Cocktail of the Week: Fish N' Soda!

This simple cocktail is so much more than just a gimmick! Anyone who's had vodka infused gummy bears will understand this recipe right off the bat (and anyone who hasn't should try them!).

1/3 vodka
1/3 citric soda (such as 7-up)
1/3 orange juice
3-4 swedish fish

Fill your glass with ice cubes, a handfull of gummies, vodka, soda, and juice. Don't shake it, but do stir it, and let it sit for a minute, preferably in the refrigerator. The longer it sits, the more of the gummy deliciousness will seep into the cocktail.

I'm calling this one "Fish n' Soda", because not only do I love fish, I also love the ascetics of bright red swedish fish in a pale-orange vodka-juice concoction. That being said, any sort of gummy will work with this recipe, worms, bears, whatever you can find! So with that, I say cheers! And please drink responsibly.

*this concoction was modified from an original at www.1001cocktails.com

CATCH of the day, SOUP of the day!

Of all the adjectives suited for this soup, VERSATILE is probably the most fitting. The brothy and fishy qualities complement the summer season, while the parsley and tomato aromas belong to the winter kitchen. This is truly a soup for any season. This soup also works with almost any fish you have at hand, making it the perfect dish for whatever happens to be biting today. Ready to give it a try? Here are the simple directions, and as always, feel free to modify and let us know which substitutions work and which additions don't! 

You'll need: 

1 tablespoon butter

3 tablespoons olive oil

1 medium onion

3 cloves garlic

1/4 cup chopped flat leaf parsley

1 teaspoon basil 

1 teaspoon oregano

salt

pepper

1/2 cup dry white wine

1 cup chunky tomato sauce (or 1 can crushed tomatoes)

1 cup water

24 oz fresh fish

Start by:

Melt butter and heat oil over medium flame in a stock pot. 

Add diced onion and garlic, and simmer until the onions become translucent (fairly standard soup starter).

Stir in parsley, basil, and oregano, with a pinch of salt (be sure to save a few pinches of parsley for garnish).

Add white wine and let the mixture cook down for a few minutes.

Stir in tomatoes, water, and continue to cook down for a few more minutes.

Cut the fish into 1 inch cubes, stir into the soup, cover, and boil until the fish is fully cooked through (10 to 15 minutes).

Salt and pepper to taste.

Garnish with a pinch of parsley and a sliver of butter.

This soup goes great with a crusty French or Italian bread. It's never better than with a fresh parmesan baguette! Enjoy!