It’s true, another month has passed and it’s time again for the Secret Recipe Club. Good LORD where does the Summer go? It seems like just yesterday I was hiking up my tights and buttoning my cardigan against the bitter West coast cold.. Which let’s face it, really isn’t that bitter.
Speaking of tights, have you ever noticed how friggin high they come up your waist?? Perhaps your legs are of a normative length but I’m only 5’4″ and I find that my tights really do come all the way up to my bra. Now, I’m pretty sure I’m buying the right size and I’m fairly confident my bra isn’t hanging around my waist…at least I hope not. I’m not 80 yet – despite what my 9 o’clock bedtime might dictate. But seriously, why are they so fucking long?? And regardless of the length, I often find I’m still pulling on them all day, making sure they aren’t falling down around my knees. They should either come up with a length that is suitable for a 5’4″ sized woman or manufacture some kind of bra-tight garter contraption that keeps the buggers up where they stretch to. Okay, obviously I’m getting way off topic here.
Focus! Right! SRC!
This month for SRC I was given Kelley @ The Culinary Enthusiast. You can also find her on facebook, twitter, or pinterest. Kelley loves cooking food, thinking about food, talking about food, and of course, eating it. Obviously we have a few things in common. Let’s be friends, Kelley.
Her recipes all look fantastic. Again, something we have in common… jk, jk everyone. And after great deliberation I chose one. Other posts up for consideration were:
As always, I tried to stick to her recipe as much as possible. After all, it’s “make something from another person’s blog”, not “be inspired by another person’s blog and make up your own recipe”. I did however, make a couple changes.
First, I followed her suggestion and chopped everything up rather than leave it whole.
Second, I substiuted cream cheese for whipping cream because that’s what I had in the house. I also threw in a few sundried tomatoes and a bit of garlic. Otherwise, it’s her ingredients all the way. And by all the way, I mean aaaaaaallllllllll the way. I gave it up. Because it was friggin incredible. And delectable. And probably one of the best dips I’ve ever made. It’s not gonna flatter your waists, my darlings, but by god it’ll flatter your taste buds.
If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.
Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.
Join the celebration of the very best that life has to offer—good friends, good food, good drink, great stories, and bad jokes—with humor, delicious recipes, and mouth-watering photographs.
Hey, I'm Kristy. I'm a writer, photographer and general badass (who goes to bed at 8:30pm) in Vancouver, BC. I've written & photographed with Edible Communities, The Taste Canada Food Writing Awards, and CountryMan Press and have presented at The Food Blogger’s Online Summit. My book, Cooking With Cocktails, comes out February 14, 2017! When I'm not online, I'm indulging in seasonal cocktails, carbs, bad ’80s films, hiking, camping, bourbon, and pigs.