I kind of doubt anything will have turned to vinegar. The high level of alcohol and/or sugar will usually prevent that. Wine/Wine-based products like vermouth, marsala, and sherry probably age the worst. For everything else, host an open-bar party or donate to someone who will 
Know any almost 21-year olds? Help them celebrate in grand fashion.
You could also explore baking with liqueurs if that’s more your speed?
Or ship to your favorite in-state Hungry Onion-er?
Oh my - look up succulent in the dictionary and this is what you’ll see!!!
Munchies in front of the TV tonight, so guacamole with sour cream and also splurged on some Ora King salmon roe! Whispering Angel rosé for me and Sierra Nevada Torpedo Extra IPA for him.
That looks so precious.
Almost too precious to eat.
We were blessed with some Golden Hour sun 
But, I gotta say Ora King salmon roe is some damn good stuff. If you come across it, I can’t recommend it highly enough!
A couple of sweet Italian sausage sauteed with broccoli and a half pkg of cooked trotolle pasta (shaped like a spinning top). Crushed garlic (probably 4 cloves, so there’s no vampires near me tonight, unless I invite them in), white wine, pasta water, heavy cream, a small handful of Aleppo pepper, lemon zest, some freshly ground black pepper, and grated Parm-Reg.
A very nice glass of Gerard Bertrand Cote des Roses rosé alongside.
Thrilled to find an unconventional (to me) application for my many dozens of homegrown Black Cherry heirloom cherry tomatoes, I made NYT’s "cold noodles with tomatoes" tonight for supper.
DELICIOUS.
(Note that I used soba, cuz that’s what I had, and I don’t regret it.)
~swoon!~ I love noodles of all types so I bookmarked it for a future dinner.
Good to know my liquor supply is in good shape. Thank you.
Murgh malai, zucchini/carrot fritters with curry aioli and kachumber. Suntra Reeta? to drink. While I had the grill fired up I roasted poblano and Hatch chiles.
i found some jambon de Paris at a butcher store in the SF Ferry Bldg. that is closing so i bought some (and a few other things) and now i’m sorry i didn’t buy more. I had fancy delicious French butter leftover from the beach weekend, and tasked the BF with making Jambon-Beurre for dinner. Acme baguette isn’t exactly the right bread, but close enough. The ham was perfect - i read up on French ham and it is marked by being wet cured, unsmoked, less salty than a lot of American hams, and cooked low and slow in water with a variety of spices - rather sounds like a pastrami but without the saltiness - and of course, the silkiness of the ham is key. Turned out great - just as I remembered them… on the side he also served a cup of veggie soup he made (using the leftovers of my caponata and other things in the fridge. he said it was mostly for my pic so the sandwich wouldn’t be alone on the plate!) and i asked for a simple salad of butter lettuce and radishes in a walnut oil/sherry vinaigrette. He ended up adding peaches, walnuts, raisins (the one thing i wouldn’t have used!), and a few other things, and it turned out great. But that sandwich - mon Dieu!
YUM! that looks splendid. sausage, pasta, parm, and broccoli, such a great, classic combo in my mind.
lovely!
and i love Whispering Angel…
Lemon shrimp risotto - made with a broth from shrimp shells and lemon peel. Shrimps added at the end and cooked off heat with the residual heat. Afterwards added lemon juice and zest as well as a little bit of heavy cream, egg yolk and basil. And finished with a few drops of olive oil.
Is that basil I spy?
Generous amounts, no doubt.
Was too afraid to write the amount this time
Basil was definitely the green vegetable in the risotto. 
Beautiful bite!
Had friends over for dinner last night. Grilled Arctic char and zuke planks. Both were brushed with Greek seasonings & olive oil. Packed the char in foil bc I tend to incinerate the skin 
Zukes were dressed with a splash of lemon juice, sumac, Greek feta, chopped parsley & toasted pistachios. Fab combo I’ll use again
The burrata caprese with avocado was perhaps the most gorgeous plate I made all summer, so natch I forgot to take a pic until it was almost gone. Wah.
