La Rue Monge

Hey guys! Long time no post, I know, trust me. Things have been crazy around here and I'm graduating in a little over a week! But here I am, drinking a cocktail mid exam cram time, and I just had to share. I've been drinking this for a couple of years now, but have learned the best ways to tweak it. This is a riff on a boulevardier, which is typically made with rye whiskey or bourbon. A while ago, someone recommended that I try a negroni with smoked maple bourbon. I KNOW. It is as amazing as it sounds. 

Over time, I tweaked a few things though. I stopped doing a typical negroni 1:1:1 ratio, I started using Lillet Rouge (a fortified wine) instead of sweet vermouth, or when I have access, I love Carpano Antica Formula, an amazingly flavorful vermouth that's worth every penny. So if you're tired of the typical negroni and want something new, give this a whirl! I could drink it 24/7. Play around with your sweet vermouths too! There's nothing like variety. Also, no one would judge you if you added an orange popsicle to your cocktail...

La Rue Monge

• 1 - 1.5 oz Knob Creek smoked maple bourbon
• 1 oz Campari
• 1 oz sweet vermouth/Lillet Rouge/Carpano Antica Formula
• dash of blood orange bitters
• ice
• burnt orange/blood orange peel, for garnish

1. Place 3-4 ice cubes in a cocktail shaker. Add bourbon, Campari, vermouth/Lillet, and blood orange bitters. 
2. Stir until well combined.
3. Strain into a glass.
4. Add fresh ice if desired and garnish with an orange peel!

(736) home sweet home

things have been pretty mellow here. school starts in 2 weeks and some days. I go to the beach Sunday! ready for a vacation and also for school to start!

nothing I love more than a simple meal, hard cider, and a dear friend. I am always willing to trade dinner for drinks. always. 

makings for the first soup I'll make

delicious lentil soup for two topped off with fresh lemon juice

one of the best friends in my life. pretty much a brother to me

breakfast for Ashley and I: dill scrambled eggs, fried potatoes, strawberries, toast, and juice boxes

delicious two-toned squash. sauteed this with onions and served with buttered pasta

orange colored tomato, red onion + balsamic vinegar salad

first time making (perfect) hard-boiled eggs resulted in dill egg salad

oven baked vegan nachos

finally tried this wine! suits me just fine

//1. spiced chickpea zucchini saute
//2. quick lentil soup for one
//3. breakfast nachos

(611) goodbye junk, hello whole foods

made this delicious, colorful baby green tuna salad with a wonderful lemon dressing last night. I've been enjoying fish more and more lately instead of other meats.

one thing I've learned is to buy some things on instinct. this sunburst (also known as pattypan) squash really caught my eye & it's organic! we are still trying to find a way to cook it this weekend.

I was standing in the kitchen, ready to make these kale + quinoa cakes. I looked at the time and realized I didn't want to spend an hour and a half in the kitchen making these. so I adapted this recipe to what I had, what I felt like doing, and from Joy's original recipe. my mom also had a pot of spaghetti sauce simmering so I stole some of that too.




Tomato + Kale Quinoa (adapted from this)
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-Rinse 1-1/2 C raw quinoa well in a fine mesh strainer. Add to a medium saucepan with 2-1/4 C water, and 1/2 tsp salt, and bring to a boil over medium heat. Cover, decrease heat, and simmer 25-30 mins until quinoa is tender. Remove from heat. Toss in a handful of chopped, fresh parsley, some fresh lemon juice, and a small glug of olive oil. 
-Heat 1 T olive oil in a medium saute pan. Add 1/2 a yellow onion chopped and cook until translucent, 4 mins. Add 2 garlic cloves, minced, and saute 1 min more. Add as many leaves of lacinato kale as you like and stir until wilted. Add kale to the quinoa mixture and stir. Add as many red pepper flakes as you can handle and stir. 
-If you have any spaghetti sauce (with Italian herbs, garlic, onions, tomatoes), throw some into the quinoa mixture.