Socially Distant Recipes: Mai Tai's
1 month, 1 week ago
Food & Drink
*measurements are per drink
- 2 oz. rum (we recommend Myers Rum)
- ½ oz Triple Sec
- ¾ oz Malibu
- 2 oz pineapple juice (or crushed pineapple; we especially like using fresh pineapple)
- 4 oz orange juice
- 2 tsp lemon or lime juice
- Float of grenadine
Mix all ingredients except for grenadine in a shaker. Serve in a funky tiki glass (or high ball) with crushed ice. Pour a float of grenadine on top. Make sure to top with a paper umbrella and some fruit slices.
The quarantimes are tough. You’re stuck in isolation, washing your hands to the bone, eating historic relic food items from the forgotten corners of your kitchen pantry. That’s why we turned to the classic, tropical, deliciously refreshing Mai Tai. It brings a casual excitement to your isolated weekend evenings. We recommend serving with a paper umbrella to add to the illusion that you’re at a cozy tiki bar and not isolated at home for the twelfth weekend in a row.
As we start our third month of social distancing, I think that we can all agree that there have been struggles, and personal triumphs, and hard days, and really beautiful ones too. Amidst all of this we are sending all of you love and hope this recipe brings you some joy.
Socially Distant Recipes: Flour Tortillas
2 months, 3 weeks ago
Food & Drink
It’s been a long time since we posted on the Comet Blog, 5 months to be exact. And WOW, those 5 months really proved to be the strangest roller coaster ride that nobody asked to be a part of. We have been socially distancing due to the outbreak of COVID-19 in Boston, together with our dog Violet in all 800 square feet of our apartment. There have been ups and downs but mostly I wanted to spend some time outlining some things we are learning along the way.
First thing’s first, cooking! I’ve always liked cooking (much to my mom’s surprise!) and I’ve taken the opportunity of being home more hours of the day to explore some new recipes. And what is a girl to do when you have the fillings for tacos but no tortillas? You make your OWN flour tortillas! What an idea! But isn’t it hard? Don’t you need a tortilla press? When I told Ryan I was making flour tortillas from scratch the look on his face asked all of these questions. But that didn’t scare me. It can’t be impossible, right?
Right! After about 30 minutes we found out that making your own flour tortillas takes very few ingredients, is actually relatively easy, and they taste delicious. Huge thanks for the inspiration from Mythical Kitchen, their YouTube video with instructions is linked below, our instructions differ slightly but either works well I’m sure. Enjoy!
Flour Tortillas (for those days when you run out but still want tacos)
- 2 cups all purpose flour
- ½ tsp salt
- ¼ cup cold butter
- ¾ cup water at 105-110 degrees
- Whisk together flour and salt in a large bowl. Cut butter into small cubes, add to flour, then rub together with your hands until the fat disappears into the flour. It will make sense when you do it.
- Stir in 105-110 degree water to the flour and mix with a fork until a shaggy dough forms. It will look...shaggy, and like it could never possibly be flour tortillas.
- Dump dough out onto a lightly floured surface and knead with your hands until a solid, smooth ball forms. If the dough is too sticky, add some more flour but sparingly. Knead for about 10 minutes which will feel like a long time, but you have nowhere else to be so do it for the tortillas!
- Divide the dough into 6 pieces and roll them into small dough balls. Let them sit on a plate for 15-30 minutes. It feels unnecessary, I know, but resting the dough is important so don’t skip this step!
- Roll out each dough ball on a lightly floured surface (I never cleaned up the first one!) until they are very thin but still hold their shape. Roll out using a rolling pin or a bottle of wine, whatever. Roll back and forth once, and turn the dough a quarter turn each time - this will provide nearly round results.
- Cook each tortilla in a cast iron skillet over medium-high heat for 40-60 seconds a side, or until they are no longer translucent. Push down any areas that aren’t touching the pan because of bubbles with a spatula to keep the cooking going. You could also use a nonstick pan too, I’m sure. In either case the pan should be dry, no oil or butter, but hot.
- Pull them out of the pan and be as amazed as I was. You just made flour tortillas from scratch! Store them in a kitchen towel until you fill them with all of your delicious things: taco filling, scrambled eggs, cheese, whatever you have laying around will be better when wrapped in these fresh tortillas, I promise.
For visuals, check out the Mythical Kitchen's recent video here: https://www.youtube.com/watch?v=YkQ3T3Tqjrc
#TBT to a beautiful night in Colorado. Ryan and I got last minute tickets to see Ryan Adams at Red Rocks, definitely a once in a lifetime experience. The concert was great, just like the venue, and so was the company.
We have been stepping up our dinner game recently and getting a little out of our comfort zone. Here Ryan seared some salmon in the cast iron pan after making his own spicy honey soy glaze. The salad is courtesy of me. It was delicious!
I ended up catching a cold while in Colorado and between that and being jet lagged I have been fighting it and exhaustion ever since. I feel like Violet knows I don't feel well because she hasn't left my side and has been the most cuddly couch buddy I could ask for.
We have made the big move to letting Violet have access to the whole downstairs of our apartment while we are at work! We kept a watchful eye on her, but she did great. Here she is practicing her lounging.
Ryan and I took Violet to Boston on Sunday. We walked up and down Commonwealth Avenue, Newbury Street, the Boston Common and Public Garden and even made a stop at the new Trillium Beer Garden at the seaport. Violet was exhausted at the end so I'd say it was a success all around.
Look at these babies enjoying Strolling of the Heifers for the very first time together 8 years ago. Please note Ryan's guilty look; he just elbowed the kid on his dad's shoulder as they tried to photobomb us.
Boston Calling Story Time
3 years, 1 month ago
We are in the middle of our Boston Calling adventure so I won't rate it yet, but I have to share a story. I LOVE Mumford and Sons so in order to get closer to the stage for their set (which was the last of the night) we started to make our way through the crowd pretty early on. The only downside to that is if you have to go to the bathroom you have to fight your way back and hope you can find your group. So this happened to Ryan and I held down our spot but I didn't think there was any way he would find me again. We texted back and forth and I finally took this picture to try to send to him to try to describe my Location. But look at the picture. I realized when I was sending it he was standing two groups in front of me! Anyway, he somehow found his way back. Ryan gets an A+.
My work friends and I grabbed lunch recently at a Korean BBQ restaurant near Kenmore Square. You order the cuts of meat you want and they bring out multiple courses you cook on the grill in the middle. It was delicious! I highly recommend.
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