Infusion: Ginger Vodka

The conservative proportions of this CHOW recipe aside, two other websites advocated for 1/2 cup of ginger to 750 ml. of vodka. Since I had a surplus of the root in question, I opted for the latter proportions. We'll see how it turns out in a week or two (or three). There's also this roasted ginger variant that might be fun to try later.

And yes, I have been cooking (and bento-ing). It's just been more of my easy go-to (pasta with sardine-tomato sauce and sausages), though I declared today veggie day and treated myself to a custom Chop't salad that was good enough to eat sans dressing, with just some salt and pepper (tested, but didn't want their red wine vinaigrette to go to waste): spinach with crumbled hard-boiled egg, red onions, white mushrooms, smoked bacon, artichoke hearts and grilled asparagus.

Summer Drinking: Mockquavit

While in Portland, I had a delicate, fresh-tasting version of a Bloody Mary - Pazzo's Bloody Dane (PDF warning): a combination of cucumber-infused Aquavit, tomato juice water, lemon and fresh dill. Alas, the local store didn't have any Aquavit, but this About.com post on infusing vodka inspired me to create an infused approximation. And now, finally, my third-ever attempt at infusion is ready - not quite as subtle and clean as the cucumber-infused Aquavit, but summery nonetheless.

Next time, I may invest in a wide-mouthed jar - I would have liked to strain and mash some more flavored spirits out of everything.

Herewith, my version of the recipe:

• 1 750 ml. bottle of vodka (I used plain Svedka)
• 1 cup fresh mint leaves
• 1-2 heaping tbsp. ginger, julienned
• 1 tbsp. sugar
• peel from 1/2 lemon

Stuff everything in the vodka bottle. Close the lid and keep the bottle in a cool, dark place for at least 1-2 weeks.

Taste periodically. When the flavor's to your liking (I bottled it on July 20 and, after one too-early taste test, finally deemed it ready today), strain the vodka through double layers of cheesecloth into another container.

Keep in the freezer and serve chilled.

Catfish Sinigang 2: Rhubarb

Made this recipe, sans leafy greens and substituting 5 stalks of rhubarb for the lemon, the day before yesterday. Didn't use enough, at least for my tastes - while the rhubarb did add a nice, subtle tartness to the soup, it wasn't quite the strong sourness I was looking for. Still very tasty, though - tester #1 concurs.

Cut rhubarb into 4-inch lengths. Boil in three cups of water for 15 minutes or until tender.

Remove from water. Strain and mash with a spoon to release additional liquid into the water.

Add green beans, onion and tomato and proceed as usual.

Summer Drinking: Mint "Limonata"

First made these a couple of weeks ago, but kept forgetting to add the recipe (from CHOW). Substituted San Pellegrino for the soda water. Raves all around - a good combination of effervescence, sweetness and tartness (next time, I may add a squeeze or two of lemon juice to increase this).

• Crushed ice (we didn't have any, alas)
  
• 2 oz limoncello
• 1 oz. vodka
  
• 2 oz. soda water (used San Pellegrino mineral water instead)
  
• 2-3 medium mint leaves, torn in half

Put ice in a shaker-type container. Add limoncello and vodka; shake to combine.

Add soda water/sparkling mineral water to shaker and stir to combine. Pour into a rocks glass and serve topped with the torn mint leaves.