Some time in the fall I discovered the Pimm's Cup.  I had no idea really what it was, but one evening dining at The Avenue Grill with some friends, I discovered it on their bar menu and decided to try it.  A few weeks ago, I sampled another Pimm's cup at Nosh in Colorado Springs.  Then my latest issue of Bon Appetit arrived and I open it up to find..what else?  The Pimm's cup.  According to Bon Appetit, the Pimm's Cup is to England what the Mojito is to Cuba and the Mint Julep is to America.  The cocktail was created by James Pimm in the 1840's in his London bar and based on his fruit and herb infused gin (sold as Pimm's No. 1).  The magazine goes on to say that the real artistry of the Pimm's is its garnish.  I think this makes for the perfect summer time drink.  The blend of gin, liquers and fruits make it an incredibly delicious choice for sipping on the patio.  I've included the recipe from Bon Appetit on the Drink page...try one and enjoy!

Friday night I had some friends over for dinner.  I'd been enjoying South Beach bars and turkey sandwiches all week in Nebraska, and up until the time I got home on Thursday night, I had no idea what I was going to serve my guests.  On the plane home Thursday night, everyone was talking about the snow storm that was supposed to hit Denver on Friday, so at some point I decided on soup.  But what else?  Then, like a devil on my shoulder, I hear a little "gobble, gobble."  Turkey!  Again?  So, like a flood gate opening, the menu fell right into place.  Chicken Tortilla Soup, A duo of sliders (that's a fancy way of saying 2 mini sandwiches, but on Top Chef they are always naming their dishes a duo of something or a trio of something else...,)  My duo consisted of Cumin TURKEY burgers and Tequila Lime Chicken, Guacamole, Salsa, Margaritas and of course for dessert...Margarita Cupcakes.  (See the recipe section for the cupcake recipe).  So, the snow came and so did the guests.  I personally wasn't really thrilled with the way the tequila lime chicken turned out...it was okay, but I'd rather have it grilled outside.  Everything else was pretty good, and just as quickly, the evening was over, the guests left and in typical Colorado style, so did the snow. 

I've been trying to eat a little more healthy lately, and as most of us know, eating healthy foods rarely taste as good as eating the stuff that's bad for us.  I'm always looking for ways to get the most flavor and fewest calories when I make healthier dishes.  This week I had the luxury of being home every night, so turkey became my obsession this week.  Thursday night I made a turkey burger, seasoned with garlic and cilantro.  I grilled some onions and green peppers and chopped up some tomatoes to make a quick lime-cumin salsa.  I piled all of it on one of those "whimpy" sandwich thin buns.  The problem with those things is that what is on the inside of the "bun" (I use that term loosely) needs to be about as thick as the bun or it becomes a sloppy mess.  At any rate, it was delicious.  Left over turkey got me thinking about spaghetti and meatballs, but not with a tomato sauce.....hmmm, what to do?  Here's a picture of the result.  Check the recipe section for the directions...Herbed Turkey Meatballs and Spaghettii. 

This post isn't exactly about something I ate this week, but the anticipation of all the wonderful things I'm going to eat.  Let me explain.  I just bought tickets to see "Promises, Promises" on Broadway in May.  That means a long weekend in New York City over Memorial Day.  I've already started the list, Lombardi's, Carmine's, Bobby Van's, Balthazar and this time around hopefully brunch at the Boathouse in Central Park.  So, this long list of gluttony means just one thing.  I have to lose what I am lovingly referring to as my "winter weight".  This has been a long winter and the traveling scheduling hasn't helped matters any.  So, it's back to the treadmill, back to the South Beach Bars, back to sucking down gallons of water...you know, all the things I should be doing anyway.   I'll keep you up to date on the progress, and I'll be sure to share with you all the "bad things" I eat along the way.