This version of homemade LEMONADE is simple, but perfectly balanced in sweetness and tart. It’s a brilliant way to cool down during the warm months of Spring and Summer, and an ideal choice for those poor souls abstaining from alcohol…pssst, I’m a big fan when embellished with a splash of whiskey.
Like so many food experiences from my past, I’ve since worked studiously at replicating the mysterious comfort of Tom Kha; the meaning of the words together are quite simple, TOM translated as “boiling a broth” while KHA is “galangal” and then when listed as the familiar TOM KHA GAI, it’s served with chicken. I love it with poultry and shrimp, but the base soup also stands up brilliantly to vegetables; hence, my version with peppers and hearty mushrooms is every bit as satisfying as other recipes with chicken, shellfish, or meat.
Pour 2¼ oz. gin and ¾ oz. vermouth into a mixing glass filled halfway with ice; stir for 25 seconds or until the exterior of the glass becomes chilly and cloudy. Usually, I roll a silver dollar over the knuckles of my left hand while I stir with my right, but feel free to do whatever you like here.
I first had curry style mussels while traveling outside of Birmingham Alabama with my daughters nearly 10 years ago; we stopped in at a restaurant called the Red Pearl and enjoyed the most intriguing meal of our trip through the deep south, and one of the standout dishes was yellow curry mussels that I’ve been trying to replicate ever since.
