I know, I have been such a neglectful blogger! At long last... announcing the results of the "Name That Bag" contest.

The winning vote is "Belle Ruche" submitted by the lovely Armi. Congratulations and thank you, Armi! She chose Belle Ruche "because the bag is very simple yet has a gorgeous texture [with the pintucking]."

Ruche, which means ruffle or pleat, seems a perfectly simple and beautiful description we think!

A big thank you to all of you who submitted suggestions. All of them were great and very much appreciated.

Meanwhile I have posted 2 Belle Ruche bags in the shop - one in graphite gray and one in rust brown. These are both limited fabrics so grab them while you can. The first of the Graphite has already sold.

I have been busy busy completing an order for a store in New York. If any of you are near Hudson, in upstate New York, visit KOSA! You will find a nice selection of infusion bags in some great fall/winter colors. And, it just so happens that this store is just a few hops south of where my mom grew up. I still have a few relatives up there (everyone else came out west!). I am hoping they will visit and even take some photos for me... (yes, this is a hint Mark and Colleen : )

I wish the lighting had been better as I did have fun photographing this, but not as much fun editing the images. They seem a bit muddy, to me. We have a big tropical storm making it's way here. Balmy, cloudy, rainy and with wind to come. I'm getting off topic though...

Throughout the week I will be posting new items in my shop, including some new Pintucked bags, if all goes well.

(PS For those of you who have been patiently waiting, yes there WILL be a choosing of the name for this bag. I promise!)

l'automne nous apporte son lot de petits tracas, Rhume, brise fraiche et nuit à 8h...mais dans cette ribambelle d'inconfort les saveurs des thés nous réchauffent ! celui -ci est un thé russe, saveur du moment...

There is a specialty liquor store I venture into once in a while.  Usually I am looking for something particular and leave with another fascinating find in hand.  “The Jewel of Russia” is one such gem.  While it is another vodka on the market from the heart of Russia no less, the bottle I picked up is infused with wild bilberries.  Of course I had to look up bilberries to see what they actually were.

What are bilberries?  European blueberry, blaeberry, whortleberry, whinberry, myrtle blueberry, fraughan and most likely an array of other names regionally.  While they appear similar to a blueberry, the bilberry is red or purple and grows singularly or in paired berries rather than clusters like the blueberry.  Bilberries are most often used in jams, pies and various prepared desserts rather than eaten fresh.  In this case, they are soaked in vodka for use in cocktails.

The Jewel of Russia is traditional Russian Vodka crafted with authenticity, quality and tradition in mind.  There is of course Classic and Premium Vodka rather than the infused lower alcohol content Wild Bilberry version I picked up, but each Jewel of Russia Vodka variety is steeped in distinctive Old World style and charm.  The liquor store owner I chatted with swears by this particular brand due to the true craftsmanship that goes into the spirit.  He said there is no other like it with its purity and smoothness. 

You will taste snippets of chocolate and cherry with a liqueur like finish rounding out the silky texture of this infused Wild Bilberry Vodka.  The flavor is not unusually strong, so it is recommended to use light flavored ingredients when creating cocktails on your own.  It is acceptable to place the infused varieties of The Jewel of Russia Vodkas in the freezer for a few hours before use, but do not keep them there for lengthy amounts of time.  Due to the sugar content, some elements of the vodka may separate and freeze. 

I tried the Cosmo Jewel (for him).  The Berry Infusion is recommended for women and the Wild Bilberry is suggested for men.  I am such a non conformist!  Actually, the Wild Bilberry just looked more interesting.  The recipe is fine as is with only Wild Bilberry and squeeze of lime, but this is a cocktail that definitely leaves room for serious tweaking if the mood strikes.  I did play with it by adding a touch of Cointreau and cranberry juice as a traditional Cosmo would require.  The Cointreau does overwhelm the delicate flavor of the Wild Bilberry infusion as the website says stronger flavored ingredients will.  Back to the drawing board for me.  Then again, how rough can it be playing around with liquor trying to find just the right mix to satisfy the taste buds? 

Below you will find a few of the recipes using The Jewel of Russia Wild Bilberry Vodka Infusion found on the official Jewel of Russia website.  Check out the recipes and then venture on to the website for more information.

COSMO JEWEL (FOR HIM) – uses Wild Bilberry Infusion

COSMO JEWEL (FOR HER) – uses Berry Infusion

The Jewel of Russia Wild Bilberry Infusion or Berry Infusion - pour 2 or 3 ounces into a cocktail shaker, add ice and a good squeeze of lime. Shake vigorously, pour into a chilled martini glass and enjoy!

INFU-TINI

The Jewel of Russia Classic - 2 or 3 parts, The Jewel of Russia Wild Bilberry Infusion - 1 part, add ice and a squeeze of lime. Shake well in a cocktail shaker. Serve in a chilled Martini glass

RUBY ON THE ROCKS

The Jewel of Russia Wild Bilberry Infusion - 3 ounces. Pour over ice in an old-fashioned glass Add a splash of fresh lemon juice. Double - add 1 oz. of The Jewel of Russia Classic

 WILD RUSSIAN

The Jewel of Russia Berry Infusion - 3 ounces. Pour over ice in an old-fashioned glass.  Add a splash of fresh lime juice. Double - add 1 oz. of The Jewel of Russia Classic

 ROOKIE

The Jewel of Russia Wild Bilberry or Berry Infusion - 3 parts Club Soda - 1 part Pour over ice in a high-ball glass. Add a wedge of lemon (Recommended for - college graduates of the legal drinking age)

 SWEET RUSSIAN

The Jewel of Russia Berry or Wild Bilberry Infusion - 2 ounces. Put a bottle in a freezer for about 3 hours*. Serve in a stemmed vodka shot glass as an aperitif. (*we do not recommend though to keep it in freezer permanently)

Violet Beauregarde (Intoxicologist’s Version)

 3 ounces Van Gogh Acai-Blueberry Vodka

1/2 ounce Chambord

1/2 ounce Fresh Lemon Juice

Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass.  Garnish with a pick of fresh blueberries.

Caraway aids digestion of starches

reduces digestive problems (gas, indigestion)

Is an antispasmodic, soothing cramps

Helps with coughs, colds, bronchitis that are caused by wet/cold conditions.

Eat a teaspoonful of the seeds, add to cooking or make an infusion for the benefits

Infusion: 9 teaspoons of crushed caraway seeds, steeped for 20 minutes in boiling water and drunk 3 times a day.

Notes: Always use freshly dried, organic herbs and spices as the natural benefits lessen with aged or polluted products.

I've completed two IVIG infusions.  On my first visit to St. Louis University's Cancer Center, I was pretty scared but did my best to not freak out.  Initially the process was surreal, driving in the rain during rush hour, trying to find the dang place, getting lost inside the hospital ... my feet felt like concrete and I couldn't walk very fast. The infusion center actually looked like a nice day-spa, if you ignore the IV polls.  Nice pictures on the wall, gobs of magazines, TV's at each comfy, oversized lounge chair, warm blankets to cuddle with, side-tables with cup holders ... low lighting and soft laughter from the nurses who fluttered about.  On closer inspection, I noticed the emesis trays at each table, a row of  baseball hats to wear if the need arises, and catalogues for wigs, scarves and hats.  Serious scary stuff.  My nurses, Angela and Mary, were so very kind and reassuring.  They were also happy to see a patient with veins that haven't collapsed yet and had no trouble finding a good place for the IV port in my hand.  I was all ready to rock and roll until my nurse told me I'd have to wait about an hour before starting.  Whey I asked why she said with a smile, "This stuff is really expensive so until I see the whites of your eyes and the needle in your vein, we don't prepare the medicine." I don't blame her.

I was prepared, or so I thought, for any possible scenario, except for what I experienced.  I was zonked out on Benadryl and could hardly stay awake!  I suppose that was a good thing, as I eventually drifted into a fuzzy nap for a couple hours, interrupted only by the little infuse-o-meter beeping every 30 minutes.  Occasionally there'd be a text message on my phone from my sister, a friend, and my boss.

Around noontime the place was completely booked up with patients young and old.  Some had PICC lines, some had portable infusion packs.  I saw bald heads, wigs, hats and full heads of hair.  Many folks had headphones and were either listening to music or watching television.  Visitors were nearby and they mostly read or shuffled in and out.  There was a big table with a jigsaw puzzle that people worked on.  A dining room offered tea, coffee, soft drinks and snacks.

Some patients were very chatty and others, like me, were not.  Ever the introvert, I made some small talk with an elderly patient next to me when she couldn't figure how to unplug her IV pole.  I was impressed with the silent acceptance and respectful vibe in the room.  Several patients were obviously quite ill and uncomfortable.  One got sick in her chair.  Some people were there for just an hour or so and a few, including me, were there all day.   A friend came by with lunch in the afternoon and hung out with me until it was time to leave.

I was pretty tired that day and the day after.  At times, it was a challenge to stay away at work the next day.  During the second infusion I had a little trouble with getting too cold, so the infusion rate was slowed and that, along with a couple extra blankets, solved the problem.

So for those of you out there potentially facing a similar experience, I'm here to tell you that it's not as bad as you might think.

I don't have a bald head.  I don't use a wheelchair.  I don't walk with an abnormal gait.  I'm not a celebrity or a famous author.  I don't stand out in a crowd of people.   I'm just a regular person trying to deal with an absurd, incurable, illness that doesn't look sick.  And I'm writing because you need to know that the world is full of people just like me.  My goal is to bring understanding, humor, levity, comfort and hope to anybody that needs or loves someone who is invisibly disabled.  Sometimes, it's not so scary.

Main Entry:          infuse
Part of Speech:     verb

Synonyms:
fill, imbue, impart, implant, inculcate, inspire, instill, introduce, leaven, pervade, plant, saturate, soak, steep.

Dictionary meanings:
1.    to introduce, as if by pouring; cause to penetrate; instill (usually fol. by into): The energetic new principal infused new life into the school.
2.    to imbue or inspire (usually fol. by with): The new coach infused the team with enthusiasm.
3.    to steep or soak (leaves, bark, roots, etc.) in a liquid so as to extract the soluble properties or ingredients.
4.    Obsolete. to pour in.

"May he give you the desire of your heart and make all your plans succeed." Psalm 20:4

As a leader - we all makes plans. But remembering to pray about your plan- before you make the plan - is essential. We can all work hard and come up with amazing plans - and then even execute those plans. But I'd say most of the time I make the mistake of asking God to bless the plan after the fact. After the plan has been made.

That's presuming that I know God is going to bless it. That's distrust and disrespect to God. That's not were I want to be.

So remember to pray before you plan and then God will reveal the plan to you and then bless it.

I am quite excited.

I have had some really excellent suggestions for names (re: post below). Thank you to those of you who contributed so far. I so appreciate your great ideas! I will be making a list and having a vote amongst some outside parties (plus myself of course). Stay in touch for results.

And now for a little Laundry on the Line... a peculiarly simple something that inspired me today...

So, for now, I shall leave you with a little collage of glimpses... See you tomorrow!

DESAYUNO
½ pomelo
1 tostada integral
150 ml. de leche desnatada

COMIDA
150 gramos de pechuga de pollo cocida
1 tazón de espinacas hervidas
1 tazón de infusión
1 Filipino

MERIENDA
El resto de los Filipinos del paquete
2 botes de helado Haagen Dazs (grandes)
1 jarra de salsa de chocolate caliente, nueces, guinda y crema batida

CENA
2 Rebanadas de pan de ajo con queso
una pizza familiar de salchichón
4 latas de refresco o de cerveza
3 Toblerones o Kit-kats

ANTES DE ACOSTARSE
Tarta de queso congelada comida directamente según sale del congelador

Y lo más IMPORTANTE, las reglas de esta dieta:

1 - Si comes algo y nadie te ve, no tiene calorías.
2 - Si tomas un refresco light con una chocolatina, las calorías de la chocolatina se cancelan con el refresco light.
3 - Cuando comes con alguien, si no comes más que los otros, las calorías no cuentan.
4 - La comida utilizada con fines medicinales nunca cuenta, como el chocolate caliente, leche con miel y coñac, etc.
5 - Si engordas a los que tienes a tu alrededor, tu parecerás más delgad@.
6 - Las cosas que se comen en el cine, como chocolatinas, coca-cola, palomitas, etc., no tienen calorías adicionales porque son parte del entrenamiento y no del combustible de cada uno.
7 - Los trozos de galleta no tienen calorías. El proceso de rotura produce pérdida de calorías.
8 - Chupar las cucharas y cazos cuando estamos cocinando no tiene calorías adicionales.

Si no necesitas esta dieta quizas puedas hacer como SUGAR CUBES en este video clip del tema "Cold Sweet":

Pictures from WooYoung Medical

In the case of antibiotics infusion, intermittent dosing of antibiotics has been the most common method, but continuous infusion of antibiotics have been gaining increasing acceptance as the standard protocol. According to studies, adopting such practices will offer distinct cost saving benefits for medical facilities while simultaneously improving patient outcomes.

I pretty much did the whole thing, from design to build and then the Silverlight bits of it.

I didnt write the content though, which was done with the Infusion CMS.

I think it came together pretty nicely

- Alex -

NUVO Black Code

First Pour 1 ounce Cognac in a rocks glass on ice

Then add 2 ounces cold NUVO on top.

Garnish with a lime twist.

Do not shake.

My own version of NUVO fun for a raspberry enthusiast friend of mine:

NUVO Over the Top

Build over ice in a large martini glass:

1 ounce Raspberry Vodka

1/2 ounce Chambord

1/4 ounce Fresh Lemon Juice

Place three fresh raspberries on top

Top off with 2 ounces Chilled NUVO and a long lemon twist

Of course Do Not Shake this cocktail.

Biblioteca de Consulta Microsoft® Encarta® 2005. © 1993-2004 Microsoft Corporation. Reservados todos los derechos.

El Mate

Los aparejos del mate

El mate, se ceba.  Cebar es llenar de agua inicialmente una bomba para que pueda comenzar a funcionar, también se dice de un León que ha comido carne humana, luego sigue buscando y atacando a las personas, también del que ha comido carne una vez, aún siendo herbívoro, prosigue su búsqueda de la carne, o el que fuma, que necesita seguir intoxicándose con esa droga. Entonces, cebar es echar agua caliente, que no tibia, pero sin hervir, para beneficiarse de las cualidades del agua y de la hierba (yerba)

El mate, no es una comida, ni una droga, sino una forma que tenían los indios sudamericanos de beber el agua, filtrándola, calentándola (sin que hierva) si no el mate se “quema”, o sea se corta si se  hierve, y la hierba {Yerba Mate (Ílex Paraguariensis)}, siga cediendo sus beneficios, y su sabor y sus propiedades terapéuticas que ellos ya conocían.

Los beneficios del consumo de ésta yerba, son múltiples, la yerba mate es diurética, promueve la eliminación de los restos de  la transformación de los alimentos, estimula al trabajo, contiene cafeína, fomenta la relación de las personas. El mate une. Acerca.

La condición desde el punto de vista del Ayurveda es picante.

La actitud del que ceba mate.

El que ceba, está atento a que el agua no se caliente demasiado, pero que no esté tibia. La temperatura es fundamental. Tiene como implementos para cebar: la pava, que es una tetera de entre un litro y dos de capacidad, con asa en la parte superior, la bombilla, que es un tubito de más o menos un palmo, en cuya punta tiene un filtro que no permite el paso de la Yerba, pero sí la del agua. La Yerba Mate (Ílex Paraguariensis) que es un arbusto de Latinoamérica, cuyas hojas y palos se secan, se tuestan y se muelen. Y el mate propiamente dicho que es una calabaza pequeña, del tamaño de un puño de adulto, Al que habitualmente se le engarza un aro decorado en oro y plata, aunque también se los suele tornear en maderas perfumadas como el palo santo, para beneficiarse de sus propiedades. Pero se puede tomar en un vaso normal y corriente.

Cebar el mate.

La calabaza, se llena en un tercio de yerba. Se pone la pava al fuego (si es de leña, en el suelo y en campo abierto mejor) y se sientan las personas cerca. Uno es el que ceba el mate. Por lo general el amo, o la ama de casa. En su defecto un hijo, o hija, cuando ya tienen (edad para hacerlo) o un familiar próximo o persona de confianza. O sea los que más son de la casa. Como puedes apreciar el mate no se deja en manos de cualquiera.

Cebar el mate es un honor y es un servicio. El que se hace cargo, es como si cuidara a un hijo o un animal. Es consciente de su responsabilidad y del servicio que se está prestando. Cuando comienza a estar tibio, la yerba se moja. El primer mate lo toma el que ceba. O lo tira, si no le apetece, Es fuerte al principio. Y luego comienza la rueda. El mate se pasa a cada comensal y cuando éste lo bebe hasta terminarlo y sin revolver la bombilla, cuando succiona y hace ruido a que el agua ya no sigue subiendo, entonces, el mate vacío se devuelve al que está cebando, que siempre está atento a la acción, ya que se ha transformado en director de orquesta, y lo toma presuroso para volver a llenarlo y pasarlo al siguiente comensal. Pero no sólo está atento a la conversación,  por la que el grupo se desentiende del mate hasta el momento de beberlo, sino de que no se enfríe, de que no hierva, del siguiente y de la conversación que se lleva a cabo. No es que sea un director, sino realmente un hombre orquesta.

Hemos hablado del mate gaucho, del mate de las pampas, que así se llaman las llanuras en Argentina, Paraguay, sur del Brasil, y oeste del Uruguay, aunque también se tome en Bolivia.

Con la llegada de inmigración extrajera, europea y americana (gringa) ellos fueron “mejorando” le agregaron azúcar, para que no sea amargo, cáscara de naranja, tostaron más la yerba y la quemaron con azúcar (torraron). Los gringos no mejoraron la cualidad del mate. Intentaron hacerse con lo superficial que es el sabor del placer, pero cuando lo ceban lo abandonan como a los hijos (aunque no todos).

,El mate es aquello por lo que tenemos que estar atentos. Porque eso significa estar. Si el que ceba no está, la rueda del mate se pierde.  Es fácil cebar y endulzar un mate, y agregarle todas nuestras extravagancias. Y por esto se cree que ya se aprendió este arte. Lo realmente difícil es mantener  la rueda del mate

En  las ciudades compra factura   (unas masas que venden las panaderías), para desayunar con el mate, o para la merienda.

Tereré:

Históricamente, los inicios, no eran únicamente para aprovechar  las bondades de las hierbas, también se lo ceba con leche y cacahuetes tostados, o con agua muy fría como suele salir de las fuentes profundas. El agua para esta cebada, se prepara en un recipiente grande, se le agrega boldo, hierba luisa que allá se le llama cedrón, carqueja o alguna otra yerba que en ese momento consideren oportuno beber, ya sea por seguir un proceso digestivo determinado, ya sea porque las exigencias del clima lo aconsejan a lo que le llaman remedio. A esta agua con remedio, cebada habitualmente en un cuerno de cebú  o de otro animal,  al que se ha curado y acicalado con esmero, ribeteado por los orfebres en plata, o en un simple vaso. A ésta forma de beberlo se le llama Tereré  Pero el sentido de filtrarlas, por sobre todo es que los indios, que de ellos aprendimos, la bebían de los ríos, de los charcos, o de los esteros, con sus propios sabores particulares.. Estas enormes extensiones de miles de kilómetros cuadrados como los de Iberá. En la provincia Argentina de Corrientes, zona de nombres Guaraníes tales como Itatí, Itá Ibaté, Loreto.  En Guararaní, Itá es piedra, lo demás son Vírgenes. Esto me trae a la memoria acerca de un pueblo de India, aún no corrupto por la codicia y las necesidades modernas, que apenas tienen ropa para tapar su cuerpo. En su religión adoran a Dios en la forma de la  Madre, que representan por una piedra. Ellos dicen, para el que ve, esa piedra es Dios, para el que no ve, es tan sólo una piedra.. Otra curiosidad, es que en la biblioteca de un ashram, que es un lugar comunitario, entre muchos escritos legados en devanagari, Loles encontró un texto transliterado a nuestro sistema occidental dónde se leía : “Llora llora urutaú..etc..”  un antiguo poema clásico de la Lengua Guaraní.

Esto lo hemos visto en Pahar Gang, Nueva Delhi en el Rama Krishna Ashram. Desde entonces, año 1995, hasta ahora, 2007, me pregunto, qué relación han tenido pueblos tan distantes entre sí, pero con puntos comunes y costumbres en los que coinciden..

02 de septiembre de 2008

I have been wanting to take some time to develop some new designs for quite a while now, but I have just not been able to find a window amongst order fulfillments and my other job. I have been sketching ideas off and on for weeks, so you can imagine I am excited to make them a reality! I also have a couple of new fabrics, in new colors, that have been patiently waiting to be used as well.

Also, it is now September 1st and my boyfriend and I have been on just 2 short (VERY short) camping trips all summer. We are happy as clams in our loft on the ocean, but sometimes you just need a little getaway adventure. I will have a week off from my managerial job at the retreat center, so we will take some time to rest, relax and catch up on *life*.

So expect a refreshment both of me, and of my shop. And if you have a favorite, now is your time to jump on it as changes are afoot, and there is no telling what change can bring!

What you might expect to see on my return:

~ A new bag design, or two

~ A revision of the messenger bag

~ A revision of the blossom bag

~ An accessory piece and possibly (oh, maybe I am pushing it!) a womens clothing piece

I know that is all a bit vague, but surprises are more fun!

- In curand vom avea releasuri semnate Midaircondo si Infusion. Ambele trupe au fost in Romania (in Bucuresti respectiv in Vama) si au avut live performance-uri excelente.

- bilete la ambele concerte (Nouvelle Vague si Koop);

- Birdy Nam Nam au fost exceptionali. Gasiti aici 7 bucati din concertul de la Bucuresti. Multumiri Electrofish.

Next Thursday I'll have my first IVIG infusion.  Need get to the oncology/hematology department at the butt crack of dawn.   Hospital instructions included  a veritable cornucopia of random advice: bring a blanket/or jacket in case I get chilled; bring my own lunch and they'll store it in their fridge; bring headphones if I want to watch the bedside TV; drink a lot of water before arriving so they can easily find a big fat vein to stick; wear socks.

The last thing I want to do is go to the hospital.  Under any circumstance.   Hospitals are full of doctors, nurses and patients.  Everybody washes their hands, right?.  Right.  The sick people infect the visitors.  The visitors subsequently get sick and wind up in the hospital.  It's a vicious cycle.  In addition, my immune system is filled with deranged T-cells that can't tell an antibody from an antigen.

Unfortunately for me, I can't avoid the hospital this time.  I have lost pharmaceutical control over my immune system ... translation ... lots of money and time for lupus medication that did not work.   So I'm stuck, pardon the pun.  Ever the optimist that we can make lemons out of lemonade (pardon the slip), I decided to make a fun list of things to do while a needle is stuck in my arm for six hours.  In no particular order, here they are.

1.     Take cell phone pictures of the arm in question.  Send them to friends.  Or not.

2.     Zone out in the Happy Place part of the brain that copes with stress. Take drugs if that doesn't help.

3.     Write blog entries

4.     Organize and moderate a patient panel to discuss healthcare reform.  Will keep you updated.  Or maybe take over the hospital.  "Death to the insurance carriers!!"

5.     Working with my jewelry kit, design and make bracelets.

6.     Call for pizza delivery because a cold boring sandwich is just a cold boring sandwich.

7.     Hire a stripper.  Or convince someone to do it for free.

8.     Learn to juggle with one hand.  Just don't anybody sit too close or you'll get bonked on the head.

9.     Read a book about coping with Lupus. Oops! I already threw it out the window last night.

As you can see, this list isn't very long.  And yes, this list isn't very good, either.  So send in your suggestions!  Drop me a line!

In sorting through press releases I happened upon this one from Chopin Vodka from over a year ago.  While some broadcast items become old within days or hours even, Chopin Vodka is ever news worthy.  Chopin Vodka is the vodka that completely turned me on to straight up martinis in the first place.  Before Chopin, my impression of vodka was that it was only good for mixing in a cocktail.  Of course I now know that to be totally false.  Since discovering Chopin I have also become aware of multitudes of fabulous straight up martini vodkas: Christiania, Belvedere, Pravda, Van Gogh, Hangar One and Ciroc to name just a handful.

 

The reason this press release caught my eye is Chopin Vodka again jazzed up the straight up martini into something phenomenal (Spanish Nights CEO Martini) and created several more luscious cocktails and punches.  With Labor Day only a few days away and so many people looking for something unique, delicious and as labor free as possible for the holiday gatherings, this press release with recipes seemed to be perfect timing. 

 

Read through and don’t miss the recipes below.  More recipes and information may be found on the Chopin Vodka website.

 

Chopin Vodka Releases the Flavors of
SPRING & SUMMER with a New Range
of Seasonal Cocktails

New York, NY (May 16, 2007) / PRNewswire / — Chopin shows off everyone's inner mixologist in their latest selection of seasonal cocktail recipes for 2007. Chopin Vodka sets the foundation for original drinks with minimal prep times including fresh ingredients that reflect hot culinary trends like Spanish Tapas and flavor infusion with tea, crystallized ginger, fresh berries, and cool cucumber and mint.

 

The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in cocktails. As the temperature heats up, the inspired drinks designed by Dushan Zaric and Jason Kosmas, two of the star mixologist/owners of Employees Only in New York City, are designed to enhance any occasion – from big summer galas to lawn parties and reunions with friends.

 

Chopin's new libations for 2007 garner inspiration from simple combinations that deliver big flavors. The Spanish Nights CEO Martini includes olives stuffed with Manchego cheese and wrapped in Serrano Ham; derived from Chopin's classic CEO (Chopin Extra Olives) Martini, this summer variation is the perfect complement to a warm night, complete with extra bowls of olives, served tapas-style.

 

Chopin finds the perfect way to deliver an element of surprise and sophistication but also keep their cocktails accessible and easy for hosts and hostesses this season. The Chopin Ginger Zing finds its zip with infused crystallized ginger, while the Chopin 'n Kiwi delivers beautiful, citrus flavor with all the simplicity and fun of ripe kiwis blended in. Chopin Heavenly Hibiscus graces the eye and the palate, infusing the delicate flavor of hibiscus tea with Chopin.

 

Crowd pleasers include Chopin Spa, a soothing elixir perfectly presented in a pitcher for guests and the Chopin Player's Cup, an explosion of fresh fruit built on a base of cucumber and mint, which can be made a day in advance and presented from a chilled punch bowl.

 

The suggested national retail price for Chopin is $34.00 per 750-ml bottle.

[caption id="attachment_488" align="aligncenter" width="216" caption="Heavenly Hibiscus"][/caption]

Heavenly Hibiscus

 

The most beautiful by far, our Heavenly Hibiscus looks and tastes tropical and lush.  Hibiscus syrup brewed from rich tea lends an exotic purple hue and subtle floral taste.

 

2 ounces Chopin Vodka

1/2 ounce Grand Marnier Cordon Rouge

1 ounce Fresh Squeezed Lime Juice

3/4 ounce Hibiscus Syrup*

 

Pour Chopin and other ingredients into a mixing glass.  Add ice and shake vigorously for 7 to 8 seconds.  Strain into a chilled martini glass.  Garnish with a hibiscus flower or edible orchid. 

 

*Hibiscus syrup:  Bring 1 cup of water to boil.  Add 2 tablespoons of hibiscus tea.  Let steep for 10 minutes.  Take the tea bag out and add 1 cup of Domino’s superfine (not powdered) sugar.  Stir until all sugar dissolves.  Keep refrigerated until ready to use.

[caption id="attachment_487" align="aligncenter" width="151" caption="Chopin Ginger Zing"][/caption]

Chopin Ginger Zing

 

You can always update a classic, especially when Chopin provides the insight.  Crystallized ginger steeped in Chopin Vodka serves up a new favorite for the G&T set.

 

2 ounces Ginger-Infused Chopin Vodka*

Ginger Ale

Peel of one lime cut into a Horses Neck

 

Pour ginger-infused Chopin Vodka into a Collins glass.  Add the Horses Neck (garnish) and ice.  Top off with ginger ale.

 

*Ginger-infused Chopin Vodka:  Yields 1 liter.  Pour 1 liter of Chopin Vodka over 1/2 pound of crystallized ginger.  Leave over night.  Strain before use.

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Chopin ‘n Kiwi

 

Kiwis bring a smile to our face, especially when served up in a drink this fresh and easy.  The perfect cocktail to muddle away the summer days.

 

2 ounces Chopin Vodka

3/4 ounce Fresh Squeezed Lime Juice

3/4 ounce Simple Syrup

Have a Kiwi (peeled)

 

In a mixing glass muddle the kiwi until consistent.  Add Chopin and other ingredients.  Stir gently and pour into a rocks glass over crushed ice.  Garnish with 3 kiwi wheels.

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Chopin Spa

Cucumbers and mint are one of the most vital combinations for body and soul.  A natural match for Chopin; make a pitcher, serve in a chilled glass, and relax.

2 ounces Chopin Vodka

1 ounce Fresh Squeezed Lime Juice

3/4 ounce Simple Syrup

1 ounce Fresh Cucumber Water*

Finger pinch of fresh mint leaves

Pour Chopin and other ingredients into a mixing glass.  Add ice and shake vigorously for 7 to 8 seconds.  Strain into a chilled Collins glass.  Garnish with 3 cucumber wheels and finger pinch of fresh mint leaves.

*Fresh cucumber water: put one large cucumber into a blender and set it on juice.  Strain the juice and discard the pulp and rind.  Keep refrigerated until ready to use.

Large batch format - yields 16 cocktails:

1 liter Chopin Vodka

2 cups of Fresh Squeezed Lime Juice

2 cups Fresh Cucumber Water

12 ounces Simple Syrup

One bunch of fresh mint leaves, rinsed and removed from stalk

One large cucumber cut in wheels

Pour all ingredients into a large pitcher and refrigerate for 6 hours.  Serve over ice in a Collins glass.

I suppose you could try and find the ingredients for Indian cooking at Dominick's, or pay too much for them at Whole Foods, but me being me, I decided to ride my bike up to Devon Street to get some authentic Indian ingredients for a reasonable price. On Saturday morning, I went on quite the bike ride, including the other errands in my neighborhood, calculations show that I rode at least 17 miles on my bike in the span of about 3 hours. I woke up early on Saturday, and I ended up going to Patel Brothers, because it was open. Patel Brothers has a lot of great stuff, but it can feel a little corporate, ala Trader Joe's. Most things appear to be store brand, which allows for great quality control, but feels like... Trader Joe's, not an awesome Indian grocery. Online, I've found that they have quite the network of groceries all over the country. The house brand name is "Swad.... The Best Taste In Town" which is a quaint tag line. I wonder if it sounds quaint on purpose, because if they're being serious, maybe they should say the "Swad.... The Best Taste in North America." Anyway, I digress. I picked up tons if Indian treats, for a quarter of what they would cost at Whole Paycheck. After trudging home on my bike, I went to pick up some gin and tonic for the party.

The problem with cheap gin is that it tastes like cheap gin. Most people have an aversion to this kind of gin, and I am cheap. What to do? We were making samosas, so I was intent on having gin and tonics, because they were invented in India by the British East India Company. I decided to buy cheap gin, and infuse it with cucumber. I only did this overnight, and it made a significant difference in the taste. I'm curious to see what happens if I let it sit for a week. To make infused gin:

Ingredients:
1 handle Seagrams or other inexpensive gin
2 large English cucumbers, peeled and chopped
3 drops rosewater
A small handful of fresh mint leavea (if you are infusing this over a longer period of time than a day, I would omit the mint.

Directions:
1.Chop up the peeled cucumbers
2. Put in a pitcher
3. Drip in the rosewater
4. Throw in the mint
5. Muddle it up
6. Cover with gin
7. Let sit covered in a dark place for at least 24 hours

While the gin was infusing, Danielle and I made a lot of samosas. Samosas, despite what you might have been told, are not hard to make, however they are extremely labor intensive. I was struck with how Samosa Kohl (dough) is very similar to Pâte Brisée but MUCH easier to make. Some other day, when I decide to eat wheat again, I will try to make a quiche using Samosa Kohl. I used this recipe, and found it to work extremely well.

We made 3 different fillings: potato carrot, potato pea paneer, and chickpea spinach paneer.

They fried up quite nicely and were a hit at the party.

We had quite the spread of chutneys and tasty snacks. I guarentee that Indian food has the best options in the world for snacking. Here's a picture before the guests arrive

Some people also brought cool food to share.

Laryssa brought a pineapple boat

Ena brought a salad from her garden

Mary brought deviled eggs

This delicious syrup used with the infused gin, but I am still working on perfecting my recipe for a drink I'd like to call the Rose Garden.... Stay tuned.

Here's me and D, in socks, so our dirty feet don't mess up the floor that our main men cleaned for us.

Il faut veiller à ce que la lotion sorte sous forme de brume pour ne pas alourdir les cheveux.

La recette, pour environ 135 ml de lotion :  

• Faire infuser une cuillère à café de paprika dans 80 ml d'eau.
Couvrez le mélange et laissez reposer plus ou moins une vingtaine de minutes jusqu'à ce qu'il se refroidisse.
Il ne vous restera que 50 ml d'infusion, mais bien concentrée.
Filtrez ensuite (j'ai utilisé un collant, du tonnerre).

 
Ajoutez

• 5 ml d'huile de sésame
• 45 ml d'hydrolat d'hamamélis
• 1 càc (environ 5 g) de phytokératine
• 5 ml de glycérine végétale
• 15 ml d'aloe vera
• 0.7 ml d'Extrait de pépins de pamplemousse (0.5 %)

Mon mélange crée énormément de filaments, dommage. Néanmoins je ne pense pas que ça puisse altérer la qualité de la recette.

Bien mélanger le flacon avant utilisation.
Elle me paraît efficace, les boucles sont bien définies et les cheveux plus doux.

imposible evitarlo, mirá lo que es ese mate! perfecto, espumoso, amaaaaaaargo!!! cómo no inmortalizarlo? además, saben que es como mi sombra, viene conmigo a donde sea, cuando sea, como sea, frío, lavado, dulce (puajjj), en fin, los que comparten mi fanatismo lo entenderan, los que no... poooobres, sin ánimo de ofender.