New Adventures

There are things a-brewin’ in the Procrastikitchen.

For one thing, I have a mostly-written recipe for potato and cheese vareniki, little Russian vegetarian dumplings that are so easy to make that you will want to make a whole tray of them, like I did, so that you can pluck a handful out of the freezer to boil at a moments notice (recipe coming next week).

For another thing, I made fried chicken for the first time in basically forever, and wow, it’s totally worth getting out the frying oil and making a mess of your kitchen.

A longtime family favorite, but now with super hot Nashville sauce.

On that note, I may have gone overboard with the whole “celebrate Hanukkah with fried food” thing:

Other things afoot in 2017 include a podcast, in which my food-obsessed self and my self-described picky eater best friend find all the things we are afraid to eat, and eat them. Be prepared for a lot of armchair psychology, possibly some weeping, and most likely a lot of dirty jokes. Listen to laugh at my snobbery and/or my bestie’s weird food fears (cold sandwiches?).

Since this post is essentially a belated new year’s post, I thought I’d celebrate with a champagne cocktail. Or, more accurately, a sparkling wine cocktail—I think this is best with prosecco or cava. When it comes to champagne cocktails, my favorite is a cantaloupe bellini—a perfect taste of summer—but close behind is the French 75. There’s no way you won’t feel elegant drinking one. I like to up the ante on the floral notes by adding St-Germain (making what some call a French 77) and using a floral gin like Hendricks.


Floral French 75
Makes 1 somewhat potent cocktail

1 ounce dry, floral gin, such as Hendricks
1 ounce St-Germain
1 ounce freshly-squeezed lemon juice
very cold prosecco, cava, or champagne if you’re really fancy (about 4 ounces)
lemon peel, for garnish

Chill a champagne flute or collins glass (or, if you’re like me and have broken all your flutes, a cocktail glass) in the freezer for a few minutes.

Mix the gin, St-Germain, and lemon juice in a cocktail shaker. Add plenty of ice and shake until well combined and very cold. Strain into your class and gently pour the sparkling wine to the rim. Garnish with a lemon peel.


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