Spritz

[lollardfish]

Take 2 fingers of white wine or prosecco
1 finger of campari
Green Barese olive and a slice of orange, lemon, or meyer lemon (which is what we used)
Splash of soda water

Drink.

In Venice, they called it Spritz and it was cheap and made me happy. They used more Aperol than Campari.

Dinner is Prince Edward Island Mussels and some clams and pasta and stuff, cause our nap went late.

Comments

[neogrammarian.livejournal.com]

I don't have cable, but as long as you livejournal, I'll not miss the food porn channel too badly.

It's probably good that you cook so much mediterranean. Part of me thinks I lost a nice & shiney job b/c I spoke of cooking southeast Asian cuisine, when they were all Western Europe & Mediterranean-focused.

(which is not to say I don't cook paisanne, but that's from my dad's ma -he says-, so why speak of that?)

Which is to say- Interview Tip: Academic Foodies appreciate Western European-interested foodies only. Multi-culti in your kitchen isn't cool.

[zinzinzinnia.livejournal.com]

Mmm (though I'm not so keen on clams as on the other stuff).

Tonight on my end: Indian-style beef kebabs with cilantro sauce (cilantro, ginger, garlic, onions, chili peppers: add lime for the sauce and curry powder for the marinade). As March break approaches, I have to go back to making real food instead of living off the school. :P :)

I've always said we should have our own recipe-sharing community.

[lollardfish.livejournal.com]

That's sad. :(

I've actually noticed how Italian-focused I've been this last year or so, when I used to do so much more that was Thai or Indian or vaguely Chinese. In part its a wine-related focus I think. And, like, being an Ital-o-phile.