Jul
12
2014
0


Why Did You Eat That: Hair of the Dog

dog in bedI basically think brunch was invented to mask the plague of the hangover though Anthony Bourdain would argue that it was invented for restaurants to rid themselves of about to go bad ingredients.  Whatever the case may be, most brunches consist of some type of libation often referred to as “the hair of the dog.”  Like many phrases in modern language, I don’t think half the people tossing them out have any idea what they even mean.  So, I’m here to drop some knowledge on your weekend.

The hair of the dog isn’t nearly as sexy as you might hope.  What it stems from is the treatment of a rabid dog bite.  They placed hair from the rabid dog into the wound to prevent evil consequences.  I bet that worked like a dream.  Now it has come to mean treating a hangover with more of the liquid devil responsible for your throbbing frontal lobe and Saturday shakes.

In honor of the fact that my dog has a better life than most humans (have you seen his Instagram?) and the fact that I may or may not have passed out last night with a Dove bar hanging halfway out of my mouth on the couch in Amagansett, here are some favorite hairs of dogs drink recipes.

michelada

Red Little Havana

Ingredients:

  • 1-1/2 ounces Effen Cucumber Vodka
  • 5 ounces Green Bloody Mary Mix

Green Bloody Mary Mix

  • 1 gallon green vegetable juice (Garces used cucumbers, tomatillos, kale, and spinach)
  • 1 cup Worcestershire sauce
  • 1 cup lemon juice
  • 1/3 cup hot sauce
  • 1 cup horseradish
  • 1/2 cup celery salt
  • Salt and black pepper, to taste
  • Natural green food coloring as needed (to make it super green)

Preparation:

First, mix up a big batch of the Green Bloody Mary MIx.

Next, combine the ingredients for the Red Little Havana in a mixing glass. Add ice and shake lightly. Transfer to a highball glass and garnish with a medley of colorful vegetable sticks, i.e. celery, carrots, bell peppers, etc.

negroni

Negroni

  • 1 oz. gin
  • 1 oz. Campari
  • 1 oz. sweet vermouth
  • Ice cubes
  • Tools: mixing glass, barspoon, strainer
  • Glass: cocktail or double rocks
  • Garnish: orange twist

Preparation: 

Stir ingredients in a mixing glass, strain into a chilled cocktail glass (or ice-filled double rocks glass) and garnish.

gin fizzGin Fizz

1 1/2 oz. gin
3/4 oz. fresh lemon juice
1 oz. simple syrup (1:1)
1 to 2 oz. club soda
Tools: shaker, strainer
Glass: highball

Preparation: 

Combine all ingredients, except club soda, and shake with ice. Strain into an ice-filled glass and top with soda.

 

Cheers!

xx,

WhyDid

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Feb
13
2012
0


Why Did You Eat That: Fudge You

There are two things about Valentine’s Day that go hand in hand… hearts and chocolate.  Personally, I’m a fan of both, so I’m happy to share a way for you to combine them and delight yourself and those around you… okay, so maybe not your thighs.  When home visiting my mom, we decided to whip up this tasty treat and to justify making fudge in mid January, I prefaced it by saying my readers would love this recipe and then came up with the brilliant idea of ditching the standard squares for happy little hearts.  And if you think about it… this recipe could go on and on and on… bunnies for Easter, trees for Christmas, initials for engagements… If there’s a cookie cutter, there’s a way.

Ingredients:

  • 2/3 cup evaporated milk
  • 1 1/2 sticks butter
  • 3 cups sugar
  • 1/2 tsp salt
  • 5 cups mini marshmallows
  • 12 oz (1 bag) semisweet chocolate chips
  • 1 tsp vanilla extract

Directions:

  1. Combine sugar, salt, butter, and evaporated milk. easy fudge directions
  2. Bring to a rolling boil.
  3. Cook five minutes stirring constantly.
  4. Remove from heat.
  5. Add marshmallows, chocolate chips, and vanilla.
  6. Stir until smooth.
  7. Pour (with the help of a spatula) into a butter 9 x 13 inch pan. 
  8. Smooth evenly and allow to cool.
  9. Use 1 inch heart shaped cookie cutter (eat your mistakes). 

Now go fudge yourself.

xx,
WhyDid

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Feb
06
2012
2


Why Did You Eat That: When Life Hands You a Lemon Tree…

One day while chatting with one of my best gal pals, I went MIA (no, not like the middle finger wielding MIA).  I had to apologize and tell her that I had gone ahead and whipped up some lemon bars on a whim.  She laughed and asked when the mini van was coming.  I assured her NEVER and explained that it all started with this tree.  That, my fine friends, is a Meyer’s lemon tree and it’s happily growing in our back yard.  Not only does it look pretty, but it yields a very deliciously sweet version of a lemon.  Lately, it’s been yielding a lot of lemons and rather than just let them drop to the ground and rot, I figured I need to put these lovely lemons to work.

My mom mentioned that her best gal pal had a really delightful recipe from Barefoot Contessa and so I decided to give it a go.  Now, I must warn you… this recipe is a labor of love.  It is well worth all of the effort though.

Ingredients (Crust):

  • 1/2 lb unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 2 cups all purpose flower
  • 1/8 tbs kosher salt


Ingredients (Filling):

  • 6 extra large eggs (room temperature)
  • 3 cups granulated sugar
  • 2 tbs lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup all purpose flour
  • confectioner’s sugar for dusting

Directions:

  1. Preheat oven to 350
  2. For crust: cream butter and sugar until light and fluffy. 
  3. Combine flour and salt and add to the butter until just mixed. 
  4. Dump dough onto well floured board and gather into a ball, flatten the dough w/ floured hands and press into a 9x13x2 inch baking sheet, building up a ½ inch edge on all sides. 
  5. Chill.
  6. Bake for 15 to 20 minutes, until very lightly browned. 
  7. Let cool on wire rack.
  8. Leave oven on.
  9. For the Filling: Whisk together eggs, sugar, lemon zest, lemon juice, and flour. 
  10. Pour over the crust and bake for 30 to 35 minutes until the filling is set. 
  11. Let cool to room temp.
  12. Cut into triangles and dust with confectioner’s sugar.
  13. Store in the fridge.

Make lemon bars.

xx,
WhyDid

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Jan
23
2012
0


Why Did You Eat That: No Bitchin’ in My Kitchen
Written by: WhyDid | Why Did You Eat That?

vintage housewife

Okay, so I’m no Martha Stewart, but I do know how to keep a happy and functional home.  I also do enjoy baking and cooking (baking more than cooking).  There is also something to be said about a woman who can cook and look good while she does so.  I know we think it’s hilarious that Carrie Bradshaw used her oven to store sweaters, but today’s “modern girl” can do it all… and that includes whipping up a gourmet meal.

You don’t need every fancy appliance under the sun to make your kitchen run more smoothly, but there are a few gadgets that may very well change your life (or at least make you more efficient when it comes to the kitchen).

  1. Crock Pot 5 Quart Stainless Steel Slow Cooker, $41 – A crock pot is the lazy girl’s dream appliance.  Basically you could throw just about anything in in the morning and come home to a delicious meal.  It does the work for you and do you know how many amazing recipes there are?
  2. As Seen On TV, Eggies, $9.99 – Okay, I must admit I fell for something I saw on TV.  Hey, at least it’s not Pajama Jeans.  These will blow your mind if you enjoy hard boiled eggs, deviled eggs, or egg salad.
  3. KitchenAid Apple Wedger, $10.29 – I love apples, but I hate biting into them (creeps me out) and I find cutting them can be cumbersome (Okay, fine.  I can’t be trusted with sharp objects).  This little guy slices and apple right up in one swift move.  No more excuses when it comes to making yourself a healthy snack.
  4. Wusthof Kitchen Shears, $19.99 – My mom scolded me for years for not having a “proper” pair of kitchen shears.  Theses babies can do everything from cut meat to trim flower stems.
  5. Rabbit by Metrokane Zippity Rabbit Wine Opener, $79.99 – Alright, alright… the kitchen doesn’t have to be all business.  This wine opener is the best thing going.  When you have company, there’s nothing worse than fighting with a rogue cork.  The rabbit (not that rabbit) will have you in and out in no time. [insert dirty joke here].

A functional kitchen is a happy kitchen.

xx,

WhyDid

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Jan
16
2012
1


Why Did You Eat That: Cheers to Kirs!

Now that we are through cheersing all the celebs, it’s time to celebrate someone else.  Someone you might know.  Someone like… ME!  It is officially my “birthday week” and I’m ready to put on my party shoes only to kick them right back off.  Other than a killer outfit and some fun friends to celebrate with, a girl has got to have a signature cocktail.  Luckily for me, I have one made… just for me.

Alright, alright… so maybe this cocktail wasn’t made “especially” for me, but I like to pretend that it was.  This pretty pink drink has several variations- each one delicious, bubbly, and sweet (like me).  Below are the recipes for a classic kir, kir royale, and kir imperial.  Enjoy and celebrate with me!

Cheers (to me).

xx,

WhyDid

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