Tag Archives: the fussy one

The Fussy Little One’s

It’s kind of funny, but many times when I mention this blog to people, particularly mothers, they respond with;

“Oh that’s great, i’d love to be able to get my kid to stop being so fussy”.

I realized many people often think ‘The Fussy One’ is designed to help others overcome their “Fussiness” with food.

If you have been a reader of mine for a while you will know that I really don’t have the answers to help children start eating their greens. In fact, if you read my bio you will discover the reason behind my Fussy name is based on the fact that I too was one of the fussy kids these parents want help with! In truth, I find that forcing myself to try new things has been the only way to actually improve my diet. Something that took me 25 years to realize!

Having just got married and with plans to start a family of our own soon, I found myself questioning parents about how they get their children to try new things and eat various items. I mean if I am so fussy, I can only imagine what my children will be like!

Below is a list of some of the suggestions people have given me for their Fussy Little eaters.

Fussy Eater

1. Force them, tell them they won’t get dessert or be able to get up from the table if they don’t eat the item.

Ok, so as a fellow fussy eater, I don’t like this option. At all. I think it’s cruel and starts a bad relationship with food. There definitely should be an element of authority at the dinner table, but asking a child nicely to try something and assuring them they can spit it out if they don’t like it is one thing…but saying they have to eat it all, or punishing them if they don’t only causes anxiety over food and should be avoided in my opinion.

I have a terrible memory from when I was about 7 years old and staying at a friends house over night. The friends mother insisted I eat a ball of pickled red cabbage on my plate. I remember I felt so awkward and upset because it wasn’t my parent telling me I had to, and I’d been taught it was always important to be polite as a guest. The smell of the cabbage made me feel sick so I held my nose and put it in my mouth, the taste was vile and salty and I remember wanting to cry. When the mother turned away I secretly spat it out in my napkin and told her I was full. Have I ever tried cabbage again? Absolutely not. More than 20 years later I can’t bring myself to even smell red cabbage…or anything pickled for that matter. I’m pretty sure it all stems from that one incident. So in conclusion, forcing anyone to eat something they don’t want to is never going to end well.

2. I’ll give you a dollar
This makes me laugh when I hear it, because it comes from my Father-in-law who told me when my husband and his brother were younger he would bribe them with money to taste an item they were unsure of. “I’ll give you a dollar if you just try a piece of this pear”. A part of me (the greedy part) likes this idea, because I probably would have forced myself to try more things if I had been offered money. Most kids over the age of 8 will be happy to gain money i’m sure but I worry bribing with cash opens up a whole other can of worms, like if the child becomes smart enough to pretend it doesn’t want to eat something in order to gain money. It also won’t work for very small children, my nephew (5 years old) couldn’t care less about money right now, but he sure doesn’t want to eat almost any of what he did a few short years ago.

dollar

3. Make the food fun!
This is a good one. I’ve had a few mothers mention it to me which reminds me of my mum who used to make faces out of my food. I must have been very young when she did this, because I barely remember it now…however mash potato spread in a circle made the face, there were peas for hair, and a sausage for a mouth (cannot for the life of me think what the eyes would have been…sliced sausage circles maybe?) I know I went through a phase of not wanting peas, but this got me trying them again and was a great way to get me to eat certain items I usually ignored. The Sausage was sometimes swapped out for fishsticks (fish fingers in UK) and there were bacon and egg type faces I recall at breakfast time. For younger children I believe this is a good method to get them at least tasting items. Also makes the whole idea of ‘food time’ more approachable.

When looking for a photo example online, I came across this ingenious item now available to buy (if they had only had these in my day! haha)

Face plate for food

If you want to buy one for your child, they are easy to find on amazon. (Site link: FACE PLATE)

4. Lead by example
This will be a tough one for me when we have children, but child specalists often recommend eating the “questionable item” in front of a child to show it’s actually good. Making over exaggerated moans of yumminess also helps them become more interested in said item. However, for me, if it comes to certain vegetables I may have to get the husband involved, because even I am too fussy for that! haha

5. Let them help you make the food
Children are more likely to want to eat food they help prepare, according to my friend with 6 year old twins at home (and various other mothers on the toddler forums!) I love this idea. Provided no burns or cut fingers happen, I think it’s a great idea to get a fussy eater (or any child!) involved in the preparation of food. I used to help my mum bake cakes, sifting the flour, stirring the icing and licking the bowl after it’s use! I was a great help as you can tell. 🙂

Cakes are one thing, but preparing a salad or a healthy snack would be just as exciting for a child.  I don’t have children of my own yet, but I do know that children I have baby sat for in the past certainly love getting involved with messy activities! So rolling fresh dough for pizza would be a great introduction to cooking. A vegetable pizza (which can be re-named “Rainbow pizza” so it’s more appealing) can be a great meal option, because it’s healthy, fun to make and can be colorful with the vegetables you choose. Ingredients like squash, tomato, bell peppers, broccoli and cheese (the more color the better-a lot of small children are drawn to bright colors in their food) are a good idea. Test them out, lay out a number of items and see what they are inclined to add on their pizza as a topping…they will be more interested to taste the end result of what they put their effort in to making.

6. What they don’t know, can’t hurt them!
I hate to say it, but it’s true. If I don’t know what something is before I try it, i’m more likely to enjoy it. My husband does it to me all the time with his morning smoothies.

Eg. Me-  “Ooh whats in this one?”

Husband- “The usual things you like…banana, apples, mango, pineapple”

Me- “Oh, it’s great”

Husband- “… kale and Spirulina”

Seriously?! I certainly wouldn’t have tried that on my own accord. However, when mixed with items I enjoy he can mask the “questionable” ingredients. This would work for little ones too, as creamy smoothies are always yummy as a snack.

Blended or ‘Cream of’ Soups are a great option for that too. All sorts of healthy vegetables can be added to a tomato soup or potato soup and the end result is a healthy and nutritious way for a child to get it’s 5 a day in.

Another ‘sneaky’ option is the name you give an item. When my fussy nephew was in the States we went somewhere that served ‘Veggie chips’. I made a point of neglecting to use the word ‘veggie’ and he loved them. I’m sorry to say, sometimes a little deceit goes a long way to trying new things! 🙂

7. Let them be fussy!
This is an odd one to put on a list of how to help a child get over fussiness when eating, but honestly it can end up sorting itself out without the parent having to worry. I was fussy for years, I think I pretty much lived on pasta and cheese for the majority of my childhood,with the occasional apple…but i’m here, i’m alive and now i’m older my taste buds have changed and i’m willing to try just about anything. So most fussy eaters will usually grow out of it.

The other thing to take in to account is a condition many toddlers get- ‘Food neophobia‘. I found this really interesting when researching picky eaters online. Food Neophobia is basically a ‘fear of new food’ that a lot of toddlers start to get around the age of two. Doctors say it usually starts when very young children don’t want the World they know around them to change. Deciding not to try new things means that what they know will stay as it always has been.

Ironically, the same condition is often found in the elderly who often become stubborn about food because they are stuck in their routine and don’t feel a need to disrupt that.

Change is often scary for anyone, so a change in diet for some children really can cause anxiety.

If you have any suggestions of how to help a fussy little eater, please feel free to comment below with your ideas! 🙂

Photo credit for fussy girl image: http://www.news.com.au

1 Comment

Filed under Uncategorized

Drink of the Week: Morning Sex

Not sure what kind of “spam” messages I am likely to get posting this drink name, but it’s too darn delicious NOT to put on the site!

Morning SexMorning Sex

  •  2oz Bourbon
  • 3/4oz Lemon juice
  • 3/4oz Passion Fruit Puree
  • 1/2oz Masala Chai Syrup
  • 3 dash Peychauds Bitters

Shake and serve over a large ice cube.

Garnish: Orange twist or pansy flower

You can find this drink, among other greats, on the drink menu at The Wallace, Los Angeles- A fantastic new spot in the heart of Culver City. The food there is nothing short of exceptional (so much so, that I am coming out of my writing drought to discuss it!) and the drinks, although great already, will be getting a fresh spin in coming weeks from their new beverage director- Greg Bryson.

The drink listed above  is currently my favorite drink in Culver City.  From it’s memorable fun name to it’s accessible flavor profile, this drink has everything I could love in it.

The bourbon is subtle enough that any type of drinker can enjoy its flavor, no matter what their usual base alcohol preference is. It  has a delicious tropical sweetness coming from the fresh passionfruit juice, with no unnatural flavors to it (that tend to come from sweeter/fruity drinks.) It is refreshing, summery and makes me feel like i’m on vacation in Hawaii or the Caribbean when sipped on a hot day!

The presentation at The Wallace over a large ice cube also makes it an accessible ‘not too girly’ looking drink option for both men and women., which I think is very smart. In past few visits they have started to garnish it with a pansy (flower), which looks really pretty and a nice alternative to the orange peel.

I admit this recipe will be hard to reproduce at home, in particular the ‘chai syrup’ but it’s definitely worth heading in to The Wallace to try it on its home turf.  Whilst you’re there, try some of the food too…it’s all fantastic. I would write a review on the whole place right now, but I plan to go back for a 4th visit (in 2 weeks) to try even more food before I write about it. It’s just that good.

Delicious, Delicious, Delicious.

 

Leave a comment

Filed under Drink of the Week

2013 in review

url

In the next few weeks The Fussy One will be in it’s 2nd year! Hooray!  To mark another year of drinking, traveling and blogging I thought I would put up my stats for last year. For those who are interested below is The Fussy One 2013 annual report. It makes me so happy to see how many new people visited this site last year, even though I didn’t have a chance to work on it as much as I usually like.

Thank you to all my faithful fussy followers, be sure to keep reading this new year! Click on the link to read the stats put together for me by wordpress 🙂

Click here to see the complete report.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 14,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.

Leave a comment

Filed under Fussy News

Guest Blog

Hello Fussy Followers!

I have a couple of pieces I am working on for the Fussy One (taking a while to get together) and I will be posting soon, have no fear! In the mean time, I wanted to let you know I was asked to do a guest spot on someone else’s blog this week!

I received an email from Aryn, creator of giraffes+garlic+glamour website (great name) when I was sick in bed with flu and it made me so happy to hear from a fellow blogger and reader of my site.  She asked me to do a guest spot on her blog, which honestly is the most flattering thing a fellow blogger can ask, in my opinion. Her site is a really interesting read too, so I think a lot of you would enjoy it.

Please click HERE to see the piece I wrote for her, and see what she has to say about The Fussy One. 🙂

As i’m sure you have noticed, I haven’t been blogging much recently. Life gets in the way of writing sometimes and before you know it another week has gone by and nothing is ready.  I am so grateful for all my readers, and especially appreciative of a number of you who have written me private messages recently telling me how much you enjoy my site. I have fan mail! Yay!

Anyway, keep reading and making cocktails. I promise lots of posts will be coming soon…

The Fussy One xxx

Leave a comment

Filed under Fussy News

The Fussy Bride

Yeah yeah, I know….I haven’t written in a really long time!

Life may have been getting in the way of my blogging, but that doesn’t mean I haven’t been out and about eating and drinking to my hearts content. Trust me, I definitely have!  There will be posts coming shortly on these places, but bare with me in the next few months.

For those fussy readers who don’t know me personally, I should let you know that I recently got engaged (YAY!) to my Beverage Director fiance who is usually mentioned on here as FutureGreg.

Wedding planning is extremely time consuming, but I am having the most incredible fun with it all.  To keep my readers in the loop, I thought it would be nice to put up the two Punch recipes that we provided at our recent Engagement party.  They were such a success, we intend on having them again at the wedding itself. Greg came up with both recipes, although I take credit for their wonderful names. 🙂

Image from stylemewhimsy.com

Image from stylemewhimsy.com

The Drunken Bride

  • 750ml No.3 Gin
  • 300ml fresh lemon juice
  • 300ml simple syrup
  • 100ml strawberry juice
  • 100ml cucumber juice
  • 200ml soda water

Serve in a Punch bowl over large ice cube.

Serves approx 14. Double ingredients (like we did) to serve more, obviously!

This punch was a HUGE success at the party. It’s refreshing, fruity and delightful as a summer drink. Greg made this on the sweeter side for me, and was designed with the girls in mind. Beautifully balanced and reminded me of a Strawberry lemonade. Easy to drink and even easier to get tipsy on!

Oaxocan Down the Aisle

  • 750ml Yorkshire Tea infused Mezcal Ilegal    (20 minute cold brew with 4 tea bags)
  • 300ml lemon juice
  • 300ml runny honey (2parts colver honey: 1 part filtered water)

Served over large ice cube. Serves 14

For those who don’t understand the humor in this name, Oaxacan is pronounced (wa-ha-ken) and is the name of the people from Oaxaca, Mexico.  It was created to pair my ‘British side’ (the English Tea infusion) with Greg’s Mexican side (Mezcal). 

Yorkshire Tea Bags +ilegal_mezcal_joven

This Punch was deliciously smoky with an interesting twist from the yorkshire tea, that I felt gave an almost creamy element to the drink and softened the Mezcal. I originally didn’t think the flavor pairings would work when FutureGreg suggested it, but it came out perfectly. Really delicious and original flavors.

Anyway, that’s all for now! Here is a photo of us at our Engagement party with delicious Sprinkles cupcakes.

Sprinkles

Enjoy!

1 Comment

Filed under Drink of the Week, Fussy News

The ART of drinking!

Today I feel compelled to talk about a wonderful  member of the drinking industry in Los Angeles.

No, he is not a bartender, beverage director or blogger… he is an artist. One I have mentioned in the past, but have reason to bring up again today. I am talking about Matt Talbert.

Matt is an artist from Southern California who currently resides in LA with his lovely wife Ashley and gorgeous new baby Luke.

I have always loved art, both viewing the works of others and also creating my own. My mother is an artist, and most of my family is creative in one way or another.  It’s because of this I feel I have an appreciation for artistic skill that not everyone seems to share and seeing as truly great artists are few and far between these days, I believe the great ones need to be acknowledged because they are a vital part of any community.

Jason Schiffer

Matt Talbert is an exceptionally talented artist, in his own right, but he has made it to my food and drink blog because of his incredible skills in being able to capture bar images. He has painted a number of relevant bartenders in the LA scene, including Aidan Demarest, Mindy Kucan and Jason Schiffer…. to name a few.  The detail in which he captures facial expressions is wonderful, but his works of glassware and alcohol are my particular favorites.  I love how he captures glass and fluids so realistically. Flaming Mai Tai

I bought one of his pieces last year entitled “Double Strained” (which is the pink drink in the series of images below) I still adore this painting, however I wanted to show off my most recent purchase of his work.

Matt's work

Matt created the oil painting (below) of my boyfriend, Beverage director and bar man Greg Bryson, and myself (complete with the FussyOne Clover Club) in April this year. I love it so much that I felt the need to show all my followers too! For those who know him, he has captured Greg perfectly (the intense concentration when shaking is a definite Greg feature) and my loving gaze as I watch the love of my life work, many would say is pretty accurate too!Futuregreg and the fussy one

Matt is an artist I am always willing to talk about. The more works he creates the more impressed I am. Check out his other paintings (not just cocktail themed) at his website www.talbertart.com.

I believe Matt is on his way to being a World wide success and if you have the opportunity to buy one of his works whilst they’re still affordable… I say, do it!

Matt with his work!

2 Comments

Filed under Fussy News

Drink of the Week

Charoset SourCharoset Sour

  • 2oz CachaÇa Germana
  • 3/4oz Lemon Juice
  • 3/4oz Simple Syrup
  • 4 Dashes Orange blossom water
  • 1 Egg white

Garnish: Dash of Miracle Mile Charoset Bitters

 

Another day, another sour! haha I do love this style of drink if you haven’t already noticed. Sadly it is pretty unlikely you will be able to recreate this one completely at home, due to the use of Charoset bitters created by Louis Anderman and Miracle Mile Bitters, simply for friends and family.

For those of you who don’t know, Charoset is a sweet, dark-colored, paste made of fruits and nuts eaten at the Jewish Passover Seder. Its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt.  The word “charoset” comes from the Hebrew word cheres — חרס — meaning “clay.” There are many recipes for charoset. Eastern European charoset is made from chopped walnuts and apples, spiced with cinnamon and sweet wine. Honey or sugar can be used as a sweetener and binder.

Jewish star

Miracle Miles Charoset bitters had a lovely cinnamon apple smell and worked beautifully on top of this sour.  Seeing as Passover began last night at sundown, this Sour FutureGreg made for me seemed a fitting option for drink of the week.

 

Leave a comment

Filed under Drink of the Week

Drink of the Week and 100th Post!

Gaelic SourGaelic Sour

  • 2oz Jameson Irish Whiskey
  • 3/4oz Lemon Juice
  • 3/4oz Orgeat
  • 2 dash Angostura Bitters

Garnish: Lemon Wheel

It’s that time of year again… ST.PATRICKS DAY! Also known as ‘An excuse to get drunk on Irish Whiskey and beer day!’. Every year I have been in America I have ended up more and more intoxicated on this day, moreso I think than I ever was in the UK.  The Americans (well Californians for sure) love this holiday and celebrate with Irish themed drinks, Green colored beer and clover designs all over the city.

Today FutureGreg and I are dressed in green and heading down to Townhouse in Venice Beach for their Irish themed events.  They have Irish bands playing, an Irish stew, Punch bowls and the above drink on sale all day. If you are in the neighborhood I suggest you join us.

The above recipe is a delicious Whiskey Sour with a subtle twist using the orgeat. It is sweet, flavorful and simply delicious. If ‘Irish Car Bombs’ aren’t your thing this drinking day, this is a great option instead.

On a completely different note, this is my 100th post on The Fussy One!!! Seems only fitting that a blog about alcohol would have it’s 100 post on a national drinking day 🙂

Everyone have a great time today and be safe!

Remember: DO NOT drink and drive!!!!

Leave a comment

Filed under Drink of the Week

Eat Less and Taste More @ Hostaria Del Piccolo

Hostaria Del PiccoloHostaria Del Piccolo
512 Rose Avenue,
Venice Beach, CA
310.392.8822
 

I have been writing this post for a few weeks now, because I have a lot to say about this restaurant in particular.  I finally decided I need to put it up because all the other media seem to be beating me to it, and i’ve been coming here since opening day!!!  Reviews and press have just started to come out about this place (LA times did a feature and they have been mentioned on KTLA radio) and rightly so, it is a wonderful restaurant to get really well made Italian food. It is also a fun place to go with friends for a drink.

The space

The location I am discussing in this post is the brand new Hostaria Del Piccolo in Venice Beach, California. However please note that the same wonderful menu can be found at their original Santa Monica location on 6th and Broadway, I highly recommend checking out both as they have the same amazing food and drinks but totally different vibes.

Back of house

Hostaria Del Piccolo in Santa Monica has always been one of my favorite dinner spots, so I was excited when they opened this new location on Rose Ave (a really popular area for great restaurants right now.)

This location is much larger than the first and you really feel the openness when you first walk in. Their signature bright blue aprons can be seen on the staff dotted around the room and they’ve cleverly accented the bar with this color too which make it look young, fun and cool.

Blue lit bar

I actually really like the lighting in general at this place, there is a tunnel light that wraps across the ceiling giving it a modern vibe that works well against the wood communal tables.

Kitchen

The Kitchen is in open view to the customers so you can watch pasta being rolled and pizzas being made in front of you. This is an authentic Italian restaurant and the food is nothing short of fantastic.

Pamperdella   Verdura

The owner is Italian,  a lot of the staff are Italian and you feel its authenticity not only when you taste the food, but when you talk to the people there (many of whom are Italian). In particular I want to mention one of the managers Christian Bertolli, who is probably one of the most charismatic, friendly and delightful Italian men I have ever encountered.  All the staff are lovely here and the bar team are extremely knowledgeable on ‘real’ drinks and cocktails, due to their new Beverage director Greg Bryson who was hired to update the bar program at both locations a few months ago.

Greg Bryson at work

I have been to this new spot three times already and every time it is busier than the last. I am going to talk about some of my favorite dishes, however I am yet to find one I don’t actually like.  There are many more on the menu that are worth trying, but the ones below are my top choices.

The Food

GNOCCHI  ricotta-potato gnocchi, fresh tomatoes, basil, parmesan $15 ($6 on Happy Hour menu)

Gnocchi to me is best described as a potato dumpling. I imagine if pasta and potato had a baby, they would have a gnocchi! Most places I have tried gnocchi before I didn’t really like it too much.  I found it to be a stodgy and heavy dish, however this is not the case at Hostaria. Their Gnocchi (made fresh daily) is soft and fluffy, it is deliciously cheesy with a rich tomato sauce on top.

to go

It is also not a ridiculously huge ‘American’ portion. All the portions at Hostaria are just right, they take quality over quantity to a new level. In fact, their slogan is EAT LESS, TASTE MORE! In a country that is often over indulgent I really love this idea, I am always full when I leave and never have a doggy bag. The portion sizes are just right for a comfortable evening.

COSTICINE  roasted pork ribs, cannellini beans    $12

Ribs

When I am trying not to eat breads or cheese (so hard at an Italian place) this is my go-to dish of choice.  You get three delicious pork ribs that are perfectly seasoned and full of flavor but not covered in sauce, on top of cannellini beans which are filling without being over indulgent. A really yummy, simple appetizer.

GRIGLIATI  grilled fresh calamari, mild spicy Swiss-chard $12

Grilled Calamari

I am a big fan of fried calamari (which they also have on offer) however when you want something less greasy this is a nice appetizer option. The spicy chard gives an almost peppery spiciness to the dish. The texture is a little more rubbery than the fried version but really good nonetheless.

The Pizza

There are way too many pizzas on their menu for me to possibly discuss here, but I will name a few that particularly stand out. The main thing about their pizzas are the delicious thin crusts that taste freshly baked (because they are!)

There are white pizzas (without tomato sauce) as well as gluten free dough as an option, vegan and vegetarian choices. Some of the best i’ve tried so far are as follows…

FIGOS prosciutto, seasonal figs, mozzarella, mascarpone, vincotto $16

FORMAGGI mozzarella, smoked mozzarella, ricotta, goat cheese, gorgonzola $13

ASPARAGI asparagus, egg, mozzarella, parmesan shavings, truffle salt $15

I want to keep going on the menu (haven’t even begun to touch on their other delicious pasta options, not to mention they also have a phenomenal brunch menu that has items such as Ricotta Stuffed Pancakes, Espresso rubbed Pork and Eggs and a Salmon Eggs Benedict to name but a few) but I have to talk about their drinks too.

The Bar

Greg Bryson created some delicious drinks for the menu and will be rolling out his Spring creations soon i’m sure. They only makes drinks using fresh juices and local produce (as is the only way these days) and Greg has stocked the bar with a wide range of Amari (beverage bitters from Italy) which is great for those who love bitter sweet digestivo.

I have mentioned several of Greg’s drinks in past posts, because they are excellent.  Acero was one of my favorites during Fall and is still available at both locations.

CuccioloThe cocktails on the menu are all great, but if you ask Greg (when he’s tending bar) to make you something ‘bartenders choice’ he always comes up with something fantastic whether it’s a classic made correctly, or something he makes up on the spot, he always makes sure his customers are happy.

IMG_8420All the bar staff seem focused and friendly and I am yet to have a bad drink at this bar.  Here are two other popular drinks on the current menu…

CUCCIOLO Plymouth Gin, St.Germain, cucumber, lemon $12

BLACKWORK ORANGE 100% Agave tequila, fresh lime, tangerine juice, agave nectar, black sea salt rim $12

This place gets 5 out of 5 for food. It is hands down one of my favorite places to eat because I love Italian and this is done to the highest degree.

5full (1)

Drinks easily get 5 out of 5. I have only ever had drinks made by Greg himself so I may be biased, but from what I can tell all the bartenders have been trained to make the drinks correctly too and the options are a great range for all tastes.

5full

This is a great ‘first date’ restaurant because it is fun and friendly, with a romantic edge without being overly loved up. Definitely stop by and see for yourself when you are on the West side 🙂

Leave a comment

Filed under Great Food, Speciality Cocktails

Drink of the Week

The Fussy One Cocktail

The Fussy One

  • 2oz Rum Blanco
  • 3/4oz Lime Juice
  • 3/4oz Vanilla syrup
  • 3/4oz Fresh Beet juice

Garnish: Lime wheel

Next week sees some big achievements for me. On Monday 28th January I will have been living in the States for 5 years…then on 30th January I will be celebrating my 1st ‘Bloggerversary’.  Yep, this little blog will be one year old on Wednesday!

The above drink recipe was created lovingly by my Beverage consultant boyfriend Greg Bryson, as a nod to me…and my fussiness! This drink is nothing short of delicious, and perfectly fits my personality.  The use of beet juice gives it an almost healthy taste and vegetive flavors, for some reason the beet reminds me of carrots at times too.  When Greg first met me (read about me) I would never have eaten a vegetable by choice, so incorporating it in a drink with my namesake is pretty smart and somewhat amusing.

This drink has everything I love combined. It has Rum as the base (my favorite), it’s Sweet, Strong, Pink, Fruity and Girly. (Add a dash of crazy and it would be describing my personality!)

In essence this drink could be described as a Vanilla Beet Daiquiri, but I prefer to call it by it’s new name… “The Fussy One” 🙂

Head on down to Greg’s new Venice location of Hostaria Del Piccolo on Wednesday for a drink to celebrate. Greg will be making this recipe as well as loads of his other creations, it’s going to be a fun night.

A big thanks to all my readers, keep following and commenting. I love your suggestions and feedback!

Here’s to many more years of eating, drinking and blogging…

The Fussy One xx

blogger

1 Comment

Filed under Drink of the Week, Events, Fussy News

Drink of the Week

Market DayThe Market Day

  • 2oz Plymouth Gin
  • 3 Cucumber slices
  • 1oz Lemon Juice
  • 3/4oz Simple Syrup

Muddle cucumber, shake and double strain all ingredients in to a coupe glass.

Garnish: Cucumber slice

OOOOOH I love cucumber! It’s so refreshing, crunchy and light in flavor. I have also discovered that I love it in my cocktails, as I have had a few cucumber style martinis recently that I really like.

The above recipe was my drink of choice last week for my birthday celebrations. It was created by Brandon Ristaino for the ‘Mixology Bar’ in The Penthouse at Mastros.  For those who don’t know, The Penthouse is the fabulous new third floor addition to the already successful Mastros restaurant in Beverly Hills.

This drink is very tasty and probably my favorite on their menu right now. It is subtly citric with refreshing cucumber notes. The gin used is Plymouth which is very light in juniper flavors so is a great option for someone who tends to lean towards vodka as a base but wants to start trying Gin. This drink definitely does have a sweetness to it that I always love, but it is nicely balanced with the sour elements too.

Definitely worth a trip to The Penthouse for this one, or if you’re not in the area try making it at home.  Will be great when the summer months roll around, just so nice and refreshing.

Leave a comment

Filed under Drink of the Week

The Fussy One 2012 Report

The WordPress team (the platform I use to prepare my blog each week) have prepared me a really cool 2012 annual report on my blog! If you’re interested to see how I did last year (stats, countries that viewed me etc) then Click here to see the complete report.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. The Fussy One.com had over 15,000 views in 2012. If each view were a film, this blog would power 3 Film Festivals

I am so very pleased with all the achievements I made in 2012. On January 30th TheFussyOne will be 1 year old and bigger than I ever imagined.  I never thought I would get so many opportunities (like Tasting Panel Magazine) purely because of my love of writing and going out to try new places with my boyfriend!

Thank you so much to all my readers for your support, kind letters and overall interest in my little space! I look forward to what 2013 will bring and hope you continue to follow.

Love and well wishes,

The Fussy One xx

TheFussyOne

1 Comment

Filed under Fussy News

Drink of the Week

Irish Coffee (Caifé Gaelach in Irish)Irish-Coffee

  • 2oz Irish Whiskey
  • 3/4oz Brown Sugar
  • 4oz Hot Black Coffee
  • 2oz Fresh thick cream

Serve in an 10 oz Glass Coffee Mug/Toddy glass

This may not be the most original drink recipe to post, but is certainly one of my favorites at this time of year.  When my boyfriend (FG) and I went to Ireland 2 years ago we had several of these delicious beverages and couldn’t believe how much better they were than the ones we’d ever had in the States.  The secret, we discovered, is in two major components of the drink. There is NO baileys in a true Irish Coffee and the cream topping is NOT whipped cream. This is a terrible misconception, for some reason everywhere I go in LA offers whip cream on top and Baileys Irish cream inside.

Thick cream is what you should actually use, and although to some extent it is slightly whipped with a fork, it is still very much a liquid. If you can dollop the cream on top you have whipped too much.

Pour the hot coffee into an Irish coffee mug then add the Whiskey and sugar, stir until fully dissolved. The sugar is essential for floating liquid cream on top. The cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little. The layer of cream will float on the coffee without mixing with it and looks amazing. You should then drink the coffee through the cool layer of cream.

Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee is said to have been invented by Joe Sheridan, a chef at Foynes Port in the county of Limerick, in West Ireland.  Passengers arriving to Foynes were often tired, freezing and in a bad mood. One evening in the winter of 1942, a Pan Am plane took off from Foynes but had to turn back due to severe weather. The passengers on board were apparently terribly upset and tired after returning to the airbase, and Joe wanted to prepare something special for them and warm them up. He created the Irish coffee recipe on a whim and when the American travelers were immediately hooked, and when one guest asked, “Is this Brazilian coffee?” Joe responded with: “No, That’s Irish Coffee.”

Kind of a cool story (if it’s true, which i’m not able to verify) but even if it isn’t true, this is a great drink to heat you up on a cold winters day. Enjoy!

Leave a comment

Filed under Drink of the Week