Wednesday, March 14, 2007
Razz Cherries, Martinis, Spring Weather and a Beach Vacation
It's spring in Phoenix. At least 80 every day and lately over 90 degrees, and all I can think about is the beach, a cold cocktail and light food that hasn't been touched by an oven. That and relief from terrible allergies.
Last Friday night, after many long months of being too busy or grown up to go out, I went out with one of my best girlfriends and had at least a few too many martinis. This (road trip not recommended when hung over) preceded a Saturday road trip with some dear friends and their darling baby.
We went to Cottonwood and mile-high Jerome Arizona for a quaint day trip of shopping, lunch and a tremendous view.
And...after sampling these on a cheese plate a local restaurant, I personally procured my own Razz Cherries at Mount Hope Foods in Cottonwood - a wholesaler and retailer of delicious gourmet food. Razz cherries are dried cherries infused with raspberry and they are like candy, only better.
So...cocktails and razz cherries in very hot weather during spring break which is paradoxically the busiest time of year for me at work? What does that add up to? All it means is that I haven't been cooking at all. Which will change.
Just as soon as I get back from the beach...
(serves as many as you would like)
Ice cold gin (store in freezer), I like Tanqueray
Clean, fresh ice
Pour cold gin over ice in a martini shaker, add splash vermouth. Shake vigorously, strain into a frozen martini glass. Serve with your favorite garnish. In this weather, I like a twist of lime.