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Onward

Those that regularly follow this space may have noticed that it’s been unusually silent lately. In fact, I haven’t posted anything since early November. I’ve made plenty of things (in fact, I wrote a cookbook), but I haven’t known what to write. Since the election I’ve had my fair share of opinions, mostly incredulous and angry, but this didn’t seem like the appropriate outlet for that (thanks, twitter). I knew I couldn’t turn around and come here to talk about Thanksgiving recipes like everything was fine so I just… didn’t. And every time I started to write something here, I came up blank. I eventually realized that I wouldn’t be able to go on with blogging as normal until I addressed the situation head on.

 

So here it is. This is a scary, disappointing, and frustrating time to be an American and a Southerner. We have given control of the country to an unhinged man who every day proves to be completely unfit. We have elected a congress that is prepared to wage war on women, people of color, low income Americans, and the environment. We allowed racism and sexism to get in the way of progress, and now we have to sit back and watch as our democracy is attacked in the name of lining the pockets of the super wealthy. I was hoping for something different when we voted in November, and I am having a hard time reconciling the choices made by my fellow (white) Americans.

 

Saturday I joined the Wilmington Women’s March to protest the inauguration and this administration’s attack on women, people of color, the LGBTQ community, the environment, health care, public schools (and on and on and on). I was so overwhelmingly proud of my community for the crowd of over 1200 people (women, men, children). I was even more inspired to see massive protests around the world, and it gave me a slice of hope to hear people committing to resist today and going forward. I’ve been calling my congressional representatives and senators, sending postcards, and I’ve resolved to join as many protests and marches as I can going forward. If nothing else this election has inspired me (and so many) to be more politically engaged, and I’m inspired watching Americans come together to stand up for what we want our country to be.

 

I’m planning on coming back to this space more frequently with recipes, including a recipe that has been neglected in my drafts folder since October as I processed all of this. I believe in this country, and I am hopeful that we can make this a country that serves all of its citizens equally and fairly.

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Apple Buck

Last year Dan and I were out for dinner at a local restaurant and I asked the bartender to make me a mocktail, anything he wanted to put together. I was somewhere in my first trimester and I was really missing cocktails. He came back with something delightful- a combination of spiced pickled apple juice and ginger beer. It was so good, and Dan and I immediately started brainstorming how we could liquor it right up and turn it into a cocktail.

 

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Turns out all we really needed to do was add rye whiskey. I know! We’re brilliant. Just call me a mixologist.

 

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The combination of pickled apple juice (with a good amount of ceylon cinnamon), spicy ginger beer, and a smooth rye whiskey was phenomenal. Seriously, this is the best cocktail I’ve ever made/had and I can’t wait to drink it all throughout the holidays. In fact, my friend Bryce said we should call it the Survival Buck, since it’s perfect for helping you survive all these upcoming family events. Just kidding family! Can’t wait to see you!

 

pickle-buck

 

Apple Buck

 

1 part rye whiskey

1 part pickled apple juice (recipe below)

3 parts ginger beer

 

Mix whiskey and pickled apple juice. Top with ginger beer and stir. Serve chilled.

 

pickled apple juice:

 

1 red/pink apple

2 cups apple cider vinegar

1 stick ceylon cinnamon

 

Slice apple and simmer over medium/low heat for 45 minutes until apples have softened. Let cool and transfer to a container in the fridge. Allow to sit overnight (at least). Separate the apples and the juice. The pickled apple juice is fantastic for this recipe, and the apples are delicious served with pork chops.

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Brown Butter & Garlic Wahoo

At the end of September, as the sun set on my (amazing) maternity leave, the three of us headed up to Morehead City for a week on our family house on the marsh. It was exactly what my spirit needed, a week of salt air and nothing to do but sit on the back porch and watch the tides with my baby.

 

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While the week’s highlight was probably our first date night away from the baby (thanks parents!!), we also enjoyed some delicious meals at home. My favorite by far was a simple brown butter and garlic wahoo with an easy caprese salad (everything that’s good about summer, essentially). Wahoo is a firm white fish, with a flavor that is delicate, something you want to be careful not to overpower, so I cooked it with simple and quality ingredients that made the fish shine.

 

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The folks at All Clad were kind enough to send us their new fish pan to test out, which we happily filled with butter, garlic, lemon slices, and fresh locally caught wahoo steaks. The riveted surface of the pan meant that the flakey wahoo didn’t stick, but did get a beautiful brown color. And, even better, the texture made it easy to clean afterwards (always a concern in the kitchen, but particularly a concern when you’re on vacation).

 

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Even better (for you!) is that All Clad has offered to give away an additional Armor Fish Pan ($199.95 value) to a lucky b&s reader! (This giveaway is closed)

 

Brown Butter & Garlic Wahoo

 

4 wahoo steaks

1 stick butter

2 garlic cloves

1 lemon

Salt

 

With your pan over low/medium-low heat, melt butter. Add minced garlic and 3-4 lemon slices. Allow butter to simmer, stirring occasionally, for 30 minutes, or until a golden brown.

Salt wahoo steaks and heat pan to medium-high. Sear wahoo for 3-4 minutes on each side. Top with a squeeze of fresh lemon juice and serve hot.

 

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