Hungry Times Two

A wonderful kind of convergence happens this week as Thanksgiving Day meets the first day of the Festival of Lights. I can only imagine the kind of feasts now in preparation! It's an exciting time of year for foodies -- maybe the most thrilling -- as we decide what will make it to our tables this year. Will it be traditional dishes, or will we give something new a try? Who's in charge of carving the turkey, and will anyone notice if we go up for seconds, or even thirds? (I'll never judge you if you do.)

What a coincidence. The very weekend my post on honey and its many cure-alls hits the DC-based  blog We The Eaters , the cold crud hits our house. Scott's got a sore throat and I'm feeling achy and slightly off-kilter. Yay. My contribution lists five ways to use the sweet stuff --  methinks Number 1, the hot toddy,  will be indispensable this week. Bourbon and honey -- now that's comforting.

So I took a little two-week trip to Italy and came back only slightly jet-lagged and over-carbed last Friday. I have missed blogging, so I aim to bring you a post or two on my Italy escapades soon. In the meantime, how about a little taste of bourbon for this Kentucky Derby weekend? Last night Scott and I enjoyed a preview of the Early Times Julep Mix from our lovely friends down the street. They host an annual shindig for the Derby, and this will be our second appearance at the bourbon-soaked fete. (We brought our mint plant in case we needed to make a minty simple syrup, but luckily, convenience saved the day.) Since too much of a good thing can be wonderful, I plan on making these Bourbon Balls and an appetizer (to be determined, but Blue Cheese Cheesecake is looking like a solid contender, as is Kentucky Greengrass from the excellent Cordon Bluegrass cookbook gifted to us by two dear Adams family members that recently passed away. Scott's Uncle Bruce and gran...

Many thanks to my step-dad for sending this link ! Who knew you can run a car off bourbon? Of course, even during Prohibition, there was indeed " medicinal bourbon " (check out photo a mid-page, honest to God!).

Yes, friends, it's Friday. Let us all shout a collective "Amen." I'm sad I didn't post at all during the week, but I'm hoping to work on that a bit soon.One thing that's interesting - I nearly set our wee apartment on fire this week. I blame it on this recipe for Spiced Pork Tenderloin with Bourbon Reduction Sauce.