Spring has sprung people!
Each season I think, this is the busiest season. But then I realize every season is busy in its own way on a farm. Spring is probably my favorite time of the year in East Tennessee. The beauty of the redbuds, dogwoods and pear trees in bloom will stop you in your tracks if you pay attention. It’s a time of rebirth - planting, gardens, babies. All things new and beautiful.
And we are doing new and fun projects ourselves. Barry and Marshall have been working on a new egg mobile for the layers. Marshall got Buff Orpington chickens in the fall and they are laying now so they deserve a brand new home! It should be done within the week! We’re all super excited. I’ve planted our spring veggies and am getting the summer beds ready to go, fighting the weeds and insects already. And we’re still busy with 8th grade. Algebra, literature analysis and world history are really keeping Marshall’s brain engaged and busy. His favorite classes right now, though, are baking and pottery, which are electives we were able to add since Covid has thrown our schedule upside down.
So. Needless to say we’ve been busy! Which is my long and drawn-out excuse for not writing sooner and sharing Barry’s recipe for his drink from the last Front Porch Coviviality, which happened to be Season 2 Episode 1. You can check it out on our YouTube channel (https://www.youtube.com/watch?v=6r1G77E1PSg&t=3s). I apologize for the lateness of this recipe, but here it is. The Waldorf.
Now, I will share with you that this is not the original cocktail from The Waldorf-Astoria in NYC but has been amended to suit Barry’s taste. I think the original had too much absinthe for his liking. The original can be found online and in vintage cocktail and bar tending books but here’s Barry’s version.
absinthe to rinse
2 ounces rye whiskey
3/4 ounce sweet vermouth
3-4 dashes Angostura bitters
Chill a coupe glass, then rinse with absinthe. To rinse a glass just pour a small amount in the glass, swirl to coat and pour the liquid out.
In a mixing glass filled with ice, add the other ingredients and stir to combine and chill. Continue to stir for 30 seconds and then strain into the coupe glass.
Garnish with a lemon peel if desired.
Note - if you don’t have Angostura bitters you can use orange bitters in a pinch.
There you go! Happy spring, everybody!