How cocktails fit into a healthy diet

Sometimes it's hard to come up with a new thing to eat every night. I find myself falling back on the same things, but with variations. For example, right now nachos are a frequent dinner because it's easy - take whatever leftover meat you have, put it on some tortilla chips and top it with cheese. About 20 minutes in the over, and dinner is served. I also made some meatloaf on the grill. It was really delicious, a mix of pork and beef, lots of herbs, and topped with BBQ sauce. It had a little smoke flavor from the grill which put it over the top. But these dishes don't sing to me. They don't really ask to be photographed either. They're the work horses of the belly - filling and comforting, but not always sexy to photograph. I'm not sure that today's blog is sexy either, but it was good and the cocktails were cold.

For dinner last night, we switched it up and made some fish. We had some red snapper in the freezer, so we thawed it out, salted both sides, and sauteed it on the stove top. While that was going, I cut up a red pepper, some broccolini, and some butternut squash, and sauteed them on the stove with some chive oil that I made and a bit of ketjap manis (sweet soy sauce - If you haven't tried it, I'd highly recommend it). When it all came together, it was a very simple dinner, but filling and light.

We also made a couple of cocktails - right now, I'm really into gin. Brown liquor feels like winter to me, and when it gets warmer, I go to gin and rose wine mostly. My current favorite cocktails are the vesper or a 50/50 martini. Walter's go to remains the manhattan - he's less affected by the weather in what he drinks. 

Signing off now - I'll think of something more exciting to show you later in the week. Who knows, could be tomorrow!