I’ve been obsessing lately over cacti. I had to be talked down from buying a $100 cactus for my living room (yeah, yeah, so it won’t get the heat and sun it deserves…I just wanted to look at it!). The experts at The Cactus Jungle in Berkeley have you covered. Check them out if you need a succulent fix….
Randy’s favorite toddies served up at Lightning HQ happy hour.
Randy is partial to the Sazerac. He first had the drink at the Hotel Monteleone’s Carousel Bar in New Orleans. The simple – but specific flavors – make this one of his favorite drinks to whip up.
Randy’s recipe below……
Ingredients: For 2 drinks
• ½ oz. simple syrup, or one tsp. sugar + water
• 5 good dashes Scrappy’s Creole bitters
• 1 dash Peychaud’s bitters
• 2 dashes Angostura bitters
• 3 oz. Rittenhouse rye whiskey
• Splash of Herbsaint, Absinthe, Pastis, or one drop of licorice bitters
• Lemon zest peel (some twist, but I prefer more of a peel using a potato peeler)
1. Fill an old-fashioned glass with ice; set aside to chill
2. Fill shaker with ice, add first four ingredients, and stir
3. Empty the old-fashioned glass and add splash of Herbsaint
4. Coat the inside of the glass and discard (or not, I like that flavor)
5. Strain the shaker contents into the old fashioned glass
6. Rub the zest around the rim and drop it in
Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself. Personally, I like to see it, and I like to smell it, so it goes in.
Although I’m not much of a cook, I do have a few winning recipes I pull out when in the mood. One of them is a soup from Paul Prudhomme that is just perfect for the fall and winter holidays. Years ago in Houston, I saw him demo this recipe at a specialty grocery store, took the recipe with me and made it that holiday for my family. It was – and still is – a crowd pleaser.
Leek, Sun Dried Tomato, Champagne and Shiitake Mushroom Bisque
2 pounds leeks
1/2 cup sun dried tomato pieces
3 tablespoons unsalted butter or margarine
1 cup chopped onion
1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
4 cups shiitake mushrooms, sliced
3/4 cup champagne (or dry sparkling wine), in all (optional)
2 cups chicken stock (salt-free)
2 cups heavy cream
1 cup grated Gouda cheese
Trim the dark green leaves from the leeks (leaving the white and light green parts) and the root ends of the leeks and discard.
Split the remaining white part of the leeks in half lengthwise and wash thoroughly under running water, making sure that all dirt and debris is removed from between the sections. Slice the leek halves crosswise into very thin half rounds. You should have about 3 cups
Soften the sun-dried tomatoes in warm water. When they are soft, drain and cut in small julienne strips.
In a medium sized pot, melt the butter over medium high heat. Add the leeks and onions and cook, stirring frequently, until the onions are wilted and transparent, about 8 minutes. Add the Magic Seasoning Blend and stir well. Continue to cook until the seasoning begins to darken slightly, about 2 minutes. Add the shiitake mushrooms and the julienned sun dried tomatoes. Cook, stirring frequently, until the mushrooms begin to darken, about 4 minutes. Add 1/4 cup of the champagne and stir well, scraping the bottom of the pot to dissolve any browned bits on the bottom. Add the chicken stock. Bring to a boil and simmer over medium low heat until the flavors of the soup are married, about 20 minutes.
Add the cream, stir well and return to a boil. Simmer until the soup has reduced slightly, about 10 minutes. Gradually add the cheese, stirring constantly until all the cheese has melted and dissolved. Add the remaining champagne and stir briefly.
Remove from heat and serve.
After you clean all those leeks, sit back and soak up the compliments – XXOO Brooke
Baseball season has ended and Randy is already looking forward to the 2017 season. His least favorite day of the year? The day after the World Series has finished. His favorite? The day pitchers report to training camp.
A few weeks ago he received a package from home. His mother had boxed up a few things and sent them out. Much to my delight, this is what was inside….
Trophies (baseball and hockey) – and old game balls with scores and team names in young Randy’s handwriting.
I’m in love with my leggings from GoldSheep Clothing! As much as I *heart* the artsy/poppy prints, I am even more wowed by what Owner/Designer, Keri Wilson, said when asked how the name of the company came to her.
“When I was growing up in my family I always knew I was different, but never did I feel like I was a black sheep — I was way too bright. A GoldSheep to me is someone who uses their God-given gift to uplift others.”
Let’s all try to be a #goldsheep today!
XXOO – BROOKE
If you follow us on Instagram (@lightningwines), you probably noticed I was in England a couple of weeks ago. It was a whirlwind trip of work and fun as I crammed in my favorite things to do while in the London-area.
My trip started off with a Sunday roast dinner after landing in Britain. It was really my normal Sunday brunchin’ time but I jumped right in with a pint and a huge plate of food drowned in delicious brown gravy. I was awake so early most mornings that I was able to take some great long runs and explore in the quiet cool before the hustle and bustle. I love these old cobblestone streets.
It wouldn’t be right to be in Britain and not have a proper tea (and I do love tiny sandwiches) and hit a fun pub (or two).
London brought the rain but I had a fantastic dinner at The Lighterman (Granary Square, King’s Cross) – people-watching over the square before finally tossing my horrible travel umbrella away.
While in Harvey Nichols, I had a great chat about whisky in the Liquor/Spirits department and ended up with a very nice souvenir for R Lightning! I also snapped this photo of a prepared cocktail. I thought Brits hated peanut butter?
I was recently inspired to be more open to “game night” by some friends who were excited to play Clue after dinner at their house. (I am not a game player but can tolerate some games so as to avoid looking like a Debbie Downer when in a group setting.) The biggest surprise? I didn’t hate it!
A few weeks later, I played Cards Against Humanity while on a group vacation and got a great ab workout with all the laughter. Have I had a change of heart? Maybe. As long as you don’t make me play Charades.
My next game? I know some very competitive Uno players, so maybe it’s time to brush up on that game so I can surprise them the next time I see them…
As always, everything’s more fun when you have Lightning Wines around. Happy Gaming!
One of the best things about good weather this summer and early fall, is grilling out back with friends. Randy and I are often between offices, winery and tasting room, so when we get to the end of a day, it feels great to relax in the backyard with a glass of wine as the air cools down and the sun starts to fade away.
We put everything on the grill – corn, peaches, potatoes, salmon – and of course, steak. Randy’s go-to seasoning? Grub Rub! He even introduced it to a few Aussies recently and they MIGHT have a new addiction to it!
My simple math equation? (Salmon + Grub Rub + the grill + ’15 CdP Blanc = Grilling Perfection)
Enjoy these last lingering days of summer and let me know your favorite Lightning + Grilling pairing!