AlcoHOLidays | Devil’s Food Cake Day | Cocoa Diablo

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jwalker_ss_cocoadiablo_cocktail

Does chocolate cake sound good to anyone else right about now?

This coming Sunday, May 19, is National Devil’s Food Cake Day and I’m pretty much sold on the idea, truth be told. Might have to squeeze in some baking between appointments on Saturday.

What makes Devil’s Food cake different from other chocolate cakes? Good question! Generally speaking (i.e., according to Wikipedia), Devil’s Food cake usually contains coffee and usually uses cocoa powder instead of melted chocolate for the primary flavoring agent.

Of course it would have been super simple to construct a cake-sweet cocktail for today with chocolate vodka, chocolate syrup, some Kahlua and maybe some milk to tie it all together, but we’ve been down that road and that cocktail–while tasty!–has been done to death. Instead, let’s take a different path today. A more feisty path.

Does madness follow down this road? Maybe so, but it’s tasty madness.

Cocoa Diablo

2 oz strongly-brewed Coffee (preferably chilled)
1 1/2 oz Dark Chocolate Vodka (like Van Gogh)
1/2 oz Absolut Pepar
pinch of Spicy Rim Blend

Spicy Rim Blend: 1 part red chili powder, 2 parts powdered ginger, 4 parts cocoa powder

Run a wedge of lemon or lime around the outer edge of a cocktail glass then drag the rim of the glass through the Spicy Rim Blend. If you’re unsure of your guests’ heat tolerance, only rim one half of the glass.

Combine the cocktail ingredients over ice in the bottom of a shaker and shake like Mephistopheles, himself, is on your tail. Strain into the prepared cocktail glass and sip with caution.

If you make this with warm or hot coffee, you will end up with more water in the mix–this may or may not be a good thing to your thinking. Proceed accordingly. This looks like your average chocolate martini (sans milk, obviously) with a cocoa powder rim. Looks can be deceiving. Fact is, this is a more-spicy-than-sweet chocolate cocktail that lives up to it’s name. It’s not a relaxing cocktail to wind down a dinner with, more of a get the party started tipple.. And, yes, it might be useful if you feel like daring a friend to try something shocking.

Cheers!

Dining Out on a Low-FODMAP Diet

Nibbles

Hands-down, eating at home is the safest way to ensure compliance on any sort of restricted diet. But it’s not always the most fun, and sometimes you just plain want to go out and have someone else do the work.

Is that even possible on a Low-FODMAP diet? Absolutely.

Steak Toscano and Grilled Vegetables from Olive Garden

Steak Toscano and Grilled Vegetables from Olive Garden

Once you’ve finished the elimination and challenge phases (the diagnostic portion) of the diet, the only limitations are your personal trigger-foods, and everyone is going to be a little different in that respect, and there’s nothing that says you cannot have something that might cause you some upset, if you’re willing to accept the intestinal consequences. The more numerous your intolerances, the tougher it might be to find suitable items on the menu, but it’s far from impossible.

Plan Ahead Whenever Possible

If you know you’re meeting up with friends for a celebratory dinner on Friday night, check out the restaurants menu online (if possible), or give them a call a day or two ahead of time (in the late afternoon, before the dinner crowd comes in) and ask about any substitutions that might be available. There are plenty of websites and apps that keep track of allergy-friendly restaurants with star-ratings, reviews, and sometimes links to their menus. Some of the apps will even use the gps-locator to find restaurants in your vicinity–useful for when you’re travelling.

If reservations are required, that’s also a good time to bring up a restricted diet situation.

Chain Restaurants are Your Friend

As much as we love to support local, independent restaurants, we’ve found that the chains are usually better equipped to handle special-diet requests, as the corporate office is able to figure out and disseminate the needed information and ingredients. For instance, Panera has a “Hidden Menu” of gluten-free entrees (salads and egg bowls) that you can find on their website and request to order from at any store nationwide.  Olive Garden has gluten-free pastas available as well as items from their grill that are suitable for a low-FODMAP client. And Five Guys Hamburgers and Fries has a bunless ordering option that turns your choice of burger and toppings into a sort of patty salad that, frankly, is more tasty than it sounds!

A bunless Bacon Cheeseburger from Five Guys

A bunless Bacon Cheeseburger from Five Guys

That’s not to say that you won’t find local establishments willing to serve your needs, but when it doubt the chains can help you out.

Beware of Soups and Sauces

This is probably one of the tougher things to work around in a restaurant setting as soups and sauces are going to be pre-made in large batches (for the most part) and will likely have onion and garlic–common trigger-foods for people sensitive to fructans (also the family of FODMAPs that contain wheat). So while you might be able to get gluten-free pasta at an Italian restaurant, the sauce options might still prove problematic.

Dine at Non-Peak Times

Regardless of where you choose to eat, if you go during the dinner rush it’s going to be harder for the restaurant to accommodate your needs. Eating early or late, when the rush has died down and there’s more room to breathe in the kitchen, might make the chef more inclined to whip up something special for you. It can also help to become recognized regulars at one or two places–in the interest of keeping your steady business the staff will often go the extra mile.

Keep It Simple

As always, the less complex a dish the easier it will be to spot problematic ingredients. While it may not be the most exciting menu item, a simply grilled cut of salmon or steak will provide a satisfying supper with little chance of triggering an IBS episode (just watch out for marinades), especially when paired with a side of steamed vegetable and rice or a baked potato.

Unless you’re someplace like Applebee’s who doesn’t serve baked potatoes in the “morning times” (which, apparently, extends to at least 4pm as that was when we were ordering on Saturday).

The infamous House Salad from Olive Garden, sans onions, with oil and vinegar dressing.

The infamous House Salad from Olive Garden, sans onions, with oil and vinegar dressing.

And, when in doubt, almost every place has a house salad on the menu that can be topped with some sort of grilled protein. With oil and vinegar for a dressing you can eat least eat healthily if nothing else.

So the next time a group of friends is going out, do some homework and see if there’s a workable solution before you decline. Just because you’re on a restricted diet, doesn’t mean you have to live a restricted life.

George

AlcoHOLidays | Mother’s Day | Lavender Lovely

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jwalker_sips_mothersdaycocktail_lavenderlovely

I do apologize for missing last week’s AlcoHOLidays installment. It was a combination of an expected sponsored post falling through and me falling ill Thursday afternoon. It was, however, Cinco de Mayo last Sunday and I trust I’ve “trained” you well enough to know margaritas were in order, yes? Good!

This weekend, however, we are celebrating dear old (or not so old) Mom, as this Sunday, May 12, is the US observance of Mother’s Day.

While the Mother’s Day that is celebrated as a formal holiday the second Sunday in May was started by Anna Jarvis in 1909, there was another Mother’s Day that never really got off the ground. Back in 1870, after the American Civil War, Julia Ward Howe tried to start a Mother’s Day for Peace on June 2, though it was more about stopping the wars that were robbing mothers of their husbands and sons and promoting pacifism than it was honoring the institution of motherhood.

They say Jarvis was rather disgusted by the commercialism of Mother’s Day by the time the 1920s came around. Frankly, I can see her point. I will be glad when this weekend is over so that the incessant ads for flowers, cards, jewelry, dinners out, and anything else that could remotely please a mom. Do you know that Mother’s Day is the busiest restaurant day of the year? The automatic assumption is that Mom shouldn’t have to cook on Mother’s Day and heaven forbid someone else take her place in the kitchen.

But I digress…

The funny (read as: coincidental) thing about the post-Civil War Mother’s Day is that my favorite literary mother is Ellen O’Hara, from Gone with the Wind. And indelibly printing on my memory, just as it was Scarlett’s, is that she always smelled of Lemon Verbena.

Now, as I first read GWTW  when I was very young, possibly single digits-young, (and way before the Internet was commonplace in business, much less the home) my mind figured that lemon verbena must be some sort of perfume combining the scent of lemons and whateverthehell verbena was–probably a flower of some sort, I reasoned, and lavender somehow made it’s way into my mental estimation of the scent. Now, of course, I know that lemon verbena is a stand-alone plant in it’s own right, and that it smells like lemon and is used for its lemony oils, can be found in some teas, and does actually have small purple and white flowers.

Which is a very roundabout way of explaining the inspiration that went into today’s cocktail: lemon and lavender and all things lovely. Lemon and lavender are not exactly strangers to cocktails, as I’ve had a wonderful martini with those notes in the past. But I wanted less of a sweet, syrupy martini and more of a refreshing tall drink, one that would be at home on the back porch with a picnic or barbecue spread. Something that tasted like spring, and renewal–but without the bugs and dirt.

Lavender Lovely

3/4 oz Simple Syrup
1 barspoon dried Lavender
1 tsp Rosewater
1 oz Pisco
6 oz Sparkling Lemon Soda

In the bottom of a tall glass, muddle the syrup and lavender–you don’t need to crush the flowers into oblivion, you just want them to release some of their heady oils. Add the rosewater, Pisco, and enough ice to make the glass 3/4 full and give it a few stirs with the aforementioned barspoon, then stir in the lemon soda until chilled. Because the lavender will float on the top of the drink, I suggest serving this one with a straw!

I was debating base spirits on this one between rum and vodka, briefly considered cachaca for something a little different before I was reminded of the wonderful floral notes in KAPPA Pisco and there was suddenly no more deliberating! Pisco was the perfect choice for this cocktail but for those mom’s who are still expecting, I’m willing to bet that just using a bit more of the lemon soda (mine was California Juice Company Sparkling Meyer Lemon from Cost Plus/World Market) to make up for the missing Pisco would result in a lovely, all-ages sipper. If you’re short of sparkling lemon soda, I’d say some Lemon Perrier, the juice of one lemon, and a little extra simple syrup would do the trick.

Granted, I won’t be serving this to my own mother this weekend as she doesn’t drink any alcohol and overly-floral things give her a headache. Our tradition over the last several years has been to tour the local Parade of Homes on the Saturday before Mother’s Day and then go for a late lunch/early supper somewhere. It works for us.

Cheers!

Nature Is Your Rock Tumbler: Beach Glass Ring

64 Arts

If there is anything positive in littering (and, really, there isn’t–let’s just make that clear here) it’s that nature can do some amazing things with what she’s given.

Some of my beach glass collection.

Some of my beach glass collection.

Case in point: Sea Glass

What starts off as glass bottles, plates, or other glassware and ends up in the oceans or bays gets tossed and tumbled by waves and sand and a worked on by the salty waters to wash up on shores as beautifully frosted bits and pieces, ready to fuel creative daydreams.

Sea (or beach) glass is getting tougher to find in many areas–and that’s not necessarily a bad thing as it means there’s less littering going on–but in the scarcity some folks have stepped up to manufacture imitation beach glass for crafters. You can also achieve a similar look by using a frosting or etching medium on whatever glass you like, and even spray paints are out now that will do the trick in a pinch.

If a recent trip through both Crate & Barrel and West Elm is any indication, those frosted blues and greens are going to seen a lot this summer. If you’re not interested in a room makeover, how about adding something new to your jewelry wardrobe instead?

jwalker_beach_glass_ring_collage

Many years ago, I traded a fellow creative some stuff I had that I didn’t need (I couldn’t even tell you what it was, it’s been so long) for a small box of sea glass. I’ve carried it with me through several moves, always wondering what I might do with it. I think I used a few pieces in my mosaic project a while back, but mostly I just like to run my hands through it and enjoy the frosted finish and water-worn edges.

"dry-fitting" my chosen piece of beach glass on my hand

“dry-fitting” my chosen piece of beach glass on my hand

Except this one particular piece of green sea glass that fits perfectly along the curve of my index finger. That piece I’ve always wanted to turn into a ring.

And today’s the day I do that. Wanna see how?

To make a similar ring you’ll need:

  • Beach or Sea Glass
  • Jewelry Wire
  • Pliers and Wire Cutters
  • Ring Mandrel (optional but useful)
The twisted beginnings of a wire-wrapped ring.

The twisted beginnings of a wire-wrapped ring.

Start with 4 pieces of jewelry wire (I’m using 24G Sterling Silver round wire) about 9 inches long each and sort of weave them together, 2×2, in the center or as close as you can manage.

If you’re using flat or square wire, this might be a smidgen easier, but I’m using what I’ve got in the craft stash, so mine wanted to roll around a lot. To stop the rolling I twisted each pair of ends 1/4- to 1/2-inch or so (not much wider/taller than your beach glass) to lock everything into place and then gently pushed the centers down with my pliers to set them into place.

Centering the wire bundle is relative--you could offset it in any direction, as long as you're comfortable with where the band will end up.

Centering the wire bundle is relative–you could offset it in any direction, as long as you’re comfortable with where the band will end up.

Fit the center of your wires to the center of your glass (more or less) and then fold the top and bottom “arms” over the top and bottom of your glass. If the arms out to each side are twisted beyond the edges of your glass, gently untwist them so that they separate right where the glass ends.

After you separate the top and bottom pairs and move them over to the sides, the back of your ring will look something like this.

After you separate the top and bottom pairs and move them over to the sides, the back of your ring will look something like this.

To secure the glass in place, we’re going to take each wire from the top arm and pull it over to the opposite side, snugging it where the twists stop. Then do the same for the bottom. This really makes it look like some sort of spidery thing from the top, and from the underside of the glass your wires should be forming a diamond shape, locking the corners into the place.

The translucency of the glass makes the wires in the back visible, so try to keep things neat and tidy.

The translucency of the glass makes the wires in the back visible, so try to keep things neat and tidy.

Twist the wires at each side together, 2 at a time and very close to the side of the glass, to secure each corner, then twist all 4 wires of each side together to the ends. It may not look perfect but, hey, neither does the tumbled glass, right? Go with the wonky, tilted, organic swoopy flow of things. Now you have a wrapped piece of beach glass with two twisty arms.

The mandrel makes it easier to snug things up, unlike your finger which could end up pinched!

The mandrel makes it easier to snug things up, unlike your finger which could end up pinched!

Forming the twisted arms into the band is, I admit, one of the more fiddly bits of this process. Start by bending each arm around the finger you plan to wear it on to get the best fit possible. This is where having a ring mandrel comes in handy, by the way, as once you know the size you can use both hands to finish the ring rather than only one. Wrap the end of one arm around the beginning of the other, right where it meets the side of the glass, and crimp well with your pliers. Do the same with the other arm on the other side, trying not to twist the bands together for a gentler fit.

That’s how it’s supposed to go at least–it took me a couple of tries to get this one right but with patience I prevailed. When working with twisted metal wire you have to be careful  not to work the wire too much or it will break on you.

Once finished, slip it on and admire your handiwork!

I think I might just need to wear green tomorrow to have an excuse to wear my new piece of jewelry!

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Thanks for your patience while I finished up a rush design order and my posting got a bit spotty. I’ll be doing my best to catch us up to where I wanted to be over the next couple of weeks.

Tuesday Reviews-Day: An Illustrated Guide to Cocktails by Orr Shtuhl

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Disclaimer: I was sent a copy of An Illustrated Guide to Cocktails by Orr Shtuhl for the purpose of review. All opinions expressed are entirely my own.

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illustratedcocktailscover

On sale today is another book in the vast collection of cocktail books on the market: An Illustrated Guide to Cocktails: 50 Classic Cocktail Recipes, Tips, and Tales. Just like cookbooks in general, cocktail guides are numerous enough that there is a book out there that speaks to every type of cook or cocktail-er around.

From the press release:

Where there’s a cocktail, there’s a story. Shaken or stirred, on the rocks or straight up, liquor always has its characters, and from their exotic names to their romantic associations and cultural connections, every cocktail has a unique history.

I adore the premise of this book, as both a cocktail enthusiast and an illustrator. After reading through this petite volume, though, I’m left a little shaken, but not exactly stirred.

The writing is amusing, as befits Shtuhl’s past as a “cheeky beer columnist” and former speakeasy runner, and deviates from a lot of the standard stories you find in most cocktail guides. In addition to many of the major-name classics, he delves into several offshoots and behind-the-bar stories that you may not find elsewhere. The organization of the book, however, is willy-nilly and rambling. To even suggest that there is an organizational system might be going too far as there in no Table of Contents and no chapters to point to even if there had been. You have features titled “How to Like Gin” on page 91 that refer you to, one would infer, the author’s top three recipes on pages 126, 69, and 149 (in that order). There is a complete index in the back of the book, however, so we’re not left completely to our own devices.

If you enjoy stream-of-consciousness reading, then you might enjoy the distinct lack of order in this book. If not, you’ve been warned.

As for the illustrations, Elizabeth Graeber’s style is not one I’m overly fond of. It’s the loose pen with a wash of watercolor look that has roots in years of magazine illustrations, but often deviates from basics of anatomy or scale. What works in single-panel asides in a magazine, however, becomes a bit much, for this reader, when it’s covering an entire book, however short and small that book may be. Whether a choice of the artist or the book’s designer, many of the illustrations do not fully fit the pages they face. Case in point: page 22 starts with a “table” of whiskey vs whisky with a slushy-margarita machine underneath it with the universal ‘no’ sign (a red circle with a slash through it). Margaritas are not discussed for another 70 pages.

Color me confused.

But, as I’ve said, just as there’s a shoe for every foot, there’s a book for every bar. I would recommend this book for fan’s of William Faulkner and Kate Beaton (writing and art, respectively). Slip this into a gift basket with a bottle of premium gin, Fever Tree Tonic, and a bag of limes for a housewarming gift and you’ll be surely invited back for a themed cocktail night.