Some day I'll tell you all about the last week, and perhaps the next, but right now it would take five hours and I'd be crying for most of them. Which is funny, because while it has been pretty intense and there have been some bad parts, overall it hasn't been a bad week.
If you need, and when you are ready, we are here for you, lib.
He was having dinner in his high chair, and there was this noise, and his eyes got really big and he looked at me and threw his arms up into the air in the "Pick Me UP!!!!" sign. The DH provided his dialog: "Help! It's eating me! Starting from the bottom!"
t stifles giggles
Poor Mal...
I prefer gimlets to martinis. But for some reason, I keep getting the idiot bartender. the last three times I've ordered a vodka gimlet, it's been wrong. A gimlet is very simple. vodka with a splash of rose's lime juice. I say "I'd like a Grey Goose gimlet, straight up"
Time 1 - she says "you don't want any ice?" I repeat "nope, straight up". She then gives me a brandy snifter full of WARM VODKA and way too much Rose's. I take it back to a different bartender, he makes it properly.
Time 2 (last night) -- he puts WAY too much rose's in the damn thing, plus tries to leave the ice in and gives it to me in a highball glass. I repeat "straight up", he then digs the ice out with a spoon and hands it to me. I tried to drink it, but no. thank God for open bar.
Time 3 (also last night, attempt 2) -- bartender puts ice in a highball glass and pours in vodka, then looks at me. I say "vodka and rose's lime juice" I point at the lime jiuce. He picks up the grenadine, which is next to the lime juice. I say "no, LIME" . He adds a splash of rose's then goes to hand me the drink. I say, a bit testily "straight up. that means no ice. Shaken with ice, then strained into a martini glass". He says "oh" and proceeds to do it. Should not be this much effort at a four star hotel.
My vodka gimlets end up being vodka tonics about half the time I order them. Fortunately, I do also enjoy vodka tonics, but damnit, I wish people would learn to listen.
My favorite bartender ever was the one in New Orleans, who when I ordered a "Ketel One martini with extra olives," not only gave me two full cocktail skewers of olives in the glass, but two MORE skewers in a little plate on the side. He got a nice fat tip that night.
Vodka and Lime has a name? Although my vodka and limes tend to have more of the lime than these gimlets you speak of, methinks.
This is me learning my new thing for the day.
My favorite bartender ever was the one in New Orleans, who when I ordered a "Ketel One martini with extra olives," not only gave me two full cocktail skewers of olives in the glass, but two MORE skewers in a little plate on the side. He got a nice fat tip that night.
MEST! And it's made me smile and smile big. And tip and tip big.
MyExperienceSupportsThis
Though Votex's post makes me realize that my lack of bartending skillz should not have led me to determine I had no career in bartending.
Dude, I could so be a great bartender if I got good directions like those for every drink.
Aw, Vortex. Right this minute my bartender ex-BF is sitting in his little in-law apartment a few blocks from here, feeling suddenly, tragically sorrowful although he has no idea why. He would never have tolerated that kind of gimlet ineptitude at his bar.
Semi-random question, especially for Jess or beth or Raq or anyone else with a good knowledge base for things either foody or Greek: We're going to my family's monstrous big all-afternoon-and-evening-long Easter feast tomorrow, and the hosts have handwaved away my request for what to bring and said "Oh, whatever you want, or don't even worry about it." Nevertheless, I feel somewhat obliged. I've been eyeing some vegetarian moussaka recipes -- I made the Moosewood version many years ago, and while it took a metric fuckload of prep work it was fully worth it, every glorious bite. But now I'm feeling vaguely lazy.
Are there any less-prep-intensive veggie versions out there, or some other veggie dish I haven't yet thought of? (Spanikopita is always a dish of last resort, but I think a couple of other folks will be bringing some already -- though none as good as the Moosewood.) Or possibly I should just suck it up, remind myself that the results are worth the prep time, and just make the damn moussaka.
Also, why the hell do I not already own the Moosewood cookbook? What's wrong with me?
Gimlets are the only way I like gin, though I learned to make them 2:1. And I can't really have Rose's lime, which is a shame because it's so darn yummy.
You could do some variation on spanikopita. Cook's Illustrated online had a recipe for Spinach Feta Phyllo triangles (and if I could remember my pw there I would copy it for you).
Um, tzatziki, taropita, melitosalata (baba ganoush, although anything with eggplant is usually more work than I want to do, same for doulmades), or just olives for mezes.
If you want to bring a dessert, little pastries like baklava or profiteroles are a frequent guest-brought item. Galaktobouraka is one of my favorite desserts - it's basically flan with phyllo on top.
Red eggs baked into bread, of course (will they already have that?) or just dyed eggs to crack with each other.
simmit:
main recipies: [link]
From CI:
Spinach Dip with Feta, Lemon, and Oregano
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.
Makes about 1 1/2 cups
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/4 teaspoon ground black pepper
2 tablespoons fresh oregano leaves
2 ounces feta cheese , crumbled (about 1/2 cup)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
table salt
1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, pepper, oregano, feta cheese, and lemon juice and zest until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and adjust seasoning with salt; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)
Spinach, Leek, and Feta Phyllo Triangles
To keep phyllo sheets from drying out, cover them with either plastic wrap or two dish towels. Place a dry towel directly over the phyllo, then cover the dry towel with a damp towel.
Makes 3 to 4 dozen small phyllo triangles
2 tablespoons olive oil
1 large leek , white part only, washed thoroughly and chopped fine
10 ounces frozen chopped spinach , thawed and squeezed dry
1/4 cup minced fresh parsley leaves
3 tablespoons minced fresh dill
1/2 cup feta cheese (about 2 1/2 ounces), crumbled
1 large egg
1/4 teaspoon fresh grated nutmeg
Table salt and ground black pepper
1 pound phyllo , thawed
4 tablespoons unsalted butter , melted
1. Heat oil in large skillet over medium heat. Add leek; cook until softened, 6 to 8 minutes.
2. Meanwhile, mix spinach, parsley, dill, feta, and egg in medium bowl. Add cooked leek and season with nutmeg, salt, and pepper. Cover and refrigerate until ready to use.
3. Preheat oven to 375 degrees. Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter; top with second sheet. Cut these sheets lengthwise to make two 6-inch wide double layer strips, then fold each strip in half lengthwise and brush the tops. Place two rounded teaspoons of filling on the bottom left-hand corner. Fold up the phyllo to form a right angle triangle. Continue folding up and over, flag-folding style, to end of strip.
4. Brush triangles with butter and place seam side down on an ungreased baking sheet. Bake until golden, about 15 to 18 minutes.
