Spent time in the kitchen this morning with a brand new winter flavor —Mimosa. It’s pretty good, organic orange juice, pretty good champagne and tastes like a mimosa. I’ve accumulated a pretty good little mix of alcohol based jellys. I like them for a couple of reasons, they’re easy to make, usually tasty, and often a good color. If you stop by this weekend you’ll be able to choose between Sangria, Gewurtztraminer or the new Mimosa. The Fremont stoners who come out late on Sunday afternoons love them –“that’s really good, man!”
The irony, and there has to be an irony, is that I haven’t had a drink in decades. In my drinking days I loved good wine and could even pronounce Chateau Ducru Beaucalouis, but I don’t drink any today. Some of the alcohol remains in these jellys so if you are one of my friends, you should probably avoid them. But if you like wine, come and try some of the Mimosa, which would be great on an scone for a late weekend breakfast.
On the non-drinking front, I made mess of apple rosemary marmalade, which is simply delicious.