So, here we are again. It’s a rainy Sunday in Maryland, perfect day for reading and snoozing with the pooches. I was out earlier in the week, gallivanting around and made a quick stop into one of our local nurseries to check out their perennial sale (50 percent off woo hoo!) and what did I behold? A zen froggy waiting for someone to take him home. Really how could I pass him up? Here’s are 2 pictures. He is now perched in all his zen-like concentration behind the fish pond to Kirby’s everlasting confusion. I watch Kirby looking at him every time he goes out and can just see the slow wheel turning in our third smartest dog’s mind. Like “hmmmm, didn’t see that before, wonder if it is edible” “will he play with me?”. Cracks me up everytime. So I believe our zen froggy deserves a name. Any suggestions?
Now on to the Week in Reviews. There were just some lovely books this week. Lashings of Sauce was a standout based on just the shear number of great authors who contributed to this anthology. We run the gamut from contemporary romance to supernatural lovers this week:
Monday: (Un)Masked by Anyta Sunday & Andrew Q.Gordon
Tuesday: Shelton’s Homecoming by Dianne Hartsock
Wednesday: Wick by Megan Derr
Thursday: Lashings of Sauce-a British Anthology
Friday: Weekends by Edward Kendrick
Saturday: The Cool Part of His Pillow by Rodney Ross
Cocktail of the Week: The Sazerac
The Sazerac, created in New Orleans in the 1800’s, an American Classic Cocktail
1 1/2 teaspoons (1/4 ounce) club soda
1 sugar cube (preferably rough-cut and unbleached*) or 1/2 teaspoon raw sugar, such as turbinado or Demerara
4 to 5 dashes Peychaud Bitters
5 tablespoons (2 1/2 ounces) VSOP Cognac
1 tablespoon (1/2 ounce) absinthe
1 cup ice
In chilled cocktail shaker or pint glass, pour club soda over sugar cube. Using muddler or back of large spoon, gently crush sugar cube. Swirl glass until sugar dissolves, 20 to 30 seconds, then add bitters and Cognac and set aside.
Pour absinthe into chilled double old-fashioned glass or stemless wineglass. Holding glass horizontally, roll between your thumb and forefinger so absinthe completely coats the interior, then discard excess.
Add ice to cocktail and stir until well chilled, about 20 seconds. Strain cocktail into chilled glass rinsed with absinthe. Using channel knife, cut thin 4-inch strip of peel from lemon directly over glass, then place peel in glass and serve.