Christmas and New Year’s Eve are coming up. That means family gatherings, lots of food and, for us, libations.
We tend to gravitate toward classic cocktails like manhattans, martinis and old fashioneds, but the New York Times recently had some really good-looking recipes. Which one will you be drinking?
Looking for something else? A hot alcoholic beverage, perhaps? Our boilo recipe is popular and goes down well this time of year.
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Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.