I’ve been slow to post this week.  Around 5:00 on Sunday evening I got knocked on my ass with a sinus infection.  I spent 3 hours at an urgent care on Monday evening.  (By the way…if you want to see what’s wrong with the world, spend an evening in a minute clinic waiting room in the suburbs of Ohio.)   Anyhoo – I’ve been extremely boring this week as a result of my illness.  I’ve been lying on the couch day in and day out, drinking tea, watching chick flicks, and working my way through an entire box of Kleenex (the kind with aloe is a must.)   I haven’t changed from my favorite, old grubby tee shirt in 5 days, my hair is matted to my head…seriously, I am a vision.

On Saturday, before all of this snotty madness happened, one of my girlfriends from college said she was going to be in town and asked if I wanted to get together.  I was pumped!  Visions of College Tess danced through my head.  College Tess was – well, let’s just say – she was a bit of a hot mess.  A party girl in the truest sense, danced on tables, drank the night away, and was famous for a move called “Do splits behind the bar at Buffalo Wild Wings on Brown Street.”  Are you cringing while you read this?  Me too.  Ok so I’m not proud of my old self, but she was a lot of fun, and she certainly knew how to live it up.   Sinus Infection Tess could learn a thing or two from her.

College Tess: sucking back a gin and soda…classy.   P.S. Do you see that girl in the background judging me?  That’s ok, I judge me too.

These days it’s rare that one of my college friends comes into town.  As time passes after college, and everyone has gotten married/knocked up, the occasions to get together are becoming less frequent.  Part of me wants to knock back a few Advil, drag a comb through my knotted hair, throw on a pair of heels and do it up – College Tess style.  However, the sensible side of me is coaxing me back into bed with a tub of vicks vaporrub, a fluffy bathrobe, and she’s already cued up “Love Actually” on Netflix.   Sensible Tess is reminding me that I’m on antibiotics and I can’t drink, which is like my favorite hobby.  Plus, I haven’t graduated to the school of thought that you can still have fun without booze.   College Tess is saying “who the hell cares if you’re on amoxicillin, that just means you can’t have hard liquor – grab a glass of wine, girlfriend!”

I’ve got a few more hours to figure out which side will win this war:  The Angel on my shoulder, rattling my prescription bottle to lure me back to bed, or the Devil with the shot in one hand, and the other helping me onto the bar stool.  

It’s one of life’s many known (and frankly, pretty obvious) rules; a lot like “no white after labor day,” or “beer before liquor”:  don’t try out a recipe for the first time at a dinner party.   It makes sense, right?  If you burn the casserole because you’ve never used your oven before, then your guests are going home hungry…not cool.  So what did I do? Obviously the opposite.

Last year I had a friend over for dinner, and because I thought my culinary skills were superior, I not only attempted a recipe for the first time, I attempted one of the hardest dishes ever:  cacio e pepe.  It’s only 3 ingredients, so how could it possibly go wrong?  Well…the answer is: lots of ways.  It’s the seemingly simple recipes that sneak up on you and ruin an evening.

I was working off of Bon Apetit’s recipe which calls for a thin pasta, unsalted butter, salt, pepper, and two different kinds of cheeses.   Essentially, you make the pasta, and then add in all the other ingredients quickly.  The end result is supposed to be a creamy, gooey, slightly spicy, and soul satisfying pasta dish.    The key to a successful Cacio e Pepe dish is all about your mise en place, (meaning everything in it’s place) all the ingredients prepped, grated, cracked and ready to go.  So once everything is in it’s place, and the pasta is cooked perfectly, you strain it (holding on to a few cups of warm pasta water), place it in a pan with melted butter and toasted black pepper, then slowly but surely stir in the cheese, and add in water every so often to create the creamy consistency.  The dish calls for preparedness and timing…two things I apparently don’t have…and if all else fails, you better hope you grow two extra sets of arms to stir, pour, grate, and one hand to hold onto a glass of wine to ease the pain.

What did I end up with for my poor husband and unsuspecting friend?  A huge brick of gloppy, peppered cheese that sat in our stomachs uncomfortably the rest of the night.   Everyone was nice enough about it, they smiled and chewed…and chewed…and chewed.   I drowned my sorrows with a glass of Chianti the size of my face.  The lesson here – be a good friend, and test out a recipe before you inflict any pain and suffering on your guests, and if you don’t – at least have the perfect wine for pairing.

Those that know me best know my drink of choice: bubbles.  Whether it’s cava, prosecco, or the real deal – I don’t discriminate, it’s all delicious.   A toast isn’t a toast without sparkling wine, and there is no other way to celebrate than by popping open some bubbles.  But a good glass of champagne doesn’t have to be reserved for a celebratory occasion, a champagne cocktail is a great drink after a long week,  and a sure fire way to look extra glamorous at happy hour!

A classic champagne cocktail includes a sugar cube, angostura bitters, your favorite sparkling wine, and a lemon twist.  However, you don’t always have to stick to the classics.  There are hundreds of cocktail variations out there, and here you’ll find my favorite:  The French 75!

Ingredients:

• 1 1/2 oz.  Gin  (I prefer Watershed Four Peel Gin  from Columbus, Ohio)
• 3/4 oz. Fresh Squeezed Lemon Juice
• 1/2 oz. Simple Syrup (equal parts sugar and hot water)*
• 3 oz. Champagne (or other sparkling wine)

Preparation:  Combine first three ingredients in a cocktail shaker, add ice and shake it til your heart’s content.  Strain in a martini glass or champagne flute, and top
with your sparkling.  Garnish with a lemon peel or twist.

*To really up your 75 game – pick an herb to infuse into your simple syrup.  My favorite addition is sage, but basil or rosemary would be delightful depending on the season.  Simply combine the sugar and water together, then toss in the leaves before cooling.