This soup is stupid-level-easy to make.

Take a few handfuls of your favorite greens- I used arugula and osaka greens from Maggie’s Farm- they are the nicest people at the Farmer’s Market- and I love their green blends!!! And herbs!!

Also threw in some dill, cilantro, crushed garlic, chile pepper, scallion, ginger (doesn’t it look like a Scorpion or am I just a crazy obsessed Scorpio?!) blend with an avocado and water to your preference of thickness. I used a cold-pressed green juice since I was doing a “green cleanse”

I drizzled some of my special Olive Oil (from WWOOFing in Italy) and if I hadn’t dropped the jar into the sink, I would have topped with some nice, crunchy finishing salt. One can only dream.

I was shocked at how filling it turned out! I used a food processor but if you’re powerful enough to own a Vitamix, that would probably get it totally smooth. I didn’t mind the small chunks.

Microplane: making my tea gingerier every day. (Also, a favorite tool in the kitchen.)

Improvising with what’s in my fridge: purple cabbage, chopped mint and cilantro tossed in wasabi, ginger and toasted sesame oil with cinnamon sprinkled papaya, brightened with lime juice.

Wanted to add coconut but it was no good. Also made a red quinoa to mix in but left out for this salad version.

There is much to experiment with this combo- I imagine a version with roasted papaya (if that’s possible??) and fresh coconut, maybe even a coconut milk. Mmmm

The Vanderbilt Cup
Hendricks Gin, Port wine reduction, St. Germain, peach bitters, ginger beer

Ginger tea at Axe - one of my favorite things.

Roasted persimmons with ginger and pumpkin spiced creme fraiche.

An original recipe. ;)

I’ve recently discovered a new herbaceous liqueur called hum. It’s a blend of hibiscus, ginger, cardamom (!!!), sugar cane and kaffir lime. I’ve found people either love it or hate it, and I’m most certainly in the former camp. Yay! This begins my latest liqueur obsession (RIP St. Germaine and Canton)