Well, hang on, I must first address any possible readers we have out there:
Dear Readers,
Never fear my mother is safe, she has been absolutely fine in fact, and I certainly will not sit here an apologize for her!
OH SNAP!
Dear Mom,
Well I miss your posts, I don't know how other people feel out there, but I'm let down. I know you've been busy (busy watching YouTube videos of funny dogs!), but come on... Have you not been eating? Did you get involved with the librarian mafia again and they broke your fingers? They're silent but deadly you know... Alright, enough with the chastising, I have a recipe to share!
Actually I have two recipes, because its been so long!!!
The hubs and I just got back from a little mini vacation to Louisville, Kentucky. Yes, that's right, Louisville. Believe it or not its a fun little town with lots of good food and good booze. There are pretty city parks, cute neighborhoods, great restaurants and pubs, friendly folk, and bourbon. Bourbon, bourbon, bourbon. I'm not a big bourbon fan, but the hubs likes it quite a bit. And while we were down there we did a couple distillery tours (basically think a boozier winery tour). I tried a few and it is still far from my drink of choice, but one great little restaurant we found made an awesome bourbon cocktail.
The restaurant is called Rye. Its a great place with a nice interior and some really quality stuff coming out of the kitchen. We tried a bunch of small plates, they change up the menu seasonally so one of the stand outs was a sauteed asparagus kimchi-type dish that had that addicting salty, sweet, umami, spicy combo that kept us going back for more. To quench the heat I tried one of the cocktails that sounded refreshing after the warm spring day that we were there. And it had bourbon in it, which even though as said I'm not a natural born bourbon lover, I figured, when in Rome...
What I liked so much about the cocktail is it was basically like you gave a mimosa a kick in the pants, hence the name "manosa" (not what the restaurant called it, but what I'm calling it). It was grapefruit juice, orange bitters, prosecco, and bourbon. The bourbon adds a complex slightly smokey, vanilla, spicey flavor that helps tame the sweet/sour/tart of the prosecco and grapefruit. So, to go with the amped up mimosa, I'm also going to give you all my recipe for chocolate chip pancakes. I found this recipe for pancakes a while ago, and its been my go to as of late. All of the baking powder that goes into it makes them super fluffy and able to hold up to any additives such as chocolate chips or fruit if your feeling like being healthy. They also have very little sugar in them, so you can focus on the more yummy complex sugars of the maple syrup or chocolate chips. I've never tried making them normal sized, I always go for the silver dollar size, that way you can always easily pop them into the toaster to warm the leftovers up.
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1 oz. bourbon
2 oz. grapefruit juice
3 dashes orange bitters
the juice from one slice of orange
ice cubes
3-4 oz. chilled prosecco
orange peel, for garnish
1 mint leaf, for garnish
In a standard shaker, add bourbon, grapefruit juice, orange bitters, the juice of the orange slice, and ice. Shake until ice cold and frothy. Pour into a collins glass. Top with prosecco, 1 ice cube, orange peel and mint.
chocolate chip pancakes
1-1/2 cups all-purpose flour
3-1/2 tbsp baking powder
1 tsp. salt
1 tbsp. sugar
1-1/4 cups milk
1 egg
3 tbsp. butter, melted and cooled
1/2 cup chocolate chips
canola or veggie oil
In a large bowl whisk all dry ingredients (flour through sugar). In a measuring cup stir together milk, egg and butter. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir together until smooth. Fold in chocolate chips.
Heat a large non-stick skillet over medium high heat. Add the oil and when the skillet is piping hot, pour 1/4 cup measurements of the batter onto the skillet. Cook 1-2 minutes per side, until golden.
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