
A Sazerac is a Manhattan, but made with Sazerac Rye, which I find slightly smokier in flavor.
If you want to make one, you will need:
ice
water
dash of bitters
3/8 oz. sweet vermouth
1 1/2 oz. Sazerac rye
maraschino cherry
Chill the glass by filling with ice water. Put a few ice cubes in a cocktail shaker. Add a drop of bitters. Measure in the Sazerac and vermouth. STIR, DO NOT SHAKE. Pour the ice water out of the glass. Drop in a cherry. Pour in the drink, sans ice cubes.
Categories: Recipes
Tagged: Recipes

Popovers
Adapted from The Joy of Cooking
Ingredients
1/2 cup milk
1/2 tbs melted butter
1/2 cup sifted all-purpose flour
1/4 tsp. salt
1 beaten egg
Preheat oven to 450 degrees.
Beat the milk, butter, flour, and salt together until just smooth. Add the beaten egg, beating until just incorporated.
Spray a muffin tin with non-stick spray.
Pour the batter into the baking cups. Place the pan in the oven. After 15 minutes, lower temperature too 350 and bake 20 minutes longer. During the entire baking process do not open the oven, or your popovers will fall.
Especially delicious with strawberry jam or drizzled with honey.
Categories: Recipes
Tagged: Recipes

Every morning Daltron wakes up much earlier than he needs to in order to make me a delicious latte. I assuage my occasional pangs of guilt about this by periodically baking a fresh batch of these biscotti, which he has with his coffee.
5 cups unbleached all-purpose flour
1 cup slivered almonds
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon vanilla extract
6 eggs
Preheat oven to 325°.
Combine first 4 ingredients in a large bowl. Combine sugar, vanilla and eggs; add to flour mixture, stirring until well-blended (dough will be dry).Turn the dough out onto a lightly floured surface, and knead. Shape dough into four long rolls. Place two rolls on a baking sheet covered with parchment paper or a silicone baking mat. Place the other two rolls on another baking sheet covered with parchment paper or a silicone baking mat.
Bake at 325° for 30 minutes. Remove rolls from baking sheets to a wire rack, and let cool 10 minutes. Cut rolls diagonally into 1/2-inch slices, and place, cut sides down, on baking sheets. Bake 13 minutes. Turn cookies over, and bake an additional 13 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; let cool completely on wire rack.
Yield: 10 dozen
Notes: Recipe is easily halved. The biscotti will keep, stored in tupperware or ziploc bags, for about four weeks.
Categories: Recipes
Tagged: Recipes

I have been remiss in my posting, largely because I am writing a novel. I hope to be done with the very very very very very rough draft by January 8th. Wish me luck.
Categories: paraphernalia

I call my sister before leaving work to see if we are still on for dinner tonight, and she comes back with “Tommy (her friend who is a cop) just got off the phone with me because a plane hit a building in the city.” I immediately go into list mode:
water-bottle? check. cell phone? check. snacks and lifesavers? check.
“Let’s see what the cops are doing,” another teacher says, leaving the lounge to go look out the sliver of window in the hallway that overlooks police headquarters. “Lot of sirens out there.”
I drop off my attendance sheets and take off accross the bridge, checking in with my sister and mom (Daltron is in class and has his phone off) during parts of it.
As soon as I hit Brooklyn dirt, my blood pressure immediately drops.
Now is time for whiskey.
Categories: paraphernalia