Happy Friday, everyone!

I hope you’re sliding into March ready for spring – we are! To celebrate, we’re sharing recipes related to rosemary and lemon – some of our favorite flavors!

First, how perfect are these Rosemary Lemon Scones from the PW? I want to make these as soon as possible – how delicious!

Another herb we love, lavender, makes these lavender lemon shortbread cookies to die for.

Look at this Rosemary Cashew Brittle from Onions and Chocolate – to die for, right? I might have to do this to have on hand for the marathon coming up, so I have snacks while watching the runners run!

And, maybe for a Sunday night dinner near you, check out this Meyer Lemon and Rosemary Roasted Chicken.

What’s your favorite lemon/rosemary combination?

Hello Folks!

I had a wonderful realization a few days ago. I realized that this week marks the five year anniversary of the first time I ever tasted single malt scotch! Now, why would I celebrate something like this? It’s quite simple actually. The day that I discovered this nectar of the gods was incredibly important in the development of my alcoholic palette. Single malt scotch was my gateway drink.

Prior to this experience, I had tasted a few glasses of good wine, sampled a few mixed drinks, even dabbled in a micro-brewed beer or two, but once I tasted scotch, I became invested in learning as much as I could about wine, spirits, and beer. It changed my life in a big way and I am incredibly happy that I discovered this beverage. I truly believe that I would not be writing for this blog today had this experience not happened.
It was truly a happy accident. I was a 21 year old guy that literally knew nothing and my bosses who were truly wonderful people offered me a glass and broke it all down for me. These were the rules they told me that day and I think it can apply to any alcoholic beverage of your choice:

#1: Sip it slowly. A good glass of anything is meant to be savored and pondered over. Think about all that went into making it!

#2: Take only what you can drink! Nothing is sadder than a drink that is over poured then left with a substantial amount in the glass.

#3: Just because something is really expensive doesn’t mean it is the best. This can work with anything in life I suppose.

#4: It’s okay if you don’t know anything about it. Ask questions: that is what great alcohol is about, it’s a conversation starter. I’m still learning new things about spirits every single day.

#5: Share a good bottle of something with somebody important. Scotch, wine, a good beer are meant to be enjoyed with people you love! Don’t be greedy make sure everyone gets to enjoy in the experience.

In honor of my anniversary I compiled a list of my Top 5 Single Malt Scotches for your enjoyment:

1. The Macallan 12 – Highland Region, Scotland
This 12 year aged single malt will always hold a special place in my heart. This was the one that started it all for me. I still remember the first taste. Filled with hints of vanilla, caramel, dried fruit, and smoke. It has a complexity that has never gotten old and it is my best standby.

2. Ardbeg 10 – Islay Region, Scotland
This 10 year aged single malt was a wonderful surprise. A work associate who is actually from Scotland brought this to me on a particularly bad day at the office. He placed it on my desk, told me it was his favorite, then told me “drink it in good health”. I had never tried this scotch, but I fell in love. This drink has a much stronger earthiness to it. With wonderful hints of pepper and vanilla that give the drink a kick, but don’t overwhelm it in the slightest.

3. Glenfiddich 12 – Speyside Region, Scotland
I must say that I love Glenfiddich. They must put something in the water there. Just kidding. This amazing single malt seduces you with its hints of pear, its kiss of oak, and the subtle taste of a dark sherry on the finish. Pour it in your glass and let the aromas just take you over.

4. The Macallan 15 – Highland Region, Scotland
This single malt is as smooth as they come. It almost glides down when you take a sip. For me I always love the complexity of the floral notes accompanied by the hints of charred bourbon that encompass this drink. It’s a bit more on the pricey side, but worth every penny. Drink it slowly though, you’ll be sad when it is gone.

5. The Glenlivet 12 – Speyside Region, Scotland
This single malt needs to make the list, because this was what I trained my palette on. It is simpler single malt. Not overpowering or incredibly earthy. Not particular smooth or bitter. It is a wonderful middle ground scotch that incorporates little hints of everything. It is also the only single malt I will drink with ice!

I hope this entry was enlightening and that it inspires you to get out there and try something new. Who knows what you might find!

Good Spirits Folks!

Melissa hadn’t had coffee cake since she developed celiac, so it was very exciting when we found a recipe to make coffee cake with Bisquick’s Gluten Free Mix.

We followed this recipe and I am happy to report that it was a delight. A note on Bisquick’s Gluten Free Mix – we love the stuff for a variety of recipe bases, but we would like to ask that Bisquick sell it in larger packages! It currently comes in one pound boxes, but we always seem to run out quick, and would like a two or even five pound bag! Thanks, Bisquick!

But, more importantly, back to coffee cake. This cake was moist, not at all crumbly, and had the perfect amount of cinnamon streusel topping, although when we make it again (and we will be making it again) we’ll be swirling it throughout the actually cake, as the cake can be a smidge boring. Have it with a cup of coffee, though, and you’ll be one happy person.

What is your favorite indulgent breakfast item?

We at GMS love coffee cake and chocolate croissant – how about you?

It’s been chilly for us in LA, and I know it’s downright cold where most of you are, so I thought it fitting to have another soup to cook on any cold nights! This vegetarian soup is delicious, easy, and will last you a while, which is a plus in my book.

Here’s what you need – chard, scallions, garlic, an onion, spinach, cauliflower, chicken broth, spices, and lentils, of course. Get the full recipe here.

Don’t you just love chard? It’s so beautiful, so delicious, and very good for you!

This basically involves simmering your lentils in water for twenty minutes, meanwhile chopping your onion, scallions, chard, spinach, garlic, and cauliflower. With soup, you want to add the heartier veggies first, then the delicate ones second. So after your lentils have been cooking for twenty minutes, add your broth, spices, garlic, onions, green onions, chard stalks, and cauliflower.

Let that simmer about ten minutes, and then add your leafy greens (spinach and chard) and allow to cook about five minutes – and your soup is ready!

Serve with bread or some crackers for a delicious, hearty meal that’ll please the vegetarian’s in your life, but is hearty enough to please any meat eater, too!

What other cold weather foods do you love?

So you want to make macaroni and cheese from scratch at home? Great! If you’re going to make a white sauce, or a cheese sauce, or even gravy, you’re going to want to know how to make a roux.

But what is a roux, you ask? It’s a mixture of a fat and flour that help to thicken your sauces. Use equal parts fat and flour (think butter or lard) and you’re on your way to a thick and creamy sauce. Here, I’ll show you.

Here’s what you need: equal parts butter, and flour, and then whatever other additives you’re using to finish your sauce (in this case, cheese!)

Start by melting the butter into your pan.

When the butter is melted, add your flour, stirring frequently for about two minutes. This helps to get the floury taste out of your roux, so don’t skip this step. Our roux is darker because we used whole wheat flour, so never fear – if you use white flour, your roux will be white.

After two minutes or so, add your milk. We added two cups of milk here. Stir until the sauce thickens, which will kind of happen all at once. You’ll be sitting there, stirring, cursing my name, being like, “Jennie, you’re crazy, this never thickens!” and then it’ll thicken so fast you’ll think it was divine intervention. Trust in the roux.

Next, add in your cheese. How much is up to you – you can add more or less based on taste. Salt and pepper your sauce too, so it’s the perfect mac and cheese sauce!

When your cheese is all melted, and your sauce is properly seasoned, pour over your favorite macaroni of choice, and you’ve got yourself a delicious macaroni and cheese that everyone will want seconds of!

What other cooking techniques do you guys have questions about?