Raspberry Green Tea Banana Bread

Raspberry Green Tea Banana Bread

Let me level with you: I have a shopping problem. Well, not really a problem, maybe more like a pattern. I read about something cool then I immediately start doing research on this cool then. THEN, I buy the thing if the research pans out even a little. (Research consists 99% of Amazon review-reading.) This pattern is how I came to be the owner of a 2 lb bag of matcha powder after reading that it is good for your skin. It’s bitter AF and tastes like sad grass, and I’ve been trying to use it up for three years. I’ve hit my limit of seeing it in the pantry, so I’ve been making green tea everything to try and use it up. This is how we get to today’s recipe: raspberry green tea banana bread. Continue reading “Raspberry Green Tea Banana Bread”

History & recipe for the Sazerac: rye whiskey, Peychaud's bitters, absinthe, sugar cube, and lemon peel. Learn to make it properly and thank me later!

Serious Cocktails: The Sazerac

There are a lot of different types of cocktails out there. Bubbly cocktails. Fruity cocktails. Cocktails that require straws. Cocktails that are best shared. Even some that are better made by the pitcher! (These are rare.) But I would remiss if I didn’t, from time to time, call out the serious cocktails. Cocktails that are about the booze, front and center. They deserve to be hailed in a class of their own, and I intend to do so, starting now. This is the first post in a series I’ll be working on about SERIOUS COCKTAILS. And, with Fat Tuesday just behind us, what better place to start than with the Sazerac? Continue reading “Serious Cocktails: The Sazerac”