This weekend was downright fabulous! I’m still not feeling quite 100% from my cold – you’ll notice that fruit and veggie consumption was still abysmal – but I felt well enough to have lots of fun. Having Adam home on break has been indescribably wonderful❤. And tomorrow my parents come to visit (and will be joined later in the week by two sets of aunts and uncles) for Thanksgiving and Hanukkah!
The coffee was part of a sample that Maison Camus sent me.
Please note – this product was sent to me free of charge. I was not provided further compensation for my this post. All opinions are my own.
I had not heard of Maison Camus before they reached out to me, but apparently they are an independent, family owned Cognac house. Their coffee is grown sustainably – no herbicides, fungicides, or pesticides, and they stick to a strict growing process to minimize environmental impact and preserve biodiversity. The beans are grown at high altitudes (primarily in Costa Rica and Guatemala) and they use small-scale farmers who they pay fair wages.
I haven’t opened the French Roast yet but we loved the Signature Blend. My first tasting thought was “smooth,” and it was fun to see that match the company’s description (the French Roast is described as bold and I’m quite looking forward to it). I did put a bit of SCM in my coffee but I took a few sips black and was thrilled with the lack of bitterness. I drank two big mugs. Adam, who drinks at least 3 cups of coffee a day and is a much more discerning drinker than I, was very impressed as well.
Breakfast for lunch but not brunch.
On Saturday I took Adam on a date that ended up being one of our best days ever. We decided the last time we had such a good time was on our last trip to Toronto. We drove up through Long Island to Port Jefferson.
After we licked all the burnt sugar off our fingers we headed over to C’est Cheese for lunch.
The Smuttynose was his favorite and the porter was mine, which was funny because we both didn’t care for the others selection. The frambois was enjoyed by all though and was an excellent palate cleaner.
A bowl of New England Clam Chowder.
The Somerset sandwich – Melted aged cheddar, sun-dried tomato pesto, black olive tapenade, and fresh basil.
A cheese sampling.
The sampling is a plate of seven assorted cheeses that changes each day. We loved our selection. And we came home with leftovers so the fun could continue the next day. The fun continued that day as well; we finished out our date with a trip to “Thor” and popcorn for dinner.
On Sunday we had leftovers to look forward to.
I only have one meal in this category! The other days we did big, late lunches and just snacked (popcorn and bananas foster!) for dinner. Thankfully this one meal was a winner, though not very photogenic.
Crockpot Cranberry Chicken = put 1 lb of boneless, skinless chicken breast into the crockpot and top with 14 oz fresh cranberries and bbq sauce (we used Whole Food’s Korean style) to cover, then cook 4 hours on “high.”
drink & dessert
The gingerbread cookies from Cheryl’s (thanks again, Barb!) are perfectly soft and spicy.
Grande, non-fat, eggnog latte.
Another sample, Rave Review Original Culinary Spirits sent me a box of booze for cooking.
Please note – this product was sent to me free of charge. I was not provided further compensation for this post. All opinions are my own.
We had a lot of fun setting up a bourbon tasting.
Bourbon isn’t my favorite kind of whiskey, and on first taste I preferred Rave Review to the competitor. I rarely give a bad review (I’m excitable and pretty easy please), but I have to say that after heating I hated it! The flavor was almost savory?! which we think was related to the blend of spices. That said, I could see how it could be good in a savory dish, and I do plan on cooking with it.
On the positive side, we made Bananas Foster with the Rum and I’m giving that two thumbs up.
I basically followed Alton Brown’s recipe, except I skipped the banana liquor and used cinnamon instead of all spice.
Finally, have you seen the new limited edition winter flavors from Polar?
Do you ever cook with booze, or do you just drink booze while you cook?