Apricot & Spice Infused Bourbon

Few things say “Holllliiidaaaayyyy… Cellllleeeebrrraaaaate” to me more than shoving a bunch of fruit and spices into booze to make even FANCIER booze. We’ve done it before with this Apple & Cinnamon Bourbon, with which we’ve expertly crafted these Hot Toddies. But, now we’re delving into the world of dried apricots and ginger and other spicy spices. It’s a good place to be. It’s going to make one FANCY jar of booze-juice. Like, people should be excited if you’re their secret Santa. I mean… what would you rather have? A ten dollar gift certificate to Starbucks or a nice little bottle of home-infused boozy cheer?! If you said Starbucks, I don’t hate you… but, I’m not, like, totally into you right now. We can make up later. Here, have some of my legendary peace-making Vegan Chocolate Pudding. Better? Good. Now, let’s get infusing.  […]

Slow-Cooker Turkey & Mushroom Soup With Ginger & Kombu

Today is the day after the holiday one might refer to as “Eatsgiving”.

And, if you’re like me and have a mountain of leftovers in your fridge. you most likely have been playing the part of “The Glutton” in a motion picture sequel known as “Thanksgiving Take Two: Who’s The Turkey Now?”  This is a movie that takes place in your own living room on the couch with a plate that’s filled up with bird and gravy and stuffing and veggies and ALL THE THINGS. No cameras are present. Just a pair of sweatpants and some shameless crumbs on your shirt from that second piece of leftover pie. Who are we kidding? It’s your third piece. You mindlessly ate an entire piece of pie as a snack while making up a batch of broth with your turkey bones. You’re nothing if not resourceful. Also, every time I’m saying “you” or “you’re” know that I’m definitely talking about me. Yes. I’ve thrice pie-ed. Also, the plot of this movie is a little thin—unlike the gravy in my mouth corners. […]

Sour Green Apple, Ginger & Vodka Spritzer

Thanksgiving is a little more than a week away.

By now you’re probably trying to finalize which method you’re going to use to cook your turkey. Perhaps spatchcock-ing? Perhaps deep frying? Maybe an adventure in Turducken-ing? The world is your oyster turkey tail.

There are lots of decisions to be made. Like, are you going to put bacon in your brussel sprouts? You probably should. Or, is it a good move to make your own pie crust? If you have the time, I totally vote yes. Or, should you sit your cranky Aunt Millie next to your cousin’s new boyfriend who curses like a sailor? Probably. Do you mess with the way your Italian grandmother insists on arranging the peppers on her requisite antipasto plate? NEVER. Don’t touch that. She’ll smack your fingers with a spoon. I know this from experience. Do you still allow the relative who can’t remember to refrigerate anything to bring a mayonnaise-based dip? Yikes. Who doesn’t love a gamble? So many decisions. […]

Soy & Ginger Crock-Pot Pork Ribs {Gluten-Free, Paleo Option}

Do you ever wander into the grocery store when you’re having a maniacal, carnivorous rampage?

Perhaps you wander over to the meat counter and pick out two very thick, very juicy, very pricey New York Steaks. Surely this is enough meat to quell your suspected protein deficiency. But, no. You glance over at the sale sign. You see full racks of ribs. You grab one and put it in your very full basket of meat. Did I mention that the only reason you meant to come into the store was to get a can of coconut milk? This is why you opted for the basket. One item. No biggie. Now you look down at a heavy basket brimming with steak and ribs (and ground beef, and chicken — I told you, it was a meat-spree). The check out clerk looks at you like you should be ashamed. He’s most likely vegan. The kind of dude that has carrots tattooed on his forearms. You like him. He asks if you’re having a party. You simply say “A party of two”. He gives you a very distinct look, communicating with garish certainty, “you’re going to die”. The only response to this in that moment is a very toothy grin. […]

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