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.

[lollardfish.livejournal.com]

Mmmmm, kebabs. That sounds tasty. We do so little that isn't Med. these days, in part because the girl works in a place that provides us with such good Mediterranean ingredients. I'm just out of other modes.