Chapter Text
The Cocktail
“Off the Record” S3E7
Of course you know who I’m talking about when I say I want her to choose me. And I believe the Detective finally did! But not before I annoyed her almost every time we worked together and worse yet, upset her hundreds of times, if not more. How could I have almost messed up this beautiful relationship that was handed to me on a silver (city) platter? Why I let that lugnut Pierce/Cain get so close to Chloe, I’ll never know. Ugh. I am not proud of how long it took me to let the Detective know how I felt about her. So if you don’t mind, let’s just keep it “off the record.”
I think you’re going to enjoy this cocktail that Henry Craddock created at his bar in London on Leap Day, 1928. I was there, naturally. Watch out though, it’ll knock you off your feet—unless, of course, you’re the Devil!
Off the Record
Ingredients:
2 oz. Beefeaters Gin
.50 oz Grand Marnier
.50 oz Sweet Vermouth
a squeeze or more of fresh lemon
Garnish with a lemon peel.
Directions:
Pour all ingredients (except lemon peel) into an ice-filled cocktail shaker. Shake well for 10 seconds and strain into a chilled cocktail glass. Finish by twisting the lemon peel over the cocktail and rest on side of glass as garnish.
The Main Course
“The One with the Baby Carrot” S3E2
Since most of my main courses involve meat, I thought it was high time that I shared a recipe for my vegan friends. This potage will warm your cockles!
Carrot Ginger Soup
Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 pounds baby carrots, chopped (or not, they’re tiny already!)
2 sweet potatoes (1 1/4 pounds total), peeled and chopped
1 piece fresh ginger (2 inches long), peeled and coarsely grated (about 2 tablespoons plus the juice)
2 cans (14.5 ounces each) best-quality vegetable broth
Salt and ground pepper
2 to 3 teaspoons real maple syrup
2 to 3 teaspoons fresh lemon juice (from 1 lemon)
1/4 cup thiick coconut milk (optional)
Directions:
In a large (5-quart) saucepan, heat oil over medium heat; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add maple syrup and lemon juice to taste. Season with salt and pepper, if necessary.
Return soup to pan; heat over medium, stirring in coconut milk, if desired.
The Dessert
“High School Poppycock” S3E15
The Detective was pretty good at pretending she didn’t regret missing all the fun things that kids do in high school—she was always on set with a tutor—but she missed out on most of the hi-jinks. Mark my words, she secretly longed for those adolescent experiences! Why else do you think I invited her to the Prom—at my penthouse? So I present to you this dessert for the children and teen-agers in your life. You can’t go wrong with a load of Poppycock!
Poppycock
Ingredients:
1(10 ounce) bag popcorn (4 to 6 qts. popped)
1 cup butter
2 cups brown sugar
1⁄2 cup white Karo syrup
1 teaspoon salt
1 teaspoon butter-flavor extract (a Devilish way to butter up this treat!)
1⁄2 teaspoon baking soda
Peanuts or other nuts of your choice. I prefer pecans.
Directions:
In a large pan melt the butter.
Add brown sugar, white Karo syrup and salt and cook for 5 minutes stirring occasionally.
Remove from stove and add butter-flavor extract and soda.
Stir in almonds, peanuts, pecans or other nuts of your choice.
In a very large pan or bowl pour caramel syrup over popcorn.
Stir quickly to coat.
Pour out on cookie sheets.
Bake at 250 degrees for 1 hour. halfway through baking turn the mixture with a spatula.
Cool slightly, break apart.
Call Trixie, say, “Poppycock!” and she will come running!
When cooled completely, store in air tight bags or jars.