Whisky Sour inspired by I Am Legend

It's time for another vampire book and a movie challenge, and this month Kimberly has chosen the book I Am Legend by Richard Matheson and the movie The Omega Man to discuss. Want to know the crazy thing? I didn't even realize that I Am Legend was about vampires. We own the newest movie interpretation (I Am Legend starring Will Smith), but for some reason...and I'm guessing it has a lot to do with the times...I equated it more with the zombie apocalypse. This is just one reason that I'm joining Kimberly on her venture—new perspective.

I also didn't realize that the movie was based on a book by the same name (apparently I was not paying attention to the credits) that was first published in 1954. There were actually two movies based on the book the pre-date the Will Smith version. The first being a 60's film starring Vincent Price called The Last Man on Earth (which I haven't seen yet) and the 70's film starring Charlton Heston called The Omega Man.

Whiskey Caramel Apple Pie inspired by August: Osage County | #FoodnFlix

"My last refuge, my books: simple pleasures, like finding wild onions by the side of the road, or requited love."

August: Osage County is one of those movies I only really wanted to watch once in my life, but wound up watching twice. I saw it when it was first released on DVD. A tragic and heart-wrenching story with moments of humor that soon turned to disgust. The one character that I would have liked to see more of was the one that departed the screen early. I did think that the whole cast was pretty amazing and they played their parts to a T.

In simplest terms, August: Osage County is a drama that hints at dark comedy that is based on a Pulitzer Prize-winning play of the same name. The story takes place in Oklahoma and centers around the Weston family—the main characters being:

• Violet - mother, wife, pill addict with cancer who runs over with piss, vinegar, and a venomous tongue
• Barbara, Karen, and Ivy - the adult daughters, each with their own distinct personalities, paths, and problems
• Beverly - father, husband, poet, and alcoholic whose death brings them all back together

Grilled Pineapple Whisky Smash

Grilled pineapple lends this whisky smash a distinctive summer twist. Thank you to thebar.com for helping me share this cocktail with you.

Although it may not say it on the calendar, summer seems to have officially set in. Bright, sunny days that beg for lake excursions, pool parties, impromptu sessions around the grill, and often beating a path to the nearest shade tree. What's one thing that can enhance each one of these options? A cold drink, glass sweating right alongside you in the heat.

But do you think whisky when you think summer cocktails? Perhaps not. I'd say it's most often considered a warming drink. I admit to wanting a nip of whisky to warm my bones on a cold day. But it also goes really well over ice, which opens it up and invites a host of flavors to drop by for a summer get-together.

Today I'm sharing a whisky cocktail made using George Dickel NO. 12® Tennessee Whisky. George Dickel chills their whisky before they filter it through sugar-maple charcoal, which filters out oils and acids, because they believe that whisky made in the winter is smoother than whisky made in the summer. No. 12 is aged longer than their Classic No. 8 blend, resulting in richer oak flavors. With subtle hints of vanilla, maple, and smoke, the resulting whisky is somewhat sweet and extremely easy to drink.

Don Draper's Old Fashioned | Mad Men

MAD MEN

A term coined in the late 1950's to describe the advertising executives of Madison Avenue.

They coined it.

Ready or not, the final season of Mad Men kicks off in just over a week. Me? I only have a handful of episodes under my belt. You see, back when Mad Men first started, we were not yet living in the land of cable television. Crazy, right? I don't know what I'd do without it now. They were already into season twp by the time we did finally crawl out from under our rock. And can I just tell you, I hate walking into a show once it's already begun; much like starting a book series at the second or third book—I just can't do it. So, I put it off and put it off and...yeah...I put it off.

I would catch moments here and there, but I'd be sure to flip the channel before I gave myself any spoilers for my future binge-watching sessions. Now that the final season is getting ready to begin, I've finally started watching it. I did the same thing with Breaking Bad. I didn't watch a single episode, but then caught a marathon on a few weeks before the final season was going to begin. I was hooked. Let's just say that Netflix was on my tablet, which I carried with me everywhere I went, until I caught myself up. I did that in approximately four days. I know I probably shouldn't admit that, but it's truth.

So, I started Mad Men a few days ago, competely clueless to the fact that this show has a boat-load of food and drinks in it. Maybe somebody whose mind isn't trained to spot food inspiration at every corner wouldn't even notice, but really—it's almost all that catches my eye. The show itself opens with the handsome Don Draper scribbling on some bar napkins, trying to figure out his next great ad pitch, empty glass next to him. When the waiter asks him if he can get him another drink, he says:

Whiskey Raspberry Glazed Duck Breasts

Silly me, I got married on Valentine's Day, therefore condemning myself to a lifetime of anniversaries with over-booked, over-crowded restaurant dinners. Fortunately, the husband and I are resourceful. Instead of fighting those dinner crowds, we opt instead for eating out for lunch; {knock on wood} we've never once had to brave a crowded restaurant.

It was late morning when we said our vows, and afterwards, all the friends and family who were there (which were not many) headed over to a local Mexican restaurant for a celebratory lunch. It's sort of become a tradition for us to eat at that same restaurant for lunch every year on our anniversary. It's unspoken, but that's where we always end up.

Spiced Pear-Pumpkin Whisky Fizz + Ideas for Hosting a Gift Wrapping Party

Soon the floor will be littered with brightly colored paper, torn hastily from boxes. Trash and recycling bins will be stuffed to the brim. Sounds of new gadgets and devices will be filling every room in the house. As you walk the room, offering a trash bag to anybody who will add to it, you'll remember the care you took putting on all that pretty paper, those shredded bows. Hours to wrap, minutes to destroy. But that's half the fun, don't you think?

Today I'm here to offer some last minute ideas for holding a gift wrapping party! If you can carve out an afternoon or evening with some of your friends the week before Christmas, one of these parties can be a much-needed break from the madness. These are just a few ideas to get your creative juices flowing.

Ideas for Hosting a Gift Wrapping Party

PICK A THEME: You can go as basic or specific as you like. Change it up each year!
Some ideas are snowflakes, Santa Claus, Natural (think raffia and jute, pine cones and sprigs, holly and pointsettias, etc), Snowmen, Christmas Trees, Birds, Jingle Bells, Musical, Nativity, ugly sweater, cartoon. The possibilities are endless!

PICK A COLOR SCHEME: Something that matches the theme. I've included a few ideas to get the juices flowing.

• Snowflakes = blue, silver, and white
• Santa Claus = red, green, and white
• Natural = browns, pine greens, other colors found outdoors
• Birds = golds, reds, yellows

Again, endless possibilities. I'd stick with about 3 colors at the most for most themes.

Winter Waltz cocktail + The North American Whiskey Guide

What's your favorite kind of whiskey? Do you know the difference between a Bourbon Whiskey and a Tennessee Whiskey? Would you be able to pinpoint if a whiskey was made with corn, rye, wheat, barley, or a combination? Not sure which whiskey pairs well with that Arturo Fuento Lost City cigar?

I don't  know many people who have definitive answers to all of those questions. Well, perhaps other than the first one—but I'm willing to bet even that one would be open for debate were hundreds of bottles lining the shelves before you. There are hundreds of North American varieties of whiskey alone. I'm partial to Scottish whisky. I have some Irish recommendations, as well. But you can also find whiskey being made in Australia, Sweden, and even Japan (I have a few on my to-try list right now). So really, I think the quest to find the next greatest whisk(e)y is always on the forefront.

I recently received a copy of The North American Whiskey Guide from Behind the Bar, the newly released book by Chad Berkey and Jeremy LeBlanc (who between the two have over 40 combined years behind). They chose over 250 different varieties of North American Whiskey (the ones most frequently ordered by their patrons) to feature in the book. They asked 4 professional bartenders to join them in blind tastings of each whiskey, and combined their feedback with their own tastings and reviews, and feedback from the patrons in the bar, to offer honest and thoughtful insight on each type in the book.

Chocolate Cheesecake w/ Whisky Toffee Shards

I'll just go ahead and get it out of the way. YES. I meant to have a layer of smoky Single Malt Scotch whisky-infused caramel sitting atop my creamy chocolat cheesecake. YES. I accidentally cooked my caramel too long and it turned to toffee. YES. The cheesecake and flavor profile was too delicious to abandon all together, so I went with it.

Phew. Now you don't have to wonder.

Now, I the toffee would have been easy enough to just pick up (as in, a solid disc easily lifted off), but after tasting it and weighing it against my time constraints, I decided to just go with it. But it is a tad bit intrusive in the grand scheme of things, so you may want to just leave it off and drizzle it with some chocolate or caramel, top it with some whipped cream, or better yet - just succeed in making a good layer of caramel (ba dum bum).

New York Strip with Whisky Herb Butter inspired by Moonstruck

This month's Food 'n Flix pick is an oldie, but a goodie. Moonstruck is another one of those movies that, at first glance, may not be considered a foodie flick. But go back and watch it a second time. The movie centers around an Italian family, and opens to the strains of That's Amore (which can't help but conjur up images of pizza pie and pasta "fazool"). Pay attention to the way the family gathers in the kitchen, and the way food is used as a way to show love and comfort.

One of my favorite lines comes when Loretta comes home late one evening and says to (her) pop "I got news". His reply? "All right, let's go to the kitchen."

So, our main character, Loretta, is a widow in her late-30's who becomes engaged to Johnny  after a salad and Manicotti at the Grand Ticino restaurant.

Rose (Loretta's mom) makes eggs in a nest with some roasted red peppers alongside the morning after Loretta gets engaged. I guarantee you'll wish you had a plate in front of you.

On Whisky Stones, Tumblers, and Finding that Perfect Gift...

This is a sponsored post written by me on behalf of Uncommon Goods.  All opinions are my own.

I'm one of those people who thinks long and hard before giving a gift.  There's no better feeling than finding just the right fit.  I love something to scream out a person's name.  The more unique, the personalized, the more individual...the better.  I want the receiver of the gift to want to use what I give them.  I want them to want to show it off, keep it close, use it, cherish it.  I may not always succeed, but I always try.

Those are my favorite gift to receive, too.  You know, in case you were putting your holiday gift list together.

Half of the time, that is why I like to make my gifts by hand.  But in all honesty, not everybody loves food and cooking as much as I {gasp}.  So, I begin the hunt.  Locally, I love searching the farmer's market, flea markets, vintage shops (ahem, that's a nice way of saying second-hand store), and smaller shops that feature artisan made goods.  But online, there is a whole world of possibilities; Uncommon Goods is one of those possibilities.

Blackberry Sage Whiskey Fizz + @NotSoSimpleSyrp giveaway

Snatch up the last of those blackberries hanging from the plants.  You know the ones I'm talking about; they're big and fat, and seedy.  They are also hauntingly sweet, as if summer's faint whisper was saying "don't forget me".  But they're also few and far between, so if you see 'em, grab 'em!  They are perfect for turning into jam, or for blending into cocktails.  I found a few husky scragglers the other day, and just knew that they were meant for me!

My plan was to incorporate them into a cocktail using this amazing new line of simple syrup's that was developed by Heidi (you may know her from  her blog, Young Grasshopper), and her catering-partner, Barbie.  Together, they came up with a line of all syrups that will "inspire and stimulate your pension for amazing mixed drinks...".  They use high quality ingredients and a local bottler, as well as testing each and every batch for quality.  These syrups flavored with lemon, mind, strawberry, blackberry, or orange may fall under the category of "simple syrups", but the care and thought put into each bottle makes them so much more, hence the name, Not So Simple Syrup.

Cashel Blue & Hazelnut Shortbread

I have been nibbling on a wheel of Irish Cashel Blue cheese for a couple of weeks now.  It's creamy, almost buttery texture, and it's delicate, green Roqefortii-veins have a way of beckoning me to snag a crumble and let it melt into a primal, musky puddle on my tongue.

Much to the chagrin of the other inhabitants of my home.  Aka, the family.  The only ones in my house whose senses trill at the presence of blue cheese are me ...and the cat.

But that's not all bad.  That means that I wasn't batting off advances toward my wheel of Cashel Blue as I tossed around recipe ideas and commenced testing.  Mine.  All mine.  Though in all honesty, it would be nice to share.

Ginger Bourbon Balls

Everybody loves Balls during the Holidays...

Painted Glass Balls hanging from the Christmas tree 

Buckeyes

Chocolate Coconut Balls

Snowballs

Schweddy Balls 

Rum Balls

Costume Balls
Supernatural Balls

Fruit 'n Nut Balls
Disco Balls

Cheese Balls

Footballs

Popcorn Balls

Big Balls 

And of course...

Bourbon Balls

It's true.  I can't resist a good boozy ball on any holiday tray.  These balls in particular have bite... from the ground-up spicy gingersnaps to the punch of bourbon to the lemon sugar they are rolled in... these are some pretty irresistible balls.

Ginger Bourbon Balls

by Heather Schmitt-González

Prep Time: 20-30 minutes

Cook Time: n/a

Keywords: dessert ginger whisk(e)y nuts Christmas cookie American winter

Ingredients (~6 dozen)

• 1 c. granulated sugar
• finely grated zest of 1 fat lemon
• 2½ c. (~100) crushed ginger snaps
• 1 c. finely ground hazelnuts
• 1 c. powdered sugar
• ¼ c. bourbon
• ½ tsp. pure vanilla extract
• 3 Tbs. golden syrup
• 2 Tbs. water

Instructions

Combine sugar and lemon zest in a food processor. Pulse to combine. Pour onto a large sheet of wax paper or parchment paper. Set aside.

Combine crushed gingersnaps, ground hazelnuts, powdered sugar in the bowl of a food processor and pulse to combine.  Whisk together the bourbon, vanilla, golden syrup, and water and drizzle over the crumb mixture; pulse until everything comes together.

Shape into ½ tablespoon-sized balls. Roll in the lemon sugar. Store in an airtight container.

note:

These freeze well. Simply set out on a parchment lined baking tray and freeze until solid. Transfer to a freezer-safe zippered baggie for up to one month. Plus, the alcohol keeps them soft enough, that if you get a hankerin', you can reach into the freezer and grab a boozy bite!

(Peated) Whisk(e)y Nut Fruitcake

Three months ago, the most I knew about whisky was, basically, Bourbon.  Back in the early noughty's, a friend introduced me to Maker's and Sprite.  It quickly became my go-to mixed drink.  Although, when I think back, my grandpa has always drinken (drank? drunk?) Seven & Seven's... and really... isn't that basically the same thing?  Of course, Seagram's Seven is not Bourbon, it is simply whisky.

Uuuuhhh...  Soooo...  Yeah.  That was about the extent of my whisky knowledge.

And then I took my very first ride in an airplane.  Ever.  It was over the Atlantic.  I'm pretty much the luckiest girl ever because: #1. Aer Lingus Business Class is the bomb.  And I am ruined for Coach from here on out (...several days later, I did take a short coach flight from Glasgow to Dublin.  Ruined, ruined I tell you.).  #2.  Looking out over the patchwork quilt of green in every shade imaginable (that would be Ireland, arriving at Dublin) is one of the most beautiful sites in the universe.

I was about to embark on a journey of whiskey.  And also of whisky.  Because, while I was starting my Whiskey Distillery tour in Ireland, I was continuing it in Scotland.  The Irish spell it "whiskey".  The Scottish spell it "whisky".  See there?  I'd already added to my whisky repertoire, and my tour hadn't even officially begun.

Fast forward to my second full day in Ireland.  Even though I was only on my third distillery, I felt like I'd tried hundreds of different types of whiskey.  In reality, it was probably more like ten.  But when you start at ten in the morning, things multiply.  Anyway.  Aside from the hundreds I'd tried at the first two distillery stops, I'd tried at least half that at the third.

But then, something happened.  Something unexpected.  As I raised another tasting glass of gold liquid to my lips, I smelled something.  Other than the sweet notes of whiskey.  It smelled smoky.  It smelled like Christmas.  And then I took a sip.  It was Connemara, and it was my first experience with peated whisk(e)y.  At first, I wasn't really sure what to think of it.  I kept touching it to my lips... tracing my tongue slowly over the slick of smoky sweetness that it left.  I knew immediately that I would be using this in a recipe.  Or five.

I said as much to one of the girls on the trip with me.  She whispered that it would be great in fruitcake.  Fruitcake!  Genius.

Little did I realize, that peated whiskies aren't the norm in Ireland.  Peating is actually more  characteristic of Scotch whiskies, as I would discover a couple of days later when I settled in to the island of Islay in Scotland.  An island where the smell of peat smoke magically clings to every nook and cranny.  Now, in short, peat is basically decayed vegetation.  In it lies the Scottish equivalent of "terroir".  In Scotland, there is moss, heather, grass, shrubs, and all other sorts of local vegetation that makes its way into this partially carbonized substance that is formed in marshes and bogs, as it forms in cold, wet, acidic areas.

The four distilleries that I toured while on Islay all had heavily peated whisky.  The way they get that peat smoke to permeate the liquid is by spreading out the germinating barley on a large, perforated floor set over a kiln that is burning peat.  They close the door on the room, and the smoke comes up through the floor and winds its way up, around, and through those grains of barley.  The peated barley is then allowed to dry before moving on to the milling, mashing, fermenting, and distilling.

Now, this is just a tiny glimpse into what I learned about whiskey.  And about whisky.  Being on an island where so much peating is going on just puts you in the mood for drinks around a peat fire.  And yes, fruitcake.  At least it put me in the mood.  There was no getting it out of my head after that first mention.   And thank goodness!  Because, while I never fell onto either side of the love vs. hate in the fruicake wars, I know fall firmly on the love-side.  But only if said fruitcake is made with peated whisk(e)y.  I mean, first of all, the fruit is soaked in it overnight.  Smoky addition number one.  And then, peated whisk(e)y is brushed onto the cake and left to seep down into its golden goodness... once a week, for a month.

The result?  A golden cake that is studded with bits of nuts and fruit with a moist, sticky layer of booze-soaked cake on the outside.  A hint of peaty smoke infuses each glorious bite. Sigh.  If I close my eyes, I'm back in Scotland.  And maybe even Ireland (since that is where peat smoke and I were first introduced).

Whisk(e)y Nut Fruitcake

by Heather Schmitt-González

Prep Time: 15 minutes + up to 4 weeks (basically unattended)

Cook Time: 60 minutes - 1 hour 30 minutes

Keywords: bake dessert alcohol nuts whisk(e)y dried fruit Christmas cake winter

Ingredients (varies - see notes)

• ~6 c. mixed, dried fruit & candied citrus peel (golden raisins, purple raisins, cherries, cranberries, blueberries, apricots, pineapple, mango, lemon peel, orange peel, citron, etc.), larger pieces diced
• ¾ c. Peated Whisk(e)y + more for brushing
• 1 c. unsalted butter, at room temperature + more for greasing pans
• 1¾ c. granulated sugar
• ¼ c. light corn syrup or golden syrup
• ⅛ tsp. pure vanilla extract
• ⅛ tsp. rose water
• 5 large eggs, at room temperature
• 3¾ c. unbleached all-purpose flour
• 2 tsp. baking powder
• 1 tsp. fine sea salt
• ½ tsp. freshly grated nutmeg
• 1 c. whole milk
• 2 c. roughly chopped (or whole, if smallish) nuts (pecans, walnuts, almonds, pinenuts, hazelnuts, etc.)

Instructions

Combine all of the fruits and candied citrus peels in a bowl and sprinkle the peated whisk(e)y over them. Toss a few times. Cover and allow to sit overnight at room temperature.

Preheat the oven to 300°F. Lightly grease your loaf pans and set them on a baking tray. Stir together the flour, baking powder, sea salt, and nutmeg; set aside.

Place butter, sugar, corn syrup, rose water, and vanilla in a large bowl and beat well. Beat in the eggs one at time. Beat in the flour mixture, alternating with the milk, in three additions, beginning and ending with the flour.

Fold in the reserved fruit with all the liquid and the nuts.

Spoon batter into prepared pans, filling them about three quarters of the way full.

Slide entire tray into preheated oven (or larger pans without the tray, if you wish) and bake until the cakes are just tinged with golden brown and a toothpick or skewer inserted in the center of the cakes come out clean.

Approximate baking times (since ovens and pan-types vary, please start checking doneness for the larger loaves early, especially if they are starting to smell done): Start checking after ~60 minutes, but depending on size of your pans, could take up to 1½ hours.

Once removed from oven, sprinkle or brush each cake with a little more of the peated whisk(e)y while they are still warm. Set on a wire rack and allow to cool completely.

Tip the cakes out of their pans (or leave in if using paper pans for gift giving) and wrap tightly in plastic wrap. Set on a tray and refrigerate for 4 weeks, unwrapping and sprinkling or brushing with a bit more of the peated whisk(e)y once each week. After the four weeks have passed, they are ready to eat or give as gifts.

Re-wrap in clean plastic wrap, parchment, or wax paper. If you like, wrap individual loaves in colored cello paper before giving away.

notes:

Generally, when I think of peated whiskies, I think of the type I grew so fond of while visiting the island of Islay in Scotland where peat smoke clung to the air itself (Laphroaig, Ardbeg, Lagavulin, Bowmore). The hint of rose water in this recipe is reminiscent of the purplish-pink heather that you could see coloring the landscape in Islay, which compliments the smoky, peated whisky so perfectly. That being said, there are also some nice, peated Irish Whiskies that you could use, like Connemara (which I used in these loaves).

Yields for Different Sizes of Pans:

10 (4"x2"x2") mini loaves / 5 (5 3/4"x 3 1/4"x2") small loaves / 2 standard loaves / 1 large (10") round cake pan

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Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

• Christmas Coconut Cake by Kim of Cravings of a Lunatic
• Cranberry Coffee Cake by Jen of Juanita's Cocina
• Holly Topped White Cupcakes by Liz of That Skinny Chick Can Bake
• Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
• Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
• Cranberry-Walnut Coffecake by Isabelle of Crumb
• Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
• Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
• Reindeer Cupcakes by Ramona of Curry and Comfort
• Whisk(e)y Nut Fruitcake by Heather of girlichef
• Tres Leches Cake by Cathy of The Dutch Baker's Daughter
• Monkey Bar Cupcakes by Chung-Ah of Damn Delicious

Fruit 'n Whiskey Cranberry Relish

Let me preface this by saying that I've never been in Ireland during the holiday season.

And let me follow that statement up by proclaiming: The scent of these cranberries, apples, and spices simmering in whiskey on the stove top smells like Christmas in Ireland!

So, obviously, I can't guarantee that Ireland actually smells this way at Christmas.  But in my mind, that heady steam cloud snaking its way into my psyche tells me that it does.

When I was in Ireland learning my way through some of their whiskey distilleries, the smell of whiskey hung in the air in much the same way.  I imagine that the sweet smell of the evaporation process as the liquid bubbled away in those huge, copper pot stills and the whiskey simmering away on my stove produced much of the same affect.  Or is it effect?  Either way, that's what happened.

Combine that with those warming spices typically associated with a chill in the air and the holiday season, I suppose the result is inevitable.  And totally desirable.

Fruit 'n Whiskey Cranberry Relish

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Keywords: simmer condiment side alcohol cranberries whisk(e)y apples Christmas Thanksgiving American Irish winter fall

Ingredients (~2 cups)

• ½ c. whiskey
• ¾ c. water
• ¾ c. brown sugar
• 1 star anise
• 1 cinnamon stick
• pinch ground cloves
• pinch allspice
• 12 oz. fresh or frozen cranberries
• 1 apple, peeled & diced small
• 1 orange - juice and finely grated zest
• pinch sea salt
• ¼ tsp. vanilla bean paste

Instructions

Place whiskey, water, brown sugar and all of the spices in a medium pot and bring to a boil. Let boil for 1-2 minutes to allow sugar to dissolve. Stir in the cranberries and turn the heat down so that the liquid is simmering slowly. Let simmer until the cranberries start to pop and thicken, 7-10 minutes. Remove from heat and stir in both the juice and the zest of the orange, salt, and vanilla bean paste.

Fish out the whole star anise and cinnamon stick before serving. I like this warm, at room temp., or cold.

note:

To me, the smell of this simmering on the stove instantly makes me think "Irish Christmas". It's a beautiful thing. I used Tyrconnell whiskey in this batch, but feel free to use any type you wish.

This is a thick, almost jam-like relish that is the perfect addition to any holiday meal, or serve it spread on a ham or turkey sandwich.

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The Port Charlotte Hotel & Bar, Islay, Scotland

I'm trying to focus, decide on which of the 149 different whiskies in front of me I want to try first.  But the seductive crackle of the fire and the lively tunes from the Scottish band playing to my left are vying for my attention.  My conclusion?  There are worse ways to conclude a day of learning about Whisky.

The Port Charlotte Hotel and Bar is located on an island known as "The Queen of the Hebrides" on the most Southern point of the Inner Hebrides, Islay.  Sitting prominently on Main Street overlooking Loch Indaal, it's hard not to be transported to a peaceful mindset.  The Port Charlotte Hotel may be small, housing a mere ten rooms inside its whitewashed stone walls, but it is steeped in beauty and local culture.  From the art that lines the walls of the cozy residents lounge, to the restaurant serving local seafood and game, to a bar that comes alive with music and spirits when the sun goes down, the atmosphere doesn't invite the word small - it invites the word welcoming.

Locally
Once you've stashed your bags in your room and locked the door using a good old-fashioned key, grab your camera and head out for your day that is sure to be filled with time spent marveling at the sheep, cows, and Highland cattle grazing everywhere from the grassy outcrops on the beach to the precarious ledges jutting out of the sloping hills.

On the Brain: Ballymaloe, Heather, Whisky, and Whiskey

Yes.  I said Whisky and Whiskey.  Do you know the difference?  Because after spending a week touring distilleries in Ireland and Scotland, I can say with confidence that I do.  But it's no secret.  And it's nothing complex.  The Scots spell it without an 'e', the Irish spell it with an 'e'.

Ta-da!

And while I had an amazing time getting very familiar with Whisk(e)y, I was also fortunate enough to get a visit to Ballymaloe Cookery School in County Cork, Ireland.  And not only did I get to visit, I actually met and spoke with both Darina Allen and Rachel Allen.

Ballymaloe is a magical place.  Welcoming, inviting, and beautiful.  That's all my brain can transfer to my fingers right now, but I have so much to tell.

Oh yeah, and another life-long dream realized - I (Heather) saw Heather (the plant) in Scotland.  It doesn't get much better than that.  Unless you count sitting in a bar on an island in the most Southern of the Hebridean Islands of the west coast of Scotland listening to a live rendition of Loch Lomond.  Yeah.  That was pretty stellar all in and of itself.

Also, seafood.  Seafood caught mere hours...maybe even moments...before making its way into my mouth and into my waiting belly.  It was glorious.  So tell me, have you ever drizzled a little smoky, peaty Scotch Whisky into your oyster before throwing it back?  If you haven't, you should remedy that.  Soon.

Okay all, I just wanted to put up a little update...a little how-dee-doo...to let you know that even though I haven't posted anything in close to a week and a half (that's a long time for me), I'm still here.  My brain and my body are just otherwise occupies.  With thoughts of Ireland and Scotland.  Of Whisk(e)y and barley and pot stills.  Of oysters and lobster and crab and fish and mussels and salmon.  Of brown bread.  Of Heather and Highland Cattle.

And of how in the heck I'm going to wrangle all of those things up and make them into cohesive thoughts and sentences.  Because while it may sound like a vacation, I was working.  More updates to come...