Right now

Emily Tritabaugh

Oct 04, 2016

Eating right now

Squash. Specifically Delicata squash. Why? Because the skin is edible, so no peeling. Just slice it in half lengthwise, scoop out the seeds, cut it into crescent moons, drizzle with olive oil or coconut oil and S&P. Roast at 425º F for 45 minutes, stirring every 15 minutes.

Drinking right now

I’m a sucker for tart, vinegary drinks - kombucha, a splash of good balsamic added to soda water and shrubs. I’m also a sucker for local producers. Meet Calvit’s Drinking Shrubs. My current favorite is the Beet-Ginger with Szechuan Peppercorns. It’s delicious simply added to plain soda water; however, I couldn’t resist making a cocktail with it.

Add ice to glass. Add following ingredients. Stir to combine.

1 ounce Domaine de Canton
1 ounce Beet-Ginger Shrub
Juice from lime wedge
Top with soda water

Watching right now

Chef’s Table, Season 2. Get me to Slovenia and Ana Roš’ Hiša Franko right now. Her and her husband procure their cheese from a cheese-making chalet in the mountains and pair their new menu with wine in the middle of their garden. Come on! She’s a total badass.