Fearie Milk: drink invention?

I don't know if it's been done--an initial googling yielded nothing--but here is something inspired by milk teas.

3 oz. vodka

1 sprig's worth of organic lavender leaves

3/4 oz. light agave syrup (ish...depends on sweetness needs)

1/4 tsp. vanilla extract

1 cup local milk

Muddle the lavender in the vodka. Let stand for 5 min. Add the agave, and vanilla, and ice. Shake with vigor. Pour into glass with ice, top with milk. serve with a straw and a single mint leaf floating on the surface. Sadly I drank half of mine before I thought to take a pic. it's always those final shots that we forget.




















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Balsamic goes on basically anything

Last night Lauren joined Seth and me for dinner and drinks. We were excited to share our new balsamic, and so we stuck with cheese and cracker type things. We learned some deeply disturbing news about Lo, though. She is anti goat cheeses. whoa, yeah. still reeling from that one. We fed her Brunet anyways, and topped with fruit and the balsamic (which I'm really tempted to start calling god's jizz) she was on board.

sadly I didn't take pics of many delights.


Cherokee Purple



Blackberry and elderflower preserves from Big Wheel Provisions




Jalapeño cheddar toast, tomato, Thai basil. or thinly sliced peach layered with freshint leaves. Both fruits were dipped in olive oil and god's jizz.
















sliced artichoke heart...gross plating, grrr.





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Cocktails: Earth snd Vine Blood Orange Elixir

delicious. summery. lovely color. requires careful balancing. wish it was more potent. $12 at Whole Foods.











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making dinner--Saturday night

Lazy cheese plate and our army of local jams

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Grilled chicken, southwest corn, mashed sweet potatoes, tricolore heirloom tomato salad

from the farmers market



for the tamatoes to soak in










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Sunday morning breakfast Seth style

all is fresh and locally produced: garlic toast, Amish butter, sunflower sprouts, heirloom tomatoes (his recent obsession), and eggs less than a week out of the chicken.


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Beef Stew and marrow amuse bouche

cross-cut shank









roasted garlic and jalapeño with spiced beef marrow on toasted ciabatta...while we wait for the stew




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Killer Shrimp: take one

Seth and I had our friend Lo over for Killer Shrimp and French bread. Killer Shrimp was an amazing eatery in L.A. where the basically served one thing: barbeque shrimp (no spoon, just bread). Sadly the economy got the best of this home of the mouth orgy, and I've been left with unfulfilled desires ever since. I'm certain it will take a lifetime to get it just right, but this first attempt wasn't bad.

Barbeque shrimp is not about throwing something on the grill as one might assume. It's actually shrimp in a spicy broth. The broth is the key.

we started with martinis.


extra dirty






Lo and a basil martini



Seth in his natural state



We are normally better about cleaning as we cook.



Is that an animal bladder? No, it's cheesecloth filled with shrimp carcasses...delicious!




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Sides for dinner: stubbs spinach, cornbread, roasted sweet potatoes

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Fruit and nuts salad with chevre and queso fresco

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Images from around the house

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