I’m at our cabin right now. Two hours from home and it smells different here, out of the city. There’s no traffic, no congestion, no hurry up and wait, just water and trees and friendly people in a tiny, friendly town. The cabin is affectionately known as The Trabin because it was once an RV trailer that is permanently parked with a sizable and comfortable addition built on: trailer + cabin = Trabin. It’s a little like playing house when you’re up here. everything is a bit funky, misfit, not necessarily efficient, and none of that could be truer than the kitchen. I surprise myself though, by not being thoroughly frustrated by the limited gear, dolllhouse sized stove, cold-water-only sink. Instead of being limitations, they become challenges – we can’t simply eat deli macaroni salad and BBQ’d everything when we’re here, the show must go on, and that show means just-as-good-as-home meals even when the resources are lacking. Continue Reading →
As the saying goes: necessity is the mother of invention. I feel like there are millions of ways to prove this old adage true, but none more true than the desperate moment when a friend approaches you at your own party and says, with a grave look in his eye, “You’re out of punch.” This happened. This is a true story. And he was right, the punch bowl was dry. Immediately we set to work, tipsy ourselves, and crafted a delicious drink primarily from two seemingly disparate ingredients: whiskey and red wine.
Stay with me. It was delicious, I promise.
Now, since that particular December evening (it was at last year’s annual Holiday Open House), I have thought about that sweet, tart, potent drink many times. Like most delicious things, perhaps more so than many, drinks can easily adapt to suit the season or what you have on hand. In this case, that made up punch has since been transformed into an ice cold summer drink full of boozy fruit and optional bubbles. Continue Reading →
I did something wild, guys – I juiced an entire 12 lb watermelon in my blender.
In my tiny kitchen.
It was mayhem but I lived to tell the tale and the Watermelon Basil Coolers that were borne of that sticky afternoon were worth every drop.
Firstly, cutting a watermelon is messy business; they are obviously juicy and made mostly of water, but given the minuscule amount of counter space and patience that I have, I’m not sure what I was thinking. No sooner had I quartered it, I realized how much watermelon and flesh, and ultimately juice, I was dealing with. I cubed it up and blended 4 batches of deep pink, pulpy juice. As it whizzed around in the blender I helped myself to the remains and cleaned all the pink from the rinds and thought about how sticky the kitchen was. But how amazing is this: that one watermelon yielded almost 4 litres of juice!
This begs the question: what does one do with nearly a gallon of fresh watermelon juice?
If you’re me, you add vodka. So that’s exactly what I did. Continue Reading →