Most of you probably know how to make a mojito, but when was the last time you did make one? Perhaps you don't have a muddler. Well, neither do I. What I do have, though, is the night off from work and a lifetime supply of mint leaves. See Mint Invasion Part 1 for more on that.
This is a quick version of the mojito; instead of grinding my ingredients with a muddler, I just mix everything in a bowl.
Serves 2 or 1 very thirsty person
You'll need:
• 3 oz (90ml) white rum • 1.5 oz (45ml) fresh lime juice (about 1 lime) • 10 spearmint leaves, torn apart • 2 tablespoons sugar • crushed ice • club soda
In a bowl, mix together the rhum, lime juice, mint, and sugar. Pour the mixture into two glasses, add crushed ice, top off with club soda, a few slices of lime, and a sprig of mint.
We just bought a century old farmhouse on Cape Breton Island. As eager and excited as I am to unpack, August is one of the busiest months of the year at the restaurant. So without much time to fuss, I threw together this quick side dish, which you can also serve for lunch with cheese, toast or salad. I decided to bake fresh garden tomatoes (from Bridget's parents, who just moved a load of stuff up here--thanks guys!) with a few herbs that were already established on the property; chives, oregano, sage, mint, thyme, lavender and rosemary.
Mixing together a lot of different herbs can be tricky, even suprising. To have a good balance of flavours you need to dose accordingly. Taste the herbs and ask yourself which is strongest or most pungent. Decide how much of each flavouring you want. Careful with herbs like thyme and rosemary, they tend to give most of their fragance once they are cooked. Tomatoes go well with oregano, so I used more of that.
