Recent content by xoemily

I mean cinammon and apricots are usually things you would find in a pie, but not necessarily a martini. Am I trying too hard to be creative and gourmet? Or should I stick with tested-and-true recipes?

Ironically, I have to ask for water when eating in a high-end classy restaurant. But if I'm just going to some hole-in-the-wall retaurant, they serve water right away. Maybe the more expensive ones assume you're going to order wine?

I don't have one specific recipe, but I find that if you mix the potatos in with your dressing while the potatos are still hot, they absorb more flavour. If you do that though, cut back on the amount of salt in the recipe.

- 1 packet yeast - 1 cup warm water - 1/2 tsp sugar - 3 1/2 cups flour - 1 tsp salt Sprinkle yeast over the warm water and stir in sugar. Let stand 10 minutes or until yeast starts to bubble. In a large bowl, mix together salt and flour. Beat the yeast mixture into the flour mixture using an...

I've come up with a cocktail recipe but have yet to try it. It's a cinnamon-apricot martini and the ingrediants are: - 1 part gin - 1 part dry vermouth - 1 part apricot brandy - 1 part Goldenschlager (cinammon liqueur) I was thinking of serving it at a cocktail party that I am having soon...

I'm planning an outdoor cocktail party for my mother and her friends. They are all very chic modern women in their 50s or so, and I'd like the food to reflect their tastes. For drinks, I'm thinking of serving mojitos, cinnamon-apricot martinis, and apple-cranberry punch. What are some easy...