Chamomile blossoms, honey, and lemon flavor this tart, floral gimlet made with Hangar 1 Honeycomb Vodka.
Jay and I love seeing where our food and drinks come from and, luckily for us, there are loads of local makers in the bay area, from chocolatiers to vineyards, breweries, and distilleries. So when Hangar 1 invited us to tour their new space in Alameda, we jumped at the chance.
A perky little salad full of bitter, sweet, salty, and tangy flavors to refresh your palate during the depths of winter.
Hello and belated happy new year! It’s been quiet around the blog for the past few weeks, but it’s been anything but in the Bojon kitchen. I’ve been working on a few new projects, one that I can’t talk about yet (spoiler: it’s not a baby or a second book), and a few that I can.
At a dance class the other night, a classmate had been given a box of chocolates for her 60th birthday which she was offering away, claiming that she “doesn’t eat chocolate.” I assumed she had an allergy – otherwise, why wouldn’t one eat chocolate at any and every opportunity? Seeing that they were from my favorite local chocolatier, Michael Recchiuti, and not wanting them to go to waste, I offered to take them off her hands and held mine out to take the box. She looked startled. “I don’t want you to get fat,” she blurted out.
Creamy-smooth hot cocoa laced with fresh mint, vanilla bean, and homemade matcha marshmallows – whiskey is optional!
It may just be our new political climate, but lately whenever someone wishes me Merry Christmas, it really rankles. I’m always tempted to trill “Happy Hanukkah!” in response, which would seem equally ludicrous to them, or burst into a full on rant about how not everyone in this country is exactly the same as you, bro. But I usually just settle for a tight smile and mutter “Happy Holidays.”
Hangar 1 Vodka, grilled meyer lemon juice, and fresh rosemary add a wintry kick to these celebratory cocktails.
I’ve never been as glad to live in California as I am today, with its diverse culture, temperate weather, abundant produce all year round, and loads of breweries, vineyards, and distilleries. It’s a pretty special place.