Update: we have added new dates for our workshops! If you’re interested, you can sign up here.
It’s funny how this recipe came to mind. We were in teaching our food photography/food styling workshop this weekend and the students were tackling the subject of photographing drinks. Drinks can often be challenging, especially when it comes to reflections, styling drinks and how to add interest to simple liquids.
Diane was quickly setting up to style a drink scene for the students to practice photographing and someone » Read the full story →
Call me suckered, hoodwinked, or duped. I believe in magic potions. A man hawking small bottles of potion, proclaiming outlandish results. Out of curiosity, I skeptically try the potion.
A few shakes in a cocktail drink. A cocktail I am very familiar with, but with a mere few dashes of this elixir it became something new. Better. Incredibly delicious.
Cocktail Bitters have been known to many much more savvy than I, but for me it is an exciting new world. A mystical potion which marries » Read the full story →
Mezcal. Beyond the worm…
Until recently I’ve never had much inclination to try mezcal. In the youthful and stupid years, we were more of a Jack Daniels crowd. Then as appreciation and a slightly more sophisticated palate developed, the worm-laden fire water Mezcal didn’t have much attraction. Or so I thought.
Fortunately, I’ve gotten a little less stupid over the years and have began to challenge my preconceptions. Many culinary nemesis are now favorites. “Why bothers” are “How did we ever live with-outs?”
In the » Read the full story →
This recipe is a testament to why gardeners should never give up to quickly on their favorite plants. A couple years ago, we determined we had to grow passionfruit. As anxious gardeners and lovers of fresh passion fruit, we didn’t just invest in one vine. After all, in addition to our own personal garden fruit greed and long list of passion fruit recipes we wanted to explore, we had an extensive list of friends who were equally devoted to fresh passion fruit.
» Read the full story →
We’ve been pounced with rain for well over a week now. The unforgiving rain turned our roads into raging rivers and the dark clouds shut out the sun for about 5 days straight. That’s a rarity in Southern California, to not see the sun for so long. Now we know what the rest of the country feels like! Yes, we’re spoiled.» Read the full story →
Every season is a drinking season for us, but Summer is particularly inebriating because, well, it’s hot. But we haven’t experienced the swelling heat like many of our friends on the East Coast. How lucky are we to be in mild So Cal weather? Very lucky, but we’re not bragging. And hey, we have congestion and smog to add to our heat, so there’s always a trade-off with our mild weather!
» Read the full story →
After reaching a triple dozen fruit trees in the garden, it’s hard to pick a favorite. So many wonderful fruits and ensuing cocktails (among other things) have delighted the senses. Yet there is one tree which brings particular pride to the WORC household. Our Algerian Tangerine tree (also known as the Clementine).
Upon first planting,the Algerian Tangerine which graces our garden was a scrawny “Charlie Brown” twig. Paltry and sad, we merely hoped for its survival. Then a couple of years ago, it » Read the full story →
This is why we love late Winter/early Spring in southern California—–> Blood Oranges! It’s blood orange recipe season and our trees dropping their fruit is our signal that it’s time to eat or drink those precious blood oranges or else lose the precious stash to the squirrels. Oh, those darn squirrels love our citrus and we’ll be damned if they get a hold of all those blood oranges before we do. It’s time to drink!
We’ve succomb to the fact that our garden will never » Read the full story →
I have a little confession. I didn’t used to be very fond of Meyer Lemons. In fact, a scratch and sniff of a Meyer lemon rind rekindled memories of small stink bugs that gathered in mini-swarms during the warm summer months on ranch where I first teethed.
The bugs were small and innocent, yet when threatened they’d release a malodorous spray in the vicinity of any foe. Stumble upon a swarm of these little buggers and I’d be dancing about like a pinball trying not » Read the full story →
fresh garnishes from the garden
So it appears we’re on a culinary journey to create a small, but sinfully spicy collection of sriracha infused recipes. And loving every minute of it! Playing with a bottle of hot sauce has never been so hot and gratifying. Previously, we’ve shared our homemade sriracha-style chili hot sauce recipe, an addicting creamy spicy hot sauce mayo that you can lather on just about anything, and a party pleasing recipe for hot sriracha chicken wings!
With many other hot sauce » Read the full story →
Happy New Year to all and to all a great and safe night of drinking! We’ll be shaking it up on NYE with some great cocktails from our mixed drink archives, but the hardest part is deciding where to start. Celebrating with some fine cocktails from our garden citrus is what we really look forward to. During this time of year, the citrus are at their peak and the zest, oil, fragrance of the rinds are what make these cocktails so stellar.
This year, we’re » Read the full story →
“What is yuzu?” Don’t feel bad if you have never heard of this beautiful little citrus, since outside of a few Asian cuisines and particularly in Japanese cultural circles it is seldom grown or used, however we are hear to tell you that yuzu is pure culinary gold.
Yuzu is a sour, tart and very fragrant citrus, slightly smaller than a billiard ball. Yuzu is a citrus that isn’t eaten straight, but is used as a souring ingredient through the use of it’s juice and » Read the full story →
It’s week two forSummer Fest 2009 and this week’s theme is stone fruits! You name it, peaches, plums, nectarines, apricots, pluots and any variety associated with stone fruits is bursting at the seams today.
Margaret is continuing this cross-blog event every Tuesday for four weeks, which will be acelebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best.
Read more about how Summer Fest 2009 works on Margaret’s site atAway to Garden.
When we started our first garden » Read the full story →
There’s a little jewel of a restaurant nestled on a bustling street in Los Angeles. In fact, it’s located on a very busy street that if you blink, you’ll pass it four times, like we did. #*&%@! Like pirates on a hungry looting spree (the sexy Johnny Depp kind of pirate, not the coast of Somalia kind ), we went searching for this delicious gem of restaurant called Hatfield’s in Los Angeles. We felt like pirates, ravenous for the Hatfield’s stash because after a » Read the full story →
I can’t tell you how much I love Curacao, a flavored liqueur made from the dried peels of the laraha citrus fruit which grown on the island of Curaçao, hence, the name. The brilliant blue color, the bright citrus/orange tones and slight bitterness of this liqueur makes a perfectly delicious and beautiful cocktail.
When Brandt Johnson, the head bartender at Club Med Columbus Isle was setting up for the evenings Food & Wine Festival cocktail demonstration, I was stunned at the beautiful tray of brilliant » Read the full story →
where I’ll be napping for the next 7 days…beach side cabanas
I’d like to say that I made it to the Bahamas safe and sound after a crazy 18 hour travel itinerary, but I can’t say that I’m safe from pure gluttony from Club Med’s amazing resort. After a long and congested red eye flight with Matt and Adam to Florida, then followed by an 8 hour layover, I was hankering for sleep, protein and booze. When all three of these life’s necessities are deprived » Read the full story →
Gentlemen, Flash Alert! Valentine’s Day is tomorrow! (In some parts of the world, it is already here!) Are you ready to woo your sexy other?
If you’ve been a good man and have shown how much you love and appreciate your beau all year, then this little Love Holiday should be old hat for you. However, if you need to make up for some past transgressions or have someone new who you are trying to impress, you may benefit from some advice.
Here’s some of » Read the full story →
Today is truly an American Day.
We’ve been on a bit of a cocktail kick lately, with two back to back cocktail posts. But adding this third cocktail drink to the queue is quite appropriate for today, to celebrate this momentous day, for President Barack Obama.
To this new administration and the incredible man, President Barack Obama, who has given hope to millions, and of whom we look to for the future leadership of this marvelous nation, we’ve created a cocktail toast to you. Cheers, » Read the full story →
No, it isn’t snack time for the big dog! It’s cocktail time, ladies and gentlemen. While much of the nation has been freezing their ass off, down here in Southern California, the weather has turned warm and sunny. As the temperatures reach into the 80′s, we can feel our fruit trees stretching their limbs and roots as they pull out of their dormant slumber. And the WORC household starts itching to garden.
After a couple months of no serious gardening, we have gone fruit tree » Read the full story →
This is open apology letter to our dear, smart, funny, handsome, brilliant, blog buddy, Dr. Mark.
Hello, how are you? Do you still remember us? We’re those wacky blog folks that you met in Los Angeles way back in October of 2008. It’s been quite a while since our meeting and worse yet, it’s taken us this long to finally write about it and share with the blog world that we met with the AMAZING MARK from Manggy.blogspot.com!» Read the full story →