Our very own social media strategist, Martina Fugazzotto, was profiled in a recent New York Post article detailing the latest trend of "urban homesteading." Despite some minor inaccuracies regarding the finer points of the story, we now know that Martina does in fact moonlight as the poster child for the movement. Her qualifications include "nerdy-hip glasses and American Apparel style" (really?). In any case, we think her great-grandma, who used to grow her own produce on a Lower East Side rooftop in gun boxes (of all things), would be proud of the continuation of the Fugazzotto tradition. We're pretty proud ourselves to be able to count this self-sufficient foodie as one of our own. Now go and read about why that t-shirt Martina is wearing packs an extra dose of irony.
Meet the New York Hillbillies
You can also check out more about Martina's adventures in working the fertile land of New York City at FarmTina.com.
In celebration of Zac Bloom's birthday (technically on Thursday), Mom and Dad sent Magnolia cupcakes to the office. Thanks, Mom and Dad! We LOVE cupcakes!
Last night we attended an Original Moonshine tasting event at What Goes Around Comes Around, a classy vintage store in SOHO. Let me tell you... the Moonshine was definitely flowing.
Shem, our favorite bartender of all time, mixed up some Shine Tea and Ginger Shine cocktails, as well as some good old fashioned Shine on the rocks.
Last night Matt, Emi (You'll meet her VERY soon) and I went to the launch of Lee Schrager's book, The South Beach Wine and Food Festival Cookbook. Tons of chefs were there signing copies of their recipes in the book. People we also flocking to see the big reveal of Simon Doonan's Foodie Holiday window display. The bad weather and red carpet prevented us from actually seeing the windows, but I did snap a quick photo of Rocco DiSpirito signing his recipe in the cookbook and the books for sale displayed along side jewelry. It was very crowded, especially with food and bar stations, but wow was it a night to remember. Oh, and if you want a copy of this book featuring recipes from some of the most impressive chefs, purchase it HERE.
In trying to figure out what to bring to a dinner party Saturday night I thought about my favorite dessert, Belgian hot chocolate with a big homemade marshmallow. With that, I decided to make marshmallows. Not really knowing what was in store I decided to search for recipes and started on my favorite cooking blog, Smitten Kitchen. Luckily, her recipe for marshmallows seemed within my baking skills. The reason I love her blog is because of the photos. She takes them of the process. I can compare textures to make sure I'm on the right track to making the right finishing product.
Well, by the time I left the grocery store, and got home to make these Friday it was just past 10 PM. Everything started out smooth except, I didn't have a candy thermometer. I also didn't take note that I needed a pot that was three times the depth. When the candy started to boil, it boiled over and started to burn. At this point it's nearing 11 PM and I started to freak that the smoke detector would sound but somehow I got it to stop and continued to move forward with the recipe and decided to clean later. 20 minutes with a hand mixer and I had something white and fluffy that was ready to set in the refrigerator. The recipe was simple, but the clean up after... not so much.
The next morning, I ran to fridge like a kid on Christmas morning and there they were. Marshmallows in all their glory. The only thing that would make the morning better would be if they came to life, Ghost Busters style. I cut them into squares and stored them in an air tight container as instructed.
At the party dinner was winding down and I decided to make the hot chocolate. I was going to get chocolate bars and chop them up but I found this great tin of Mariebelle Aztec hot chocolate. I didn't really follow the recipe cause I wanted a bit more chocolaty than normal. I heated up a full pan of milk, added in chocolate and let the chocolate melt. I ladled into cups, topped it with a marshmallow. Some friends added whiskey, others just enjoyed the warm chocolate but it made for a wonderful close to an evening. But be warned, if you make this be prepared to talk about it. The common question, "What's actually in a marshmallow? Wait, so you actually made them?" Big Smile. "Yes. Yes I did."
RJW is excited to announce the launch of some projects we've been working on with Original MOONSHINE, a new clear corn whiskey that is distilled four times in a Prohibition-era copper pot still. This spirit is hand-crafted in the same authentic way that moonshine has been made for hundreds of years, which we think is pretty cool.
RJW created two new digital spaces for Original MOONSHINE: Check out Moonshine.com and then head over to the Original MOONSHINE blog for a taste of Original MOONSHINE culture and life during Prohibition era.
Follow Original MOONSHINE on Twitter and become a fan on Facebook. We're also looking for some Original Shiners who are irreverent, versatile, and mix well with everything. If you want to spread the SHINE (and have the chance to gain access to some of our private speakeasies), let us know.
Our college days may be behind us, but our love for the traditional jello shot still resonates in our hearts. But now that we're all "grown-up", I think it's time we graduated from our favorite dixie cup filled treats, and moved onto a more sophisticated liquor infused treat- the gourmet jelly shot. A cross between a jello shot and a liquor infused gummy candy, gourmet jelly shots are perfect for those upcoming Halloween parties or just another day in the office.
Check out Jelly Shot Test Kitchen to see more photos & recipes.
Mojito Jelly Shot
White Wine Sangria Jelly Shot
I swear that there more interesting things in my life besides gum, but I couldn’t resist sharing my excitement when I heard that scientists at the Institute of Food Research have discovered Willy Wonka’s secret to developing a gum that replicates three meals in one stick. Through the utilization of nanotechnology and flavor science, the concept of a gum that progressively moves through three courses of a meal is presented: starting with tomato soup , moving on to roast beef and a baked potato and finally leaving the best part for last- blueberry pie and ice cream! To read more about this revolutionary discovery click here.
All different kinds of illustrated recipies by artists from around the world. Updated daily!