Friday, October 30, 2009
As any sugar/corn syrup aficionado will notice this is not Candy Corn, but another Brach's product called Indian Corn. The top of real Candy Corn is yellow. The top of a piece of Indian Corn is brown.
But I think this will do to induce my sugary sweet vodka buzz on Saturday night. Indian Corn is made with cocoa (or so claims the bag), so perhaps this is a healthier version. That's the way I see it.
Either way, I'm looking forward to mixing a batch of this for Halloween night. I'm thinking though that I might pull back on the 1/2 cup of Corn to mix with 1 1/2 cups of vodka. I don't want the drinks to be too sickeningly sweet. I'm guessing more like 1/3 cup. I mean who wants to get sick on sweets 0n Halloween night, right? OK, now repeat with an eye roll.
I'll report next week on the results of the drink and how many trick or treaters end up doing Candy (or Indian) Corn cordial shots with us. Now beware of EVIL homes.
Wednesday, October 28, 2009
Also for old-time sake I grabbed a pack of Good & Plenty. Wasn’t sure if those were still made. I’m guessing there won’t be many requests for those. Too bad! Little brats should be grateful they’re getting anything. I mean, what have they done for me lately. And another thing – oops, I’m going off a bit here.
And check out this old G&P commercial from days gone by. Pretty cool. Maybe I’ll be Choo Choo Charlie this year? I just hope all his costumes are not sold out already.
Look for me on my porch with other tipsy friends passing out candy and trying to lay off the ghoulish cocktails I plan on concocting. I'll also pimp out my yard some with carved pumpkins, other misc decorations (one recent purchase is to the right) and scary music as the backdrop. Maybe Bauhaus? I've pulled out Throbbing Gristle in the past too. Not sure about this year yet.
And by the way, here's one drink recipe I'm definitely gonna try on Halloween night:
Cordials: 2 ounces orange liqueur (or triple sec if you want to go cheap), juice of 1/2 lemon,1 large egg white, and then candy corn for garnish.
You'll need to infuse the vodka with the candy corns in an airtight container for a few hours and then strain. To make the cordials you'll need to add 4 ounces of the candy corn vodka, the orange liqueur/triple sec, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.
I'll obviously need to triple this recipe since I'm expecting some real boozies on Saturday night. OK, be careful out there.
Saturday, October 10, 2009
And by the way, these were serious local dishes. The chicken came straight from Evensong Farm, the lavender from Welsh Gardens, the apples from Quaker Valley Orchards and the blue cheese from Firefly Farms. I think that is great.
So much for customer service! I don't know why they couldn't work around my schedule, right?
It should be an exciting couple of months in the 'hood. Get your discretionary income ready!
Friday, October 2, 2009
As I wrote back in July on the blog, Pacci’s will open up shop at
Pacci’s will be run by Spiro Gioldasis, currently the GM at Mrs. K’s Toll House. The longtime establishment at the corner of
And although mid-November is not that far away, I think we can be confident that the place will be up and running shortly since all the furniture and equipment they need has already been purchased and is being warehoused close by for quick delivery and installation. This is not to say there’s not a fair amount of exterior (and interior work) that will be need to be completed beyond furniture and equipment. But, I am holding out hope they have a good contractor lined up to do this work.
Besides wood-fired brick oven pizza, Spiro says they’ll also be doing salads, appetizers and, I hope you’re sitting down, gelati. If I can get maybe some good cured meats or perhaps some marinated veggies to start, then a nice funghi pizza and to end a pistachio gelato and of course an espresso, I may never leave. And for us drinkers, we’ll also be able to quaff beer and wine (no hard stuff yet). I'm hoping that Spiro serves some decent Chianti and Montelpuciano D’Abruzzo.
It’s also worth noting that Pacci’s plans to have an outdoor patio - by the looks of it on the north side of the building. It will seat 60-80 people. This seems pretty big to me. It’s likely they’ll need this since it doesn’t look terribly roomy on the inside – although the place is quite deep. Not sure what the plans are for the south side of the property with the huge awning. Maybe that goes? What else, turned into a drive through window?
And while Spiro did not mention any local vendors in particular, he did inform me that he will try to support our local farmers. This is certainly good news in my book. So I am hopeful we’ll see cheeses, veggies and meats from around the area. That’s not to say I’ll turn down a fine Italian cheese, but we’ve got some kick-ass cheese producers locally. Has anyone tried Blue Ridge Dairy’s fresh mozzarella or ricotta? Both are excellent. Let’s hope these make it on the menu.
OK, I’m ready to order.
Thursday, October 1, 2009
Head on over after you finish buying your grub at the Farmer's market and the Fenton Street Market. You'll need some lunch after all that, right?
In addition to good beer from Hook & Ladder, local restaurants will also be serving up their fare. They include Ghar-E-Kabab, Mamma Lucia, and Taste of Jerusalem. The party will be running from 1:00-6:00 pm. Hope you can make it and support the community.