Just realized that I never posted the newest little recipe zine I made for TCAF. This one is simpler than the others but super delicious.
New recipe zine! Popcorn is one of my most favorite snacksssss
I’ll sell some at MoCCA y’all
I made another recipe zine- this time it’s homemade snickers barssssssssss
These are super easy to make, you just need to allot some time for the layers to cool.
Inspired by the recipe on How Sweet It Is.
They are seriously addictive, I could feel my heart slowing down.
Another recipe zine I made- this one you’ll need a crock pot for.
yum yum yum yum yum
I drew another recipe zine! This one is for Nutella Pinwheel cookies- they are DELICIOUS and they make amazing coffee cookies.
The source for this recipe is The Purple Foodie.
Hoping to be able to trade some of these zines at SPX.
yum yum yum yum
I’m starting a lil project of drawing recipe zines. It’s fun and delicious. This one is for Pasta alla Putanesca (translated to ‘whore’s pasta’).
The source for this recipe is the poor student’s cookbook made by a fellow redditor.
My neighbor Hugh was the person who introduced me to the Sazerac cocktail. I was already a fan of rye cocktails (Manhattans in particular), and the subtle addition of licorice flavor was a intriguing and pleasant change. I liked it so much, that I decided to learn more about it.
The Sazerac is an old cocktail, sometimes considered the oldest known American cocktail. It dates to before the Civil War, and in 2008 it was named the official cocktail of New Orleans. Having grown up in Louisiana, I was surprised that I hadn’t heard of it before, but I guess that makes sense since I left before I turned 21 and since my parents were more Jack/Crown and coke drinkers.
My favorite local cocktail place, Fort Defiance, has a refillable pump-based spray bottle that they keep filled with absinthe to mist the glasses with instead of swirling and pouring. If I were making these cocktails on a regular basis, I’d probably go that route, too. It’d be worth it just to not waste any more absinthe than necessary.
Herbsaint, Pernod, green Chartreuse, and Absente (or something similar) all make suitable substitutions for absinthe if you don’t have any. Basically, you just need something to add in the licorice and herb flavor to the rye.
Because of Hugh, I will always associate these drinks with before dinner cocktails on warm nights, long evenings spent with friends. Somehow it seems a fitting memory for a drink with such a long history.
Today would be the PERFECT day for this.