food & drink

How to make these delicious boozy popsicles:

  • 3/4 cup Raspberries
  • 1 cup Lemon Yoghurt
  • 2 tsp sugar
  • 1/4 cup Lemonaid (or any fruit juice)
  • 1 1/2 – 2 oz Tequila
  • 2 oz Blackberry Liqueur

Mix together in a blender or food processor, taste the mixture, adjust as needed… maybe more tequila? Pour into popsicle mould and freeze over night or about 4-5 hours. Add whole raspberries to the mould if you like.

Don’t give to kids… obviously.


It’s Tuesday and you’re not even half way to the weekend, so have a drink.

This is how you I make a Martini, there are a few variations and everyone likes theirs differently. This  one is made using a ratio of 8:1 of gin and vermouth. The martini has evolved quite a bit since pre-prohibition. It used to be called a Martini Cocktail and had 3 ingredients: equal parts gin and vermouth, and a dash of orange bitters. Since then bartenders have dropped the orange bitters, and severely changed the gin/vermouth ratio. I’ve tried it with bitters, and it’s not bad. It can’t really be called a cocktail any more, it’s more about the preparation and everyone has a say on how to make the “perfect” Martini. Here’s my say:

Martini (Dry)

  • 2 oz Gin
  • 1/4 oz Dry Vermouth

Put a glass in the freezer for at least 30 minutes, you can throw the gin in too. Everything should be ice cold. Fill a shaker with lots of ice and pour in 1/4 oz of dry vermouth. Swirl it around the shaker (but don’t shake it). Pour it in the chilled class and coat the inside of the glass by tilting it downwards and slowly spinning it. Now pour it down the drain. That’s all the vermouth you need. You’ve coated the ice, the shaker, and the glass with the vermouth. Measure 2 oz of gin into the shaker and swirl around. Apparently shaking “bruises” the gin, which sounds very pretentious but we’ll give in and swirl it. Let it sit, swirl some more. No need to rush, the gin needs to be cold. Then pour it in the glass, garnish with an olive or lemon twist. Enjoy.

A bit about the gin: I like Hendricks when I make Martini’s. I’m not a gin snob, it just tastes better when you’re practically drinking it straight. I have other gin I like for gin & tonics, but I save the Hendricks for Martini Time. Ask a rum drinker and you’ll find they probably have a rum they drink on ice and one to mix with coke.

Happy St. Patricks Day!

A whole day of the year dedicated to the Irish. What could be more fun. Beer, Baileys, dancing and of course, stew! Here’s my irish stew recipe, it’s a pretty typical Irish stew (why mess with a good thing), but the special ingredient here is a chocolate stout.

First the ingredients:

  • 2-large sticks of celery
  • 2-large carrots
  • 2-medium onions
  • Fresh rosemary (or you can substitute bay leaves, your choice)
  • 1lb-stewing beef
  • Olive oil
  • Sea Salt and peppercorns
  • 2 cups of stout beer (like Guinness or what I used, Young’s Double Chocolate Stout)
  • 1.5 tbs -All-purpose flour
  • 1-14oz can of diced tomatoes

First thing to do is to prep all your veggies. So peel away and then roughly chop all the carrots, onions, and celery. No need for precision here.

Throw them all in a large heavy bottomed pot or in a Dutch oven if you prefer. Add a healthy amount of olive oil and begin to fry them for around 10mins or so, also at this time add your herb of choice.

While those are frying pull your beef out of the fridge and lightly season with sea salt and pepper.

After the veg has softened up just a little, throw in the beef, flour, the diced tomatoes, and pour in the beer.

I wrote 2 cups of beer, but I usually just free pour from the can/bottle. Place the remainder of the beer (if any) directly in your mouth. Now you’re cooking like a true Irishman.

Stir all your ingredients together well and season with a bit of salt and pepper.

Bring to a boil

Once boiling, put a lid on, and turn the temp down to a simmer.

Let simmer for about 2 to 2.5 hours.

While you’re waiting crack yourself another beer, or two. Or 3?

If after the 2.5hrs you’re still coherent, take the lid off your stew and if its looking a little dry add some water to the mix.

Continue to simmer, with the lid off, for another half hour or so.

At this point everything should be tasting delicious and tender. Pick out your herb stalks and taste to see if it needs a touch more seasoning.

Serve on a bed of garlic mash and with a nice hearty loaf of soda bread or potato bread.


Baby, you got a stew going!

I hate Tuesdays. Monday gets a bad rap but Tuesdays are definitely the worst. Monday, yah, the weekend is over and you have to go to work but you’re rested and refreshed. Then Tuesday comes and you realize how long the week is and that there’s still four more long days until the weekend. Just hold on until Wednesday, you’re half way there.

So to make Tuesday’s just a little bit better I’ll feature a weekly drink. It might be a cocktail, a wine, or a yummy craft beer.

Today’s drink:

Spiced Rum and Eggnog

How to make a delicious rum and eggnog cocktail:

Fill a highball glass with lots of ice, they taste better when really cold.

Add 1 oz of Sailor Jerry’s spiced rum. Or 1 1/2oz if today has been extra Tuesday-y

Fill remainder of glass with good quality eggnog like Avalon (available at most grocery stores in the Vancouver area). But try to keep a ratio of at least 4 to 1 of eggnog to rum or else it’ll be very sweet.

Stir extra well. The eggnog is pretty heavy and tends to sit at the bottom, so stir away or the first sip will be strooong.

Top with a shake of powdered nutmeg.

Turn on some Bing Crosby and enjoy while knowing Tuesday is all but over now.


Before adding ice rim glass with a mixture of sugar and cinnamon for extra deliciousness

Also, if it’s still too sweet for your liking, add a splash of milk.

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