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Raspberry-Thyme Smash: Maybe The Most Delicious Cocktail Ever? (I’m Serious)

Let me introduce you to the cocktail (recipe via Bon Appetit) that my aunt served us at Passover dinner on Sunday, because it is ridiculous good.

Sweet, but not cloying-sweet. Tangy, but not forces-you-to-make-weird-faces tangy. My aunt warned me that making them for a crowd can get a little pricey once you throw in the Hendrick's...but also said that good old Absolut does the trick nicely as well.

What you need:

Eat

Scrapple: Oh, Just Try It

Kendrick and I talked about it, and we agree that the major problem with Scrapple is that it looks like this (before it's cooked).

The other problem: it's called "Scrapple", and the reason it's called Scrapple is that it's made from pork scraps left over from butchering (tongue, head, heart, liver, etc), pulverized, and held together with cornmeal. Since this is Stone Barns Scrapple, and therefore fancy, it also has things like pork cheeks (the very best part of the animal because it's super tender) mixed in, but still:

Scrapple.

Hey, I get it.