If you follow me on Facebook, you probably already know that I have been very busy with photo shoots in the past two weeks. Last week I was lead photographer for a very exciting Farm to School cookbook project. The star chefs who developed the recipes came together at the New England Culinary Institute, my almamater, to cross-test all 83 recipes in two days. We called it the test-a-thon and I got to take lots of pretty shots for the book. Stylist Claudia Venon joined me. Here is one of the shots we got. You’ll have to stay tuned for more on that to come. We have another round of photography later this month!
This week I got to food-style for Bruegger’s Bagels with amazingly talented photographer Jim Westphalen. Here’s how I feel about that☺
And now at weeks end I’m happy to take a minute to have one of these yummy cocktails. It’s called a Ricky Bobby, so named after our supremely fun friend Rick who invented them. They are quite simple and every bit as quenchingly quaffable as they look. Make a pitcher, invite some friends over, and throw these easy marinated chicken on the grill.
- 2 ¼ cup lime aid
- 4 ½ ounces black rum, such as Goslings
- 2 generous handfulls of fresh mint sprigs, plus more for garnish
- Tons of ice
- Mix lime aid, black rum and mint in a pitcher. Slightly muddle mint into bottom of pitcher with muddler or spoon. Fill three glasses with ice. Pour rum mixture over ice and garnish with more mint.
Can be doubled