- May 4th, 2012
*Update: Here are Pictures from the actual Cinco De Derby-
Right after this next shot was taken, he went on to win the race. He sure was tiny!
Here is the start of the food and cocktails portion of this post:
Maybe you’ve noticed I’ve been a little distant lately. It’s not because I’m not cooking- I am. Like, a lot. It’s been hard to document it all to share with you because another big project (I’ll tell you about it very soon!) is consuming my life and at the end of the day, my therapy is my time in the kitchen, rather than on the page. It’s hard when you have two true loves to figure out how to balance them. I imagine that’s why polygamy isn’t more popular. For me right now, cooking is winning, but next week writing may once again seduce me with her wily, assonant charms.
I have a third love: holidays that encourage dress-up and drinking. Good god, I’m a polyamorous slut. And I would be utterly remiss in my duties as a suitor if I didn’t share with you what I’ve done to commemorate tomorrow. Tomorrow is Cinco De Mayo. Tomorrow is also Derby Day. Both holidays promote bodily beautification-sombreros and brimmed hats, anyone? Both holidays also pay homage to Coctalica- the indigenous goddess of cocktails. Her apparition has visited me in the night a time or two usually when I’m praying to her whilst bent prostrate over the porcelain throne in my bathroom. She looks suspiciously like a very fast horse wearing a sombrero whilst grasping a Mint Julep in one hoof and a margarita in the other. She told me to honor her with a feast tomorrow, but since I’ll be on the (local) racetrack betting on horses and hitting on jockeys, I prepared it in advance.
I did a little research about Mexico and Kentucky so that I could properly fete Coctalica for Cinco de Derby Day. This research led me to the bottom of two cavernous bottles, one of tequila, and the other of bourbon. It was then that I had a vision. The vision was of a many headed creature (this was probably because of the alcohol, I can’t be sure) who spoke in tongues that I couldn’t understand (also due to the liquor?). I finally closed one eye and concentrated really hard and I gathered that I was meant to cook something that could move as swiftly as a racehorse along with accompaniments from Southern and Mexican traditions.
Naturally, I started my feast off with a cocktail. It is composed of Maker’s Mark bourbon, Mexican Coke, a Serrano pepper that I candied using bourbon syrup, sliced jalapenos, cilantro, and a Luxardo cherry- you know, because Italian maraschino cherries have so much to do with Mexico and Kentucky. Oh, and I topped it with a fancy hat, because how could I not? The problem with this drink was its sheer drinkability. Especially in the early afternoon. But a loyal minion of the goddess Coctalica remains true to the cause, and so I soldiered on, if with a little swagger in my step. Read more