beverages – The Kitchen Illiterate

Blackberry Vanilla Syrup

For reasons I can’t quite identify, I’ve become a little obsessed with fizzy water this summer. In my efforts to drink less beer, it tends to be a better substitute than non-fizzy water. And my fizzy water of choice, Perrier, comes in wonderfully shaped, curvy green bottles that make my packaging-obsessed self happy. I prefer the non-flavored variety, and I often drink it on its own, but sometimes I feel the need for something a little fancier. And with berries and stone fruits galore in season right now, it seemed the ideal time to make some fruit syrups to add to my sparkling beverages.

This blackberry syrup isn’t just good for fizzy water, though. It makes a great topping for ice cream or yogurt, and would be terrific stirred into oatmeal, if I ever felt like eating oatmeal in the summer. Supposedly, it can last for up to six months in the refrigerator, so if I can make it last until the weather cools down, I’ll be able to find out. That’s a pretty big if, though.
Continue reading Blackberry Vanilla Syrup

Saturday Morning at the Brewery

Mini beer

Since the last time I took the Sam Adams Brewery tour, here in JP, it’s gotten a few write ups, become more popular, and been revamped a bit, formalized and fancified just a little. No more standing in puddles of beer and water while someone yelled about beer makin’ over the clanging sounds of, well, beer makin’. Now they have a special presentation area, and microphones, and…alright, it wasn’t really too different from the past, it’s only been polished a tiny bit more. It is still an especially excellent reason to come out to JP. Continue reading Saturday Morning at the Brewery

The Paupered Chef drinks toddies, too!

hot toddy goodness

Winters in Boston are rough, especially for a California girl like me. One thing that has made the last three years easier is the hot toddy. I had my first toddy the night of the first snowstorm my first winter in Boston, and it’s been true love ever since. The Crystal and I have experimented with other Winter Mascot Beverages, but nothing else matches the sublime simplicity of the toddy.

I think I actually squealed with glee when I saw that The Paupered Chef featured some toddies last week. And they have it totally right: when you’re cold and grouchy and feeling less than awesome, nothing beats a toddy for knocking the bad right out of you.

Over the years I have come to believe strongly that the simpler, the better when it comes to the toddy. I’m not a big fan of tea-based toddies (although, for some reason, I’ve never thought to try Constant Comment, which might actually be awesome). Just straight up hot water is best, because the other flavors are kind of strong on their own. About a tablespoon or so of honey, a shot of whiskey (I’m a fan of Jameson’s), and a slice of lemon, just squeezed a little bit. And awesomeness ensues!

When I was in New York we went to Dean & Deluca’s (and I was envious yet again of all those lucky bastards who live in New York), and I decided to by some fancy ass honey–wild Maine raspberry, from bee raw. I wasn’t sure it would really make a difference, but holy hell! It really did. It adds a creamier, more interestingly sweet taste–not as cloying as clover honey can be. So freaking good.

I love toddies. I love them to death. They are my hero.