrupy sweet. And the warmth from the ginger adds just the right amount of spice and depth. Together, there couldn't be a better match to complement the Maker’s Mark.\u003c/p>\n\u003cp>What a great way to set the mood for a party. And have I mentioned how happy I am to have graduated from the Awkward Tween Punches and Blackout Punches of the past? This lip-smackingly good Bourbon & Blood Orange Punch should be called Grown & Sexy Punch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-046.jpg\" alt=\"Blood Orange Ginger Punch spiked with Maker's Mark\" title=\"Blood Orange Ginger Punch spiked with Maker's Mark\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11093\">\u003cbr>\n\u003cem>Maker's Mark spike\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bourbon & Blood Orange Punch\u003c/strong>\u003cbr>\n\u003cem>Recipe by Ali LaRaia, \u003ca href=\"http://adatewithflavor.com/\">A Date With Flavor\u003c/a>, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 blood oranges, yielding about 3-4 cups juice\u003cbr>\n9 cups water\u003cbr>\n1 medium-sized ginger root (about 4 oz.), peeled and roughly chopped\u003cbr>\n¾ cup honey\u003cbr>\n½ cup lemon juice\u003cbr>\n2-2 ½ cups Maker's Mark\u003c/p>\n\u003cp>\u003cstrong>Ice Block:\u003c/strong>\u003cbr>\n3 lemons, thinly sliced in rings\u003cbr>\n3 blood oranges, thinly sliced in rings\u003cbr>\nBottled or Distilled water\u003c/p>\n\u003cp>\u003cstrong>Garnish:\u003c/strong>\u003cbr>\n1 lemon, thinly sliced in rings\u003cbr>\n1 blood orange, thinly sliced in rings\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>To make the punch:\u003c/em>\u003cbr>\n1.\tIn a large pot add water, ginger, lemon juice, and honey and bring to a boil. Let simmer for 30 minutes until you can really smell the ginger. Remove from heat and let cool, then refrigerate.\u003cbr>\n2.\tJuice the blood oranges, then refrigerate.\u003cbr>\n3.\tStrain both liquids before using.\u003cbr>\n\u003cem>\u003cbr>\nTo make the ice block:\u003c/em>\u003cbr>\n1.\tTake a large, round Tupperware container and fill half full with water. Add lemons and oranges which should bring the container to about 3/4 full.\u003cbr>\n2.\tPut in freezer until frozen, about 5 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>To assemble:\u003c/em>\u003cbr>\n1.\tRun ice block under hot water to loosen, and place at the bottom of the punch bowl.\u003cbr>\n2.\tAdd the ginger-lemon mixture, orange juice, and Maker's Mark.\u003cbr>\n3.\tGarnish with sliced fruit.\u003cbr>\n4.\tGet punch-drunk happy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Someone must close down the bar, but I am through volunteering for the position. This is not to say bourbon has lost its bloom, or that work days do not begin with brief foamy fantasies about the first cold beers to be cracked eight hours later. I can say (with a straight face) that serious carousing is an occupation for swollen wallets and spare time, and claim that, as of late, I have neither. I can rationalize moderation because I wake up very early and tire before last call the following morning. I can insist that going out is harder than staying in, especially when it's raining and there's work to do and Netflix in the mailbox. I can affect a jaded outlook, yawning that the sport of drinking doesn't hold the appeal it had ten years ago. I can label it a secondary activity, something I associate with games to watch, gigs to play, food to eat, and good conversations with friends. Big nights happen, yes, but usually on accident, I can say -- candidly, with no regrets. \u003c/p>\n\u003cp>Those are all parts of the problem (if embracing moderation can ever be considered one) but the real reason, the one that really has me avoiding bars and heading home early when I can't, is that these days, when I drink too much, my hangovers hit like \u003ca href=\"http://www.youtube.com/watch?v=_MY3RtJUrD8\">Mike Tyson circa 1986\u003c/a>. After a few too many, I wake up stuffy, morose, disoriented, ugly, and sore. I don't ever get sick, but I forget details about where I went and who I saw. I don't have the energy to do the things that the day ahead demands, and my mood plummets correspondingly. When I was 20, I could shake off boozy sweats, dehydration, and body aches, and spring out of bed after five hours of sleep to bound around the house, read, study, and socialize -- all miraculously on an empty stomach. Now, on those increasingly infrequent occasions where I over-indulge, I am discovering that I desperately require food -- breakfast maybe, or at least a snack of heroic proportions -- to piece myself together again.\u003c/p>\n\u003cp>Restorative noshing is welcome immediately after the party, or hours later, upon waking. The fact that I've only really realized this in the latter half of my twenties probably says something about my learning curve in general. If hunger pangs strike on the way home from the bar, possibilities are limited. Most restaurants aren't open. Chorizo tacos from \u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a> and \u003ca href=\"http://maps.google.com/maps/place?hl=en&client=safari&rls=en&um=1&ie=UTF-8&q=la+vallarta+sf&fb=1&gl=us&hq=la+vallarta&hnear=sf&cid=3981052901989885288\">Taqueria Vallarta\u003c/a> hit the spot. I haven't been, but \u003ca href=\"http://myizakaya.com/\">Nombe\u003c/a>, the new-ish izakaya on Mission St., has a late-night take-out window selling ramen to revelers staggering home. Sometimes, an attack on the refrigerator is the best and cheapest recourse. I went out on Saturday night and stayed out -- gasp -- until 1 a.m. When I came home I realized nearly everything in the house that I felt like eating was being saved for a dinner with my dad the following night -- sausage for pizza, bread for croutons, and olives. Instead, I microwaved some leftover white rice and added salt and a few squirts of srirachi sauce. Something with srirachi sauce usually does the trick. Lately, I've also been especially enjoying plain corn tortillas roasted on a cast-iron skillet and then topped with srirachi and a few creamy squiggles of \u003ca href=\"http://www.thekitchn.com/thekitchn/condiments-dressings/what-is-kewpie-mayonnaise-044639\">Kewpie mayonnaise\u003c/a>. I do two at a time, folded over like miniature fusion-y quesadillas, and eat them fast, usually burning my mouth in the process. \u003c/p>\n\u003cp>For those disinclined to wallow in gastronomic gutters, there is also, of course, street food -- bacon dogs, tamales, and the ever-growing assortment of heavily Twittered carts that tend to pop up on corners outside the doors of drinking establishments. As good as some of this stuff is (I'm thinking about you, gumbo guy), such trendy offerings come with long lines, and waiting fifteen minutes for a grilled flatbread behind a bunch of ravenous drunk people is rarely an attractive option when you're ravenous and drunk yourself. Fifteen minutes? I could be home by then, putting the final drizzle of srirachi on a corn tortilla, wearing the sweats, watching a little Larry David before passing out with a smile on my face. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tortilla-srirachi-mayo500.jpg\" alt=\"tortilla with srirachi and Kewpie mayonnaise\" title=\"tortilla with srirachi and Kewpie mayonnaise\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9815\">\u003cbr>\n\u003cem>Tortilla with srirachi and Kewpie mayonnaise. You won't see this in Saveur.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alcohol stirs the strangest cravings the morning after. Some people wake up and go for eggs, pancakes, waffles, sausage, and other conventional breakfast-y things. There is scientific logic to this. Eggs contain cysteine, a substance that breaks down the hangover-causing toxin acetaldehyde in the liver. Fruit juice actually hastens the rate at which a body gets ride of toxins like those generated by alcohol metabolism. Bananas, also common at breakfast, replace potassium lost to alcohol's diuretic tendencies. Fried or stupendously unhealthy foods appeal because sufferers suspect that grease will soothe their irritated stomach linings -- nevermind the fact that it's more likely to have the opposite effect. Psychology is powerful, however, especially the morning after losing brain cells, and I think that sometimes people condition themselves to crave the very things that will hurt them more. It's, in the long run, a fairly harmless sort of self-loathing -- sitting down to a plate of battered chicken, savoring the punishment disguised as a cure, letting your over-taxed body pay the tab your inconsiderate brain racked up. Some treat their morning afflictions like illness and self-medicate with more austere feasts -- steamed vegetables, spicy broths, and so on. \u003c/p>\n\u003cp>Every year, usually when New Year's Eve approaches, publications feel it necessary to run stories about hangovers and how to avoid them. Typically, these pieces involve interviews with bartenders, operating under the assumption that these callous dispensers of liquid poison know something about recovery too. On Christmas Eve, Grub Street \u003ca href=\"http://sanfrancisco.grubstreet.com/2009/12/sf_bartenders_share_their_favo.html\">consulted\u003c/a> some mixologists on the subject, and the responses were fairly telegraphed, with most suggesting hair of the dog remedies. Likewise, a Dec. 31 Examiner article \u003ca href=\"http://www.sfexaminer.com/entertainment/Handy-cures-for-holiday-hangovers-80371202.html\">expanded\u003c/a> the sample group and saw similar results, with respondents largely sticking to the guns articulated by their respective professions. The bartender recommended more booze. The personal trainer advocated drinking plenty of water and working out. The doctor condemned drinking too much in the first place. The acupuncturist suggested acupuncture. I'm not sure if I have a profession to stick to, but I have done both drinking and thinking in my day, and for that reason, I hesitate to press any so-called \"cures\" on others. Hangovers are, after all, very personal things. I will however share a few meals that I have managed to enjoy under the bleariest of circumstances:\u003c/p>\n\u003cp>\u003cstrong>Indian buffet.\u003c/strong> This goes back to a summer home from college. The morning after a long night, some friends and I went to an Indian restaurant attached to a worn motel. After three plates of chicken korma, saag paneer, and samosas, I felt well enough to spend the rest of the day at the zoo. I'm not sure if there's a San Francisco equivalent, but once I woke up in San Jose, went to \u003ca href=\"http://www.yelp.com/biz/new-indian-cuisine-san-jose#hrid:4hAyRH5dgltohBCagstFaA/src:search/query:buffet%20indian\">New Indian Cuisine\u003c/a>, and came away again convinced that naan is merely Advil slicked with ghee.\u003c/p>\n\u003cp>\u003cstrong>A breaded chicken torta with chipotles\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">La Torta Gorda\u003c/a>. I'm always momentarily tempted to get a junior, but the full is the way to go. Go home, eat half, and put the remainder in the fridge. Get some covers and stretch out on the couch. Watch basketball or half a season of a television show you've already seen. Look up at the clock. It's nearly dinner-time. Good thing you have a brick-sized piece of torta to eat.\u003c/p>\n\u003cp>\u003cstrong>A pickle, dill.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Soup.\u003c/strong> I'm a soup person -- that could be a post in and of itself -- but it doesn't help my hangovers unless it's French onion from \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>, with some seafood salad and maybe a mushroom crepe on the side. \u003c/p>\n\u003cp>\u003cstrong>Chicken fingers and waffle fries with ranch dressing\u003c/strong> from \u003ca href=\"http://www.phatphillys.com/\">Phat Philly\u003c/a>. This is actually my girlfriend's thing. She's yelling at me from the other room to include it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery\u003c/a>. Once, a few years ago, I was staying out at my dad's in the Richmond District -- dog-sitting, house sitting, and cable-watching -- and I woke up after a night out with a painkiller-resistant headache, a sour hollow stomach, and my dad's whippet dashing around the bed in frantic circles. I had hopped off the 38 at 1:30 a.m. and decided to grab one more at the Blarney Stone. Pulling on a coat, leashing the dog, and stepping out into the stabbing mist, I walked back to the scene of the crime and had a piece of pizza (it might have been called \"focaccia\") from John Campbell's, the fantastic bakery next door to the 'Stone. This was like nothing you'd see at A16, Flour + Water, or even Pizza Hut. There was turkey or ham in cubes, peppers and onions, maybe. A white sauce and cheese, I want to say. The dog was whimpering, begging for a taste. I can't recall the details, but the slice (a slab, really) was like a combination of stew and scone, or an upside-down pot pie even -- bread-y, bland, and bad, at least as far as pizza goes. Yet held to a different standard -- alcohol absorption -- it delivered -- nearly as well as a corn tortilla with hot sauce and mayo.\u003c/p>\n\n",
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"excerpt": "The bartender recommended more booze. The personal trainer advocated drinking plenty of water and working out. The doctor condemned drinking too much in the first place. The acupuncturist suggested acupuncture. I'm not sure if I have a profession to stick to, but I have done both drinking and thinking in my day, and for that reason, I hesitate to press any so-called \"cures\" on others. Hangovers are, after all, very personal things. I will however share a few meals that I have managed to enjoy under the bleariest of circumstances.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Someone must close down the bar, but I am through volunteering for the position. This is not to say bourbon has lost its bloom, or that work days do not begin with brief foamy fantasies about the first cold beers to be cracked eight hours later. I can say (with a straight face) that serious carousing is an occupation for swollen wallets and spare time, and claim that, as of late, I have neither. I can rationalize moderation because I wake up very early and tire before last call the following morning. I can insist that going out is harder than staying in, especially when it's raining and there's work to do and Netflix in the mailbox. I can affect a jaded outlook, yawning that the sport of drinking doesn't hold the appeal it had ten years ago. I can label it a secondary activity, something I associate with games to watch, gigs to play, food to eat, and good conversations with friends. Big nights happen, yes, but usually on accident, I can say -- candidly, with no regrets. \u003c/p>\n\u003cp>Those are all parts of the problem (if embracing moderation can ever be considered one) but the real reason, the one that really has me avoiding bars and heading home early when I can't, is that these days, when I drink too much, my hangovers hit like \u003ca href=\"http://www.youtube.com/watch?v=_MY3RtJUrD8\">Mike Tyson circa 1986\u003c/a>. After a few too many, I wake up stuffy, morose, disoriented, ugly, and sore. I don't ever get sick, but I forget details about where I went and who I saw. I don't have the energy to do the things that the day ahead demands, and my mood plummets correspondingly. When I was 20, I could shake off boozy sweats, dehydration, and body aches, and spring out of bed after five hours of sleep to bound around the house, read, study, and socialize -- all miraculously on an empty stomach. Now, on those increasingly infrequent occasions where I over-indulge, I am discovering that I desperately require food -- breakfast maybe, or at least a snack of heroic proportions -- to piece myself together again.\u003c/p>\n\u003cp>Restorative noshing is welcome immediately after the party, or hours later, upon waking. The fact that I've only really realized this in the latter half of my twenties probably says something about my learning curve in general. If hunger pangs strike on the way home from the bar, possibilities are limited. Most restaurants aren't open. Chorizo tacos from \u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a> and \u003ca href=\"http://maps.google.com/maps/place?hl=en&client=safari&rls=en&um=1&ie=UTF-8&q=la+vallarta+sf&fb=1&gl=us&hq=la+vallarta&hnear=sf&cid=3981052901989885288\">Taqueria Vallarta\u003c/a> hit the spot. I haven't been, but \u003ca href=\"http://myizakaya.com/\">Nombe\u003c/a>, the new-ish izakaya on Mission St., has a late-night take-out window selling ramen to revelers staggering home. Sometimes, an attack on the refrigerator is the best and cheapest recourse. I went out on Saturday night and stayed out -- gasp -- until 1 a.m. When I came home I realized nearly everything in the house that I felt like eating was being saved for a dinner with my dad the following night -- sausage for pizza, bread for croutons, and olives. Instead, I microwaved some leftover white rice and added salt and a few squirts of srirachi sauce. Something with srirachi sauce usually does the trick. Lately, I've also been especially enjoying plain corn tortillas roasted on a cast-iron skillet and then topped with srirachi and a few creamy squiggles of \u003ca href=\"http://www.thekitchn.com/thekitchn/condiments-dressings/what-is-kewpie-mayonnaise-044639\">Kewpie mayonnaise\u003c/a>. I do two at a time, folded over like miniature fusion-y quesadillas, and eat them fast, usually burning my mouth in the process. \u003c/p>\n\u003cp>For those disinclined to wallow in gastronomic gutters, there is also, of course, street food -- bacon dogs, tamales, and the ever-growing assortment of heavily Twittered carts that tend to pop up on corners outside the doors of drinking establishments. As good as some of this stuff is (I'm thinking about you, gumbo guy), such trendy offerings come with long lines, and waiting fifteen minutes for a grilled flatbread behind a bunch of ravenous drunk people is rarely an attractive option when you're ravenous and drunk yourself. Fifteen minutes? I could be home by then, putting the final drizzle of srirachi on a corn tortilla, wearing the sweats, watching a little Larry David before passing out with a smile on my face. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tortilla-srirachi-mayo500.jpg\" alt=\"tortilla with srirachi and Kewpie mayonnaise\" title=\"tortilla with srirachi and Kewpie mayonnaise\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9815\">\u003cbr>\n\u003cem>Tortilla with srirachi and Kewpie mayonnaise. You won't see this in Saveur.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alcohol stirs the strangest cravings the morning after. Some people wake up and go for eggs, pancakes, waffles, sausage, and other conventional breakfast-y things. There is scientific logic to this. Eggs contain cysteine, a substance that breaks down the hangover-causing toxin acetaldehyde in the liver. Fruit juice actually hastens the rate at which a body gets ride of toxins like those generated by alcohol metabolism. Bananas, also common at breakfast, replace potassium lost to alcohol's diuretic tendencies. Fried or stupendously unhealthy foods appeal because sufferers suspect that grease will soothe their irritated stomach linings -- nevermind the fact that it's more likely to have the opposite effect. Psychology is powerful, however, especially the morning after losing brain cells, and I think that sometimes people condition themselves to crave the very things that will hurt them more. It's, in the long run, a fairly harmless sort of self-loathing -- sitting down to a plate of battered chicken, savoring the punishment disguised as a cure, letting your over-taxed body pay the tab your inconsiderate brain racked up. Some treat their morning afflictions like illness and self-medicate with more austere feasts -- steamed vegetables, spicy broths, and so on. \u003c/p>\n\u003cp>Every year, usually when New Year's Eve approaches, publications feel it necessary to run stories about hangovers and how to avoid them. Typically, these pieces involve interviews with bartenders, operating under the assumption that these callous dispensers of liquid poison know something about recovery too. On Christmas Eve, Grub Street \u003ca href=\"http://sanfrancisco.grubstreet.com/2009/12/sf_bartenders_share_their_favo.html\">consulted\u003c/a> some mixologists on the subject, and the responses were fairly telegraphed, with most suggesting hair of the dog remedies. Likewise, a Dec. 31 Examiner article \u003ca href=\"http://www.sfexaminer.com/entertainment/Handy-cures-for-holiday-hangovers-80371202.html\">expanded\u003c/a> the sample group and saw similar results, with respondents largely sticking to the guns articulated by their respective professions. The bartender recommended more booze. The personal trainer advocated drinking plenty of water and working out. The doctor condemned drinking too much in the first place. The acupuncturist suggested acupuncture. I'm not sure if I have a profession to stick to, but I have done both drinking and thinking in my day, and for that reason, I hesitate to press any so-called \"cures\" on others. Hangovers are, after all, very personal things. I will however share a few meals that I have managed to enjoy under the bleariest of circumstances:\u003c/p>\n\u003cp>\u003cstrong>Indian buffet.\u003c/strong> This goes back to a summer home from college. The morning after a long night, some friends and I went to an Indian restaurant attached to a worn motel. After three plates of chicken korma, saag paneer, and samosas, I felt well enough to spend the rest of the day at the zoo. I'm not sure if there's a San Francisco equivalent, but once I woke up in San Jose, went to \u003ca href=\"http://www.yelp.com/biz/new-indian-cuisine-san-jose#hrid:4hAyRH5dgltohBCagstFaA/src:search/query:buffet%20indian\">New Indian Cuisine\u003c/a>, and came away again convinced that naan is merely Advil slicked with ghee.\u003c/p>\n\u003cp>\u003cstrong>A breaded chicken torta with chipotles\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">La Torta Gorda\u003c/a>. I'm always momentarily tempted to get a junior, but the full is the way to go. Go home, eat half, and put the remainder in the fridge. Get some covers and stretch out on the couch. Watch basketball or half a season of a television show you've already seen. Look up at the clock. It's nearly dinner-time. Good thing you have a brick-sized piece of torta to eat.\u003c/p>\n\u003cp>\u003cstrong>A pickle, dill.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Soup.\u003c/strong> I'm a soup person -- that could be a post in and of itself -- but it doesn't help my hangovers unless it's French onion from \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>, with some seafood salad and maybe a mushroom crepe on the side. \u003c/p>\n\u003cp>\u003cstrong>Chicken fingers and waffle fries with ranch dressing\u003c/strong> from \u003ca href=\"http://www.phatphillys.com/\">Phat Philly\u003c/a>. This is actually my girlfriend's thing. She's yelling at me from the other room to include it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery\u003c/a>. Once, a few years ago, I was staying out at my dad's in the Richmond District -- dog-sitting, house sitting, and cable-watching -- and I woke up after a night out with a painkiller-resistant headache, a sour hollow stomach, and my dad's whippet dashing around the bed in frantic circles. I had hopped off the 38 at 1:30 a.m. and decided to grab one more at the Blarney Stone. Pulling on a coat, leashing the dog, and stepping out into the stabbing mist, I walked back to the scene of the crime and had a piece of pizza (it might have been called \"focaccia\") from John Campbell's, the fantastic bakery next door to the 'Stone. This was like nothing you'd see at A16, Flour + Water, or even Pizza Hut. There was turkey or ham in cubes, peppers and onions, maybe. A white sauce and cheese, I want to say. The dog was whimpering, begging for a taste. I can't recall the details, but the slice (a slab, really) was like a combination of stew and scone, or an upside-down pot pie even -- bread-y, bland, and bad, at least as far as pizza goes. Yet held to a different standard -- alcohol absorption -- it delivered -- nearly as well as a corn tortilla with hot sauce and mayo.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\n\u003cp>http://www.youtube.com/embed/_Sr2ow_ZH9w\u003c/p>\n\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Sr2ow_ZH9w'\n title='//www.youtube.com/embed/_Sr2ow_ZH9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Champagne Holiday Cocktails",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/champagne-cocktail-300x291.jpg\" alt=\"champagne cocktail\" title=\"champagne cocktail\" width=\"300\" height=\"291\" class=\"aligncenter size-medium wp-image-8986\">\u003cbr>\nWhen I was a kid, I always imagined I would grow up to wear strappy high heels with designer dresses and that I would dash off to parties full of urbane conversations. At these events I would drink champagne cocktails. Blame it on a childhood watching too many Doris Day and Deborah Kerr movies, but my real-life adulthood never quite lived up to my \u003ca href=\"http://www.imdb.com/media/rm2279382272/tt0053172\">Pillow Talk\u003c/a> expectations. \u003c/p>\n\u003cp>After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.\u003c/p>\n\u003cp>There are so many reasons to serve champagne cocktails, but the top three are:\u003c/p>\n\u003cp>1.\tChampagne (or prosecco, cava, or any other sparkling wine) tastes delightful when mixed with other alcoholic beverages. \u003c/p>\n\u003cp>2.\tThe shimmering splendor of a champagne cocktail, particularly when partnered with alcohols that have a rich color, make them perfect for the holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3.\tChampagne cocktails are effortless to prepare. \u003c/p>\n\u003cp>Making this elegant fizzy drink is as easy as pouring two or more types of alcohol into a glass. This means that even the failed martini makers among us can feel like accomplished bartenders. The original champagne cocktail consists of champagne, bitters and sugar, but as I'm not a big fan of bitters, I go for sweeter amalgamations. Port, Muscat or other dessert wines are my top choices, although raspberry, cherry and pear liqueurs are a close second. Grand Marnier, Cointreau, and brandy also work well, and I hear blueberry schnapps makes a gorgeous aperitif. But honestly, just mix in whatever sounds good to you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It doesn't matter if you're having a chic cocktail party or an intimate celebration dinner; it's easy to add a splash of Doris Day chic to your holiday season.\u003cbr>\n\u003cstrong>\u003cbr>\nHow to Make a Champagne Cocktail: \u003c/strong>\u003cbr>\nPlace 1 ounce of your chosen alcohol into champagne flute and then fill with champagne, prosecco, cava or sparkling wine. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/champagne-cocktail-300x291.jpg\" alt=\"champagne cocktail\" title=\"champagne cocktail\" width=\"300\" height=\"291\" class=\"aligncenter size-medium wp-image-8986\">\u003cbr>\nWhen I was a kid, I always imagined I would grow up to wear strappy high heels with designer dresses and that I would dash off to parties full of urbane conversations. At these events I would drink champagne cocktails. Blame it on a childhood watching too many Doris Day and Deborah Kerr movies, but my real-life adulthood never quite lived up to my \u003ca href=\"http://www.imdb.com/media/rm2279382272/tt0053172\">Pillow Talk\u003c/a> expectations. \u003c/p>\n\u003cp>After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.\u003c/p>\n\u003cp>There are so many reasons to serve champagne cocktails, but the top three are:\u003c/p>\n\u003cp>1.\tChampagne (or prosecco, cava, or any other sparkling wine) tastes delightful when mixed with other alcoholic beverages. \u003c/p>\n\u003cp>2.\tThe shimmering splendor of a champagne cocktail, particularly when partnered with alcohols that have a rich color, make them perfect for the holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3.\tChampagne cocktails are effortless to prepare. \u003c/p>\n\u003cp>Making this elegant fizzy drink is as easy as pouring two or more types of alcohol into a glass. This means that even the failed martini makers among us can feel like accomplished bartenders. The original champagne cocktail consists of champagne, bitters and sugar, but as I'm not a big fan of bitters, I go for sweeter amalgamations. Port, Muscat or other dessert wines are my top choices, although raspberry, cherry and pear liqueurs are a close second. Grand Marnier, Cointreau, and brandy also work well, and I hear blueberry schnapps makes a gorgeous aperitif. But honestly, just mix in whatever sounds good to you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It doesn't matter if you're having a chic cocktail party or an intimate celebration dinner; it's easy to add a splash of Doris Day chic to your holiday season.\u003cbr>\n\u003cstrong>\u003cbr>\nHow to Make a Champagne Cocktail: \u003c/strong>\u003cbr>\nPlace 1 ounce of your chosen alcohol into champagne flute and then fill with champagne, prosecco, cava or sparkling wine. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8941\" title=\"glögg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/gl%C3%B6ggsmall1-199x300.jpg\" alt=\"glögg\" width=\"199\" height=\"300\">It's beginning to look a lot like Christmas. Every %@*&-ing where I go. The store windows, the hideous wreaths on the bumpers of SUVs, the Holiday sweaters, the music (please, God, make it \u003cem>stop\u003c/em>). I'm already up to my turtleneck in Holiday Crazy and we're two weeks away from the big day.\u003c/p>\n\u003cp>It's a tough, depressing time of year for a lot of people. The days are short, the nights are cold, and the pressure of putting forth good cheer is enough to drive anyone slightly mad. Alright, it's enough to drive \u003cem>me\u003c/em> mad. I promise not to speak for anyone else.\u003c/p>\n\u003cp>I should just count my blessings and remember all of those things I said a was grateful for over the last holiday.\u003c/p>\n\u003cp>One of the things for which I am currently grateful is the fact that I do not live in Sweden. It's a gorgeous country alright, with gorgeous people and whatnots, but really. If it's cold here, it's colder there. And the nights? Long. Really, depressingly long. I sometimes wonder how they get through the winter in one piece.\u003c/p>\n\u003cp>Apart from the medicinal use of sunlamps, one major way the Swedes cope with the winter blues is alcohol. And lots of it. Of course, this is how a lot of people cope with the Holiday season. It's a double-edged sword, really, (do I need to mention that alcohol is a depressant?) so you may want to proceed with caution. May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- \u003cem>glögg\u003c/em>. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\u003c/p>\n\u003cp>\u003cstrong>Glögg\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 6 servings\u003c/strong>\u003c/p>\n\u003cp>One of my favorite things about \u003cem>glögg\u003c/em> (apart from its remarkable warming powers) is the fact that the Swedes have included bar snacks right there in the drink. By adding almonds and raisins that (usually) sink to the bottom of the glass, you've got one more reason to say \"bottoms up\" or, if you really want to carry the Swedish thing a bit farther, \"\u003cem>skål\u003c/em>.\"\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bottle (750 ml) dry red wine. Don't be foolish enough to use one of your best bottles. One that is merely drinkable will do.\u003c/p>\n\u003cp>1 cup brandy\u003c/p>\n\u003cp>12 while cloves\u003c/p>\n\u003cp>6 to 8 cardamom pods, lightly crushed\u003c/p>\n\u003cp>2 cinnamon sticks (you may break them into pieces, if you like)\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>4 to 6 strips of orange zest (which may be used later as garnish)\u003c/p>\n\u003cp>raisins and blanched almonds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine wine, brandy, cloves, cardamom, and cinnamon in a saucepan and bring to a simmer over medium head for about 15 minutes. Do not boil and do not over-simmer or else you will cause too much of the precious, medicinal alcohol to evaporate. Stir in sugar and orange zest.\u003c/p>\n\u003cp>2. Sprinkle raisins and almonds into the bottoms of however many glasses you're using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Strain \u003cem>glögg\u003c/em> through a sieve, saving the orange zest for garnish, if using, pour into awaiting glasses, and serve hot.\u003c/p>\n\n",
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"excerpt": "This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- glögg. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8941\" title=\"glögg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/gl%C3%B6ggsmall1-199x300.jpg\" alt=\"glögg\" width=\"199\" height=\"300\">It's beginning to look a lot like Christmas. Every %@*&-ing where I go. The store windows, the hideous wreaths on the bumpers of SUVs, the Holiday sweaters, the music (please, God, make it \u003cem>stop\u003c/em>). I'm already up to my turtleneck in Holiday Crazy and we're two weeks away from the big day.\u003c/p>\n\u003cp>It's a tough, depressing time of year for a lot of people. The days are short, the nights are cold, and the pressure of putting forth good cheer is enough to drive anyone slightly mad. Alright, it's enough to drive \u003cem>me\u003c/em> mad. I promise not to speak for anyone else.\u003c/p>\n\u003cp>I should just count my blessings and remember all of those things I said a was grateful for over the last holiday.\u003c/p>\n\u003cp>One of the things for which I am currently grateful is the fact that I do not live in Sweden. It's a gorgeous country alright, with gorgeous people and whatnots, but really. If it's cold here, it's colder there. And the nights? Long. Really, depressingly long. I sometimes wonder how they get through the winter in one piece.\u003c/p>\n\u003cp>Apart from the medicinal use of sunlamps, one major way the Swedes cope with the winter blues is alcohol. And lots of it. Of course, this is how a lot of people cope with the Holiday season. It's a double-edged sword, really, (do I need to mention that alcohol is a depressant?) so you may want to proceed with caution. May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- \u003cem>glögg\u003c/em>. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\u003c/p>\n\u003cp>\u003cstrong>Glögg\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 6 servings\u003c/strong>\u003c/p>\n\u003cp>One of my favorite things about \u003cem>glögg\u003c/em> (apart from its remarkable warming powers) is the fact that the Swedes have included bar snacks right there in the drink. By adding almonds and raisins that (usually) sink to the bottom of the glass, you've got one more reason to say \"bottoms up\" or, if you really want to carry the Swedish thing a bit farther, \"\u003cem>skål\u003c/em>.\"\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bottle (750 ml) dry red wine. Don't be foolish enough to use one of your best bottles. One that is merely drinkable will do.\u003c/p>\n\u003cp>1 cup brandy\u003c/p>\n\u003cp>12 while cloves\u003c/p>\n\u003cp>6 to 8 cardamom pods, lightly crushed\u003c/p>\n\u003cp>2 cinnamon sticks (you may break them into pieces, if you like)\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>4 to 6 strips of orange zest (which may be used later as garnish)\u003c/p>\n\u003cp>raisins and blanched almonds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine wine, brandy, cloves, cardamom, and cinnamon in a saucepan and bring to a simmer over medium head for about 15 minutes. Do not boil and do not over-simmer or else you will cause too much of the precious, medicinal alcohol to evaporate. Stir in sugar and orange zest.\u003c/p>\n\u003cp>2. Sprinkle raisins and almonds into the bottoms of however many glasses you're using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Strain \u003cem>glögg\u003c/em> through a sieve, saving the orange zest for garnish, if using, pour into awaiting glasses, and serve hot.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Between the Sheets - Maggie Smith Drove Me to Drink.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-7561\" title=\"maggie-smith\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maggie-smith.jpg\" alt=\"maggie-smith\" width=\"320\" height=\"240\">When I was twelve, my father took me to see a little film called \u003ca href=\"http://www.imdb.com/title/tt0083908/\">Evil Under the Sun\u003c/a>-- the last in a trio of tony Agatha Christie whodunit films that somewhat shaped the person I am today. The first, Murder on the Orient Express, cemented my passion for train travel and smart suits; the second, Death on the Nile, ignited a fondness for women in floppy sun hats and beautiful, wee handguns. It was Evil Under the Sun, however, that really stayed with me. Some would understandably think the reason was Diana Rigg having a field day being a classic, haughty, soon-to-be-murdered bitch, or getting to see Roddy McDowall in a never-ending series of sailor suits, but they would be wrong. Not too far off, but wrong, all the same.\u003c/p>\n\u003cp>It was Maggie Smith. Maggie Smith and her cocktail parties. I don't think my father had any idea what he was getting me into when he took me to see that picture.\u003c/p>\n\u003cp>It was a simple scene, really-- almost a throw-away, apart from firming up the tension between Diana Rigg's Arlena Marshall and just about everyone else residing at an exclusive, Mediterranean island resort. While passing around a tray of hors d'oeuvres to her guests, Smith asks the world-famous detective Hercule Poirot (Peter Ustinov) if he would care for a cocktail. \"Care for a cocktail, Monsieur Poirot? A White Lady, Sidecar, Mainbrace, or Between the Sheets?\" Poirot rejects them all and asks instead for either crème de cassis or sirop de banane. With a bit of a sigh, she acquiesces, only to move on to offering Diana Rigg a sausage-- the one thing of which one would think she had had enough, given her proclivities.\u003c/p>\n\u003cp>And that was it. I followed the murder well enough, and the inevitable, intricate unveiling of who-done-what. But I kept thinking about those cocktails. As I sat in that theater, I decided that I was going to be the sort of chap who drank Sidecars and Between the Sheets while Cole Porter tunes were played somewhere out of sight on a piano. I filed their names away in my memory and bided my time.\u003c/p>\n\u003cp>When the appropriately legal time finally came nine years later, I unleashed my inner Maggie Smith, marched into a very (to me) upper, upper lounge in Los Angeles, and ordered a Between the Sheets from the bartender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm sorry,\" he said, \"You're going to have to tell me what's in it.\" When I recovered sufficiently from the shock, I next asked for a Sidecar. \"Can you tell me what's in a Sidecar? Maybe if you knew what you were asking for, I could help you.\" Devastated, I settled for a martini to drown my nine years-worth of disappointment. How on earth could a bartender at the Atlas Bar & Grille-- a place decorated in the luxe fashion of a 1930's Supper Club, a venue that showed old films from that era on a giant screen, no less-- not know how to make a Between the Sheets? Given its Hollywood location, I should have realized that everything, maybe even my beloved fantasy cocktail, was an illusion.\u003c/p>\n\u003cp>Perhaps he was right-- I should have done a little research. I bought a book of classic cocktail recipes, just to make sure the screenwriters hadn't made up the names.\u003c/p>\n\u003cp>They did not.\u003c/p>\n\u003cp>Very much relieved and filled with renewed hope, I made my way back to the bar the following week-- this time armed with the recipe. I called out the ingredients in a voice that was only vaguely Smith-like, and finally got what I'd been waiting for. I got my Between the Sheets.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7560\" title=\"between-the-sheets\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/between-the-sheets.jpg\" alt=\"between-the-sheets\" width=\"293\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Between the Sheets\u003c/strong>\u003c/p>\n\u003cp>Like most cocktails, the origin of the Between the Sheets is murky. Some people believe it was created at Harry's New York Bar in Paris (the place, incidentally, where George Gershwin partly composed An American in Paris) in the 1930's. Others hold fast to the notion that it was the brainchild of a bartender at the Berkeley Hotel in London in 1921. It doesn't matter much to me. I'm just grateful that someone created it.\u003c/p>\n\u003cp>The Between the Sheets is a very close cousin to the Sidecar-- a drink most bartenders now know, thanks to the surge of interest in classic cocktails. Made of white rum, brandy, and Cointreau, it even comes with a sugared rim. It is a tart, refreshing member of the sour family of alcoholic beverages.\u003c/p>\n\u003cp>The following recipe is not the classic one. While white rum is well and good in its place, I think it has a bit of trouble competing with the brandy and other flavorings. I have substituted my favorite dark rum instead, which makes its own, indelible impression without overpowering the other players.\u003c/p>\n\u003cp>Not unlike Dame \u003ca href=\"http://www.celebritywonder.com/html/maggiesmith.html\">Maggie Smith\u003c/a> herself, if you ask me. I know you didn't ask me, but if you did, that is what I would tell you.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce dark rum. My personal preference is Zaya (thank you, Shannon).\u003c/p>\n\u003cp>1 ounce brandy\u003c/p>\n\u003cp>1/2 ounce Cointreau\u003c/p>\n\u003cp>1/2 ounce lemon juice\u003c/p>\n\u003cp>1/2 ounce simple syrup\u003c/p>\n\u003cp>Ice\u003c/p>\n\u003cp>A twist of lemon or orange peel for garnish, which is purely optional. Or sausage, if you are feeling saucy enough and think you can pull it off.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a cocktail shaker, insert ice. Pour all liquid ingredient over ice. Close lid of shaker. Shake vigorously and pour into an awaiting martini glass. Garnish, if that pleases you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-7561\" title=\"maggie-smith\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maggie-smith.jpg\" alt=\"maggie-smith\" width=\"320\" height=\"240\">When I was twelve, my father took me to see a little film called \u003ca href=\"http://www.imdb.com/title/tt0083908/\">Evil Under the Sun\u003c/a>-- the last in a trio of tony Agatha Christie whodunit films that somewhat shaped the person I am today. The first, Murder on the Orient Express, cemented my passion for train travel and smart suits; the second, Death on the Nile, ignited a fondness for women in floppy sun hats and beautiful, wee handguns. It was Evil Under the Sun, however, that really stayed with me. Some would understandably think the reason was Diana Rigg having a field day being a classic, haughty, soon-to-be-murdered bitch, or getting to see Roddy McDowall in a never-ending series of sailor suits, but they would be wrong. Not too far off, but wrong, all the same.\u003c/p>\n\u003cp>It was Maggie Smith. Maggie Smith and her cocktail parties. I don't think my father had any idea what he was getting me into when he took me to see that picture.\u003c/p>\n\u003cp>It was a simple scene, really-- almost a throw-away, apart from firming up the tension between Diana Rigg's Arlena Marshall and just about everyone else residing at an exclusive, Mediterranean island resort. While passing around a tray of hors d'oeuvres to her guests, Smith asks the world-famous detective Hercule Poirot (Peter Ustinov) if he would care for a cocktail. \"Care for a cocktail, Monsieur Poirot? A White Lady, Sidecar, Mainbrace, or Between the Sheets?\" Poirot rejects them all and asks instead for either crème de cassis or sirop de banane. With a bit of a sigh, she acquiesces, only to move on to offering Diana Rigg a sausage-- the one thing of which one would think she had had enough, given her proclivities.\u003c/p>\n\u003cp>And that was it. I followed the murder well enough, and the inevitable, intricate unveiling of who-done-what. But I kept thinking about those cocktails. As I sat in that theater, I decided that I was going to be the sort of chap who drank Sidecars and Between the Sheets while Cole Porter tunes were played somewhere out of sight on a piano. I filed their names away in my memory and bided my time.\u003c/p>\n\u003cp>When the appropriately legal time finally came nine years later, I unleashed my inner Maggie Smith, marched into a very (to me) upper, upper lounge in Los Angeles, and ordered a Between the Sheets from the bartender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm sorry,\" he said, \"You're going to have to tell me what's in it.\" When I recovered sufficiently from the shock, I next asked for a Sidecar. \"Can you tell me what's in a Sidecar? Maybe if you knew what you were asking for, I could help you.\" Devastated, I settled for a martini to drown my nine years-worth of disappointment. How on earth could a bartender at the Atlas Bar & Grille-- a place decorated in the luxe fashion of a 1930's Supper Club, a venue that showed old films from that era on a giant screen, no less-- not know how to make a Between the Sheets? Given its Hollywood location, I should have realized that everything, maybe even my beloved fantasy cocktail, was an illusion.\u003c/p>\n\u003cp>Perhaps he was right-- I should have done a little research. I bought a book of classic cocktail recipes, just to make sure the screenwriters hadn't made up the names.\u003c/p>\n\u003cp>They did not.\u003c/p>\n\u003cp>Very much relieved and filled with renewed hope, I made my way back to the bar the following week-- this time armed with the recipe. I called out the ingredients in a voice that was only vaguely Smith-like, and finally got what I'd been waiting for. I got my Between the Sheets.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7560\" title=\"between-the-sheets\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/between-the-sheets.jpg\" alt=\"between-the-sheets\" width=\"293\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Between the Sheets\u003c/strong>\u003c/p>\n\u003cp>Like most cocktails, the origin of the Between the Sheets is murky. Some people believe it was created at Harry's New York Bar in Paris (the place, incidentally, where George Gershwin partly composed An American in Paris) in the 1930's. Others hold fast to the notion that it was the brainchild of a bartender at the Berkeley Hotel in London in 1921. It doesn't matter much to me. I'm just grateful that someone created it.\u003c/p>\n\u003cp>The Between the Sheets is a very close cousin to the Sidecar-- a drink most bartenders now know, thanks to the surge of interest in classic cocktails. Made of white rum, brandy, and Cointreau, it even comes with a sugared rim. It is a tart, refreshing member of the sour family of alcoholic beverages.\u003c/p>\n\u003cp>The following recipe is not the classic one. While white rum is well and good in its place, I think it has a bit of trouble competing with the brandy and other flavorings. I have substituted my favorite dark rum instead, which makes its own, indelible impression without overpowering the other players.\u003c/p>\n\u003cp>Not unlike Dame \u003ca href=\"http://www.celebritywonder.com/html/maggiesmith.html\">Maggie Smith\u003c/a> herself, if you ask me. I know you didn't ask me, but if you did, that is what I would tell you.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce dark rum. My personal preference is Zaya (thank you, Shannon).\u003c/p>\n\u003cp>1 ounce brandy\u003c/p>\n\u003cp>1/2 ounce Cointreau\u003c/p>\n\u003cp>1/2 ounce lemon juice\u003c/p>\n\u003cp>1/2 ounce simple syrup\u003c/p>\n\u003cp>Ice\u003c/p>\n\u003cp>A twist of lemon or orange peel for garnish, which is purely optional. Or sausage, if you are feeling saucy enough and think you can pull it off.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a cocktail shaker, insert ice. Pour all liquid ingredient over ice. Close lid of shaker. Shake vigorously and pour into an awaiting martini glass. Garnish, if that pleases you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n",
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"excerpt": "10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful SF Chef. Food. Wine volunteer putting a cute pink drink in front of me with a flourish, saying \"Breakfast is served!\", well, what could I do, say no? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Martuna: A Meal in a Glass",
"title": "The Martuna: A Meal in a Glass",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-5295\" title=\"Martuna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpajpiz8pm.jpg\" alt=\"Martuna\" width=\"262\" height=\"350\">\"Do you have a cocktail list?\" is one of the first questions I am often asked as a waiter in an upscale restaurant. It is one of the few questions I get to cheerfully answer with a big \"no.\"\u003c/p>\n\u003cp>\"You should really have one,\" is sometimes the response that follows. \"Don't you have a signature cocktail or something?\"\u003c/p>\n\u003cp>No, we really, really shouldn't and no, we do not.\u003c/p>\n\u003cp>And then I get to say something along the lines of \"Well, we thought about it for a while, but Greeks don't really drink cocktails-- they drink wine, and beer, and ouzo. I suppose we could mix them all together for you, if you like.\"\u003c/p>\n\u003cp>More often than not, they will need a moment to get the imaginary taste of that concoction out of their mouths and regroup. Quite often, their drink of choice ends up something depressing, like a Cosmopolitan, or something perfectly respectable but equally unimaginative, like a martini. And the martini that is ordered is often done so incorrectly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On one hand, I \u003cem>do\u003c/em> see the point of cocktail lists. People seem to need help with their drinking. The thought of facing a full bar stocked with hundreds of liquors blended into thousands of different combinations is enough to pickle anyone's brain, even before it has become clouded with alcohol and a little printed instruction can often help a drinker narrow his choices to those that the list-offering establishment feels it does best.\u003c/p>\n\u003cp>On the other, heavier hand, I am tired of the fact that nearly every watering hole seems to have a menu of \"signature cocktails.\" There are a few places around town (\u003ca href=\"http://www.alembicbar.com/\">Alembic\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/61637_cocktails.html\">Aziza\u003c/a>, and \u003ca href=\"http://www.westinstfrancis.com/clock_bar.cfm\">Clock Bar\u003c/a>, to name a few good ones) that offer up delicious, inventive cocktails that are, in fact, unique and they rightly highlight them in menu form. It's all the others I take issue with. The So-and-so Martini (made with Ketel One and a splash of cranberry!). That is not a signature cocktail, that's called pushing premium liquor. It's also called a Cape Cod in a Martini glass.\u003c/p>\n\u003cp>I am also tired of the general lack of creative naming. So many venues have several (insert noun here)-tinis: The Saketini, The Mangotini, The Weenytini. Or The (insert name of venue) Cosmo.\u003c/p>\n\u003cp>Enough already.\u003c/p>\n\u003cp>If one is going to create a signature cocktail, I say make it memorable. Make a statement. Create a drink philosophy and apply it to your inventions. I have currently been looking for a way to help alcoholics get more nutritional bang out of their cocktails by creating a series of meals-in-a-glass.\u003c/p>\n\u003cp>When discussing this idea the other night over dinner, my friend Jen stared at her beer for a moment and declared, \"You know what I like about beer? It's like there's a sandwich in every glass.\"\u003c/p>\n\u003cp>And so the idea took off. All sorts of cocktail ideas poured out of my friends as quickly as the beer was being poured into them, all mocking the \"tini\" trend: The BLTini, The Pork n' Beanitini, the super-spicy TNTini. And then, when discussing Nabokov, somebody came up with the Tweeni. I don't even want to think about what might go into one of those.\u003c/p>\n\u003cp>So today, I leave you with a future, classic drink-- my first \"signature cocktail.\" It's much more than a drink, it's an entire meal unto itself. A perfect little lunchtime tipple. And, to keep Jen happy, there's a sandwich in every glass.\u003c/p>\n\u003cp>\u003cstrong>The Martuna\u003c/strong>\u003c/p>\n\u003cp>Serves one. It will most likely be the only one.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 parts vodka\u003cbr>\n1 part canned spring water from your favorite can of tuna. Do not use oil-packed.\u003cbr>\nIce\u003cbr>\nMayonnaise\u003cbr>\nRuffles potato chips, crushed. Whichever flavor you prefer\u003cbr>\nCornichons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mortar and pestle, crush potato chips until fine, but not too fine-- you still want a hint of their ridges to show. Empty the crushed chips onto a small, round plate in an even layer.\u003c/p>\n\u003cp>2. Smooth about 2 tablespoons of mayonnaise across the bottom of a similar plate. Gently coat the rim of the glass with the mayonnaise, then roll the now-wet rim into the crushed chips to create an even, attractive coating.\u003c/p>\n\u003cp>3. In a cocktail shaker, place ice, vodka, and tuna water. Shake vigorously.\u003c/p>\n\u003cp>4. Pour cocktail into the awaiting glass and garnish with cornichons.\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>There are two classic twists on this All-American cocktail:\u003c/p>\n\u003cp>For a \u003cstrong>Martuna-on-Rye\u003c/strong>, replace the vodka with Akvavit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For a \u003cstrong>Martuna Melt\u003c/strong>, simply swap out the mayonnaise for melted Velveeta cheese.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5295\" title=\"Martuna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpajpiz8pm.jpg\" alt=\"Martuna\" width=\"262\" height=\"350\">\"Do you have a cocktail list?\" is one of the first questions I am often asked as a waiter in an upscale restaurant. It is one of the few questions I get to cheerfully answer with a big \"no.\"\u003c/p>\n\u003cp>\"You should really have one,\" is sometimes the response that follows. \"Don't you have a signature cocktail or something?\"\u003c/p>\n\u003cp>No, we really, really shouldn't and no, we do not.\u003c/p>\n\u003cp>And then I get to say something along the lines of \"Well, we thought about it for a while, but Greeks don't really drink cocktails-- they drink wine, and beer, and ouzo. I suppose we could mix them all together for you, if you like.\"\u003c/p>\n\u003cp>More often than not, they will need a moment to get the imaginary taste of that concoction out of their mouths and regroup. Quite often, their drink of choice ends up something depressing, like a Cosmopolitan, or something perfectly respectable but equally unimaginative, like a martini. And the martini that is ordered is often done so incorrectly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On one hand, I \u003cem>do\u003c/em> see the point of cocktail lists. People seem to need help with their drinking. The thought of facing a full bar stocked with hundreds of liquors blended into thousands of different combinations is enough to pickle anyone's brain, even before it has become clouded with alcohol and a little printed instruction can often help a drinker narrow his choices to those that the list-offering establishment feels it does best.\u003c/p>\n\u003cp>On the other, heavier hand, I am tired of the fact that nearly every watering hole seems to have a menu of \"signature cocktails.\" There are a few places around town (\u003ca href=\"http://www.alembicbar.com/\">Alembic\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/61637_cocktails.html\">Aziza\u003c/a>, and \u003ca href=\"http://www.westinstfrancis.com/clock_bar.cfm\">Clock Bar\u003c/a>, to name a few good ones) that offer up delicious, inventive cocktails that are, in fact, unique and they rightly highlight them in menu form. It's all the others I take issue with. The So-and-so Martini (made with Ketel One and a splash of cranberry!). That is not a signature cocktail, that's called pushing premium liquor. It's also called a Cape Cod in a Martini glass.\u003c/p>\n\u003cp>I am also tired of the general lack of creative naming. So many venues have several (insert noun here)-tinis: The Saketini, The Mangotini, The Weenytini. Or The (insert name of venue) Cosmo.\u003c/p>\n\u003cp>Enough already.\u003c/p>\n\u003cp>If one is going to create a signature cocktail, I say make it memorable. Make a statement. Create a drink philosophy and apply it to your inventions. I have currently been looking for a way to help alcoholics get more nutritional bang out of their cocktails by creating a series of meals-in-a-glass.\u003c/p>\n\u003cp>When discussing this idea the other night over dinner, my friend Jen stared at her beer for a moment and declared, \"You know what I like about beer? It's like there's a sandwich in every glass.\"\u003c/p>\n\u003cp>And so the idea took off. All sorts of cocktail ideas poured out of my friends as quickly as the beer was being poured into them, all mocking the \"tini\" trend: The BLTini, The Pork n' Beanitini, the super-spicy TNTini. And then, when discussing Nabokov, somebody came up with the Tweeni. I don't even want to think about what might go into one of those.\u003c/p>\n\u003cp>So today, I leave you with a future, classic drink-- my first \"signature cocktail.\" It's much more than a drink, it's an entire meal unto itself. A perfect little lunchtime tipple. And, to keep Jen happy, there's a sandwich in every glass.\u003c/p>\n\u003cp>\u003cstrong>The Martuna\u003c/strong>\u003c/p>\n\u003cp>Serves one. It will most likely be the only one.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 parts vodka\u003cbr>\n1 part canned spring water from your favorite can of tuna. Do not use oil-packed.\u003cbr>\nIce\u003cbr>\nMayonnaise\u003cbr>\nRuffles potato chips, crushed. Whichever flavor you prefer\u003cbr>\nCornichons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mortar and pestle, crush potato chips until fine, but not too fine-- you still want a hint of their ridges to show. Empty the crushed chips onto a small, round plate in an even layer.\u003c/p>\n\u003cp>2. Smooth about 2 tablespoons of mayonnaise across the bottom of a similar plate. Gently coat the rim of the glass with the mayonnaise, then roll the now-wet rim into the crushed chips to create an even, attractive coating.\u003c/p>\n\u003cp>3. In a cocktail shaker, place ice, vodka, and tuna water. Shake vigorously.\u003c/p>\n\u003cp>4. Pour cocktail into the awaiting glass and garnish with cornichons.\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>There are two classic twists on this All-American cocktail:\u003c/p>\n\u003cp>For a \u003cstrong>Martuna-on-Rye\u003c/strong>, replace the vodka with Akvavit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For a \u003cstrong>Martuna Melt\u003c/strong>, simply swap out the mayonnaise for melted Velveeta cheese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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