Louisiana Libations

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Oh, Louisiana summers … in the face of such adversity, we learn to cool off in style.

No complaints about this workday, in which I photographed cocktails and other beverages for Country Roads magazine’s “Summer Sippin'” spread. Link (with recipes and more pictures) through the jump.

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Dinner Lab BR: Modern Turkish

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Another night at Dinner Lab Baton Rouge! What a treat it is to share unfamiliar food with strangers. The comments and giggling bemusement provoked by Chef Tan Uckan’s Turkish spread (yogurt soup, bulgur salad, pea and poppyseed purée, and more delights) fell easily into conversation on local culture, mutual friends, foodie habits, and on and on.

Find some of my favorite photos from the evening in the gallery below. Continue reading

Citrus-Basil Gin & Tonic

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Mr. Sun paid a visit this weekend, and we damn near threw ourselves at him. Hiking, grilling, and springtime cocktails … shameless groveling, all of it.

Even here in Louisiana, we’re trudging through a little longer until spring. That doesn’t mean you can’t enjoy the hell out of this spruced-up G&T, crafted by my lovely fiancé. Continue reading

A Sip of Cocktail History

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Jumping into a new(ish) cocktail history project with my master mixologist friend George! Did you know that the first cocktails were punches sloshingly sipped by the Royal Navy? Adapted from the Hindi panch, meaning “five.” Why five? Spirit, spice, water, citrus, sugar. The five basic elements of your quality spiked punch.

Pictured above: the “Butter Sac.” Complete with butter, brown sugar, spices, and warm brandy. Nice for this cold, rainy weather we’re having!

Freekeh Fry-Day: Pomegranate and Freekeh Kofte

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I wrote heaps about food this month for Country Roads Magazine: taking a look at the foreign groceries of Baton Rouge, rejoicing in the contrasts between the area’s Mexican eateries, and crafting these fancy fritters.

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Freekeh—an endless source of puns, depending on how fast and loose you want to play with its pronunciation (“freek-uh”). When you’ve somewhat exhausted your itch for corny humor, you can cook it too!

It’s an ancient grain, wheat harvested while it’s still young and green. Freekeh is catching on fast with the health food crowd, meaning it will likely be flying off the shelves soon as a quick-fix diet-nonsense thing. Me? I like to know my food and cook it well. Continue reading