Winner! The Oscars and Cocktails, a Match Made in Heaven

Powell and maoneyThe good people at Powell & Mahoney sent me a sample of their (my choice) Old Ballycastle Ginger mixer.

Handcrafted in Vermont, Powell & Mahoney, Ltd. was founded by two beverage industry veterans who were inspired by the lack of quality mixers made available to consumers. Noticing a true need in the market, the duo combined their expertise and passion and launched the successful mixer brand. Powell & Mahoney, Ltd. has reinvented classic cocktail recipes by swapping out artificial flavoring and preservatives for hand selected, better-for-you ingredients.

Old Ballycastle Ginger
This rich, full bodied mixer uses the finest ginger, delicate elderflower, and fennel to create the perfect partner for your favorite dark spirit. It also makes an elegant non-alcoholic sipper!

This recipe is on the bottle, but I jazzed it up a bit, ‘cos I love to put my own spin on things…

“Bubbly” Moscow Mule

1.5 oz. Russian Vodka (We used Stoly)|
2.5 oz Old Ballycastle Ginger
.5 oz Fresh Lime Juice (from our garden)
Champagne (or club soda)

Add all ingredients except champs/club soda to a shaker filled with ice. Shake vigorously. Pour into pretty glasses. Top with 1 oz. champs or club soda and stir. Garnish with a fresh lime wedge and a sliver of freshly peeled ginger.

We had just opened a bottle of Gruet champs to celebrate our twenty-first anniversary, so I used that bubbly to top one cocktail, and the other was bubble-free, so we could compare the two.

Both were DELICIOUS.

Actually, this was one of the best tasting, sophisticated, and fancy cocktails I’ve had anywhere.

The ginger mixer is intense, complex, and PERFECTION with fresh lime juice.

I’m Oscar-ready, are you?

As always, I was provided product and no compensation; the reviews are my own honest opinions.

How To Make Infused Vodkas

Perfect for the Fourth of July…or any day of the week.

infusedvodka1

Our neighbors are hosting a party for the 4th (is it next week already?) and requested my famous array of infused vodkas.

The last time I made them, we all stayed up ’til way past midnight playing ping pong and darts in our garage and running back and forth between our two houses like we were back in college.

It was awesome fun!

It’s so friggin’ easy, but you need to start NOW, because the ingredients need a chance to infuse and marry and develop flavor in the vodka.

Plus, it’s impossible to NOT indulge in a little tasting every so often LOL.

Here’s all you need to be successful:

A HUGE bottle of good vodka. I got Stoli ‘cos it was on sale.
Jalapeños
Garlic
Black peppercorns
Lavender (from our garden)
Basil (bought it, our garden’s a bit late this year)
Ginger
Rosemary (from garden)
I think any herbs would be great to experiment with. All you need is more vodka!
Clean glass jars.

infused vodkaI pour a decent amount of vodka into the jars, and start adding things. My tugboat man really loves Jalapeño Garlic Pepper Infused Vodka, and I make that especially for him, as I’m not too fond of garlic, but I LOVE spicy hot jalapeños…my Jalapeno Infused Vodka. 

On their own, the Jalapeno/Jalapeno Garlic infusions are delicious for sipping; however the addition of low-sodium tomato juice makes a PHENOMENAL Bloody Mary. Just add celery.

Our next favorite is Ginger-Basil Infusion. Mouth waveringly delish.

Lavender Infused Vodka is flowery and herby at the same time, and AMAZING with dessert.

I’ve never tried Rosemary Infused Vodka, but it can’t be bad, ya know?

Now YOU try it!

Be creative — try lemon balm or lemongrass with basil or other herbs. I’ve used fruit too; apples and peaches and cherries are awesome.

If you’re anywhere near Casa de Enchanted Seashells on the 4th, stop by for a tasting!fireworks

 

 

 

 

 

The Lonely Bitches Guide to Solo Cooking, Eating, and Drinking™

Welcome to the first installment of Princess Rosebud’s Lonely Bitches Guide to Solo Cooking, Eating, and Drinking™

Lots of us womenfolk are alone for some reason or another at certain times in our lives.

(Cowboys and Crossbones and I recently discussed this exact topic. Hey girl, enjoy your Skinny Pirates!)

Could be we’re between relationships, taking a break from the sturm und drang of life in close quarters with another human, or, like me, you have a sometimes-he’s-here-sometimes-he’s-not spouse.

And if you’re like me, you don’t cook a seven-course dinner for yourself and pair it with the proper aperatifs, wines, and brandies.

I save all that for the times when my tugboat man is home. I mean, I really save it ALL up for then, if ya know what I mean.

‘Cos when he’s gone, the oven mostly only gets used to hide the dark chocolate from myself.

Wait, hold on, I’ll be back. Ohemgee, DAMN, so that’s where I put it! It works every time. Out of sight, out of mind. I really do trick myself that way. Yum.

Okay. For those of my “one is the loneliest number” sisterbitches of mine, I’m doing us all a public service by jotting down a few of my tried and true tips.

I don’t normally eat breakfast, and even when I do eat in the morning, it’s never cereal, just a protein drink or few bites of toast with a couple cups of freshly ground French Roast.

Because it’s really hot out, I  wouldn’t even want to fire up the stove anyway; I like to eat cereal for dinner. I love Raisin Bran or Oat Flakes or shredded wheat from Trader Joe’s. I use nonfat milk, but you can certainly choose your own favorite — soy milk, rice milk, coconut–vodka, whatever.

As an aside, homemade granola with a splash of apple juice is beyond delicious. Try it! 

Just as you’d pair a fine wine with dinner, I’ve discovered that a chllled chardonnay is a delicious partner to cold cereal. Ripe and fruity Ghost Pines Chardonnay exposes the lavish textured flaky crunch.  After a few glasses, you’ll hardly know you’re eating cereal for dinner — solitary and alone.

When the weather changes in autumn and winter, I love a huge bowl of hot and steamy oatmeal for dinner. As you might expect, a full-bodied merlot brings out the nuance of the rustic oats.

And I certainly won’t tell anyone you’re sitting in front of the television watching old episodes of Bewitched and Gossip Girl. Oh Chuck… Oh Nate… Where are you now?

Try 2008 Sawyer Cellars Estate Merlot tracks earth, dust and red currants in its flavors; made for those who know wine, and for those of us who don’t clean house as compulsively when their tugboat man’s out to sea. Hee hee.

Bon appétit!

For those evenings when even pouring flakes in a bowl and topping it with milk is too much work — that’s when it’s time for popcorn. You can’t go wrong with a crisply dry champagne or sparkling prosecco, a lovely counterpoint to the crunchy, sligthtly salty popped kernals.

princesa champsOf course, my champs of choice is Princesa. Duh.

As a vegetarian (mostly vegan), I eat a lot of salads but sometimes I HATE the tedium of preparation for just little old me. I have two “go to” options: sometimes I make a veggie wrap and shove as many thinly sliced veggies I can find plus lettuce and feta cheese or even tuna fish in a tortilla.

That’s really easy, right?

But if I’m too lazy to do that, I’ll take some whole lettuce leaves, slice tomatoes and feta, and roll the lettuce right up, eating it standing up over the sink. No plate, no mess, and only a knife to clean up!

A win-win for sure.

That’s a marvelous time for a Cape Cod: cranberry juice, vodka, and a spritz of lime. Yum. Doesn’t it just sound delicious? AND healthy? We all know cranberry juice is good for our lady bladder, right? And if you add grapefruit juice, it’s called a Seabreeze.

Let’s all raise a glass and toast my ocean-going hub!

Bean and Cheese Burritos are sooo easy. Open a can of fat-free refried beans and for each burrito, spread a couple tablespoons of beans onto an organiic tortilla. Add a thin slice of cheese ( I use fat reduced cheese because of a tricky gallbladder). Roll it up and nuke it for about a minute or so til it’s piping hot and cheese is melty. While it’s “cooking”, there’s enough time to mix and pour a margarita. My recipe is the easiest!  Tequila, fresh lime juice, a floater of Grand Marnier and that’s it. Salt the glass if you wish; but that’s too much trouble for this lonely no-sodium gal!

For those rare evenings when I’m struck with the urge to eat real food, this is the BEST RECIPE ever. I could win an award for my brown rice, no kidding. It always comes out fluffy and perfect. I’ll share my secret with you. I bake it. Yup, that’s the secret to success.

Here’s the One Dish Brown Rice and Other Stuff recipe…
Add one cup brown rice to a 9×9 glass baking dish. Pour over the rice not quite two cups water. Lay gently on top of the rice large chunks of tofu or salmon, ahi, or albacore. (I don’t cook with meat, so I don’t know if the baking times would change.) Add roughly cut broccoli, cauliflower, zucchini, thinly sliced carrots, peppers, mushrooms. I don’t like onions, but you can of course add thinly sliced or chopped onions. Sprinkle, pepper, chopped fresh herbs, freshly ground salt (if you must). Cover tightly with aluminum foil. Bake at 375 degrees for about 45 minutes. Serve with my Special Sauce: One teaspoon (or more to taste) of Sriracha and one tablespoon mayonaisse. Super delish!

Once again, a chardonnay will dance a tango on your palate and lend a oaky counterpoint to the spicy sauce.

One-hundred-fifty calorie Skinny Cow ice cream (sandwich and drumstick are my personal faves) marries exquisitely with B&B brandy. Delicioso!

To recap, chardonnay pairs well with cold cereal, merlot (or cab) with hot cereal.
That’s all you need to know.

Here’s the perfect song to accompany all of our lonesome meals.

What are YOUR favorite eat alone meals?

How a Gall Bladder Attack Helped Me Lose Weight

gall bladderThe backstory
I’m about the same height as Danny DeVito. He’s MUCH, MUCH wider than I am, but you get the picture. I’m only five-feet-zero-inches. Every extra ounce on me looks like ten extra pounds on a normal sized human. There’s no place for any extra weight to hide. A lifetime of dieting and starvation adds up to one screwed up metabolism, that’s for sure. I’ve been a vegetarian (pescatarian) since I was in high school. I’m the undisputed queen of counting calories, fat grams, carbs, and protein. I don’t smoke, don’t drink (a lot), don’t drink sodas, don’t eat processed foods, don’t eat fried foods except once in a while. We eat a lot of brown rice, beans, lentils, tofu, and veggies. I make broiled, grilled, or seared ahi and salmon. Most of the time all of our desserts and breads are home baked. I have a terrible time losing any weight at all. It just doesn’t go away, no matter how much I work out, go to Boot Camp, walk, lift weights, or use my elliptical. We turned our third bedroom into an office/craft/workout room with an elliptical, weights, rubber bands, jump rope, and a big ball. When I used to teach aerobics, my class combined high intensity aerobics with core training and weights. I’ve got all the tools to know how to effectively burn calories and build lean muscle, but it just wasn’t working on ME!

Health history and numbers
My cholesterol is textbook perfect. My blood pressure is normally 105/60-ish, resting heartrate about 60. The only medical problems I have is asthma, allergies, and a bit of a sluggish thyroid. I use Advair for the asthma and .50 mcg Synthroid for hypothyroidism.

Except for a lot of sore throats, I’ve never really been sick. A few months ago, I got a super bad stomach ache, like the worst one ever, I mean like rolling on the floor and moaning, that kind of pain. It’s a good thing the captain was here, ‘cos I thought it was almost ER time. With a mom who was an RN, I immediately imagined my abdomen separated into four equal quadrants. If you’re in the medical field, you know what I mean. I knew that pain in the lower right quadrant could have meant appendicitis. My pain was in my upper right quadrant near my ribs. It was tender to the touch. I thought I exhibited all the signs of a classic gall bladder attack. I made an appointment with my doctor and he agreed with my tentative diagnosis and suggested an ultrasound to be sure. The US revealed a healthy liver, pancreas, kidney, and bile ducts, but there was either a cyst or one small 4.5 mm stone in my gall bladder that seemed to be the cause of my pain. Removal of my gall bladder is not a good option for me; I like to work on things homeopathically first. My doc suggested I keep a food diary and figure out which foods cause a problem and eliminate or avoid them. That was a great idea. As Dr. Oz says, “Do you think that’s something you can do?” I learned that peanut butter, cheese, chocolate, and alcohol are my trigger foods. What a load of crap! Those are the things I love the most. I love to eat spoonfuls of peanut butter from the jar. I love chunks and chunks of cheese.

chocolate

I’d like to take a bath in this chocolate.

Can you imagine not being able to eat chocolate? It’s just not fair! What did I ever do to deserve the “no chocolate” karma?? It was kind of fun to sample a variety of alcoholic beverages to determine which ones are off limits. I can now cross gin off my list–no more Tanqueray martinis or gin and tonics. Vodka is OK, but only about two ounces. That’s hardly worth it! Chardonnay and champagne pass the test, not so much red wines.

Silver lining: losing weight!
My last “attack” was in April. After that, I eliminated all fats from my diet except for olive oil. In case you didn’t know, dietary fats are a causal factor in a lot of gall bladder situations. It definitely is my problem. I have had no cheese, no peanut butter, and no chocolate. Not only have I been symptom free since then, that stubborn weight is falling off. It’s not like I had a lot to lose-but even five pounds makes a huge difference in the way clothes fit. I dropped two sizes in Joe’s Jeans. (I won’t divulge the specifics, but trust me, it made my day.)

joes jeans

This is NOT me, well, maybe in my head it is…

I’m certainly not recommending that an inflamed gall bladder should be a weight loss tip. What I’m saying is that I learned that reducing or eliminating the fat in my diet helped me shed those last few stubborn pounds and it might work for you, too.

The Mayo Clinic says:

Gallstones are hardened deposits of digestive fluid that can form in your gallbladder. Your gallbladder is a small, pear-shaped organ on the right side of your abdomen, just beneath your liver. The gallbladder holds a digestive fluid called bile that’s released into your small intestine.

Gallstones range in size from as small as a grain of sand to as large as a golf ball. Some people develop just one gallstone, while others develop many gallstones at the same time.

Cholecystitis (ko-luh-sis-TIE-tis) is inflammation of the gallbladder. Your gallbladder is a small, pear-shaped organ on the right side of your abdomen, just beneath your liver. The gallbladder holds a digestive fluid called bile that’s released into your small intestine.

In most cases, cholecystitis is caused by gallstones that block the tube leading out of your gallbladder. This results in a buildup of bile that can cause inflammation. Other causes of cholecystitis include bile duct problems and tumors. Cholecystitis signs and symptoms usually occur after a meal, particularly a large meal or a meal high in fat.

If left untreated, cholecystitis can lead to serious complications, such as a gallbladder that becomes enlarged or that ruptures. Once diagnosed, cholecystitis requires a hospital stay. Treatment for cholecystitis often eventually includes gallbladder removal.

Signs and symptoms of cholecystitis may include:

  • Severe, steady pain in the upper right part of your abdomen
  • Pain that radiates from your abdomen to your right shoulder or back
  • Tenderness over your abdomen when it’s touched
  • Sweating
  • Nausea
  • Vomiting
  • Fever
  • Chills
  • Abdominal bloating

The following factors may increase your risk of cholecystitis:

Gallstones. Most cases of cholecystitis are linked to gallstones. If you have gallstones, you’re at high risk of developing cholecystitis.
Being female. Women have a greater risk of gallstones than men do. This makes women more likely to develop cholecystitis.
Increasing age. As you get older, your risk of gallstones increases, as does your risk of cholecystitis.