Hummus

IMG_20160622_194024
Hummus. It’s a dip, a spread, an appetizer, and it’s from the Levant. The ambiguity surrounding the day of creation doesn’t make it less of a blessed event. Judging by the increasing presence on store shelves and skyrocketing sales, it’s beige color doesn’t fend off our insatiable appetites. The fundamental components haven’t changed much, and our conscience hovers around nil when left to recreating. From modest coriander to the demure “everything bagel” seasoning, hummus provides us with a blank canvas for add-ins and toppings.
Continue reading “Hummus”

Bloody Mary Mix

Resized_20160616_211015-01Bloody Mary. A cocktail with a disputable history. A morning potion to cure burning candles at both ends. With prohibition in the past, the Bloody Mary made its way to the
U.S. as a Red Snapper. The tomato and vodka nucleus hasn’t changed, it’s part and parcel. The nitty gritty remains, but we have pinched and dashed all the way to a green tomato bloody with tomatillo and poblano. Creole seasoning in the south, old bay up north, and menus everywhere in between. Menus entirely devoted to an assortment of bloody mary concoctions.
Continue reading “Bloody Mary Mix”