The Flint Sazerac

The Flint Sazerac cocktail from Bourbon, fresh grapefruit juice, dark chocolate liqueur, and an absinthe rinse. #frontporchdrinks#TBT to that one time my buddy, Garry, came over for #frontporchdrinks and made us this phenomenal cocktail based on…a cologne?!! Yeah. That’s how Garry rolls. You see, he’s a mild-mannered businessman by day, and a vintage shave enthusiast by night. And a mixology mad-scientist by later night. If you’re a fan of old school shaving, you should really check out his Shaving Sample Shop (and if you purchase his subscription service, you will be the receiver of monthly sample boxes of his favorite finds), as well as his awesome Instagram. But I digress. COCKTAILS.

So, the inspirational cologne (if you’re interested, it’s this one) manifested into this completely delicious grapefruity-chocolatey-absinthey bourbon man-drink. And you know what’s funny? I’m not the biggest absinthe fan…but the subtle kick of it in this beverage was magnificent. Truly.

To make one serving, you will need:

-Low ball glass

-.25 oz. of absinthe (we recommend St. George Spirits’)

-1 oz. fresh-squeezed grapefruit juice

-.5 oz. Godiva dark chocolate liqueur

-1 oz. of Bourbon (we used Bulleit)

-ice (preferably something that will dilute slooooooowly, like a big cube or sphere)

-grapefruit peel garnish

Rinse your glass with the absinthe (ie, roll it around so that it coats the inside of the glass). Dump excess (down your throat).

Place your ice of choice in the glass. Add your grapefruit juice, chocolate liqueur, and bourbon, then give the whole thing a good stir.

Top with grapefruit peel garnish.

Put it in your face.

The Flint Sazerac cocktail by Absinthe, grapefruit, chocolate liqueur, and bourbon. #frontporchdrinks




Tiny Fried Green Tomatoes

Tiny fried green tomatoes recipe from #heirloomtomatoes #gardentomatoes

There is this one tomato plant in my yard that seems hellbent on world domination. It has been in the ground two years now. It just. doesn’t. quit. It produces the most darling little white cherry tomatoes (it’s an Heirloom Snow White Cherry Tomato), and when it became obvious that it was too much for a normal tomato support, we set about building a big trellis system to just let it run wild. We made a series of overlapping rebar arches that we sort of domed over the top of one of our smaller raised beds. My intention was for it to be a fun little ‘Tomato Cave’ for the nephews to play in when they visited, but it has turned more into this:

The tomato cave at #farmhouse38garden #tomatocave #heirloomtomatoesThe place where Brown Dog goes to hide when she’s in trouble. You can probably guess that she’s in there a lot. Also, every once in awhile I catch her munching on a tomato. Which is awkward because then she gets in trouble while she’s in her ‘safe place’. The whole thing is just not working out that well for her.

Anyway. I digress. Shocking, but true.

The Snow White is currently just dripping in unripe tomatoes, and for a long time (all the way back to last season when it was doing the same), I’ve been meaning to try frying them up because: Fried Green Tomatoes. And I thought: why not do it to cherry tomatoes? It always helps when food is cute.

I got my excuse to try it out when the Texan and I ran off with our friends for a weekend in Palm Desert that went something like this: pool. cocktails. pool. food. cocktails. cocktails. cocktails. It was fun to hang out and cook food with people who know their way around a kitchen ( and, I’m looking at you). After I fried the tomatoes, we were sort of lamenting that the tomatoes needed a little ‘something’, and Marissa ( suggested some hot pepper jelly, and without even skipping a beat, Sarah ( had whipped up a little reduction of the stuff and I’m telling you: IT WAS AWESOME.

Tiny fried green tomatoes with hot pepper jelly reduction recipe from #heirloomtomatoesSo without anymore digressing, here’s the recipe:


(Makes about 5 or 6 servings…or one serving, it can just be one serving. No judgement.)

-2 cups halved green cherry tomatoes

-1/2 cup cornmeal

-1/2 cup flour

-1 teaspoon garlic powder

-1/2 teaspoon salt

-1/2 teaspoon cayenne pepper

-Black pepper to taste

-1 cup buttermilk

-approx. half cup vegetable oil

-1/2 cup hot pepper jelly

-1/4 cup water

-Lemon wedges

To make:

Combine all dry ingredients in a medium bowl. Pour buttermilk into a separate bowl.

Put a portion of vegetable oil in a frying pan over medium heat and begin heating the oil.

Place a couple of handfuls of tomato halves in the buttermilk. Using a slotted spoon, scoop them out, letting excess buttermilk drip into bowl, and transfer them to the dry ingredients bowl. Using your fingers, cover them liberally in flour mixture. Drop coated tomatoes carefully into the hot oil in the frying pan (I did about half of the overall cherry tomatoes at one time). Cook the tomatoes in the oil by flipping them from time to time and chasing them around the pan a bit until the tomatoes are good and tender. Remove from pan and let drain on a paper towel. Repeat with second half of tomatoes.

In a small saucepan, combine pepper jelly and water over high heat, bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 10 minutes, stirring occasionally.

To serve, place tomatoes on plate, drizzle with jelly reduction, and serve with an optional slice of lemon to squeeze over the whole darned thing.


Tiny fried green tomatoes recipe from #heirloomtomatoes, #friedgreentomatoes

Also…they go great with a salad (this one’s arugula, apricots, golden raisins, goat cheese, and balsamic). Mix the tomatoes right in with that. Don’t be shy.

Tiny fried green tomatoes with hot pepper jelly reduction sauce recipe from #heirloomtomatoes #friedgreentomatoes


Roasted Sweet Potato, Farro, and Cranberry Salad

Yummy roasted sweet potato, farro, and cranberry vegan salad from Farmhouse38.comThis is an incredibly yummy salad, adapted from Marin Mama Cooks, which was adapted from Martha Stewart. Thanks to Olive and Love for turning me on to both this salad and!

–1 cup farro

–2 large sweet potatoes, scrubbed and cut into bite-sized pieces (skin on)

–3 cloves garlic, unpeeled

–2 tablespoons coconut oil, melted

–Pepper and himalayan pink salt to taste

–Zest and juice of one lime, plus juice of additional lime

–1/2 cup dried cranberries

–2 tablespoons of cashew cheese (or feta, if you want some dairy)

–1 cup radish microgreens (or similar)

Preheat oven to 425˚F.

Cook farro according to package instructions. Drain, and set aside to cool.

Liquify your coconut oil by zapping it in the microwave for 20 seconds or sticking it in the pre-heating oven for a bit. Dress sweet potatoes and unpeeled garlic cloves with the coconut oil and salt and pepper and spread in a single layer on a baking sheet. Bake for 30 minutes, flipping once, until the bits are tender and caramelized. Remove from oven and let cool.

Peel the roasted garlic cloves and mash them in a bowl together with the lime juice and zest. Add this mixture, the sweet potatoes, cranberries, and most of the microgreens to the farro and mix thoroughly. Garnish each serving with microgreens and a sprinkle of cheese.

Roasted Sweet Potato, Farro, and Cranberry Salad from

Goes great with a glass of pink champagne. Just sayin’.

Black is the New Orange Cocktail

Black is the new orange cocktail from Farmhouse38.comJust in the nick of time for Bourbon and Goose’s month long #happyhourclub cocktail contest (follow them on Instagram, Twitter, and Facebook to join in on the cocktail shenanigans), an end-of-summer, creeping-towards-Halloween-y libation full of tasty bits.

For one cocktail, you’ll need:

–6 fresh basil leaves, plus one more for garnish

–1 fresh blackberry, plus three more for garnish

–2 oz. blackberry moonshine (this is my favorite)

–approx. 4 oz. fresh-squeezed orange juice

–1 tablespoon himalayan pink salt

–1 tablespoon unrefined sugar


In a small bowl, mix your pink salt and sugar together thoroughly, then pour the mixture onto a small plate in an even, thin layer. In another flat dish, pour a tiny bit of orange juice. Insert the rim of your glass in the shallow oj, then dip the glass in the salt mixture to rim it.

Now…in the bottom of your rimmed glass, muddle the ever-living daylights out of your six basil leaves. When their souls are crushed, add one blackberry and muddle that, too. Next, pour your 2 oz. of blackberry moonshine, and stir the mixture well. Now fill the glass with ice, and top with orange juice. Use your extra basil leaf and blackberries as garnish however you see fit. They look great just floating there–you don’t have to get all fancy.

Put it all in your face, repeat.