August 22, 2020

The Very Dream of Drinks - Joshua Soule Smith, c. 1890




Then comes the zenith of man’s pleasure.
Then comes the julep -- the mint julep.
Who has not tasted one has lived in vain.
The honey of Hymettus brought no such solace to the soul;
the nectar of the Gods is tame beside it.

It is the very dream of drinks,
the vision of sweet quaffings.
The Bourbon and the mint are lovers.
In the same land they live,
on the same food they are fostered.
The mint dips its infant leaf into the same stream
that makes the bourbon what it is.

The corn grows in the level lands
through which small streams meander.
By the brook-side the mint grows.
As the little wavelets pass,
they glide up to kiss the feet of the growing mint,
the mint bends to salute them.
Gracious and kind it is,
living only for the sake of others.

The crushing of it only makes its sweetness more apparent.
Like a woman’s heart,
it gives its sweetest aroma when bruised.
Among the first to greet the spring, it comes.
Beside the gurgling brooks that make music in the pastures
it lives and thrives.

When the Blue Grass begins to shoot
its gentle sprays toward the sun,
mint comes, and its sweetest soul
drinks at the crystal brook.

It is virgin then.
But soon it must be married to Old Bourbon.
His great heart, his warmth of temperament,
and that affinity which no one understands,
demand the wedding.

How shall it be?
Take from the cold spring some water,
pure as angels are;
mix it with sugar until it seems like oil.
Then take a glass and crush your mint within it with a spoon.
Crush it around the borders of the glass
and leave no place untouched.
Then throw the mint away -- it is a sacrifice.

Fill with cracked ice the glass;
pour in the quantity of Bourbon which you want.
It trickles slowly through the ice.
Let it have time to cool,
then pour your sugared water over it.
No spoon is needed,
no stirring is allowed -- just let it stand a moment.
Then around the brim place sprigs of mint,
so that the one who drinks
may find a taste and odor at one draught.

When it is made, sip it slowly.
August suns are shining,
the breath of the south wind is upon you.
It is fragrant, cold and sweet -- it is seductive.
No maiden’s touch could be more passionate.

Sip it and dream -- you cannot dream amiss.
Sip it and dream -- it is a dream itself.
No other land can give so sweet a solace for your cares;
no other liquor soothes you so in melancholy days.
Sip it and say there is no solace for the soul,
no tonic for the body like Old Bourbon whiskey.

August 12, 2020

Wednesday Night Dinner - Chicken Livers

We were looking for something different to eat this week and came across some really cheap packages of chicken livers on Fresh Direct. I'm nuts about liver and have been wanting to cook it for some time, so this was a no-brainer.

Sautéed in butter with onions, a bit of vinegar, and veal demi-glace, and served over polenta. One of my absolute favorite dishes!


August 7, 2020

Smoked Old Fashioned's

I saw this drink on Mike Colameco's Real Food and felt compelled to recreate it. I had just been telling Leah that we hadn't used our smoking gun in a while and then happened to see this, so it was perfect timing. 

It's basically just a standard Old Fashioned. Angostura Aromatic and Orange Bitters, demerara syrup, overproof rye whisky, and lemon and orange peel. The catch is that it's served in a smoked glass, which makes all the difference. Not exactly a summertime drink, but fantastic nonetheless!

August 4, 2020

Tuesday Night Dinner - Artichokes and Macaroni Pie

Leah has been looking for something different vegetable-wise, so she's been trying to make artichokes happen. The first couple times the quality wasn't so good, but she finally was able to get a couple good-looking chokes. We stuffed them with breadcrumbs and garlic and roasted. 

For the main course, we used leftover spaghetti cacio e pepe to make my family's macaroni pie, which we usually eat at Easter. We normally use tube macaroni, but it actually came out even better with spaghetti!