In June, we had enough days of wet fog and dismal gray that it forced me to plan a getaway to somewhere warm. Thanks to the generosity of my friend, John, we spent a week in Maui in early July. We returned to yet more gray and yet more fog. (San Francisco experienced its coldest July in 35 years.) Three weeks later, we went to Cleveland, where it was warm and summery. I wore tank tops and sundresses. I swam in Lake Erie.
We returned to San Francisco and slogged through gray August.
Now it is September, and I anxiously await my Indian Summer. Alas, today is ... foggy. Novel. My delayed summer has been delayed, again.
Today, I vow to live in a place where basil can grow.
Wish list . . . updated
From my holiday wish list, we got Junipero gin to concoct delicious, cool martinis. I love, love, love gin. (My body doesn't.)
Inspired by a drink I had at Aziza, I made lavender-infused simple syrup for the cocktails below. Use Junipero for subtle gin flavor or Tanqueray for big gin goodness.
THE FRENCH 94118
2 oz gin
1-2 Tbsp freshly squeezed orange juice
2 tsp lavender syrup (see below)
Shake all ingredients over ice. Serve up in a well-chilled martini glass, optionally with an orange twist.
Lavender-infused simple syrup
1/2 c water
1/2 c sugar
2 tsp lavender flowers
Be sure to use edible lavender flowers, which are available at herb shops and some specialty food stores.
Combine all ingredients in a heavy saucepan. Bring to gentle boil, then reduce heat to simmer. Continue simmering for approximately 15-20 minutes, or until the liquid reduces to resemble a thin syrup. Cool, then strain out lavender. If you have any leftover syrup, use it to sweeten whipped cream . . . totally luscious.
Inspired by a drink I had at Aziza, I made lavender-infused simple syrup for the cocktails below. Use Junipero for subtle gin flavor or Tanqueray for big gin goodness.
THE FRENCH 94118
2 oz gin
1-2 Tbsp freshly squeezed orange juice
2 tsp lavender syrup (see below)
Shake all ingredients over ice. Serve up in a well-chilled martini glass, optionally with an orange twist.
Lavender-infused simple syrup
1/2 c water
1/2 c sugar
2 tsp lavender flowers
Be sure to use edible lavender flowers, which are available at herb shops and some specialty food stores.
Combine all ingredients in a heavy saucepan. Bring to gentle boil, then reduce heat to simmer. Continue simmering for approximately 15-20 minutes, or until the liquid reduces to resemble a thin syrup. Cool, then strain out lavender. If you have any leftover syrup, use it to sweeten whipped cream . . . totally luscious.
Springtime salad slaw
So it's technically summer, but it feels like springtime in San Francisco, perfect for a delicate salad of radishes, carrots, and fennel. This dish would be perfect for Easter brunch.
Note: I used a mandoline to make paper-thin slices of the veggies, but you can chop them. The thinner the slices, the better the dressing will adhere.
1 carrot
1/2 fennel bulb
1 bunch of radishes
juice of 1/2 orange (approximately 3 Tbsp)
2-3 Tbsp champagne vinegar
1/4 c extra virgin olive oil
salt + pepper
2-3 Tbsp Italian parsley, finely chopped
Thinly slice carrots, fennel, and radishes. Whisk together orange juice, champagne vinegar, and olive oil. Toss vegetables with dressing. Season generously with salt & pepper. (I used 2 tsp of salt.) Stir in parsley.
Serves 2-4 as a salad (as is or on top of frisee for extra flavor and texture.) Serves 4 as a slaw on top of grilled fish, such as halibut.
Subscribe to:
Posts (Atom)
Posts
