The new recipe is the Du Barry cocktail from Epicurious. I neglected to take a photo. It is gin based with dry vermouth, Angostura and Pernod. We enjoyed it, and give it a 3.
Wednesday, April 15, 2026
Tuesday, April 14, 2026
New recipe, April 13, 2026
Tzatziki Chickpea Salad from NYT Cooking. This is more substantial than we might have guessed. It made a great meal, and the flavors are just delicious. It gets a 5.
New recipe, April 5, 2026
To celebrate Easter and the 94th birthday for Mark’s Mom Ann, we made Fresa con Crema (Strawberries and Cream) from NYT Cooking. Kind of like strawberry shortcake without the cake, and the crema is like melted ice cream. Decadent and fun. It gets a 5.
New recipe, April 12, 2026
The Robert Burns from NYT Cooking. Besides the scotch and sweet vermouth, this has both Benedictine and Pernod. It has a nice and complex mix of flavors. We give this a 4.
New recipe, April 10, 2026
The new recipe is the Du Barry cocktail from Epicurious. I neglected to take a photo. It is gin based with dry vermouth, Angostura and Pernod. We enjoyed it, and give it a 3.
New recipe, April 5, 2026
> > To celebrate Easter and the 94th birthday for Mark’s Mom Ann, we made Fresa con Crema (Strawberries and Cream) from NYT Cooking. Kind of like strawberry shortcake without the cake, and the crema is like melted ice cream. Decadent and fun. It gets a 5. >
>
New recipe, April 12, 2026
The Robert Burns from NYT Cooking. This cocktail takes the Benedictine and sweet vermouth from the Bobby Burns, and adds some Pernod. The combination makes a sophisticated cocktail. We give it a 4.
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