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Sunday, September 25, 2016

Two Chocolate-y Valentine’s Treats: Candy & Cocktails, Oh My!

Valentine's Day is approaching. Love it or hate it, it's a fabulous excuse to indulge in a few sweets. Here are recipes for two devilishly delightful chocolate-y treats. Chocolate-Covered Peanut Butter Hearts (Peanut-butter cup and pretzel...

Blood Orange Cocktail

Um, yum! Seriously? The blood orange has to be one of the loveliest fruits on the planet. And in typical Mouse-House style, we found a way to enjoy it in one of our very favorite...

Basic Cooking: How to Make Simple Syrup

We're kicking off our Basic Cooking series with a toast! (The makings of a toast, to be more precise.) Simple syrup is gloriously useful stuff. It's one of the building blocks of many cocktails—from classic...

3 of My Favorite Ginger Treats (Hello, Ginger-tinis!)

I think ginger has to be one of my all-time favorite flavors—from ginger ale to the ginger in my Chinese food, and everything in between. While my favorite way to enjoy ginger is undoubtedly in...

The Tea Drinker’s Handbook, A Review

The Tea Drinker's Handbook By Francois-Xavier Delmas, Mathias Minet, and Christine Barbaste Published by Abbeville Press The Tea Drinker's Handbook: Think reading about tea sounds kind of, well, bland? Think again. The Tea Drinker's Handbookis an insightful, educational,...

Chocolate & Vanilla Guinness Floats with Creme Chantilly

Vanilla Guinness Float Guinness is the favored beer here at The Mouse House, hands down. While we usually enjoy it at home straight out of the can, we do occasionally cook with it, too. (Mmmm, Guinness...

Don’t Dilute Your Drink! Use Whiskey Stones Instead!

Wow. OK. It's late in the evening after a long day, so this may be me being impressed with something overly simplistic. But...this seems like a really neat idea—especially if you're a cocktail connoisseur. Ladies and gentleman,...

Happy Birthday, Angry Chef!

Happy Birthday to my dear husband, The Angry Chef, who turns 857 today! We celebrated this past weekend at our favorite Chinese restaurant—a place I fondly refer to as the Golden Dragon—with a small group...

Tea Tasting, Part I

One of my fondest—and most vivid—childhood memories is going to the tobacco shop with my father, who smoked a pipe.* Bear with me, I'll get to the tea in a sec. Pipe-shop adventures Now, Dad has long...

Maple Fireside Nightcap

Last week, our dear friends the Lady Otter and D. Bunnyhunter brought us a little jar of Macallan's Amber Liqueur to sample. Made by Scotland's The Macallan, this is an amazing whiskey liqueur with notes...