Photo
When it comes to Thanksgiving dinner, I believe in going back to basics. No frou-frou, fancy-pants anything: I want canned Ocean Spray cranberry sauce, and I want it yesterday.
Stuffing is a dish that I think suffers not at all from shortcuts, and I do what my mom always did when I was growing up: saute chopped mushrooms, onion and garlic in olive oil, and just add it to Pepperidge Farm stuffing prepared according to the package instructions.
Tuesday night, I met up with Melissa for happy hour at Stir. The drink list is fab (and only $9 per martini Mon-Fri from 5-8) - I was tempted by a blueberry martini, but ultimately went for Old Faithful (dirty Ketel One, straight up). I did, however, try Melissa’s elderflower martini, and it was lovely.
St. Germain elderflower liqueur uses elderflowers grown in the Alps, and has essence of lychee, peach, and a touch of orange. Serve it straight up or on the rocks, or try one of the cocktails listed here.
ELDERFLOWER MARTINI
In a shaker, combine 2 shots vodka, 1 shot St. Germain elderflower liqueur, a splash of lime juice, and ice. Shake well, and serve straight up in a frosty martini glass. Garnish with a lemon twist.
Tuesday afternoon, I headed back to VH1 to do pickups for the virginity special I shot earlier this month. Unfortunately, I cut my hair about three inches shorter in the interim (I didn’t know I’d be going back in)…but Christopher performed magic and we ended up more or less matching my earlier look. I wish this shot conveyed how awesome the hairdo he created was - very Mad Men.
Matching boutonniere.
