Aperol Spritz

As we've been traveling lately, Germany, Italy, and now Austria, we've noticed people sipping bright orange (almost day-glow) cocktails.

A little detective work and now we've joined the ranks with the Aperol Spritz.

Aperol is an Italian apertif made with bitter orange, rhubarb, and cinchona (the source of quinine). The end result when mixed with proseco and sparkling water is a light, refreshing drink that isn't at all sweet. The flavors make me think of tonic water flavored with a hint of orange marmalade. Want to give it a try?

Chill all of your bottles and combine:

3 parts proseco
2 parts Aperol
1 part sparkling water (club soda)

Easter gifts

We have been so busy traveling; I'm way behind on my blogging. I'm writing this post with the blogger app on my iPad in a hotel room, so i have no control over where the photo goes.

I haven't told you about the wonderful gift we received from Sławo, the Polish Major in charge the building where Ed works. Sławo's family butchered a pig for their Easter feast, and right after Easter, Ed brought home 3 jars, sausage, pate, and smalec. It was all wonderful, but I must rave about the smalec, which is a lard speed with bits of meat, and other seasonings. I've only had smalec once before, but there is no comparison between this homemade version and the dish I was served in a restaurant.

I couldn't stop eating it, but the funny thing is, a Polish friend said that if I was eating smalec, I should remember to drink vodka to keep my liver healthy.

Big Batch Scone Mix

Avid Baker Challenge #2

We're baking from Abby Dodge's book, The Weekend Baker.  It's full of ideas to help someone pressed for time do part of the baking in advance, or in this case, to have your own pre-made mix in the cupboard.  Just add a few ingredients and pop homemade scones in the oven.  Abby includes several flavor variations for the mix.  I was tempted by the cranberry version, but I had a little piece of ginger in the fridge.  So I used Alton Brown's recipe for candied ginger  and went with the ginger version. 

Every time I mention an Alton Brown recipe, readers will comment and say what fans they are of his recipes.  It's the same with my family.  It's not just the recipes; it's also his humor and wit.  I just "liked" AB on facebook.  It was interesting to read what he said about himself.  I especially liked his statement of faith; he just seems like someone you'd like to know.  

Now back to our recipe, the story doesn't end here.  My food blog postings have been infrequent as of late.  As usual, for me and other bakers, that usually means that I've been dieting.  Come to find out, counting calories and lots of exercise does work, even at my advanced age! :)  I wanted to participate in this challenge, but didn't want to undo all of my efforts.  Especially since the other person in our home is also dieting and has a lot more willpower than I do. So rather than making a big batch of scone mix, I made ONE scone.  Crazy, I know.

I made 1/27 of the big batch, added a pinch of ground ginger and 2 teaspoons of my candied ginger.  The result: one beautiful, delicious scone with a crisp crust and moist and tender inside.  I couldn't help but think it was a good thing I only made one; I could have easily eaten six for breakfast. 

Ed also enjoyed his half of the scone.  He pronounced it "delicioso."