Put your liquid jacket on

ABC Kitchen's Berkshire cider

This year’s official first day of winter is December 22nd but with this weekend’s lows in the 30s and get this— a chance of snow (Yea, I know, snow in October. WTF, right?) it looks like winter is showing up early. And while my closet is stocked full of puffy down jackets, wool coats, sweaters out the wazoo and scarves of every color in the rainbow and then some, one of my preferred ways of keeping warm is the ol’ liquid jacket. You know, booze.

Yes, most any form of alcoholic beverage—be it beer, wine or liquor— will do the trick, but my favorites are the seasonal kind. Earlier this week, for example, during lunch at the always delicious ABC Kitchen, I had the gut-warming, soul-soothing, Berkshire cider martini. Made with berkshire bourbon and spiced apple cider, it was smoky and deep, the kind of drink that literally makes you feel warm and fuzzy inside.

Hot buttered rum

Also this last week, but this time at home and made by yours truly, was the holiday-style-gluttonous hot buttered rum. Ingredients: hot buttered rum mix (basically a blend of  cinammon, nutmeg, and the like), rum, and you guessed it, butter. I mean, really, don’t you feel cozy just thinking about it? Cause I do. With no garnish or much thought put into presentation, it wasn’t particularly attractive (nor did my camera do much to help the cause), but it was spicy and smooth, and made me wish I had a fireplace to sit in front of while enjoying it.

Winter might be here early but me and my liquid jacket will be just fine.

Uhmm…yuck.

Really now?

I always have and always will love candy, which is why it should go without saying (but I’m gonna say it anyway) that I love Halloween. And while I admit to eating some pretty nasty candy as a kid (mostly that sticky, syrupy goop that came in a squeeze tube) I have never, at any point in time, been interested in eating anything that resembled in taste, color or texture, a booger. So why— I ask myself— why oh why, was this candy pictured here ever created? The answer is because kids these days are gross. Nasty little booger eating buggers if you ask me.

Now, if you’ll excuse me, I have a bag of candy corn to get back to.

Interrupting the radio silence to bring you…deliciousness

Since my last post, which truth be told seems so very long ago, I waved adieu to September and the last vestiges of summer, turned another year older (and as the beau pointed out, got that much closer to 30), and ate a lot of really good food that I have regrettably not documented on this very blog. (Due to a bad combo of feeling lazy, unmotivated, and struck with mild writer’s block, in case you were wondering.)

A bad picture of a good dessert

But I decided to interrupt my current funk to dish on a really great dessert I had recently at  Otto, Mario Batali’s Greenwich Village pizzeria. Yes, there was pizza before the dessert, and yes, it was delicious, but the dessert… oh, that dessert, it stole the show.

The olive oil coppetta, captured rather horribly in the picture you see here (thanks again, cheap camera bought at a Mexican Office Depot), was not just delicious but interesting too. Really! Every spoonful was like peeling back a new layer, getting a new flavor or texture. There was the creamy, smooth and slightly savory olive oil gelato next to the icy, tart concord grape sorbetto, mixed in with citrusy bright orange curd, plump, juicy figs roasted in red wine and a licorice like sweetness and candy crunch from the fennel brittle.  So many flavors, so much sweet deliciousness, so good.

I mean really, so good! Enough of this and I might just feel like blogging about all the other great eats I’ve been having recently. I’ll keep you posted.