Archive | just cause RSS feed for this section

National Chip & Dip Day: March 23

20 Mar

While my social feeds are filled with angry people regarding their March Madness brackets, I am excited to report to you a different kind of March Madness. On March 23, the nation celebrates National Chip & Dip Day! If you remember from my post on What I’m giving up for Lent, I said I wasn’t going to set myself up for failure and decided to leave chips off of the fried food list. Thank goodness because I LOVE chips and dip!

Favorite dip: french onion dip with ruffles.

Fresh_Onion_Chip_Dip

Second favorite: chips and (white) queso dip from Mexican restaurants.

999695_10101600377717147_1928850212_n

Third favorite: chips and guacamole.

Dos Caminos Guacamole

 

Like I said, I love chips and dip. Watching a sporting event on TV is an excuse for me to have some sort of chip & dip. Super Bowl… more like scooper bowl.

When I found out that Tostitos is giving one free dip to anyone in America named Chip, I got really excited! No, my name is not Chip, but my BFF’s dad’s name is Chip! That is exciting for him! Don’t believe me, check it out! www.EveryChipGetsADip.com 

To all you Chips out there, you’re awesome. Enjoy a free dip from Tostitos!

Happy National Chip & Dip Day!

Also, here’s a recipe for magic and my 4th favorite dip… Buffalo Chicken Dip.

Biermischgetränke – German for “beer-based mixed drinks”

18 Mar

Impressed? You shouldn’t be. Wikipedia is a wealth of information…

I’d like to discuss a drink that I’ve had good and bad experiences with. Shandies. Shandies are more popular in western Europe than other parts of the world, but they’ve been making quite a fuss in the US over the past few years. When I first was told that a beer was mixed with lemonade, two things went through my head – gross and yum! I know very conflicting thoughts. Therefore, I had to try one. The first shandy I tried was a Narragansett Del’s Shandy. I’m going to tell you right now, I did not hate it. It was not gross. It was delightfully refreshing. Since then, I’ve tasted a few others and have not had the same experience. They’ve either been way too sweet or just didn’t mix well.

Shandy Do To You!

That was until I tried Traveler Beer Company’s Lemon Shandy, based out of Burlington, VT (so sort of local). It is a really good balance between the two. Traveler Beer Company has taken the European shandy and elevated it with natural ingredients and new flavors, brewing with real fruit, rather than mixing. It tastes fresh and it is refreshing. I can see it being my shandy of choice come the summer. If you are interested in trying it for yourself, check out where it is sold near you. And, the mascot, if you will, is a mustache!

20150312_192340

While perusing the Traveler Beer Company’s website, I came across a page promoting their Craft Brew Races & Costume Contest. Beer + costumes + running = yes please! Follow them on TwitterFacebook and Instagram.

Thanks to Stuntman PR and Traveler’s for sending me a few samples of this deliciousness.

 

 

 

Image

I’m giving up…

1 Mar

For Lent this year, I decided to give up fried food. I typically try something like swearing, but that doesn’t usually last more than an hour. Other years, I decide that I am just going to be a better person, but I mean I’m already nice, so I don’t know how to be better (sarcasm). This year, I needed to decide on something that I can control. So far, I have only slipped up once. I had a few munchkins last week. I forgot those bitches are fried. They were good, but fried. For those of you that know me, you know my LOVE for french fries and wings. It is going to be a rough stretch, but I can do it. I’ve also decided to not set myself up for a complete failure, so I let chips be off the list of fried food. But, if you see me with something fried in my hand, smack it away from me, please!

 

Stud Muffin gave up sweets and soda. I wish he had just decided on soda because now when we go out, I can’t order dessert. And I feel terrible for bringing anything sweet into the house. I mean, I need Easter candy! I guess I’ll have to hide those little Cadbury Mini Eggs of deliciousness. I will say, he has been really good. A few weeks ago, I went to the grocery store and had a moment of weakness and bought double-stuffed Oreos. First, there are still some left. Second, he hasn’t touched them since Ash Wednesday. #proud However, they are also still there because I can only eat them on the weekends. Yes, you read that correctly. I don’t eat them for breakfast and I cannot eat chocolate past 3 p.m. because it keeps me up all night. So therefore, I can only eat them around lunch time on the weekends. I know, it is like I am a child. If I do decided to indulge, I twist it open as one would and then proceed to just eat the cream. Back to Lent…

This year, we are hosting Easter because we moved into our new house and my sister usually hosts everything else. We will gladly host, but I hope the family is good with french fries and buffalo wings for Easter dinner!

What are you giving up for Lent this year? How are you doing?

The struggle is real.

Upcoming Events! (That I can’t attend)

17 May

There are so many great things happening while Stud Muffin and I are on our Honeymoon. I’m not complaining because we will be on an amazing trip, but I hate to miss out on awesome events in Boston!

So, if you don’t have plans for May 31 or June 7, or even if you do and you want a good excuse to cancel your other plans… check out these upcoming events.

May 30 & May 31 – times vary – American Craft Beer Fest  – According to EventBrite invite, “The 7th annual American Craft Beer Fest (ACBF) is the east coast’s largest celebration of American craft beer hosted at the Seaport World Trade Center Boston by BeerAdvocate & Harpoon Brewery. The 2-day fest will feature 3-session and 640+ craft beers from 140+ American brewers.”

Saturday, May 31 starting at 5 pmWink & Nod in the South End is celebrating Ardbeg Day (I had to look this up to be honest) by opening a bottle of Ardbeg Galileo, a 12-year old single malt that was ranked best in the world. This will only be served on this day and at midnight, it will be closed and saved until next year’s Ardbeg Day. So if you are into exclusives, hand over $11 and sip it down straight or in a cocktail!

securedownload

 

 

 

 

 

 

June 1 2 – 6 PMCREATE – The Waterfront Gallery & Harbor Walk at Fairmont Battery Wharf

CREATE sounds like an awesome event. I have never heard of it before, but apparently this is the 3rd year! So here is the description, “Chef Louis DiBiccari will showcase some of Boston’s brightest rising art, culinary and mixology stars in Boston. Chefs and bartenders will be paired with visual artists to create a dish and drink that corresponds, interacts or interprets the art. There will be six art/food/drink stations set up. Art will vary, may be 2D or 3D, and may be interactive (live). Guests are encouraged to peruse and purchase at their leisure— seeing, sipping and tasting a trifecta of Bostonian culture. Outside of the winery, tunes from Moe Pope and DJ TJ Connelly keep the energy amped.

Participating Artists:
· Ind!v!duals
· Karen Jerzk
· Mark Sebastiano
· Moe Pope
· And more to come….

Participating Chefs:
· Jade Taylor, Bondir
· Alex Crab, Asta
· Scott Jones , Menton
· Jason Cheek , Merrill and Co
· Monica Glass , Clio
· Meg Ward, Coppa

Participating Bartenders:
· Emma Hollander, Trina’s Starlite Lounge
· Palmer Matthews , Drink
· Daren Swisher, JM Curley
· Steve Schnelwar, 80 Thoreau
· Sabrina Kershaw, The Franklin Cafe
· Tyler Wang, Audubon

Tickets are $35

June 7 2:30 – 5 PM – Landmark Center parking structure – Bacon & Beer Festival

I mean it is bacon and beer. What more could you ask for? I have yet to go to this event. BUT that is not surprising because the thing sells out in 45 seconds. YES – THAT IS WHAT I SAID! 45 SECONDS! If you got a ticket, good on you. Tell us how it is.

Bacon&Beer14-BOS-web

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tabasco Gets Classy…

6 Nov

You know what I love? Lamp. You know what I can’t wait for? Anchorman Dos. I know sequels aren’t typically as good as the first, but I have a good feeling about this one.

Photo Cred: Anchor Man 2 Official Movie Site

Photo Cred: Anchor Man 2 Official Movie Site

So if you are as excited as I am, here are four cocktail recipes from Tabasco, yes the hot sauce. It is getting classy for the return, and I think you should practice your class as well.

Hilarity is sure to ensue as we watch our favorite news team reclaim their legendary status.

Below are four recipes for The Burgundy, It’s So Damn Hot, You Know I Don’t Speak Spanish, and Brick’s Hand Grenade.

The Burgundy
Serves 6

1 Quart tomato juice
1 Cup vodka
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lime juice
1/2 Teaspoon Tabasco brand Original Red Sauce
Lime slices or celery stalks

Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Tabasco Sauce in a 2-quart pitcher; stir well. Serve over ice. Garnish with lime or celery.

The Burgundy

It’s So Damn Hot
Serves 1

2 Ounces quality vodka or gin
7 Ounces tomato juice
1/2 Ounce Lea & Perrins Worcestershire sauce
1 Heaping teaspoon horseradish mustard
10-20 dashes Tabasco brand Original Red Sauce
1/2 Teaspoon sea salt
1/8 Teaspoon white pepper
1/8 Teaspoon ground black pepper
1/4 Teaspoon smoked paprika
1/4 Teaspoon garlic powder
1 Pinch of cumin
1/2 Lemon, juiced
1/2 Lime, juiced
1 Chicory leaf
1 Cornichon
2 Tabasco brand Spicy Beans

Spicy Seasoned Garlic Sea Salt
6 Dashes Tabasco brand Original Red Sauce
1/8 Cup sea salt
1/2 Tablespoon toasted garlic

Combine all Spicy Seasoned Garlic Sea Salt ingredients and mix well. Fill a pint glass with ice and rim with Spicy Seasoned Garlic Sea Salt. Combine all ingredients into mixing glass. “Roll” ingredients back and forth from mixing glass to shaker several times; mix well. Pour into ice-filled, salt-rimmed pint glass. Garnish with chicory leaf, a cornichon and Tabasco Spicy Beans.

It's So Damn Hot

You Know I Don’t Speak Spanish
Serves 1

1/2 Lime
Coarse salt
1 1/4 Ounces gold tequila
3/4 Ounce Grand Marnier
1/2 to 1 Teaspoon Tabasco brand Green Jalapeño Pepper Sauce

Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and Tabasco Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime.

Variation: Use Margarita or sweet and sour mix to make drink as directed on label. Shake in 1/2 to 1 teaspoon Tabasco Green Sauce per drink and stir.

You Know I Don't Speak Spanish

Brick’s Hand Grenade
Serves 1

2 Tablespoons pineapple juice
2 Tablespoons lemon-lime carbonated beverage
1 Tablespoon light rum
1 Tablespoon tequila
1 Tablespoon vodka
1 Tablespoon gin
3 Drops Tabasco brand Original Red Sauce

Combine all ingredients and pour into a 12-ounce highball glass filled with ice; stir. If desired, garnish glass with a wedge of pineapple or lime.

Brick's Hand Grenade

From Boston Bartenders with Love!

10 Oct

Fall is here. Time to soak in the last hours of sunshine and foliage. Time to prepare ourselves for the darkness of winter ahead. If you are like me, a good fall cocktail can ease the pain. Check out these great fall cocktails with rum from two local Boston bartenders. I personally love Eastern Standard and will be making my way there soon to try this deliciousness.

Do you have a favorite fall cocktail in Boston? Share with us!

Dominican Old Fashioned3 (credit Emmanuel Cayere)

Photo cred: Emmanuel Cayere

Dominican Old Fashioned

Created by Kevin Martin, Eastern Standard

1.5 oz. Brugal Extra Dry Rum

.5 oz. Santa Maria Al Monte

1 Barspoon St. Elizabeth’s Allspice Dram

1 Barspoon Sugar

2 Dashes Angostura Bitters

2 Dashes Peychaud’s Bitters

In a mixing glass combine sugar, Angostura, Peychaud’s with a splash (.25oz) of soda water, stir to make a paste. Add Brugal Rum, Santa Maria Al Monte and Dram with ice, stir until properly diluted and chilled. Strain cocktail into a chilled lowball over fresh ice, garnish with a long orange twist.

Old Orchard Style

Created by John Henderson, Tavern Road

2 oz. Brugal 1888 Rum

.25 oz. Demerara Syrup (2:1 Demerara or raw sugar to water)

1/8 of Granny Smith Apple

1/8 oz. Allspice Dram

Old Orchard Style6 (credit Emmanuel Cayere)

Photo cred: Emmanuel Cayere

Muddle apple in a mixing glass, add other ingredients and stir with ice until well-chilled. Fine strain over fresh ice in a rocks glass, top with freshly grated cinnamon and a thin slice of apple.

Interested in more cocktails and recipes? Follow Brugal Rum on Twitter.

A Voyage Into the Unusual with Hendrick’s Gin

7 Oct
We arrived at Space 57 in Boston at 7:15 p.m. on October 1, 2013. There was a line of people waiting for the doors to open at 7:30. Luckily, we were able to sneak in a bit early, and when we walked in, we traveled back in time, into a rather peculiar era.
Hendrick’s Gin prides itself on its peculiarities as stated in its brochure from the night, “The peculiar unusualness of Hendrick’s resides in our subtle and sensually wondrous botanical signature of flowers, roots, fruits and seeds from the world over. Our eleven botanicals are analogous to a spectacular chorus of flavors. They function to complement and set the stage for our delicious duet of infusions: Roset Petal and Cucumber. Together, these two odd bedfellows represent the finishing touch that makes our oddness so sublime.”
IMG_4061
The Voyage into the Unusual event did a great job of presenting the peculiar, while highlighting the flavors and deliciousness of the specially made cocktails. To present the different cocktails, Hendricks created different stations to receive them, while being serenaded by the peculiar, old-timey music of The White Ghost Shivers. The Airess looked over the entire event on a platform about 15 feet high, and if you were lucky you could be invited to have a drink under her extremely large skirt. There was a flower-girl in a pot. There was a wall of hands, which was practically throwing out presents to us. We not only got a great drink out of a random drawer, but we also got an Uber gift card, which we used to get home after the event.
Here is how Hendrick’s describes it in its press release about the event, much better than I did above, “Guests will be entertained all night as they voyage into the unusual with a cast of characters including: a botanist that demystified the eleven botanicals found within the Hendrick’s bottle, a chemist that takes guests into the Apothecary Shop, and music interspersed throughout by the eclectic band, White Ghost Shivers, along with other unexpected surprises. An array of tipples will be served, from the signature Hendrick’s & Tonic to more complex creations such as the “Traveling Punch,” which will be modified to reflect the best local and seasonal ingredients each city has to offer.”
The Traveling Punch was a great ode to Massachusetts, incorporating cranberries to represent the bogs that cover the South Shore. It was a lovely cinnamon-y concoction that I am hoping to incorporate into the holiday season.
Yes it was an event, yes we got free, great drinks, but more than that it was an experience. I’ve never really considered Hendrick’s before, but now after tasting all of the possibilities of the gin, it will certainly be making an appearance on our booze shelf soon.
This is the 2nd Annual Voyage and the tour made it to Austin, Los Angeles, Chicago, Miami and will be in Philly on October 23, so if you are there, sign up to go! It is free to the public, you just have to RSVP.
Join the conversation at Twitter.com/HendricksGin and Facebook.com/HendricksGin #HendricksVoyages
Recipe for your enjoyment:
Traveling Punch
1 part Hendrick’s Gin
1 part Kalustyan’s Fruit Tisane Tea
1/2 part Clear Creek Cranberry Liqueur
1/4 part lemon/orange oleo-saccharum*
3/4 part sparkling water
3 dashes Angostura bitters to taste
Serve in a punch bowl with a block of ice. Garnish with nutmeg dusted orange slices.
*To make oleo-saccharum: Take whole lemon peels and orange peels and muddle in demerara sugar. Let sit for at least 3 hours before adding fresh lemon juice. Stir to dissolve sugar. 
Hendrick’s & Tonic
1 1/2 parts Hendrick’s Gin
3 1/2 parts tonic
1 cucumber spear
%d bloggers like this: