So, we are back from Bar Harbor, Maine. I have nothing to tell you about the food. There was NOTHING of note. Lobster? Forget about the lobster. I am sick of lobster. However, I knew that it would be disappointing that there was no food story about my travels (yes, I pretend that my readers are actually waiting for me to report back on my travels or escapades and food) so I bought a piece of food related jewelry.
I know, that it is lame. It is made out of forks...get it? Wait...
I came home and a package had arrived and it was this
What is it? It is Sodium Alginate powder and calcium chloride. What are we going to do with it? Just you wait and see!
So this is the end of the veggie garden for me. Could be that more will grow but I doubt it and I am mad at the garden and I give up trying to be nice to it. It can wait until next year for me to care about it.
Oh, here is a picture of Algae that I took. It was at Acadia State Park. I hear that some of these are edible. Wait...I promise that I will have more food content soon. I promise.
Recipe for a Manhattan (to drown your sorrows when there is no food in the tourist town you are in)
Recipe by Dean Christopher who makes the best Manhattan in the world
For 2 Manhattans:
First chill two Manhattan glasses.
While they're cooling, put 4 or 5 ice cubes into the cocktail shaker. Shake a couple of dashes of bitters into the ice, not enough to produce a dominant flavor -- just a kind of catalyst, a flavor binder. Swirl the ice cubes around to distribute the bitters.
Add 1 1/2 large jiggers (ponies?) of Italian Sweet Vermouth (the red one) to
Add 2 1/2 large jiggers (ponies?) of bourbon (NOT blended whiskey, as the original recipe called for) to the mixture.
Swirl everything around and set the cocktail shaker in the freezer for an extra measure of chill. This is a good time to drop a marascino cherry or two into the now-chilled glasses.
Wait maybe 5 minutes, then remove the glasses and the shaker from the freezer and pour the potion into the waiting glasses.