The Filmograph

I’ve developed quite a passion for a good cocktail these days, thanks largely to our friends Chuck and Wes, who not only are regulars on the LA cocktail scene, but also print their own menus for drinks at their house. I’m always on the lookout for a new ambrosial nectar to sip, and I’ve found my favorite of the moment: The Filmograph. I spied this in Ted Haigh’s Vintage Cocktails over Christmastime, when we were back in Memphis with the family. Dad, in particular, was intrigued by the combination of ingredients, and as I’d offered* to play bartender for the duration of our visit, I was obligated** to mix him one. *(by offered, I mean insisted on…) ** (by obligated, I mean insisted on…) Here’s Haigh’s recipe for the Filmograph, a cocktail that as he says, evokes the “silent film stars”: The Filmograph2oz. Brandy3/4oz. lemon syrup* (i.e. sirop de citron)1/2oz. … Continue reading

A TALE OF TWO SOUPS: Part One (Tortilla Soup)

When I’m feeling puny, soup is one of my go-to comfort foods, and as far as I’m concerned, it doesn’t get much more comforting than tortilla soup. It is the perfect lip-smacking blend of salt and spice, broth and crunch as you’re likely to find this side of consciousness. Okay, maybe I overstate its restorative properties, but this is my blog, so I’m entitled.A few weeks ago, I was feeling a bit off, with not much of an appetite in the bargain. As soon as the ick started to wear off, my stomach impatiently reminded me it needed filling, and I began to cast about for something to satisfy its reawakened cravings. It just so happened that the commissary at work offered up their version of tortilla soup at lunch that week. It’s good stuff, if a little salty, and I immediately decided I needed to try and make some … Continue reading

Cheese FAIL!

I’ve become quite a cheese addict — and have devoted a large part of the last year or so learning everything I can about my favorite food. Admittedly, I have a lot yet to learn. Last night, we had dinner with some friends. They were kind enough to prepare a meal for us (Herself has been way too busy prepping for an Oscar party to cook this time). We offered to bring some wine, and I of course, sprang at the opportunity to bring along some cheese as well. We packed some walnuts and dried apricots, and I was looking forward to our cheese course post-dinner. The cheese in question was a Camembert, of a pedigree I can’t precisely recall, but purchased in a fit of cheese-buying the last time our favorite French food importers opened their doors to the public. We ate our way through a couple of buttons … Continue reading