Father’s Day, June 2012. Husband requests full menu minus Fried Oysters with Remoulade from this month’s issue of Wine Spectator. Of course I oblige. Note to self: do not repeat Pork Ribs recipe or make darn sure I don’t burn them all again. 23 and 22 year old son’s both say Tejas Coffee recipe is a keeper. Recipe below. I was so busy all day only had time to put hair up and finish with a swipe of lipstick, Chanel ‘Sari Dore’. Makes you feel dressed even when your hair is still wet form walking the dogs and a very quick swim. Worth New York blouse, unironed, in navy voile with mini stars made me feel festive even after cooking all weekend for 14+. Happy Father’s Day. Back to work tomorrow in the city- looking for a woman of influence in Upstate New York that would love a career in fashion. Rochester, Syracuse, Saratoga, and Albany are ready to launch. Email me for more information. Finished dinner with target practice for soda cans off of the split rail fence…
Tejas Coffee, from Wine Spectator, July 31, 2012
1 ¼ ounces Republic Reposado Tequila
1 ounce patron XO coffee liqueur
1 ounce cream
1 ½ ounces espresso
¾ ounce simple syrup
2 dashes Fee Bros. Aztec Chocolate Bitters
Place all ingredients in the mixing glass of a shaker.
Add ice to the mixing glass.
Place mixing tin over mixing glass and shake vigorously.
Add fresh ice to a 12- to 14- ounce serving glass.
Strain drink over ice.
(Note: Recipe makes one drink.)
Or, you could do what I did and multiply the recipe times four, pour in a glass pitcher over ice, repeat, and store in the fridge until ready to serve. Your crowd will love you.
As husband is golfing tomorrow dinner will consist of leftover Summer Tomato Salad and Blue Cheese Coleslaw. Delicious, healthy, and easy.