French Martini?
My housewarming party was this past weekend, and I busted out my long rusty cocktail making skills by pouring some Martinis and Cosmopolitans for people. I actually quite missed the act of pouring drinks for others, and I'm glad that I'll be able to continue entertaining (again) with my new place - it just wasn't possible in my old one.
So lo and behold, as I come into work this morning and check the myriad of blogs and news sites, I see this:
http://www.theartofdrink.com/blog/2006/09/french_martini.php
It caught my eye... what would make a martini french? And then I saw the picture of Chambord... sweet sweet delicious Chambord. The description sounds wonderful (albeit a little froo-froo). I'll have to keep this in mind for my next party.
Outside of that (since I haven't updated this journal in a while), I've been cooking a lot lately - last night I made French Onion soup (the Alton Brown way) with some grilled cheese sandwiches. I used a mix of yellow and red onions for the soup, with a splash of bourbon at the end - gave it a wonderful flavor. I chose a mixture of swiss and gruyere for the topping, which turned out quite lovely. And for the grilled cheese I used Havarti and extra sharp cheddar. Quite a cheese-ful dinner, but the roommates seemed to enjoy it.
I've also been sampling some of the restaurants in my area... but more on that later. :)
So lo and behold, as I come into work this morning and check the myriad of blogs and news sites, I see this:
http://www.theartofdrink.com/blog/2006/09/french_martini.php
It caught my eye... what would make a martini french? And then I saw the picture of Chambord... sweet sweet delicious Chambord. The description sounds wonderful (albeit a little froo-froo). I'll have to keep this in mind for my next party.
Outside of that (since I haven't updated this journal in a while), I've been cooking a lot lately - last night I made French Onion soup (the Alton Brown way) with some grilled cheese sandwiches. I used a mix of yellow and red onions for the soup, with a splash of bourbon at the end - gave it a wonderful flavor. I chose a mixture of swiss and gruyere for the topping, which turned out quite lovely. And for the grilled cheese I used Havarti and extra sharp cheddar. Quite a cheese-ful dinner, but the roommates seemed to enjoy it.
I've also been sampling some of the restaurants in my area... but more on that later. :)