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Son las 10:45am, y en lo que va del día, ya (sin ningún orden particular):
Y ahora es que le queda mambo a este jueves.
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De los enlaces para esta semana, me encantan las fotos de Alexander Semenov:
Foto por Alexander Semenov
Me dan ganas de aprender a bucear.
Los demás enlaces están a continuacíon:
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You get home after a full day of work, tired. You gather some of the basic ingredients for the classic negroni but, instead of regular gin, you get a jar with beets and gin that you prepared in the morning when you knew that your arrival from work later that day would beg for a beet negroni.
Ingredients for a Beet Negroni
You put all the ingredients in a shaker.
The recipe
You close it, and shake well. Then you grab a cold martini glass from the freezer and throw in an orange peel. (Not everyone likes their negronis served this way, I know).
Any glass would do, but I prefer these.
You serve it, and enjoy.
Beet negroni
Now for the backstory: a few days ago I read that Parm, a restaurant in New York city, is making beet negronis. Given my love for both things, I decided to give it a try without a recipe. If anyone knows the actual recipe, please share. Meanwhile, I will enjoy this drink…
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Las siguientes entradas en el blog han sido actualizadas:
Puede ver todas las actualizaciones anteriores aquí.
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Here are the links worth sharing for this past week:
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