Liquid Irish Luckfeatured
When I first discovered this recipe for Homemade Irish Cream from The Hungry Mouse, I knew I had struck Leprechaun’s gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).
At a loss for what to do with all that creamy, frothy, goodness?
- Start your morning right with some Irish Coffee – you’ll be singing sunshine, lollipops and rainbows…guaranteed.
- Not sure how many boys this Milkshake will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.
- Irish Car Bomb Cupcakes, as amazing as they sound, and hands down one of the best icings ever concocted.
- And of course, there is no shortage of sexually explicit cocktails out there made with this luxurious elixir.
What are you waiting for? Go get lucky.
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Oat Risotto with Pecorino and Peasfeatured
Today’s post comes from LMS contributer Adam Carr. Adam is a recent UC Berkeley graduate and social media intern. He is anxiously counting down the days until the NBA season begins.
Risotto is one of those dishes that at first glance seems tough, but isn’t. All it takes is some time and ability to pay attention. From someone that’s been medically diagnosed with a deficit of attention, it’s not that hard. Risotto’s greatness lies in its versatility. It can be a main course or a side, and you can add ingredients to compliment dishes (I tried really hard not to make this a basketball reference, but risotto is the Scottie Pippen of dishes). The traditional grain of choice is short-grain rice (Arborio being the most common), but today’s recipe calls for steel-cut oats. It’s not technically risotto, but it’s cooked in the same way. Thus, we have Oat Risotto with Peas and Pecorino, a bastard risotto that unclogs your arteries.
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Cooking Class at Ramekins with Joyce Goldsteinfeatured
We pulled up to the quaint Ramekins Cooking School and Inn in Sonoma, and knew I’d like this place as soon as I laid eyes on the spork and spoon handles on the front door.
I was invited by Ramekins to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I’m always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse!
Plus, I saw that the esteemed Joyce Goldstein would be teaching a Regional Tour of Italy: The Veneto with this mouth-watering menu:
- Warm Scallop and Mushroom Salad
- Crab and Fennel Risotto with Meyer Lemon Gremolata
- Pork with Chestnuts served with Pumpkin Polenta
- Blood Orange Marmalade Tart
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Punch Drunk Happyfeatured
It all started with a G-chat…
Ali: Do you make punch ever?
Me: My punch knowledge is pretty limited. It’s either from middle school (sherbet and ginger ale with random floating fruit) or college (a.k.a. Jungle Juice – Kool Aide, grain alcohol, batches made in trash bags)…neither of which are particularly appealing.
Ali: Hahahahhaha. I have bad memories of Jungle Juice.
Me: I have no (clear) memories of Jungle Juice.
Ali: Good point. Can we bring anything for Saturday??
(Pause)
Me: Punch?!
And so, our limited experience with party punch progressed from the unremarkable and nauseating, to the tasty and tasteful! Ali’s Bourbon & Blood Orange Punch was a knockout (har har) and guests were clamoring for a taste of the gorgeous hued elixir.
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