This is one of my favourite meals to cook and eat… if you follow me on Instagram, you already know this…
Anyway, it’s just so simple to make and there’s tonnes of flavour. It’s one of my classic, “Throw it in a pan and come back when it’s ready” meals so, if you’ve had a long day or just don’t have the energy to try, make this and thank me later.
So, there’s a heatwave. Is it a heatwave if it lasts this long or is it just the weather? Every year, the newspapers blare out warnings of an incoming heat wave.
If it happens every year, it can’t be a freak occurrence. Look, I just Googled it:
“A prolonged period of abnormally hot weather.”
Last year was set to be the hottest on record, the year before that was too… I think. I’m writing recipes, not conducting research on global climate patterns.
Any way. As I write this, it’s half past 1 and it’s currently 17℃ (Yay! I found the button) here in Edinburgh. That’s pretty warm. It’s also a Tuesday.
The reason I’m giving you the lowdown on my surroundings is because this is the perfect temperature for a Gin and Tonic. However, it’s not the perfect time. People tend to judge you when you sit in your living room drinking cocktails while they’re at work. I think it’s just jealousy but I’m not in the mood to challenge it.
That’s why I made a non-alcoholic version of this classic summer drink.
I love a good cocktail. You probably already know that if you’ve ever read this blog before.
I also like pop culture references… same as above…
So when I bought a bottle of Rittenhouse Bottled In Bond as a treat for my birthday week, I felt it was imperative that I combine those two loves in a delicious way.
After considering about 2 options. I settled on making a drink which would make Ron Swanson proud. Which meant I needed to make bacon whiskey.
When Tanqueray asked me if I knew how any warm/warming cocktails for this blight of cold weather we’ve been having recently, I was pretty excited.
Usually, Gin is seen to be a Spring/Summer drink. The skies need to be blue, the clouds non-existent and ice cubes big and clinking (or crushed if I’m having a Bramble).
But people have been drinking warm gin for a number of years.
Gin is for all seasons.
Quick note though. If you’re reading this, it means that there are no pictures below. This is because, in my infinite wisdom, I made everything, wrote down the recipes, drank the cocktails and then cleared away in the morning. Keen eyed observers will notice that I didn’t say anywhere in that “took a few photos for posterity”. My bad… I guess I’ll have to make them all again at some point and take some shots. This is what I do for you people.
I must confess, I’m not of a soup eater.
I think it stems to how I used to eat it as a child. I’d butter about 8 slices of white bread, eschew the spoon and just start dipping. I think that the comedian Seann Walsh says it best (skip to about 2:19):
Before I go ahead and tell you how to enjoy what’s left of your delicious Christmas Dinner this year, understand that I’m in no way talking about the main event. Whether that be turkey, duck, beef or a nut loaf.
You and I both know that the centrepiece of your festival feast will have been picked clean by now. Used in sandwiches, wraps and midnight excursions to the fridge as you nibble “just a smidge” while deciding what you actually want to eat.
The turkey is gone, you’re just going to have to face facts, I’m afraid.
I love pizza. It’s one of the purest and most accessible foods in the world yet it never becomes boring. We’ve all heard the adage “Pizza is like sex, even when it’s bad it’s pretty good”. It’s undeniably true.
There is no such thing as bad pizza.
Just to clarify, I am still not gluten intolerant. I also don’t really much care for pancakes. Shocking, I know, but they’ve never really tickled my tastebuds.
I would wager that no one really likes pancakes, they just like the toppings and love the fact that someone, somewhere has made it acceptable to eat a plate of Nutella without looking like a delinquent.
That being said, Anna loves them. She is also worse at getting out of bed than I am (on occasion). Actually, when I didn’t live here, she was perfectly fine getting up in the morning. I feel I’ve been a bad influence on her while she has been a great influence on me. Like some sort of societal obligation osmosis. We will soon find a balance whereby we are both perfectly comfortable getting out of bed at least before midday.
Another amazing alcohol company has asked my humble opinion on their delicious elixir of fun, frivolity and fun times.
This time, it was from one of my favourite whiskies, Johnnie Walker. However, they were less concerned with my mixology prowess and more inquisitive about my thoughts on food pairings for their whisky.
If there was one culinary word which used to annoy me (other than the overuse of “fusion”) it would have to be “jus”.
I’m a Northerner and it’s called gravy. Don’t start faffing about with your fancy pants words. It’s just thin gravy.