A mother-daughter conversation on food and cooking (mostly)

Tuesday, February 10, 2009

February Thaw

Mom, we're geniuses. I just made that cocktail we invented in conversation last week, and it's great: a Campari and soda, but with an ounce of gin to cut the sweetness and make it stiffer.

The best part is that the gin and Campari flavors both come through well, with their two different varieties of bitterness. It's modeled on a negroni, of course, which is equal parts gin, sweet vermouth, and Campari, but is far less bizarre than a negroni, which is a drink I can probably have only once every few years, so sweet, strong, and unsettling is it.

This is 1 ounce of gin, 3 ounces of Campari, and maybe 5-6 ounces of soda -- enough soda to fill an ice-filled glass the rest of the way. Very good.

There's an actual sunset occurring here in Columbia at this very moment.

Last night, to capitalize on the warm weather, I grilled hot dogs. I also made a salad of mixed lettuces, sugar snap peas, and strawberries; the dressing was lemon juice, tahini, olive oil, honey, salt, pepper, and fresh mint. Very summery.

As much as I loved cooking and eating with you and Dad, it's good to be back in my own kitchen again, you know?

1 comment:

Kris said...

That is beautiful. I am planning a Campari martini which I will name the Valentini, because it will be red. Very timely, I think.