Bowl Licker

When a new market comes to town with an especial kinda flair, you just can’t help but to make this local outing into an excursion – Mi Pueblo is Marin County’s newest Latin supermarket/ethnic culinary hot spot. It is a lovely hidden treasure of flavors and seasonings. You’ll see from the images below that you can find cinnamon sticks in large bundles and in quantities that far surpass the regular spice bottles typically on offer, countless chilies, guavas, papayas, fresh mole sauce, salsa fresca, carne asada, and more varieties of fresh cheese than I’ve ever seen in one shop even South of the boarder. Even if you are not anywhere near my neck of the woods I think you will appreciate what they have to offer. Since I first went to explore this trove of ingredients I’ve been back two more times; once to pull together a fun dinner party menu for Cinco de Mayo and the second time to try out a new recipe that I am developing at the encouragement of my friend Veronica. (Sidebar: this recipe just may be featured this week…stay tuned.) Sit back, relax and imagine you are with me as I explore this great new local business.

Fresh Shucked BBQ Oysters

Spices, Bakery, Tastings & Produce (sigh)

Well, I guess it was just too difficult for me to go commando on the wordless concept – I considered it, but just couldn’t do it! Gracias Mi Pueblo – I am inspired and I especially like the tequila bar- that’s something you just don’t find at Safeway. “Tequila!” And for those of you whom knew me in college I’ll ask that you respect the TCE {tequila code of ethics } and not provide any revealing comments. Por Favor(pôr’ fä-vôr’) Chicas!

I am not sure WHEN it happened but I do know WHERE it took place. While I’ve always enjoyed Mexican food it wasn’t until I went to school in San Diego that my inner ‘cinco de mayo‘ became revealed. Coming from a family steeped in traditions at every holiday – there are two holidays that I have claimed as my own – the fun filled fifth of May celebration and Halloween. There are a whole lot of other sentimental reasons that I love this day (despite that I am not of Hispanic origins or currently living in Mexico) and if you really know me, well then you’ll know why this is one of my favorite days of the year – good food, good drink and good fun – and yes, there IS more to that story but that’s the beauty of a cliff hanger. You just keep wanting more.

To whet your appetites, and get this party started, I am posting my second recipe from ‘Taste This’. It is not too late to put this one together to go with your evening cervesas…Chicken Tinga. Enjoy it with a glass of White Sangria! Ole! (See story below the Chicken Tinga recipe for the hidden bonus treat in this post).

Chicken Tinga

Ingredients

1 large tomato, chopped big
½ large yellow onion, sliced length-wise
1 garlic clove
1 chiplote
1 can tomato soup
1 TBS water
1 lb chicken breasts
2 tsps salt
salt and pepper to taste
2 cups rice, cooked

In a large pot, bring water to a boil and add in chicken. Cook until the chicken floats to the top. Remove from water, set aside to cool.

In large pan, heat vegetable oil on high heat, add the onion (SET TWO SLICES ASIDE FOR THE SAUCE) and cook, stirring until translucent, approximately 3 minutes.

In a blender add and mix together:
- tomato soup
- garlic
- 2 slices of onion
- chiplote
- water
- salt

Shred the meat and add the onion into a large-size pan and cook on medium-high heat. When onions are softened, add in the tomato and cook for 5 minutes. Add in liquid contents from blender and bring to a boil. Do not let all of the liquid dissolve. Serve over rice prepared according to package directions.

Serves 5-6.

Note: If you don’t have time to boil and shred three chicken breasts you can by a pre-cooked chicken and shred it.

BONUS: Oh, and did I mention it is great with a glass of White Sangria? I’ve co-posted with Ilina Ewens, Dirt & Noise, who does my favorite 5:00PM Friday’s drink posts to give you a second recipe from ‘Taste This’. This is a day that deserves a good drink. Click on over- I know you’ll enjoy her post and her blog. (Shhh- don’t tell her that it is really not Friday yet, with enough of this beverage you just might think it is!)

Once upon a choc’late time
A long long choc’late time ago,
The Golden Age of Choc’late began.
I know, ‘cos I was there….

…………… choc’late ripples or choc’late tipples,
Choc’late ruffles or choc’late truffles,
Choc’late kisses for sweet young misses,
Soft and creamy, completely dreamy………
(excerpted from the ‘The Golden Age of Chocolate’ – Willy Wonka)

And so it began, a SWEET invitation from the folks at Scharffen Berger® to participate in their Chocolate Adventure Contest. As part of the contest this year, daring cooks – professional and amateur- were invited to develop original and creative recipes with Scharffen Berger products and to incorporate one or more of 16 enticing ‘adventure ingredients’. Adventure ingredients were: fresh mint, fresh or crystallized ginger, pandan leaf, banana leaf, sumac, raw honey, cacao nibs, fresh or whole dried chili pepper, malbe, peanut butter, back-eyed peas, rice flour, papaya, cumin, paprika, smoked sea salt. The key personality behind the competition – Chef Elizabeth Falkner of Citizen Cake and Orson.

Never having done this type of competition before, I spent a great deal of time developing a list of eligible recipe ideas. I submitted two recipes for consideration in the ‘sweet’ category, and one of those two submissions made it into the top 16 out of over 1,000 entries.

While my ranking was not a prize holding spot, it was truly an honor to be among the likes of this group of contestants. It was a blast to cook under the guise of a new purpose- not just for dinner or a party, but to compete and create a recipe with a competitive directive. The end result — two recipes I am thrilled with ….and the near winner will be shared with you today. It is a seemingly wacky combo of ingredients but one well worth trying if you are willing to move away from those traditional desserts and put forward an eye-popping treat.

Spicy Chacon (Chocolate Bacon) Peanut Brittle

Peanut Brittle Ingredients

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 -3/4 cup lightly salted, dry roasted peanuts
1 tsp. baking soda
1 tsp water
1 tsp vanilla

Peanut Brittle Directions

Prepare 2 baking sheets with cooking spray or butter. Set aside

In small bowl, dissolve baking soda in water and vanilla. Set aside.

In a 4 quart saucepan, heat together sugar, corn syrup and water, stirring until sugar dissolves.

When syrup boils, blend in butter. Stir frequently.

When temperature reaches 280 degrees add peanuts. Stir constantly to hard crack stage (305 degrees). Remove from heat; quickly stir in soda, mixing well.

Pour onto baking sheets.

Spicy Chocolate Glaze Ingredients

½ lb bacon, cooked
6 oz semi-sweet chocolate (4 oz Scharffen Berger 62% dark chocolate and 2 oz milk chocolate)
1 tsp ground ginger
½ tsp paprika
½ tsp Hungarian paprika
½ tsp cinnamon
½ tsp sumac

Spicy Chocolate Glaze Directions

Prepare bacon, cooking on medium-low heat until dry and crispy but not blackened. Set aside on towel to drain and cool. Once cool crumble into medium size pieces.

Melt chocolate and mix in all other ingredients until well blended.

Spread on brittle and then sprinkle with bacon.

Loosen from pan when candy hardens. Break into pieces.
Makes 2 1/2 pounds.

Thank you to the group at TuttiFoodie and Scharffen Berger for the opportunity to compete. I look forward to the next competition!

The video of the final competition judging can be seen at The Scharffen Berger Chocolate Adventure Contest.

Have I stumped you yet? What on earth could I be talking about now? It all starts with an invitation to lunch at an adorable restaurant in Palo Alto called Vino Locale. The proprietor is the seventh son of a seventh son and had quite a personality. While the restaurant is typically closed on Monday, this colorful gentleman played host to a group of ladies serving his finest savory and sweet nibbles. The event was the then upcoming release of Just Let Me Lie Down – the necessary terms for the half-insane working mom – written by Kristin van Ogtrop, the editor of Real Simple.

The food-side chat not only gave great insight into her book, which is wonderfully witty and ironically realistic, she was kind enough to want to learn more about my first book and help me plan the next one! She had some great professional insight and ideas into the marketplace and now has me laser focused on book #2. Speaking of food, (go figure right? how unlike me- not!) one of my favorite excerpts from Kristin’s book Just Let Me Lie Down is a recipe…

Recipe for disaster: Things you believe you can accomplish in the kitchen during those deluded moments when you think devoting an entire day to cooking actually works with your schedule and lifestyle. Including, but not limited to, osso bucco, cassoulet, and pavlova. (She is a woman/mother after my own heart.)

And Kristin even manages to encapsulate my mobile dependency when she writes about Technical bipolarism: When you wake up in the morning and can’t imagine how you would get through life without your BlackBerry, but by bedtime, you want to strap a bomb to it and blow it to smithereens. (Heck yeah!)

I’ve selected this recipe from my treasure trove just might fit the bill- easy to make and allows time for the cook to ‘just lie down’ and take a nap. It makes a nice side dish or light stand alone meal. It is one of my favorite summer recipes taught to me by my Zia Maria Rosa when we spent some time one summer in La Maremma, Italy. The weather there is so hot in the summer that the dinner meal is typically prepared at breakfast when it is still cool enough to turn on the oven. This recipe can easily be modified to include most anything yummy in your fridge or pantry — the possibilities are endless, have fun with it and know that in some way this reflection of my time spent in Italy ties back to my chance meeting with Kristin to celebrate her new book and our discussion of my upcoming cook book – it’s really all just ‘Real Simple’.

Maremma Rice Salad

Ingredients

2 cups cooked rice
1 cup dry mozzarella, cubed
1/2 cup peas, cooked
1/2 cup pearl onions, cooked
6-10 cherry tomatoes, quartered
1/4 cup Parmesan cheese
1/4 cup olive oil
3 TBS red wine vinegar
2 TBS mayonnaise
salt and pepper to taste

Directions

Cook rice according to package directions. Set aside to cool. Slightly under cook peas and onions and drain and set aside. In large size bowl, mix all prepared ingredients together. Then add Parmesan cheese olive oil, vinegar and mayonnaise.

Special thanks to my good friend Stacy Libby for all of her photos from the luncheon. For a great blog-time check her out on Laptop TV Mom at www.ltvmom.com. And thanks to the Silicon Valley Moms Blog for the wonderful opportunity to meet Kristin. You can order Kristin’s book on Amazon.

Gina von Esmarch, Kristin van Ogtrop & Stacy Libby

As a food blogger I have pondered how to celebrate Earth Day in way that makes sense to me and brings together the two things I am most passionate about – food and family. This time of year it is easy to notice that certain foods look good but may be lacking their in-season succulent flavor. The foods on the “no go list’ from a flavor perspective are tomatoes, cantaloupes, and asparagus. Foods to gravitate towards include English peas, artichokes, morels, and fava beans. How does this help the earth? Well, aside from the obvious benefit to the person eating these items – ergo in season produce tastes better and is more nutritious – your food will not have traveled thousands of miles to reach your table, which saves on fuel and gives the environment a break…and your wallet too since these good eats are often less expensive. Take away (no, I did not say Take Out! ). Eating “in season” is a noble way to celebrate the earth – and April 22, 2010 marks the 40th anniversary of Earth Day.

While I could tout that the best place to find the freshest produce is at your local farmer’s market, I must tell you that I am not 100% on that band wagon. I think there are some farmer’s markets that are hiring people to take their unrefrigerated produce out on the local circuit as it has become much more en vogue to purchase one’s produce in this fashion- the problem, is that when it is not freshly grown and picked by the “local” farmer, it is again traveling around long distances, remaining unrefrigerated and really worse for you than if you had purchased it in a super market. I know. I know, this is difficult to hear (or read). We all want to know our local grocers and while you can’t throw one bad apple out with the lot, you do have to be a bit of an investigative consumer. I jest you not, this has turned into a big business! Enough of my rant on what how to be a savvy earth-friendly food shopper. Let’s get to the grits of this post or at least the fava bean. I came across this recipe from @CityMama and instantly LOVED it. It quickly became a hit around my house and the bright green hue of these beans seem like just the right color to kick-off my Earth Day Tribute!

Be sure to read the entire recipe as there are two sets of ingredients and two sets of directions – all very easy and quick to put together!

Fava Bean Crostini with Shaved Pecorino Romano

Fava Bean Crostini Ingredients

3-4 lbs of fava beans, shelled and boiled as described below, then skinned
1 clove of garlic
extra-virgin olive oil
sea salt
fresh ground pepper
pecorino romano, shaved with a potato peeler
thinly sliced toasted bread or toasted pita wedges

Notes: Approximately 3-4 pounds of fava beans in their pods to yield about a cup of pureed favas. They go so well with garlic and your best, fruitiest olive oil, and if you have a food processor you can make these pre-dinner treats in just a few minutes. You can use any assertive, flavorful hard cheese like parmesan, caciota di boschi, aged goat gouda etc.

Fava Bean Crostini Directions

Favas do require a little work but the reward is so worth it. You have to shell the beans and then remove the skin that covers each individual bean. Look for pods with small-to-medium-sized beans. They are sweeter, and when the beans are small you don’t necessarily need to remove the skin that covers the bean. The larger the beans are, the tougher the skin on the bean. Place the shelled but unskinned beans into boiling salted water for 1-2 minutes, then drain them and shock them in an ice bath. The skins will soften and shrivel and you can pop them right off.

Place favas in bowl of food processor with garlic. Turn on motor and through food tube, slowly drizzle olive into bowl in a thin stream until favas as creamy and almost smooth, about the consistency of hummus. Taste for salt and remove the puree to a bowl.

Crostini Ingredients

1 loaf crusty bread, sliced into 1/2-inch slices (better if it is a day+ old)
Olive oil
Salt and freshly ground black pepper

Crostini Directions

Preheat the oven to 400 degrees.

On a baking sheet, arrange the bread slices in a single layer Bake until bread is golden brown and crisp, approximately 9-12 minutes. Put a generous teaspoon of fava bean puree atop a slice of toasted bread and shave pecorino romano over it. Grind pepper over and serve. Refrigerate any leftover puree.

Serves approximately 20 pieces.

I recently had the opportunity to see Chef Michael Chiarello. I had been to Tra Vigne frequented his store Napa Style and am setting my plan for a special visit to Bottega this summer. He has captivated me on TV and is no less charming in person- what I did discover is that he is a wonderful story teller and that he too has his roots in Southern Italy.

Leading the charge to unearth some really wonderful insights into the life and times of Michael was Table Hopper’s Marcia Gagliardi (yes, another Pisan you can follow on Twitter @tablehopper). And to finish off the evening was a recipe for one of Michael’s ‘bites’ and then a tasting of the recipe paired with some wine from his private vineyard.

There are three videos to this post two which show Chef Chiarello making the artichoke crostini bites and the other from his interview with Marcia when he speaks of how he learned to tenderize an octopus while cooking for the King of Thailand. I encourage you to watch all three as they could quickly become party stories amongst the foodies.

Artichoke Crostini Bites
Note: There are two ingredients lists and two sets of directions.

Chef Chiarello’s Tips/Tricks:
1) Select artichokes that are tightly closed heads and be sure to trim away any dark green spots. These will be bitter.
2) He likes to call this one of his master recipes as it is truly versatile. It can be used as an appetizer, as this recipe depicts, or as a sauce for fish, as a pesto for pasta or even as a soup by adding a few new nuances.
3) To make this into a pesto: add 1/2 cup tightly packed (cleaned) basil when blending. As a fish sauce, add a bit of tarragon, for a soup add in some extra broth and cream.

Artichoke Puree Ingredients

3/4 cup extra-virgin olive oil
1/3 cup lemon juice, fresh squeezed
3 large cloves garlic, quartered lengthwise
1 tsp thyme leaves, finely chopped fresh
1 bay leaf
1 tsp sea salt
1/2 tsp black pepper
6 medium size or 4 large artichokes (or 1 12oz-package frozen artichokes, thawed)*
1 15-oz can cannellini beans, rinsed and drained
1 cup Pecorino Romano, grated
1 tsp lemon zest
Burrata cheese-optional for topping

Note: If you are using frozen artichokes you will want to peel off a few leaves to deep fry as decoration. If you are using fresh artichokes you may want to use a mandolin and thinly slice 1/2 of an artichoke as decoration.

Directions

Preheat the oven to 325 degrees.

Working with one artichoke at a time, bend the tough outter leaves backwards until they break (the video shows exactly how to do this). Continue to remove the leaves in the manner until reaching the more tender interior leaves that are at a yellowish green color. Taking a serrated knife, cut across the leaves at the point where the color changes from yellowish to dark green. Trim the stem of its outer layer, then trim the base to 1-2 inches removing any dark green spots. Quarter the artichokes lengthwise and scoop out the purple colored choke. Place the quarter artichokes in a large size bowl, add in the the lemon juice, salt and pepper turning to coat.

In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally.

Cover with pan with aluminum foil, transfer to the oven, and cook until the artichokes are slightly browned and tender when pierced, approximately 35 minutes. Remove from oven, set aside and cool in the liquid. Remove the bay leaf.

When the artichokes are cooled, place along with the liquid into a food processor, add beans, cheese, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil and process until smooth.

Remove Burrata cheese from the refrigerator.

Serves 8 – 10 (makes approximately 2 cups)

Crostini Ingredients

1 loaf crusty bread, sliced into 1/2-inch slices (better if it is a day+ old)
Olive oil
Salt and freshly ground black pepper

Crostini Directions

Preheat the oven to 400 degrees. Place the bread in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.

On a baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. (If you don’t have a pastry bush, just drizzle olive oil over the bread.) Bake until golden brown and crisp, approximately 9-12 minutes.

Bake until bread is golden brown and crisp, about 8 to 9 minutes. Spoon the artichoke mixture onto the crostini. Place a piece of Burrata cheese on top (or sprinkle Parmesan cheese), add decorate with fried artichoke hearts. Drizzle with oil and serve.

To follow Chef Michael Chiarello on Twitter @ChefChiarello
Let me know if you loved his method for squeezing lemons as much as I did. I tried it but found it was a bit painful. My aunt’s secret to getting all of the lemon juice out of the lemon is to first roll the lemons on a firm surface to soften them. She then places them one at a time in the microwave for 35 seconds, cuts them open and squeezes the juice out.

Meeting someone’s entire family for the first time can be a bit nerve racking, especially when it is around a family holiday like Easter and you are only 18 years old. But there is nothing to set someone more at ease than the charming gap-toothed (think Lauren Hutton), twinkling-eyed (akin to Paul Newman) smile of the family legend, known as “Papa”, handing you a ‘virgin’ version of his signature holiday drink. (Or maybe it wasn’t sans-alcohol but it’s now too many years later to make a fuss- the tradition behind the cocktail was in itself something that set smiles across the room -or at least I thought it was the tradition, it may have just been the buzz of the alcohol.)

A special drink, about a special family that welcomed me into their home more than half a lifetime ago. And today I welcome you, as member of my cyber-family, to share this recipe, the first I’ve published on my blog taken directly from my cook book ‘Taste This’.

Cin Cin.

Vodka Fizz

Ingredients

1 oz vodka
1 oz triple sec or Contreau
1 cup frozen peaches
1/2 cup ice cubes or crushed ice
1/2 cup 7-Up
2 cups half-and-half
1 TBS sugar
1 egg
nutmeg, dash

Directions

Put all of the ingredients in a blender and mix until frothy.

Pour into a clear glass and top with a dash of nutmeg.

Serves 4-6

While I am not typically a wordless Wednesday kinda-gal, I have been tempted to anti-up. Today’s the day. My trip to Yountville still has me dreaming of these images on a daily basis…the heart of a foodie unleashed. My photo diary of Bouchon Bakery, Napa Style and French Laundry.

Below the Napa Style image of the store and salmon colored salt, you can see the picturesque grounds and the organic vegetable garden at French Laundry…

While I had never had rhubarb, I had always adored the color of this vibrant colored vegetable. I began an investigation of all those people I knew that had eaten this celeriac-like ingredient to hear what they had to say about their likes/dislikes. For those that I spoke with that were rhubarb regulars, they agreed that this vegetable turned dessert can be VERY tart. I decided that this would have to be a recipe with some other elements. If you are looking for a Spring treat, and dare take on a bit of culinary adventure, let the baking commence.

If you still need convincing, take a peak at the photos and see if you feel tempted!

The fine print: Be forewarned, this recipe involves numerous steps and should be made at least one-two days in advance due to the refrigeration required for the crust, mousse and rhubarb elements. Please note that there are three sets of ingredients listed below along with three sets of directions. None of the steps are very difficult but every layer will have its moment in the refrigerator.

Rhubarb Lemon Yogurt Mousse Tart

Supplies

10-inch spring form pan
parchment paper

Cornmeal Lemon Crust

Ingredients

1 1/4 cups flour, plus more for parchment
3/4 cup coarse yellow cornmeal
2 TBS sugar
1 tsp lemon zest, finely grated
1/4 tsp coarse salt
1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
2 large egg yokes
3 TBS water

Directions

In a food processor mix flour, cornmeal, sugar, lemon zest and salt until well combined. Add butter and mix in food processor until well combined, approx 20-30 seconds. Mixture should resemble coarse crumbs.

In a small-size bowl, beat yolks and water. With machine running, pour yolk mixture into flour mixture for approximately 20 seconds until just combined.

Shape dough into disk then wrap in plastic and refrigerate for at least 1 hr. (This dough can be refrigerated up to 2 days.)

On lightly floured parchment paper, roll out dough to 1/4-inch thickness. (If you have refrigerated dough longer overnight you may need to let it sit out for 20 minutes with the plastic removed to allow it to roll out easier). Place into a 10-inch spring form pan, making sure that the dough goes to the top of the pan. Refrigerate until dough is cold and firm, approximately 20 minutes.

Preheat oven to 375 degrees.

Line dough with parchment paper and fill with either pie weights or dried beans. Bake approximately 25 minutes or until edges start to turn brown. Carefully remove weights and parchment. reduce oven temperature to 350 degrees and continue baking until golden brown, approximately 20-25 minutes. Let crust cool in pan on a wire rack.

Lemon Yogurt Mousse

Ingredients

1 tsp unflavored gelatin
1 TBS cold water
3/4 cup plus 1 TBS heavy cream
3 TBS light-brown sugar
1 1/2 cups plain yogurt
1 TBS lemon zest, finely grated
pinch of coarse salt
2 tsps vanilla extract

Directions

In a small-size bowl, sprinkle gelatin over cold water and let stand until softened, approximately 5 minutes.

In a small-size pan, over medium-high heat, combine 1 TBS cream and the brown sugar stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture and remove from heat.

In a medium-size bowl, combine yogurt, lemon zest, and salt. Add brown-sugar mixture and whisk until smooth.

In another medium-size bowl, whisk remaining 3/4 cup cream and vanilla until medium-peaks form. Gently fold cream into yogurt mixture.

Pour lemon-yogurt mousse into crust. Cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Rhubarb Topping

Ingredients

2 cups sugar
1/3 cup water
1 cup brandy
1 cinnamon stick
8 whole black peppercorns
pinch of salt
1 1/2 lbs rhubarb (approx 2 large stalks), halved lengthwise and cut in to 1/2-inch pieces
1 TBS lemon juice, fresh squeezed

Directions

In a medium-size pot on medium-heat, bring sugar and water to a boil stirring until sugar dissolves. Cook without stirring until mixture becomes a light amber color, approximately 7-10 minutes. Remove from heat, and add 3/4-cup brandy, the cinnamon stick , peppercorns, vanilla and salt. Return mixture to a boil for 2-3 minutes and ten stir in rhubarb.

Remove pan from heat, cover and let stand for 5-8 minutes. Stir in lemon juices and remaining 1/4 cup brandy. Cover and let stand for 20 more minutes. Then refrigerate until cold, approximately 4 hours.

Strain rhubarb and reserve liquid. Discard cinnamon and peppercorns. In a medium-size pot, boil reserved liquid until reduced to 1 1/2 cups. Let cool.

Spoon strained rhubarb over the mouse. Serve immediately with rhubarb reduction on the side.

Servings: 8

This guest post is from the friend I’ve yet to meet in person. We speak to each other nearly daily via Facebook and Twitter – we share laughs, recipes and stories and we talk about spending time together when our lives finally collide. Until then, she honored me with her gift of words and mixology. This mystery woman – Ilina Ewen writes a wonderful blog called Dirt & Noise and can often be found on Twitter at @ilinap.

Thank you Ilina, for helping me drink this new year away with illusions of beach-side naps and fruity blissful beverages!

******
I haven’t yet met this fellow foodie and cocktail maven on the left coast, though I count her among my friends. I have a hunch that when we meet we could very well gab for hours on end whilst shopping and sipping, leaving little room for breaths and pregnant pauses. Gina perks me up, makes me chuckle, and whets my appetite. I’m dying to pull up a barstool in her kitchen and nosh and toast and laugh.

I imagine Gina has a lovely kitchen. I bet she has really cute aprons too.

A little bird, known as Facebook, told me that Gina will be blowing out candles on a cake this week. Nevermind just how many candles. Since she’s the one who inspired me to start baking from scratch (I’m telling you, her blueberry muffins are sinfully delicious.), I’m pretty sure she’s indulging in a damn good cake. Let’s just say that I’m a better mixologist than a baker. I’ve concocted a little birthday cocktail for my friend Gina.

I’d whisk her away to a blue hued sea with white sand beaches and red pedicures if I could. We’d eat fresh fish, succulent pineapples, and sweet coconut juice. This must sound like a romantic rendezvous to some, but for mothers who work work work, paradise is a beach replete with libations and girlfriends where no one calls us Mommy.

So to toast Gina on her big day, here’s my little taste of paradise. Cheers!

Gina Bina Bobeena

Ingredients
1 ounce dark rum
1 ounce coconut rum
1 ounce banana liqueur
5 ounces pineapple juice
splash of grenadine
pineapple wedge and banana slice for garnish

Directions
Pour first three ingredients over ice in a high ball glass. Add pineapple juice and an ever so slight dash of grenadine. Skewer a pineapple wedge and banana slice to plop in as garnish.

Happy Birthday, Gina!