Live from the NEW Eat it. Drink it. Blog!

Saturday, May 15, 2010

You Start a Food Blog...

I've mentioned this before, but I wasn't always the culinary whiz kid that you read here every day or so. (Said with the appropriate dose of humility and humor.) Sure, I knew the difference between a Sancerre and a Sauvignon Blanc, and knew how to make my own salad dressing, but that was about it. Now look at me. Waxing poetic on tunafish, spewing about meatballs and sharing sauce recipes like my grandmother came over from the old country or something.

With this turn of events, people have started coming out of the woodwork asking for recipes and tips, and not just on the blog. When I posted recipes on facebook (lo those many months ago, before jumping head first into this blog thing) people would occasionally comment and ask a question or two if they were planning to prepare the recipe. But now? It's hilarious! Brother Eric (the man whose musical "Venice" just got called the Best Musical of the Year by Time Magazine!) calls for tips on how to thicken up his world-famous turkey chili. My mom calls for help on what to make for company. My old PR partner emailed this week to ask what she should do with a can of hominy. (Fry it, of course!) And even my fabulously delicious partner in food blogging crime, Apron Anxiety emails for an idea here and there.

This week, AA called for help with a cocktail recipe, something involving blueberry to pair with dessert. The recipe, pulled out of my brain whilst typing away on my couch, is below. I've never made it, but can picture it in my head well enough to know that people who like these sorts of cocktails will dig it. And living in MI (aka blueberry country come summer) I will absolutely be making and serving this at some summer soiree.

Honestly? It's awesome! I love the faith people are bestowing in me. So keep the questions coming peeps. You're doing nothing but challenging me, forcing me to look beyond the price of Cotes du Rhone and Alsatian Pinot Blanc to figure out the best way to spice up the fried hominy.

And of course, a cocktail/wine/beer recommendation always makes my day!

Apron Anxiety's Blueberry Cocktail
(For one drink)
3 TBSP blueberries (or a  few more, depending on their size), plus 2 for garnish
5 small mint leaves (or 3 large ones)
1 tsp agave or simple syrup
1 shot good quality citrus vodka 
club soda

In a large glass, muddle blueberries, mint, and agave/simple syrup.
Add ice.
Add vodka and club soda.
Garnish with two blueberries.
Serve, say cheers, and enjoy!


  1. What do you use the thicken chili? We found a recipe with 1 can of refried beans. It totally helps bring everything together.

  2. I thicken in a variety of ways. Sometimes with Masa (corn flower) and sometimes with beans (mashed.) I usually try to reduce the chili first, to see how much moisture I can get out that way. I also use crushed tortilla chips. Never tried the refried beans--I'll have to try that!

  3. whoa dude. i want that blueberry cocktail STAT.