The Pittsburgh Penguins finally won their first game at the Consol Energy Center last night!
Really, that's the important thing. Alex Goligoski's game-winning goal in overtime broke the Consol Curse, *and* he did it in the cursed blue uniform! On the power play, even! That's some powerful mojo on Goligoski's part right there. Of course, the reason last night's game against the New York Islanders was tied in the first place is because the referees screwed up. They called a clean shoulder-to-shoulder hit by Kris Letang on Blake Comeau (who has a future in Hollywood) an illegal head shot, giving Letang a major and a game misconduct. Since the Islanders actually aim for the net when they have a power play, they scored two goals fairly quickly. Comeau "healed" enough to assist on the second. I'm hoping the referee's smart enough to feel incredibly stupid today.
Last night, I made Mexican-style hot chocolate. This is the kind with the solid bars, not the powdered mixes. I added espresso-flavored vodka. When the Penguins couldn't seal the deal in the 6 minutes of power play Nino Niederreiter handed them, I added a bit more! I made the chocolate super-thick because the vodka thinned it out a bit. This isn't going to be an every-game thing for me simply because it's very rich and I don't want my super-loose jersey to fit perfectly again, but it's good for one night.
The measurements are weird for a reason. I want to stress that this will make 2 servings. A tablet of Mexican chocolate usually makes 4. I mixed in 2 ounces espresso-flavored vodka, but as I said, I added more a bit more and ended up with 3 ounces. My wife doesn't drink; she combined her hot chocolate with coffee and liked that lots.
Go-Go Mojo
1/2 tablet Mexican-style chocolate
2 cups milk
1 or 2 tablespoons sugar
1 teaspoon cinnamon
dash cayenne pepper
3 ounces espresso-flavored vodka per mug of hot chocolate
Heat 2 cups milk and 1/2 tablet chocolate in a medium saucepan over medium-high heat. Keep mixing with a wire whisk until mixture is frothy and starts to boil. Remove from heat; add sugar and spices. Pour into 2 mugs. Let it cool just a little, then stir 3 ounces espresso-flavored vodka into each mug.
Saturday, October 16, 2010
Thursday, October 14, 2010
Think of Engelland
The Penguins have had 4 regular-season games so far, but I haven't really felt like celebrating any team member's accomplishments. The fact that only one game has resulted in a win--against the badly mismanaged New Jersey Devils--is part of it. We're experiencing an early season Injuryfest again, with Staal, Orpik, Michalek, and Asham out. Frankly, I've been seeing a lot of lackluster play. The first few minutes of last night's game against the Toronto Maple Leafs (3-4 Penguins) pissed me off. Should've been watching the last miners come out of the Chilean mine anyway...
That doesn't mean there weren't a few enjoyable moments. The best by far was this fight between AHL call-up Deryk Engelland and the Leafs' goon Colton Orr. Orr got knocked the hell out, and that doesn't happen very often!
orpikEYES, a fan of the Penguins (duh) and cocktails, suggested naming a blood orange mimosa after Eric Godard, who's usually our designated goon. But I've already named this wasabi-spiced Bloody Mary after him. So, since Engelland took Godard's role by fighting Orr, he gets this named after him instead. It's simple but effective, like the Penguins' power play should be. Brunch is served, bitches!
Think of Engelland
Blood orange
Champagne
Slice blood orange in half. Squeeze the juice from it, using whichever method is available to you. Strain out any seeds or pulp.
Pour champagne into a flute, filling it about halfway. Fill glass the rest of the way with blood orange juice, and stir gently.
Note on ingredients: Don't waste really expensive champagne on this. Also, if you don't want to squeeze an orange or can't find one, 2 ounces of bottled blood orange juice will work.
That doesn't mean there weren't a few enjoyable moments. The best by far was this fight between AHL call-up Deryk Engelland and the Leafs' goon Colton Orr. Orr got knocked the hell out, and that doesn't happen very often!
orpikEYES, a fan of the Penguins (duh) and cocktails, suggested naming a blood orange mimosa after Eric Godard, who's usually our designated goon. But I've already named this wasabi-spiced Bloody Mary after him. So, since Engelland took Godard's role by fighting Orr, he gets this named after him instead. It's simple but effective, like the Penguins' power play should be. Brunch is served, bitches!
Think of Engelland
Blood orange
Champagne
Slice blood orange in half. Squeeze the juice from it, using whichever method is available to you. Strain out any seeds or pulp.
Pour champagne into a flute, filling it about halfway. Fill glass the rest of the way with blood orange juice, and stir gently.
Note on ingredients: Don't waste really expensive champagne on this. Also, if you don't want to squeeze an orange or can't find one, 2 ounces of bottled blood orange juice will work.
Saturday, October 2, 2010
Staal-Healing Rum
I wasn't going to post this here. Sometimes I get complicated, and that doesn't seem right for this blog. Things like the lavender limoncello I made this summer are So Not Hockey. But when I mentioned that I'd made rum infused with pumpkin and spices on my Twitter account, a couple of my Penguins fan tweeps were very interested. So I'm posting the recipe here.
You can use this rum in many ways. I combined it with cream soda last night, which made the Penguins' first pre-season loss more bearable. Actually, I think my eyes rolled back, it was so good.
It won't be ready for the start of the season. You need at least 5 days to let the flavors really get into the rum; I let it go a week. You'll have quite a bit of the pie pumpkin left, so this is good if you're also planning to make something else with pumpkin.
One of those Penguins-fan tweeps suggested naming this after something else that's going to be worth waiting for--the healing of Jordan Staal's foot! I know I'm looking forward to that, as much as I looked forward to drinking this all week. This may not actually have curative properties, but you won't care.
Staal-Healing Rum
Small pie pumpkin
1 vanilla bean
2 cinnamon sticks
About 5 whole cloves
1 750 ml/quart bottle dark rum
Cut the pie pumpkin into pieces and remove seeds. Use a vegetable peeler to shave several thin ribbons, about 5 inches long, off a piece of pumpkin. Break the cinnamon sticks and vanilla bean in half.
Place pumpkin ribbons, cinnamon sticks, vanilla beans, and cloves in a 1 1/2 quart glass container. (Pitcher, jar, etc.) Seal tightly. Put it in the fridge or not, but do not touch for at least 5 days! Use as you want (straining out pumpkin and spices, of course) after that.
If you use vodka instead of rum, the flavor's a bit different, but it makes awesome martinis for Halloween.
You can use this rum in many ways. I combined it with cream soda last night, which made the Penguins' first pre-season loss more bearable. Actually, I think my eyes rolled back, it was so good.
It won't be ready for the start of the season. You need at least 5 days to let the flavors really get into the rum; I let it go a week. You'll have quite a bit of the pie pumpkin left, so this is good if you're also planning to make something else with pumpkin.
One of those Penguins-fan tweeps suggested naming this after something else that's going to be worth waiting for--the healing of Jordan Staal's foot! I know I'm looking forward to that, as much as I looked forward to drinking this all week. This may not actually have curative properties, but you won't care.
Staal-Healing Rum
Small pie pumpkin
1 vanilla bean
2 cinnamon sticks
About 5 whole cloves
1 750 ml/quart bottle dark rum
Cut the pie pumpkin into pieces and remove seeds. Use a vegetable peeler to shave several thin ribbons, about 5 inches long, off a piece of pumpkin. Break the cinnamon sticks and vanilla bean in half.
Place pumpkin ribbons, cinnamon sticks, vanilla beans, and cloves in a 1 1/2 quart glass container. (Pitcher, jar, etc.) Seal tightly. Put it in the fridge or not, but do not touch for at least 5 days! Use as you want (straining out pumpkin and spices, of course) after that.
If you use vodka instead of rum, the flavor's a bit different, but it makes awesome martinis for Halloween.
Monday, September 27, 2010
Big Taste Sangria
I promised simple recipes that can be assembled right before the game or during intermission here. Sangria is simple, but you can't make just one serving and, if you really want it to be good, it needs to chill in the refrigerator overnight. But you have time before the Penguins' season officially starts on October 7. This is enough to give 6-8 people a glass, so it's good if you're having people over to watch the game or were asked to bring something to someone else's house.
Evgeni Malkin not only scored a goal in September 25's pre-season game against the Columbus Blue Jackets, he proved that Russians can too fight by beating the hell out of Rick Nash. He stated that he liked sangria in an interview during the summer of 2009, and so I named this sangria after his description of the champagne he drank from the Stanley Cup. Sangria almost always has "big taste."
I made this last week using fall fruits--figs, pears, plums. Tempranillo is a Spanish red wine. It's usually inexpensive. Any Spanish red will do; if you can't find that, shiraz will work. Sangria's a great way to salvage cheap wine, so don't go wasting an expensive bottle on this if you try it. Also, maybe you'll want to wear the black jersey on opening night.
Big Taste Sangria
1 bottle Tempranillo or other Spanish red wine
2 shots apricot brandy
2 Tbsp sugar
1 plum, well-washed (not peeled) and quartered
1 small-to-medium pear, well-washed (not peeled) and quartered
2-3 ripe figs, peeled and cut in half
Half a lemon, sliced
2 cups ginger ale
Get a large pitcher. Give the wedges of plums and figs you've prepared a squeeze into the pitcher, then put them in. Put in the pear quarters. Squeeze the lemon slices over the other fruit, then put them in. (The lemon will keep the pears and plums from turning brown.)
Pour the entire bottle of wine over the fruit. Add the brandy and sugar, then stir well. Chill overnight. Stir again and add the ginger ale just before serving.
Evgeni Malkin not only scored a goal in September 25's pre-season game against the Columbus Blue Jackets, he proved that Russians can too fight by beating the hell out of Rick Nash. He stated that he liked sangria in an interview during the summer of 2009, and so I named this sangria after his description of the champagne he drank from the Stanley Cup. Sangria almost always has "big taste."
I made this last week using fall fruits--figs, pears, plums. Tempranillo is a Spanish red wine. It's usually inexpensive. Any Spanish red will do; if you can't find that, shiraz will work. Sangria's a great way to salvage cheap wine, so don't go wasting an expensive bottle on this if you try it. Also, maybe you'll want to wear the black jersey on opening night.
Big Taste Sangria
1 bottle Tempranillo or other Spanish red wine
2 shots apricot brandy
2 Tbsp sugar
1 plum, well-washed (not peeled) and quartered
1 small-to-medium pear, well-washed (not peeled) and quartered
2-3 ripe figs, peeled and cut in half
Half a lemon, sliced
2 cups ginger ale
Get a large pitcher. Give the wedges of plums and figs you've prepared a squeeze into the pitcher, then put them in. Put in the pear quarters. Squeeze the lemon slices over the other fruit, then put them in. (The lemon will keep the pears and plums from turning brown.)
Pour the entire bottle of wine over the fruit. Add the brandy and sugar, then stir well. Chill overnight. Stir again and add the ginger ale just before serving.
Tuesday, September 21, 2010
Hockey's Back!
Today, on the whole, has been a bad day. (I won't go into it; you've had yours, too.) We'll have bad days between now and Spring 2011. But now, we'll also have hockey on TV most nights to distract us! This automatically makes them a whole lot better than bad summer weekdays.
Okay, it's not the start of the season yet. As Penguins fans, we wait for October 7 with baited breath. But pre-season's just fine for now. We'll enjoy these games and see what the newcomers do and hope against hope that our favorite players aren't injured by the time the games that count roll around.
Since I'm married to a Red Wings fan, tomorrow's pre-season opener is particularly special in my household. It's special even though we can only listen to it on internet radio. We'll kiss on every Penguins or Red Wings goal, as per cherished tradition, which means we get to kiss on every goal tomorrow night! I hope all the goalies are sieves and the Wings' goalies are just a little leakier. Oooossss-goooood...
I've decided I needed to do a few things with the blog this season. I'm still finding a new layout I like. I decided that I will never again use my blog as part of a pride-bet with my wife, her best friend, or any other Red Wings fan. Last year, I talked myself into having to turn this blog red and white for 24 hours, including this disgusting and hastily-assembled logo:
*shudders* Never, ever again. I also had a real thing for using cinnamon schnapps in warm cocktails last year. I figured that I need to diversify my repertoire as we get into winter. I made this last night. There isn't a drop of schnapps, cinnamon or otherwise, in it. Depending on where you live, the weather may be cool enough to make you want to try it tomorrow night. If it isn't, it'll get that way soon, and isn't that awesome?
Hockey's Back!
1 bag licorice tea (I used Stash Tea's Licorice Spice)
2 ounces Pernod
1 ounce vanilla vodka
1 teaspoon sugar or Splenda
Brew the licorice tea in a mug half-filled with hot water for a few minutes. While that's brewing, combine Pernod and vanilla vodka, either by stirring in another small glass or shaking. When the tea is brewed, remove the bag and stir in sweetener, then Pernod and vodka. Sip slowly while it's warm.
Okay, it's not the start of the season yet. As Penguins fans, we wait for October 7 with baited breath. But pre-season's just fine for now. We'll enjoy these games and see what the newcomers do and hope against hope that our favorite players aren't injured by the time the games that count roll around.
Since I'm married to a Red Wings fan, tomorrow's pre-season opener is particularly special in my household. It's special even though we can only listen to it on internet radio. We'll kiss on every Penguins or Red Wings goal, as per cherished tradition, which means we get to kiss on every goal tomorrow night! I hope all the goalies are sieves and the Wings' goalies are just a little leakier. Oooossss-goooood...
I've decided I needed to do a few things with the blog this season. I'm still finding a new layout I like. I decided that I will never again use my blog as part of a pride-bet with my wife, her best friend, or any other Red Wings fan. Last year, I talked myself into having to turn this blog red and white for 24 hours, including this disgusting and hastily-assembled logo:
*shudders* Never, ever again. I also had a real thing for using cinnamon schnapps in warm cocktails last year. I figured that I need to diversify my repertoire as we get into winter. I made this last night. There isn't a drop of schnapps, cinnamon or otherwise, in it. Depending on where you live, the weather may be cool enough to make you want to try it tomorrow night. If it isn't, it'll get that way soon, and isn't that awesome?
Hockey's Back!
1 bag licorice tea (I used Stash Tea's Licorice Spice)
2 ounces Pernod
1 ounce vanilla vodka
1 teaspoon sugar or Splenda
Brew the licorice tea in a mug half-filled with hot water for a few minutes. While that's brewing, combine Pernod and vanilla vodka, either by stirring in another small glass or shaking. When the tea is brewed, remove the bag and stir in sweetener, then Pernod and vodka. Sip slowly while it's warm.
Monday, September 20, 2010
Driver 14
"Stupid risks are what make life worth living."--Homer Simpson
Yes, this is still a hockey blog. But it's also still off-season. Many hockey fans coped with summer by turning to baseball (not fun for Pittsburgh sports fans). Some enjoyed the World Cup. Some are thrilled that football's back. And then there are a few of us who like NASCAR, meaning that we always get to watch at least one sport we enjoy.
I was a NASCAR fan first--took me a couple of years to stop referring to a hard check into the boards as "putting him into the wall"--and the love of my sports-watching life is Tony Stewart. Yesterday he had one of the strongest cars at the Loudon, New Hampshire race track. He came painfully close to winning, but he and his crew had taken a gamble on fuel, and he ran out on lap 298. Unfortunately, it was a 300-lap race, and stupid Clint Bowyer won it. Stewart came in 26th at 5 mph on fumes. Of the 12 drivers eligible to win the Sprint Cup championship this year, Stewart starts the Chase for the Championship, a/k/a "playoffs", in 11th place. Y'all better believe I cried.
I like many of the same things about the Penguins and Tony Stewart. Stewart thrives on adversity, even if he has to make it himself. His face is easier to read than the Cat in the Hat, a quality I also love about Sidney Crosby. He's quirky and funny. He'll piss me off, break my heart in three places, make me shake my head, but never, ever bore me. And then there are those lovely occasions when he cuts the bullshit, summons up his abundance of natural talent, and wins big. That makes days like yesterday worth it.
How boring would it be to watch a driver, player, or team who didn't make you sick occasionally? If you don't want your emotions taken from the mountaintop to the ocean floor and back, don't watch Tony Stewart or the Penguins. Don't watch racing or hockey, for that matter. Try Dancing with the Stars or some lame nonsense like that instead.
Oh, yes, and there's a recipe. This is what I've been drinking most weekends this summer. Who else would I name it after?
Driver 14
About 5-6 ounces cherry soda (Boylan's, Cheerwine, and Dr. Brown's are good)
2 ounces Captain Morgan Lime Bite
Lime wedge
Crushed ice
Half-fill a large tumbler with crushed ice. Pour in the rum, then the soda. Stir gently. Squeeze juice from lime wedge into drink.
Next post is about pre-season hockey--hell yeah!!!!
Yes, this is still a hockey blog. But it's also still off-season. Many hockey fans coped with summer by turning to baseball (not fun for Pittsburgh sports fans). Some enjoyed the World Cup. Some are thrilled that football's back. And then there are a few of us who like NASCAR, meaning that we always get to watch at least one sport we enjoy.
I was a NASCAR fan first--took me a couple of years to stop referring to a hard check into the boards as "putting him into the wall"--and the love of my sports-watching life is Tony Stewart. Yesterday he had one of the strongest cars at the Loudon, New Hampshire race track. He came painfully close to winning, but he and his crew had taken a gamble on fuel, and he ran out on lap 298. Unfortunately, it was a 300-lap race, and stupid Clint Bowyer won it. Stewart came in 26th at 5 mph on fumes. Of the 12 drivers eligible to win the Sprint Cup championship this year, Stewart starts the Chase for the Championship, a/k/a "playoffs", in 11th place. Y'all better believe I cried.
I like many of the same things about the Penguins and Tony Stewart. Stewart thrives on adversity, even if he has to make it himself. His face is easier to read than the Cat in the Hat, a quality I also love about Sidney Crosby. He's quirky and funny. He'll piss me off, break my heart in three places, make me shake my head, but never, ever bore me. And then there are those lovely occasions when he cuts the bullshit, summons up his abundance of natural talent, and wins big. That makes days like yesterday worth it.
How boring would it be to watch a driver, player, or team who didn't make you sick occasionally? If you don't want your emotions taken from the mountaintop to the ocean floor and back, don't watch Tony Stewart or the Penguins. Don't watch racing or hockey, for that matter. Try Dancing with the Stars or some lame nonsense like that instead.
Oh, yes, and there's a recipe. This is what I've been drinking most weekends this summer. Who else would I name it after?
Driver 14
About 5-6 ounces cherry soda (Boylan's, Cheerwine, and Dr. Brown's are good)
2 ounces Captain Morgan Lime Bite
Lime wedge
Crushed ice
Half-fill a large tumbler with crushed ice. Pour in the rum, then the soda. Stir gently. Squeeze juice from lime wedge into drink.
Next post is about pre-season hockey--hell yeah!!!!
Sunday, August 29, 2010
Housecleaning
Hockey's coming back! The Penguins are coming back! No, really! So I decided to organize my blog a little bit better, update my links list, and finally make my logo grammatically correct. If you think I should link to your blog or someone else's, please let me know.
The roster's not completely set yet, but there will be some changes. We say goodbye to several players, with varying degrees of enthusiasm: Mark Eaton, Sergei Gonchar, Bill Guerin (okay, I keened over him for a day on my Twitter account, don't judge me), Jordan Leopold, and Alexei Ponikarovsky. The drinks I named after them are under the "past Penguins" tag.
We say hello to Arron Asham (several tomato juice baths and a Little Tree around his neck will help with the Flyer stink), Paul Martin, and Zbynek Michalek. I look forward to getting inspired by them, and any other new additions to come. Also, I completely forgot to name one after Alex Goligoski! I'll be fixing that next season.
While you wait and bite your nails, maybe you'd like a drink. This milkshake is nice and cold while it's hot outside, but uses good autumn-y flavors.
Taste of Hockey Season
1 scoop black walnut ice cream (butter pecan will do if you have to)
2 ounces bourbon
1 ounce milk
1 tablespoon pure maple syrup (maple/agave blend is a cheaper substitute)
Pour all ingredients into blender; blend until everything's mixed. Pour into a glass and drink immediately.
This one is perhaps a bit better for you, but it's cool and tasty and has an excellent green color.
Summer Street Hockey
1/2 cucumber, peeled
1 cup honeydew melon, in chunks
2 ounces light/white rum
1 ounce Midori melon liqueur
Handful of ice cubes
Blend all ingredients in blender until everything's the same consistency. Pour and drink immediately.
The roster's not completely set yet, but there will be some changes. We say goodbye to several players, with varying degrees of enthusiasm: Mark Eaton, Sergei Gonchar, Bill Guerin (okay, I keened over him for a day on my Twitter account, don't judge me), Jordan Leopold, and Alexei Ponikarovsky. The drinks I named after them are under the "past Penguins" tag.
We say hello to Arron Asham (several tomato juice baths and a Little Tree around his neck will help with the Flyer stink), Paul Martin, and Zbynek Michalek. I look forward to getting inspired by them, and any other new additions to come. Also, I completely forgot to name one after Alex Goligoski! I'll be fixing that next season.
While you wait and bite your nails, maybe you'd like a drink. This milkshake is nice and cold while it's hot outside, but uses good autumn-y flavors.
Taste of Hockey Season
1 scoop black walnut ice cream (butter pecan will do if you have to)
2 ounces bourbon
1 ounce milk
1 tablespoon pure maple syrup (maple/agave blend is a cheaper substitute)
Pour all ingredients into blender; blend until everything's mixed. Pour into a glass and drink immediately.
This one is perhaps a bit better for you, but it's cool and tasty and has an excellent green color.
Summer Street Hockey
1/2 cucumber, peeled
1 cup honeydew melon, in chunks
2 ounces light/white rum
1 ounce Midori melon liqueur
Handful of ice cubes
Blend all ingredients in blender until everything's the same consistency. Pour and drink immediately.
Subscribe to:
Posts (Atom)
