Corinna

You ladies are certainly being industrious trying new drinks. It's inspirational! I'd like to give the 20th century a try. Any particular brand(s) of White Creme de Cacao I should look for? Thanks!

Beautiful twist, Anna! I should give that drink a try. Agreed! Such great suggestions, many of which I'm adding to my own list. (Especially the 20th Century, which sound like the perfect way to celebrate my third decade.) My recommendation was going to be an Aviation, if you can get a mini bottle of Maraschino (or, perhaps, invest in a bottle for future baking, etc.) Refreshing and a revelation, cocktail-wise, for me. Greater the sum of its parts. My question, from reading this discussion: I love Campari, and recently depleted my bottle making David Lebovitz's brilliant Grapefruit Campari Sorbet. Since summer is Campari season, I was planning to replace it tout de suite, but this thread makes me wonder if I shouldn't try a bottle of Aperol instead (I haven't ever had it.) Or should I finish my Cynar first? Have fun, ladies! I always enjoy reading your posts.

Thanks, Dan. I remember there being a buzz on here about it.

Thanks for all your recommendations, folks! Unfortunately, I wasn't able to make it to one of the bigger liquor stores in the area, so my selections were seriously limited. I also should have mentioned I am in NY state, so prices tend to be on the higher side. I ended up with a bottle of Bulleit, which cost me $30. I hope it's okay.

Favorite, best-value bourbons these days? It's for a gift, so I don't mind spending a little money, I just want it to be worth it. (Unfortunately, I cannot get any guidance out of the recipient or his wife, but I know he likes bourbon and will appreciate something good.) I'd like to have a couple reliable options when I go into the store. Thanks in advance!

This was my first thought when I read the OP, but if this encourages people to cook more frequently, maybe it's not such bad advice. I haven't found it to be a good solution for me, but maybe it helps people who aren't as used to cooking (probably Ray's target audience) to plan meals and budget time to cook during the week. I feel the same way about buying pre-chopped veg (esp at a premium price).

This Balsamic & Onion Pot Roast recipe from Kalyn's Kitchen is great and I make it often. That is saying a lot since I usually don't have the attention span to make anything more than once. The prep is simple, the resulting meat tender and the sauce wonderfully flavorful. I usually use a top round, since I find it on sale a lot, and I haven never used a steak rub in this recipe.

I was looking at these in the store the other day. They look great!

I'd also check the food halls at Selfridge's and Harvey Nicks.

This sounds amazing. Thank you!

I recently discovered that my oregano plant survived the long central NY winter, and is now taking over. Any new ideas about applications of fresh oregano?

It's delightful drizzled with honey. I also like to serve a local chevre with local Riesling.

I had read some comments that the Bradley doesn't get hot enough to smoke poultry properly, but I have also seen pics and heard stories of it being successful. Does the skin get crispy?

Have any of you had success with poultry and/or fish in a Bradley? Thoughts on the original vs digital?

Jaymes, where are you located? There is an amazing Mexican place in Canandaigua, NY. In addition to more US-ized Margaritas, you can order a "Margarita real" which is fresh lime juice, Cointreau and your choice of tequila from a list as long as your arm (no Cuervo!) Good stuff.