Showing posts with label friends. Show all posts
Showing posts with label friends. Show all posts
Sunday, April 13, 2008
Shaker Morning Light
Taken shamelessly and without permission from the photographer's website. Paul Lester is an astonishingly cool human being and a thoughtful artist. Take a moment to enjoy his pages.
Friday, March 14, 2008
Afternoon snack

Now that the sun is setting later, a man's thoughts turn to afternoons on the deck. Just about my favorite thing to do is to sip on a margarita, enjoy some guacamole and deconstruct the world around me. So, mix up a set, go outside, and give me a call.
The Cadillac Margarita - a recipe I have modified over almost 20 years of testing - is an outstanding choice, but if you plan on going somewhere later, this is not for you. Serve it in a martini glass to get the point across to the uninitiated.
1.5 oz. of a nice tequila (Astral is my current choice.)
.5 oz. Cointreau
.5 oz. Grand Marnier
1 oz. freshly squeezed lime juice
.5 oz of honey (or agave nectar)
Salt
Rim a chilled martini glass with lime and coat with salt. Combine the tequila, Cointreau, Grand Mariner, lime juice and sweetener in a shaker with ice, shake, and let it sit for a minute or two. Shake again and serve. Repeat.
Making an incredible guacamole depends on one's ability to find fresh ingredients and the willingness to experiment with spices. I include various Indian curries (yes, really) in addition to a teaspoon of chili spices in order to give it a warm (but not too hot) contrast to the cool avocado. Don't be afraid to use more spice: Most guacamole is mediocre because it's too bland. If you can plan ahead (who has the time?), guacamole always tastes better on Day II. You'll need:
2 avocados (the more you use, the more spices you'll want to add)
1 small, chopped and strained tomato
.5 cup of minced shallot
4 cloves of minced garlic
1 teaspoon of fresh chilies, or 1 teaspoon of chili powder (at least, to taste)
2 limes, juiced (to taste)
Salt and freshly ground pepper to taste
Minced cilantro leaves for garnish
It's good to mince where it says mince. If you have a potato masher, this is the best tool for combining the ingredients, but a hand mixer will do well, too. Leaving the final product in a mostly mixed state - as opposed to fully pureed - is more pleasing aesthetically in the same way that mostly dead is preferable to all dead.
Serve with salted blue corn chips.
Call The Digressor to discuss your visions of the eternal.
Wednesday, February 27, 2008
Tuesday, February 26, 2008
Wednesday, February 20, 2008
Tuesday, January 15, 2008
Thursday, October 25, 2007
Steve Russell

Puddles:
friends,
in capable hands,
juggling,
steve russell
Monday, October 15, 2007
Subscribe to:
Posts (Atom)