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Thursday, January 3, 2013

The Irish Mule

Posted inDrinks

This is the story of a drink.  Do you all have a drink?

You go to a bar.  You confidently signal to the bartender.  You announce, proudly, I would like a “….”

Do you do that?

There was a time when my friends and I would go to a bar; they would all order these various cocktails and I would stand there like a deer in headlights hoping for divine intervention.  Eventually, I would give up and order a beer.

I didn’t like that I didn’t like that I didn’t have a drink.  Silly really.  But that is the mindset of youth.  I gathered my friends, we drove to our favorite bar and I drank until I found my drink.  And, thankfully, I found a drink: Jameson and Ginger.

What’s funny about my drink is that my real drink is red wine.  So, even though I had a mixed cocktail type drink that I could, if such occasion arose, order.. most of the time, I did not.  Never even crossed my mind to buy any of the ingredients to have at home, if I desired.

Lately, however, the BF and I have been wanting to learn more about cocktails.  Mixology.  I figured the best place to start was with “my drink”.

Long story short.  After five types of ginger ale and ginger beer, a good bottle of Jameson 12 and various ingredients from limes to lemons to simple syrups to crystalized ginger… I have my drink, perfected.

It is based off a drink called the Moscow Mule.  However, when it is made with Jameson, it has to be renamed to reflect it’s heritage.

The Irish Mule
 
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A kicked up version of a Jameson and Ginger
Author:
Recipe type: cocktail

Ingredients

Instructions
  1. Fill a glass with ice.
  2. Add the lime juice and the Jameson, top off with ginger ale. Stir lightly.
  3. Garnish with a wedge of lime.

 

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Laura - January 3, 2013 - 1:32 pm

Jameson is my go-to if I’m feeling a bit under the weather. Have a bit with a splash of ginger ale before bed and I generally feel remarkably refreshed in the morning. Blenheim ginger ale is in my sights now. Happy new year to you, Shelley!

rosewaterthyme - January 3, 2013 - 1:49 pm

Be warned… Blenheim is very spicy. Delicious, but spicy. My lips always burn a little with it. Just an FYI, if that is not your taste. Happy New Year, Laura… may it be magical! xo

Ashlae - January 3, 2013 - 9:37 pm

Part of my resolution this year was to drink.. more. I can count on one hand how many times I drank last year (one finger how many times I got drunk), so I need to add this to my cocktail recipe book. Which doesn’t yet exist, but it will. Tonight.

Gorgeous photos, lady!

Cookie and Kate - January 6, 2013 - 10:13 pm

I’ve been asking for red wine more than anything lately, but if I order a cocktail, it’s going to be a simple one that contains ginger beer. SO obsessed with ginger beer right now. Your cocktail sounds absolutely perfect.

Cbrjs - February 3, 2013 - 6:16 am

Hey Shelley,

If you enjoy brisk ginger flavor, next time you make yourself a Irish Mule, muddle two slices or raw ginger with 1 table spoon of brown sugar, you won’t regret it, slàinte!

rosewaterthyme - February 3, 2013 - 5:01 pm

Oooh! Thank you… I’ll try it this week!

Sunday, December 30, 2012

Madeleine

Posted inDessert

 

It is cold and rainy today. My cat would rather cuddle then let me do anything productive.  I am powerless to his seductive ways.

The New Year is a few days away and, honestly, I am shocked and humbled by it.  How does time move so quickly?  The trouble with life is we think we have time.  But that is an illusion.

A lot has happened in this last year.  When 2012 began, I had no clue how this year would turn out.  Here I am staring down the path of 2013 and realize I am equally oblivious.

I’m not the type to make resolutions.  I made one last year.  My first in decades.  I don’t remember it.  I don’t think I complied with my imposed task at hand.

The truth is that, in essence, every day has the potential of being a ‘new year’.  Time is a construct that we created. Therefore, we can create it as we see fit (within the laws of physics). But there is something about the changing number from one year to another that makes us reflect upon the past and propose the possibility of a future.

I think we do this reflection a bit too much in public.  I think we share too much with one another, that which, is best left private.  I think, this year, you should not share anything about your past or your future.  Not until you have fully formed your thoughts about it.  And even once you have thought about what you learned or what you will create, hold it dear and precious, and only share to those that will value it with equal intensity and passion.

Maybe these words were only meant for me to write and ponder.  Maybe they are designed to help another.  I don’t know.

I guess that is the preciousness of each new day… we don’t know. You may have a plan, a to-do list, an outline of what it is supposed to be.  In reality, you have absolutely no control over what might or might not happen.  With that, you should feel freedom.

If nothing is guaranteed, in a way, isn’t everything possible?  Again, I don’t know.

Madeleine
 
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A classic French Butter Cake, the Madeleine
Author:
Recipe type: dessert
Cuisine: French
Serves: 12

Ingredients
  • cookie
  • 2 (flax) eggs
  • ¾ tsp vanilla
  • ⅛ tsp salt
  • ⅓ cup (vegan) sugar
  • ½ cup AP flour
  • 1 T lemon zest
  • ¼ cup (vegan) butter
  • glaze:
  • ¾ cup powdered sugar
  • 1 T lemon juice
  • 2 T (filtered) water

Instructions
  1. Preheat oven to 375 degrees. Butter and flour madeleine molds, set aside.
  2. Prepare flax eggs by whisking together 2 T ground flax with 6 T water. Let set in refrigerator for at least 15 minutes.
  3. Place eggs, vanilla and salt into the bowl of a standing mixer. Beat on high for three minutes. Add sugar and beat until combined and slightly thickened, another few minutes. Remove from standing mixer. Combine and mix flour, ⅓ at a time, by sifting into bowl and folding into the egg mixture until just combined. Add the zest and butter, and gently stir to combine.
  4. Place a spoon full of batter into each mold. Bake for 14-17 minutes.
  5. While baking, make the glaze. Once cookies have been removed from oven and are cool enough to handle, full submerge into glaze to coat. Let drip to remove excess and place on cooling rack to set.

 

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leaf (the indolent cook) - December 30, 2012 - 12:03 pm

A very introspective post… even the madeleines have a mysterious quality to them – the colour is from the flax, I imagine? Regardless of what happens, I hope we all have peace and contentment in the everyday. Happy new year!

Melissa - January 1, 2013 - 5:01 pm

Very insightful & thought provoking. And, Madeleines are my favorite. Can’t wait to give this recipe a try. Happy New Year.

rosewaterthyme - January 3, 2013 - 2:13 am

Thank you Melissa. Happy New Year to you too! xo rwt

rosewaterthyme - January 3, 2013 - 2:14 am

leaf… I think it is from the flax. Happy New Year! xo rwt

Sunday, December 23, 2012

Gingerbread Smoothie

Posted inBreakfast

It’s the most wonderful time of the year…

I don’t know why it is claimed this is the most wonderful time of the year, because for the last week I have been very stressed.  Wonderful was the very last adjective that came to my mind.

Winter holidays are funny, actually.  We run around getting gifts, going to parties, giving gifts, sending out cards and well wishes, being grateful for all those around us, complaining the whole time about having to figure out what gifts to buy, spending time at parties, complaining about the post office, yet, being grateful for all those around us.  Why bother with all the crap.  Why not just make it simple : be grateful for all those around us.

So, to you, all my readers.  The ones who come all the time and the ones only every so often… Thank you.  Happy Holidays and many blessings for a wonderful New Year.

May your holidays be the happiest of all time.  May you be safe and healthy.  May you be surrounded by love and warm hearts full of gratitude.

Gingerbread Smoothie
 
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a holiday smoothie, a perfect blend of gingerbread spices, great for Christmas morning
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1

Ingredients
  • ¾ cup favorite milk
  • ½ frozen banana
  • 2 dates (soaked in water overnight, drained, pitted)
  • 1.5 T raw oats
  • 1 T flax seed
  • 1-2 T blackstrap molasses
  • ½ tsp cinnamon
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • ¼ tsp
  • ½ cup ice

Instructions
  1. mix all ingredients into a blender, puree until well combined.

 

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Jessica - December 24, 2012 - 2:50 am

Yum, I love gingerbread so much and I happen to have all these ingredients in my kitchen. Don’t you love when that happens? What a wonderful way to start my Christmas eve morning :)

rosewaterthyme - January 3, 2013 - 2:15 am

Jessica – So… the suspense is killing me. Did you try it? Happy New Year!

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