Weather: 21 degrees, feels like 12.
What I’m listening to: Holy War, Alicia Keys
I know for me, it’s easy to get all wrapped up in the food on Thanksgiving. The menu, the timing of what to cook when, the serving dishes and the place settings. It looks a little something like this: Check the turkey. Do we have any more room in the oven for the gratin? Are there enough pan juices to make the gravy? Check the turkey again. Where in the world did the gravy boat disappear to? Send someone to the store for butter. How can we already have used all the butter? Is the store even open on Thanksgiving? Panic. Check the turkey. Have the yeast rolls risen yet? Don’t forget to put the topping on the pie while the mashed potatoes are whipping. Dangit. We forgot the cranberry chutney. It’s buried somewhere in the fridge. Rest the turkey. Grab a snack from the cheese platter. Whisk the gravy into submission. Carve the turkey. Get all the food on the table while it’s hot. Invite everyone to sit down. Drinks? What drinks? Of course I forgot drinks.
Moscow Mule with Pomegranate & Orange
Yields: 1 mule
- 3 ounces ginger beer
- 1 ounce freshly squeezed orange juice
- 2 ounces pomegranate cranberry juice
- 1 1/2 ounces vodka
- ice
- rosemary sprigs
- orange slices
To a copper mule mug, add ice. Add the ginger beer, orange and pomegranate cranberry juices, and vodka. Stir. Garnish with a rosemary sprig and a slice of orange.
*to make a non-alcoholic sparkling pomegranate orange punch, omit vodka and make as directed.