Ryan Shea is an optometrist by day and his business partner Nick Peters is a contractor. But on nights, weekends, and any spare minute they can manage, they make vodka.
Step away from the kale. There’s a new nutrient-dense king in town.
Let’s make bacon chocolate bourbon shots!
There’s just no limit to what you can do with yogurt, fruit or greens, and a blender.
So, the editor of this venerable publication asked me to write a column on drinks. Hmm. Either he thinks I am a good drinker, or a good writer.
I will leave evaluation of the sentences I manage to string together for others to judge. I confess, however, that the editor may have been motivated to enlist my expertise because of my long experience in sizing up a bar, backed up by a fine appreciation for well-crafted beer, well-distilled spirits, and well-mixed cocktails.
Shanks, soup bones, and shoulder chops are less expensive than steaks and loins, but they lend themselves beautifully to the long, slow-cooked braises and stews that comfort us in winter.
Cider, the old-fashioned hard kind with a fizz and a kick, is growing in popularity.
Jessica B. Harris