They all go well with RC Cola
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made these little delights for happy hour knoshes:
here are mine:
the dip is not vegan. i used regular Greek style yogurt. the pomegranate molasses really make the dip!
lovely with a nice gin and tonic after a hot day working in the yard.
cheers!
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I’ve used canned pureed pumpkin as a base to make a “squashio e pepe” sauce for noodles. Basically pumpkin + broth to thin + lots of pepper and parm. It’s really good with some pan fried sausage on the side or mixed in with everything else.
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Sloe gin for winter walks. Whisky in a pinch
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Oh, that sounds soooo good! Now I want that for breakfast.
What I am having for breakfast is a chocolate chip cookie with my cup of coffee, LOL. (I promise to eat something healthy too.)
What I did with the rest of the noodles that day for supper was @Mangochin ’s suggestion of garlic, red pepper flakes, and olive oil, and it hit the spot that day.
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Do you sip it straight from the flask?? Or add it to something??
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Straight sips
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I never heard of drinking it straight, until now! (But I know very little about booze…)
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Pretty sure that is the traditional way to drink it. At least in the countryside
ETA: yup: The Ultimate Guide To Sloe Gin - The Cocktail Society
There are many ways to drink Sloe Gin, starting with the classic and most traditional way. Sip it neat. While many will tell you this is not the most delicious way of drinking it, if you enjoy it, that’s all that counts.
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This is easy advice to forget. Beer snobs, especially, seem to have a hard time remembering this one. When I’m asked “what’s your favorite beer,” and reply “on a hot day? Coors Gold Label,” I get weird looks. Whatever drink tastes good to you is A-OK.
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I wonder where eggs end up on that chart, considering poulry’s position (also is that free range)?
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Woe betide the tourist on a hot summer’s day not realizing what they were purchasing!
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I see it done with sand and salt. Could try the salt method in a steel wok perhaps.
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Salt could be amazing, especially if using the large chunks so it’s easy to brush them off the finished food and yet there’s still some taste imparted.
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I wants to be there!!! We haven’t been able to find sriracha locally for weeks. Jealous.
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