We learned all about some of Archetype restaurant’s best dishes. I learned about making chicken and gnocchi, tandoori cauliflower and brussels sprouts with chinese mustard sauce and now I feel I can win your reality show.
This weekend Nora Lea worked on a project with me. She wanted to show kids how to make popcorn in the microwave. She organized the steps, set up the script and the different shots and didn’t even need any second takes!
Back when I was a kid, I could never comprehend that this was a thing I could do — much less with my daughter. I’m a-goggle at the many forms of communication and connection our kids will intuitively know how to use.
My first apartment.
Winter in Wisconsin.
(This is me back in the mid-nineties, all film camera and apple crisp.)
During a particularly brutal winter, in those early grown-up years, I learned to bake apple crisp.
Warm and loving.
Now that I’m in sunny Napa Valley, November temperatures can reach the nineties. So when I’m craving something cold and cozy, spiced and sweet, fresh yet comforting, I make this Apple Crisp Sipper.
Turns out, this autumn-inspired cocktail is the perfect pre-Thanksgiving cocktail. Pair with gently spiced nuts to keep guests cheerful when the turkey roasts.
2 ounces apple juice
2 ounces cranberry juice
1 ounce amaretto
2 ounces rum
2 ounces hard apple cider
Add the first four ingredients to a shaker and fill with ice. Shake and strain into an pre-iced old-fashioned glass. Fill the rest of the glass with hard apple cider. Garnish with a cinnamon-sugar crusted apple slices if you’re feeling ambitious or a cinnamon stick if you’re not.