I can’t believe it took me so long to blog this ginger honey chicken dish, because it was SO GOOD. While winter is in its last gasps I encourage everyone to make and enjoy this super-easy slow cooker recipe. As with all the best slow cooker situations, it’s quick to prep, makes your house smell delicious, and seems like you put waaaay more work into it than you actually did. Score, score, and score.
Let’s give into springtime. A sunny patio. Crisp, cold pilsner. A platter of fresh oysters. What could be nicer?! Clark’s Oyster Bar in Austin offers one of the most picturesque set-ups and atmospheres to enjoy your mollusks.
You’d think that vegetarian sushi sounds depressing and boring, but just look at this one. The Tropical Roll at Austin’s Sushi Zushi is made with asparagus, avocado, cucumber, carrots, sprouts and cream cheese rolled uramaki style, wrapped with mango, and topped with sriracha. Not depressing at ALL.
We’re nearing the end of winter, but there are still more cozy cocktails to be sipped! Before the spring sun comes back, snuggle up to an inspired s’mores-ish cocktail, made with sweet potato (yes, sweet potato!) shrub. This recipe comes from Whisler’s, one of Austin’s favorite craft cocktail bars. (And one of my personal favorite places to grab a drink and some spicy Thai food!)
I Yam What I Yam
1.5 oz Butter-Infused Flor de Cana 7yr
.5 oz Milletti Amaro
1 oz Sweet Potato Shrub
2 dashes of Fee Bros Black Walnut bitters & 1 dash of Bitter Truth Jerry Thomas bitters
Shake and strain over ice in an old-fashioned glass. Garnish with toasted marshmallow.