Jenny Witthuhn, a New Yorker whose fiancé proposed to her at.
The result is a bright, minty, and refreshing cocktail that’s perfect for an afternoon at the country club.. Cook Mode.lemon juice, freshly squeezed.
5-8. mint leaves.1. mint sprig, for garnish.Add all ingredients except the garnish to a cocktail shaker filled with ice.
Shake vigorously for 15–20 seconds, allowing the ice to muddle the mint while shaking..Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass.. Garnish with the head of a mint sprig, floated in the drink.. Save.If there’s a lobster roll on the menu at a seafood-focused restaurant, I’m likely going to order it — it's absolutely one of my favorite things to eat.
My years working as a cook in Maine taught me that the simpler the lobster roll, the better.
But when I bit into the lobster roll at Seaworthy in New Orleans, it was the celery that caught my eye and palate.. Don’t get me wrong — the fresh, sweet lobster meat and buttery toasted split bun were glorious.I found out much, much, much later that my great-grandfather was alive until the seventies or eighties, when I thought my great-grandmother was widowed.
Instead, she just left his sorry ass.It was really us keeping that culture alive in our kitchens and in our home.. Who did the cooking in your home?.
Both of my parents shared it, because my father was a really good cook and had worked in restaurants.When we were growing up, he made his living working for the Navy Yard, but he often had restaurant jobs, and he had concessions at a local bar where he would do food on the weekends.
(Editor: Powerful Pet Trackers)