Today I’d like to introduce you to my friend Gwen from BunkyCooks. Gwen is a true Southern Belle, minus the stuffy pretentiousness. She’s as sweet and refreshing as a tall glass of Southern sweet tea, but don’t let that gentle sweetness fool you. She’s got a wicked sense of humor that would surely make even Rhett Butler blush.
Hi, I’m Gwen and I write Bunkycooks. It is great to be here at My Man’s Belly filling in for Pamela while she is off galavanting around Paris and London. I asked her to bring me back a chocolate croissant from Paris (because they are soo good there). What do you really think is the the chance of that happening? 😉
Pamela and I first met at Camp Blogaway last May while we were fellow campers in the San Bernandino Mountains of California on her side of the country. I think her blog is quite clever and funny, so I was excited to do a guest post for her while she is on her travels (not really…I wish I was going too, but that is a different topic).
We recently met up again at BlogHer Food in Atlanta a few weeks ago (in my neck of the woods). We chatted until the wee hours about all things blogging and the gigantic conference. It was fun to catch up over a few glasses of wine after a whole year had passed since we had seen each other. It is also nice when like minds can
b&*ch fuss together.
My Man’s Belly and Bunkycooks both like to feature cocktails on Fridays, so when I was asked to write about something boozy for my guest post, I was totally on board with that plan!
I was first introduced to the original Sazerac a few months ago at the Sazerac Bar in New Orleans. Mr. Bunkycooks and I have been enjoying Sazeracs on a regular basis since then. We are addicted to the sherry like taste and texture of this classic New Orleans cocktail.
Honey Sazeracs are a variation of the original drink and use the the Honey Lemon Crème from Honey Ridge Farms to make the simple syrup (in place of sugar and water). It is a little lighter in taste with a bit of a kick and a nice bright lemony flavor that is refreshing for the summer months ahead. You too will be up late yakking about all sorts of things if you dare to imbibe a few of these.I love this twist on the traditional Sazerac!
I was totally going to avoid this section, but would feel like I didn’t fulfill my duties with a guest post for My Man’s Belly if I did. It’s not going to funny or sexual in nature, but it is the best advice I can offer.
Be best friends with your spouse or partner. Mr. B and I have been together for ten years and have been through all sorts of difficult medical problems (that could have wrecked havoc on our relationship if we had let it all get the best of us). The
hot sex sexual attraction and thrill of first falling in love will fade away over time, so you need to have something else to rely on. Your relationship will be a successful and long one if you are truly friends, talk about your problems, spend time together doing nothing and laugh about life, even when it’s not funny.
That’s my advice and I am stickin’ to it!
Have a great and safe trip Pamela and be sure to bring back that croissant!
Recipe: Honey Sazerac
- 2 Ounces Rye whiskey
- 1 Bar Spoon Lemon Honey Syrup* (I used 1 1/2 teaspoons)
- 4 Dashes Peychauds Bitters
- 1/4 Ounce Absinthe
- Prepare an old fashion glass with crushed ice and add absinthe to ice. Let sit to chill glass.
- Stir first three ingredients on ice for 30 seconds. Dump out the crushed ice and absinthe from old fashion glass and strain stirred ingredients into chilled glass. Finish with lemon zest – release oils over drink and rub the zest around rim of the glass.
- *Lemon honey syrup is made by combining equal parts Honey Lemon Crème and water and simmering until the crème completely dissolves. Honey Lemon Crème is a delicious blend of Grade A clover honey, lemon peel and concentrate and is available at www.honeyridgefarms.com.
Preparation time: 5 Minutes
Number of servings (yield): 1
Culinary tradition: USA (Southern)
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