Sip & Savor

Mixing Drinks and Morsels

Publisher — Sun, 18 Jan 2026 02:30:00 +0000

Mixing Drinks and Morsels

Publisher Sun, 01/18/2026 - 03:30

By Mike Armstrong

Reporter, Carbon County Comet

When I first started bartending at Beefsteak Charlie’s, a rib and steakhouse outside the University of Maryland, the alcoholic drinks I had to learn were libations that had been tested in focus groups for their appeal.

Their recipe for coladas, of which they had three, were totally test marketed at locations in New York and Florida. They did this with their ice cream drinks too, of which there were seven.

The restaurant carried a full bar, but over 70 percent of the drinks I made were these specialty cocktails. I give Beefsteak Charlie’s a lot of credit in my training because they taught me to always consider taste when creating a new drink.

Learning to bartend at Beefsteak Charlie’s taught me invaluable lessons in many ways, but the one facet that was missing from my education was a foundation in classic cocktails.

In truth, the classic cocktail culture was almost non-existent in the bars I worked in the first seven years of bartending.

I got a smattering of knowledge at the upscale marina bar on the Potomac River called the Gangplank.

I have mentioned it before for its amazing view on the Potomac River, which Washingtonian Magazine called the best kept secret in Washington D.C.

Even then, I learned only a few classics and ironically, my father had me mixing them when I was a little tyke.

I worked probably another ten years before I delved into the classic cocktails and that was because I had founded my own bar.

I discovered there were a lot of old cocktail books out that had been published right after prohibition and they were the basis for the cocktail culture not only in America, but also the world.

Dexter Mason’s “The Art of Drinking (What and How)” is one of my favorites, not only because it has the recipes for classic cocktails, but also has recipes for small dishes and appetizers that would be on the same page as a drink.

I believe it is the only drink book from this era–maybe any era– to do this.

I became a fan of Mason’s book and it is one of my go-to recipe finders. I have an original 1936 first edition copy. I actually have a lot of old bartending/cocktail books, so I seldom use the internet to look for recipes.

These books are what bartenders referenced back in the days of old, so why would I use the internet that has so many variations and are seldom the original?

I especially liked Mason’s take on different whiskey cocktails and his recommendation on what to serve.

He was not clear on how to make the cocktails, but rather just said the ingredients.

I have made some of these drinks and I find putting them in a shaker, mixing and then straining into a cocktail with or without ice.

The Adios

2 ounces of Scotch Whiskey

Dissolve a teaspoon of strained honey in the whiskey

2 ounces of cream

Grate a little nutmeg on top

This drink is a little complicated because honey is not easy to mix with other ingredients. When putting the honey in with the Scotch, you need to mix the alcohol and honey together with a spoon before adding the cream. Once the honey and Scotch are mixed together, the cream can be added. Then pour the drink into a glass and add nutmeg.

It is a great drink because the Scotch is toned down by the honey and the cream makes it go down easily.

He pairs this drink with celery stalks filled with a mixture of blue cheese or Roquefort cheese, butter and Worcestershire sauce.

Again, he tells of the ingredients but not how to make it.

The celery part is simple.

Cut celery stems from the leaves and base. Depending on the length, you can cut them in half or into three sections.

The cheese is put in a pan. I put in 3 ounces of cheese to 1 ounce of butter. Melt them together and then add an ounce of Worcestershire sauce. Stir and then turn off the heat. Wait a couple of minutes before putting the spread into the celery stalks.

It is a great little appetizer and I am not a celery fan.

His Country Cocktail gave two appetizers to go with this drink.

Country Cocktail

2 to 3 ounces of Rye Whiskey

2 dashes of orange bitters (they can be found in some retail stores or can be ordered online)

1 dash of Angostura bitters

Slice of lemon peel

Muddle the lemon peel and liquor, bitters in a shaker. Then add ice. Strain into a cocktail glass and garnish with a lemon peel.

One of the two appetizers to go with this, I will never try. The ingredients are anchovies, a slice of onion, a few stuffed olives with pimentos, and mayonnaise. The idea is to chop and blend all ingredients and spread on a saltine. I hate stuffed olives, especially with pimento, not wild about onions or mayonnaise and I seldom eat anchovies.

I will not even try to make this.

The other appetizer is much better for my palate and easy to make.

It asks for round toast, but I cut a piece of toast into fours and it worked fine.

Spread smooth peanut butter onto the toast

Lay a thin slice of cucumber on the peanut butter

Sprinkle a little cayenne pepper and lime juice onto the cucumber. Some of the juice will go onto the peanut butter, but that is fine.

I had never thought of putting cucumber on peanut buttered toast, but it is surprisingly good and I like this as an appetizer from the 1930s.

Some of his drinks are different from what I learned, but I assume that in the 1930s, this was the taste.

The Manhattan was equal parts of whiskey–he did not indicate whether it was rye or bourbon and vermouth (I assume red or sweet vermouth because white vermouth would be a Dry Manhattan) and a quarter part powdered sugar.

The Manhattan

2 ounces of bourbon or rye whiskey

2 ounces of sweet vermouth

1/2 ounce of powdered sugar

A dash of Angostura bitters

Put all ingredients into a shaker with ice. Mix and strain into a cocktail glass. This should be garnished with a cherry.

I like his appetizer with this one a lot.

Blend together crab meat (I prefer claw for taste and price point), a chopped hard-boiled egg, butter and a few capers. I used melted butter when mixing it all together. Once the mixture is created, spread it on split biscuits that have been buttered.

I used buttermilk biscuits, which were a little crumbly, but they were really good as I drank the cocktail.

Dexter Mason created an interesting bartending book.

The cocktail that I had never made before that, which surprised me, along with its appetizer, was called the Sloe Gin Cocktail.

Sloe Gin is made from the Sloe berry and is fairly sweet. I used this product when I worked for a Spanish company.

Sloe Gin is hard to find in Wyoming because the Wyoming Liquor Control does not carry it. I did find that Northridge in Laramie has the brand Plymouth Sloe Gin. This is a quality Sloe Gin that runs about $32. They probably bring it in as a special order.

Sloe Gin Cocktail

2 ounces of Sloe Gin

2 ounces of Italian Vermouth (Red)

½ ounce of fresh lime juice

Dash of Angostura bitters

A little sugar to taste (I recommend a teaspoon)

Put in a shaker with ice. Stir ingredients and pour into a cocktail glass with or without ice.

The canapé is excellent with this. It is a raspberry cream cheese cracker.

Equal parts cream cheese and raspberry jam.

Mix both and spread over water crackers.

Put a Maraschino cherry on top of each cracker. I actually recommend the Luxardo brand. They are far superior cherries and can be found online.

Dexter Mason is just one of the famous authors on cocktails from the 1930s, but he is one of the few who include food with his recipes.

That makes me pay attention to him more than other authors on bartending because I was once told by a chef, “Chefs make good bartenders and bartenders make good chefs, because both understand it is about taste.”

Finding an author who writes about both is who I want to learn from, especially when it comes to the classics.

Potatoes Shine as a World-Class Superfood with Elegant Fondant Recipe to Elevate Any Meal

Publisher — Sun, 18 Jan 2026 02:30:00 +0000

Potatoes Shine as a World-Class Superfood with Elegant Fondant Recipe to Elevate Any Meal

Publisher Sun, 01/18/2026 - 03:30

By K.J. Schricker

Reporter, Carbon County Comet

Potatoes are really one of the world’s great superfoods. A single tuber is packed with energy as well as vital nutrients. Any of the 5,000 varieties can be found around the world, from the hearty Russet to smooth-skinned reds or golds to a rainbow of sweet potatoes and yams are all there. Their versatility, from snacks to side dishes to alcohol, is well known. From a simple baked potato that can pair with any meat dish on an ordinary Tuesday to a Fondant Potato that makes a show-stopping addition alongside a Beef Wellington, Potatoes span the spectrum of uses.

If you have an hour, here’s a great way to use those potatoes. Fondant Potatoes are an elegant way to elevate the humble potato.

Fondant Potatoes

Ingredients:

3 Russet Potatoes

2 tbsp of high heat-resistant oil

Salt and Pepper to taste

3 tbsp butter

4 sprigs of thyme

1/2 cup chicken broth.

Directions:

Preheat oven to 425*F

Stand potatoes on end and peel potatoes into hexagonal columns about 2” tall. Cut the ends off so they stand up straight.

Soak potatoes in cold water for 5 minutes.

Heat oil in an oven-proof skillet to high heat.

Pat sections dry.

Place potato cylinders on ends in the skillet with the best looking ends down first.

Use thyme sprigs to baste the potatoes.

Pan fry each piece of potato on all surfaces until they have a rich brown color and season with salt and pepper.

Cook until butter foams turn from white to tan and add thyme sprigs to butter.

Add salt and pepper.

Pour chicken broth into skillet.

Bake in 425* oven for about 30 minutes.

If potatoes are not tender, add a quarter cup of broth and cook for ten more minutes.

Place potatoes on a platter. Spoon the butter sauce over the top of the individual potatoes and garnish with spring onions or herbs over the top.

This is a great way to make a humble tuber into an elegant side dish for Sunday Dinner, or any of the dinners coming up this holiday season.

Fun fact about potatoes: Apart from Ireland, the potato was not universally accepted in Europe. Many thought, since they had similarities to Belladonna or Nightshade, that it was poisonous. Indeed, the potato plant does grow a potato berry that is poisonous, and they are often removed so the plant can focus its energy on the tubers themselves. The King of Prussia and the King of France both found a way to get the peasantry to try potatoes. They planted a field and posted a guard. They found that it aroused curiosity and soon, peasants were stealing them and trying to figure out how to cook them, nothing is sweeter than forbidden fruit.

Brussels Sprouts Finally Get the Love They Deserve

Publisher — Sat, 10 Jan 2026 21:00:00 +0000

Brussels Sprouts Finally Get the Love They Deserve

Publisher Sat, 01/10/2026 - 22:00

By Mike Armstrong

Reporter, Carbon County Comet

As a kid, Brussels sprouts were one of my favorite vegetables. My father used to say it made no sense since I hated cabbage and he considered brussels sprouts little cabbages.

I would argue that with him, since we raised Brussels sprouts and cabbage in our gardens, and they grew very differently.

I would also say, the taste likes what the taste likes.

I enjoyed eating Brussels sprouts but not cabbage.

Ironically, when I moved to Asia, a lot of dishes had cabbage in them, and now I enjoy eating a lot of cabbage dishes.

My stepmother made Brussels sprout dishes because we grew them, but she was not wild about the vegetable. My sister despised them, still does to this day and my father ate them but I was the one in the family who would get seconds, maybe thirds of this dish.

My mother and stepfather never really had them at their house and given my stepfather was a bit picky, it was probably because of him.

I don’t think I ever had any girlfriend who liked them and my ex-wife would not touch them.

Although there was a lot of cabbage in Taiwan, China and other Asian countries, I have had meals, Brussels sprouts were not common.

Then, when I came back to the United States, I found a trend to have Brussels sprouts as side dishes at restaurants.

I loved this.

My restaurant in Laramie, “Lost and Found”, often had this veggie as a side dish. We put different sauces on it, but cooked it basically the same way.

I would get a couple of pounds of Brussels sprouts, half of them length wise and prepare them to be cooked in an oven.

Ingredients:

2 pounds of Brussels sprouts, cut in half

1/4 cup of olive oil

2 tablespoons of thyme (fresh is better)

1 1/2 tablespoons of kosher salt (a cook I had for a while insisted on this)

1/2 teaspoon of black pepper

1/4 teaspoon of crushed red pepper

Directions:

Preheat the oven to 425. Toss all ingredients in a large bowl. Spread the Brussels sprouts evenly on a large baking sheet. Roast Brussels sprouts, turning them about every 10 minutes. The cooking of them should take around 25 to 30 minutes. The outer leaves might get brown and crispy, but the Brussels sprout itself should be tended.

Pour melted butter over the Brussels sprouts and serve.

That is an extremely delicious dish.

Melted cheese sauces were used sometimes.

At home, I put Brussels sprouts in soups all the time.

Again, I almost always slice them in half.

A vegetable soup becomes so much more hearty with the addition of Brussels sprouts.

Freshly chopped Brussels sprouts can be a great addition to a green salad. I like the slightly bitter taste from the raw vegetables.

One interesting way to eat them is to take some salsa (store-bought is fine), put the roasted Brussels sprouts in a skillet and then add the salsa. Cook them for about 10 minutes.

The amount of salsa used is according to taste. I do a cup of Brussels sprouts to a 1/4 cup of salsa. This dish complements any meat dish.

I have also added roasted Brussels sprouts to a dish of macaroni and cheese. I find this absolutely delicious.

Brussels sprouts have come into their own in recent times and I could not be happier.

Plus they are good for you.

My stepmother used to boil hers and I enjoyed them with butter, salt and pepper, but roasting them is so much better because they retain more vitamins.

I am glad more and more people are enjoying Brussels sprouts because I find them in restaurants and grocery stores all the time.

That suits me just fine.

Kahlua Keeps Cocktails Classy and Coffee Cozy

Publisher — Sat, 10 Jan 2026 21:00:00 +0000

Kahlua Keeps Cocktails Classy and Coffee Cozy

Publisher Sat, 01/10/2026 - 22:00

By Mike Armstrong

Reporter, Carbon County Comet

You won’t see old bartending books from the 1930s and before with any recipes with any cocktails featuring the coffee liqueur Kahlua because it was not invented then. It was created in 1936 in Veracruz, Mexico by Pedro Domecq. He was a wealthy man whose family was in the sherry producing business.

The liqueur is made with rum, sugar and coffee. When it was first introduced, it was 26 percent alcohol or 52 proof. Later, after 1975, it went down to 20 percent. In 2021, it lowered the alcohol content again to 16 percent for some countries trying to ride the wave of conscious alcohol intake.

Most bars carry Kahlua because it is one of the main ingredients of the Black Russian: one part vodka, one Kahlua; and the White Russian. The White Russian is simply a Black Russian with cream, usually about 5 to 6 ounces and then shaken.

Kahlua can be added to Irish Coffees, usually about an ounce and a half, and it really improves the taste of the warm beverage, especially if it is topped off with whipped cream.

Kahlua can be used in desserts. It is often drizzled on cheesecakes. That is a great dessert. It is also used to pour over scoops of vanilla ice cream.

Over the summer while working at the Virginian, I got orders for a Colorado Bulldog from a few guys who worked at the nearby wind farms. Fortunately, I had learned to make this when I worked at the Hotel Wolf some years before. The drink is simple. An ounce and a half of vodka, an ounce and half Kahlua, two to three ounces of cream and two to three ounces of coke in a tall glass. I usually make the drink in a shaker with ice. Then pour into a tall glass or a large whiskey glass.

Although I had not made a Colorado Bulldog until I came to Wyoming, I used to make the Smith and Kearns cocktail all the time in Washington D.C. A woman I dated after my breakup with my wife, drank these all the time. It is the same recipe as Colorado Bulldog, except instead of using coke, the drink is made with soda water. The drink was created in 1952, making it about 35 years older than the Colorado Bulldog.

They both taste great and are easy to lose track of how many you are drinking. I have watched many customers get drunk off both drinks.

I personally prefer the Smith and Kearns, but there is probably some bias because Debbie drank these all the time.

The historian in me finds it interesting that because of Kahlua, a major liquor company sprang up called Allied Domecq. It owned some popular brands besides Kahlua, but the company’s most famous product was Kahlua. Eventually Allied was bought by Pernod Ricard, one of the largest liquor distributors/producers in the world, Pernod Ricard. This company also owns Absolut.

Once Kahlua got bought in 2005, it became a corporate product with several other flavors, such as vanilla. It is made from real arabica coffee beans.

There are other products that taste close that are much cheaper such as Chapala and Kamora, but Kahlua does taste richer.

With the cold weather setting in, Kahlua and coffee is an excellent drink. Put 2 ounces into 6 to 8 ounces of coffee and then top with whipped cream.

It warms up the body and tastes good too.

It might be one of the newer liqueurs, but it is definitely one of the more successful spirits in this day and age.

Drink it in coffee, or have it in a White Russian and it will be obvious why it has gained popularity so fast.

Macallan, the Rolls-Royce of Single Malt Scotch

Publisher — Sat, 03 Jan 2026 08:00:00 +0000

Macallan, the Rolls-Royce of Single Malt Scotch

Publisher Sat, 01/03/2026 - 09:00

By Mike Armstrong

Reporter, Carbon County Comet

I was never a fan of Scotch when I first started to learn about alcohol. I cared so little about trying it after my first couple of tastes, I did not even know that there was blended Scotch and single malt.

My ignorance lasted years.

I did work with brands that were blends like Chivas, Pinch and Dewars in Washington D.C. at a bar that served upscale customers who were mostly black. I found this demographic drank mostly Scotch and cognac.

In Hawaii, I saw Glenlivet, a single malt, at a couple of places I worked that were upscale. I never bothered to taste it because I was heavily into Mai Tais. It is still a favorite cocktail of mine.

When I moved to Taiwan, I saw a lot of Jonny Walker at places, mostly Black Label and I realized when I opened my own restaurant/bar, I had to carry a couple of Scotches.

They were blends. A blend is at least two Scotches in a barrel, whereas a single malt is only one Scotch in a barrel.

When I was made Jim Beam’s brand ambassador for Taiwan, the marketing was done by a company called Maxxium. They handled Jim Beam products, Absolut brands, Cointreau and Edrington, which owned Famous Grouse and The Macallan.

The director of Maxxium Taiwan chose me to be Jim Beam’s ambassador and he had me do training all over the island. A couple of times, they had me go to China. Because I was the only Westerner in Maxxium, there were times I was brought to events when they were featuring other brands. I still have my certificate for going through the Absolut Academy when the educators came to Asia.

When the master distiller of The Macallan came to Taiwan, Maxxium threw a huge dinner party with several aged Macallan bottles for everyone to try. Besides the master distiller, I was the only Westerner out of several hundred people in attendance. Since I stood out, the master distiller spent a little time with me and I got my first lesson on single malts.

The director of Maxxium had started a campaign on the island, calling The Macallan, the Rolls-Royce of single malts.

Although I didn’t work for Edrington, my bar carried Famous Grouse blended Scotch and I was presented with some samples of Macallan that were of different ages.

I won’t say The Macallan was not famous back then, but I watched its profile grow tremendously under this marketing campaign in Taiwan and later, when I lived in China, The Macallan was huge.

In Shanghai, there were several Scotch whiskey bars and The Macallan was one of the most popular brands, even though it was almost always the most expensive.

I have watched this brand grow to where it is the largest single malt Scotch whisky brand in the world in retail value terms at $1.26 billion. It is interesting that the Edrington Group is owned by a charitable organization, called the Robertson Trust.

The Macallan might be the largest single malt in retail terms but is actually number three in volume after Glenlivet and Glenfiddich. The reason it is number one in retail terms is that it is expensive. That is because they have aged bottles. The most expensive Macallan, and the most expensive spirit ever sold at auction, is The Macallan 1926 60-Year-Old, with a bottle featuring the Italian artist Valerio Adami’s label, selling for a record-breaking $2.7 million at Sotheby’s in late 2023. Only 40 bottles were ever released from a single sherry cask filled in 1926. The Macallan offers a wide range of aged whiskies, from the lower aged ones like 10 and 12 year olds (Sherry Oak, Double Cask), which are what many customers start with, up to older whiskies, including 18, 25, 30, 50, and even rare 80-year-old releases. There are different cask types such as sherry, bourbon and collections (Fine Oak, Red Collection), with age being a key factor in their complexity, availability and price.

Gordon, the director of Maxxium in Taiwan, was right to call The Macallan the Rolls-Royce of Single Malts.

The oldest Macallan I have tasted was a 30-year-old when the master distiller came to Taiwan.

I hate to say it was a bit wasted on me then. I would not have been able to discern it from a 12-year-old back in those days.

While living in Shanghai, I have tried the 25-year-old on a few occasions and even more often the 18-year-old. They were bought for me because a snifter was crazy expensive.

In Wyoming, only the 12-year-old and 12-year-old in sherry casks are available to be purchased.

They are going to run retail from $70 to $100 and from $90 to $130, respectively. They are not cheap.

To drink The Macallan, I was instructed to add a few drops of water open up the spirit. I have also drunk it with a single small ice cube, but in Shanghai whiskey bars, I have also seen a large cube used and the whiskey stirred vigorously with a large bar spoon.

In truth, it is up to your personal taste.

There are some drinkers who will say that it should be sipped neat, and no water, to get the real experience.

I prefer a little ice cube and as the ice melts, the whiskey flavor opens up. This is the way I drink bourbon whiskies too.

But it truly is a matter of taste.

I will say mixing it with Coke or ginger ale is a waste of expensive whiskey because the flavor will be destroyed by the soda. I have never tried soda water, so I have no idea if this will be good, but I have my doubts.

As I watched Macallan become a global player over the past decade plus, I couldn’t help admiring how they have become the Rolls-Royce of single malts by keeping true to their high standards.

At the Virginian Hotel, we don’t carry a lot of blended scotches nor single malts, because we don’t have the demand compared to other whiskies, but we do carry Macallan 12 years old.

There is a reason.

If a bar is going to carry a quality single malt, Macallan is a great choice.

Basting Hams For New Years

Publisher — Sat, 03 Jan 2026 08:00:00 +0000

Basting Hams For New Years

Publisher Sat, 01/03/2026 - 09:00

By Mike Armstrong

Reporter, Carbon County Comet

I love Christmas and New Year’s holidays because it is the time of year when one can find hams for a reasonable price.

Don’t get me wrong, I enjoy eating turkey during Thanksgiving, but I don’t want turkey for the Christmas/New Year’s holidays.

My folks, especially my father and stepmother, did have turkey a lot of times during this holiday season, but often as not, we had ham too. My father cooked these and they were usually good.

My mother, an exceptional cook, liked to experiment during the Christmas/New Year holidays and make duck, goose, lamb, prime rib, along with ham and turkey. She did cakes and pies to complement the meals she put forth.

Friends who dropped by said I was lucky to have such spreads at her home.

I was.

My meals at my restaurant in Taiwan during Christmas had me feature a pork loin dish with a fruit compote to go along with it. It was done more for the English, South Africans and Europeans. Americans and Canadians liked it well enough, so it was my staple.

I really didn’t start cooking hams until I opened my restaurant in Laramie. At Lost and Found, the name of the place, I did a lot with honey and beer. But I did experiment with some other basting sauces.

Now that I only cook for myself, I have made it a tradition to cook at least two hams during this season. I prefer the spiral cut because I can get the sauces into the crevices.

Usually, the ham company will offer a brown sugar packet to spread on my hams.

I might use the sugar for ingredients of a sauce, but I have a couple of basting sauces I discovered from the culinary book “Gentlemen’s Companion” published in 1939. It is by Charles Baker Jr.

He wrote a cocktail book too.

Baker went around the world and got recipes for drinks and food from many exotic places. He also wrote charming stories to go along with how he discovered the recipe.

First editions of this book are pricey, sometimes over $1,000 dollars, and even the 1946 edition can go for a few hundred dollars.

I admit, I have a first edition.

Anyway, there are two marinades I make for ham thanks to Charles Baker Jr.

My hams are usually pre-cooked for the most part, but I take his words to heart on cooking them slowly, even to finish them off. He also suggests basting them with the sauce every fifteen minutes, which means about 4 or 5 times for a spiral-sliced ham. If you don’t have pre-sliced ham, make slices on it because the marinade should go into the meat, not just the outside.

His Spaniard Marinade has been adjusted a little. I added a little brown sugar to it.

Take 1 cup of white wine, not sweet

Mix with a 1/2 cup of brandy or bourbon—I prefer bourbon

3 pinches of sage

6 bay leaves

3 pinches of thyme

3 pinches of black pepper

2 oranges cut up and squeezed for juice. You will save the orange slices and skin to cook in the skillet, but squeeze juice first

4 tablespoons of brown sugar or the packet given with ham

Put all ingredients in a pan and heat.

Bring to a boil and pull out the oranges

Use a brush to baste the ham

It is a light, sweet, citrusy taste, although it does have a little brandy/bourbon hint to it.

The other sauce is more of a BBQ sauce that he attributed to southern cooks.

Heat 2 cups of vinegar

Add 3 tablespoons of butter

1 1/2 teaspoons of black pepper

1 teaspoon of cayenne pepper

2 teaspoons of salt

One 16-ounce can of diced tomatoes or tomato sauce–in Baker’s recipe, he said to take a can of tomatoes and put them through a sieve to get the seeds and skin off. This was before canned tomatoes were diced or a sauce could be made for you.

Bring it all to a boil and mash the tomatoes if diced as best as possible, so that the brush will pick up the bits. The tomato sauce being used makes the marinade easier to apply.

I usually like sweet BBQ sauces, but this one is spicy tomato and tasty with ham.

Again, the marinade should be applied about every 15 minutes.

Hams are a great New Year’s dinner and killer marinades make them that much better.

Happy New Year!

A Christmas Drink for the Holidays

Publisher — Sat, 27 Dec 2025 19:00:00 +0000

A Christmas Drink for the Holidays

Publisher Sat, 12/27/2025 - 20:00

By Mike Armstrong

Reporter, Carbon County Comet

Crème de Menthe Green is, as the name suggests, a French mint liqueur. It is usually made with Corsican mint, which is steeped in grain alcohol for several weeks before it is filtered and sweetened to create the final product. There is a white Crème de Menthe too.

Crème de Menthe Green’s popularity probably peaked back in the day when the Grasshopper first came out, which is a very easy drink to make.

1 part Crème de Menthe Green

1 part Crème de Cocoa White

1 part half and half

Mix in a shaker and pour over ice. For more of a dessert-style concoction, take two scoops of vanilla ice cream, an ounce of Crème de Menthe Green and an ounce of Crème de Cocoa, put in a blender and mix. Pour it out into a shaker and serve with a straw.

But for Christmas, an incredibly quick drink to make, which is rich in green, is Crème de Menthe Frappe.

The Green Crème De Menthe Frappe resembles a minty, boozy snow cone. A very spirited snow cone at that. Of course, a person has to like mint.

Recipe:

2 to 3 ounces of Crème de Menthe Green

Shaved or heavily crushed ice to fill a martini glass

Fill a large wine glass or a martini glass with shaved ice. Shaved ice can be made by either by freezing a block and shaving it with a grater, or smashing ice cubes in a tea towel until they are reduced to ice dust and small pieces. I find the tea towel method works well and I typically use a meat pounder.

Drizzle the Crème de Menthe over the ice and serve with a short straw.

Can it be any easier?

There is another drink called a Frappe, which is coffee-based. But that is a whole other beverage and not really Christmas-like, nor very easy to make.

A holly leaf is a nice Christmas garnish if you have one for the Crème de Menthe Frappe. But please don’t eat the leaf. Although not deadly, it is toxic and can cause stomach issues if ingested.

The Crème de Menthe Frappe is usually served with dessert or as one.

Christmas Day Leftovers

Publisher — Sat, 27 Dec 2025 19:00:00 +0000

Christmas Day Leftovers Publisher Sat, 12/27/2025 - 20:00

By Mike Armstrong

Reporter, Carbon County Comet

Christmas meals can differ depending on what a family likes to celebrate eating at this time of year.

Unlike Thanksgiving meals, which almost always have turkey, Christmas has a few traditional dishes.

Prime rib is often cooked for a Christmas meal, but what happens if you have a lot left over?

Reheating it is fine, but given my love for Chinese food, I will often take the au jus left over and mix it with water or beef stock.

I have the base for my soup. Because prime rib is seasoned with salt and pepper, the juices from the meat can be salty or peppery. Check out the taste and then add at least a couple of cups of water or stock.

Bring the soup to a boil.

I take some al dente egg noodles for my American version or ramen noodles that can be hard and put into the soup. Then I add at least a tablespoon of black pepper. The black pepper should be cooked with the noodles. I will add spinach or chopped green onions to the soup and then the beef.

I watched classic Chinese Beef Noodle soup made at mom and pop restaurants in Taiwan and China all the time.

The tender prime rib is perfect for this soup and it makes a great meal for a cold day.

Ham is another meat served at Christmas that I often make a soup out of the leftovers.

I take the bone and boil it in around six cups of water. After it has reached a boil, I turn the stove down to medium-low and let the bone continue to cook for about 45 minutes. Depending on how salty the ham is, I will add some seasoning. If there is leftover green bean casserole, it is put into the soup. Before adding anything to the soup, pull the bone out and pick off any of the meat and put it in the soup. The bone can go back in the soup but it should have most of the meat off it. Back to putting the green bean casserole in the soup. The mushroom sauce works well with the stock. I will usually take any sweet potato or corn leftovers and add them to ham soup. I am not a huge fan of white potatoes, but they can be added to this soup too. As far as spices go, I will usually add a teaspoon of Sriracha or a similar spice. Fresh cilantro is a nice touch with this soup. Brussels sprouts, which are sometimes served at Christmas meals is also excellent to go into this soup. Then add chopped up ham to the soup. Since most of the ingredients have already been cooked, the soup should be ready to be served after cooking for half an hour.

Although I am not really fond of mashed potatoes, I will admit to enjoying taking leftovers and making potato pancakes.

What you need:

Mashed potatoes. About 2 cups of cold leftovers and if they are a bit lumpy, smash the lumps out.

All-purpose flour: 1/4 to 1/3 cup (add more if potatoes are very creamy, like my sister’s are).

An egg for binding; add a second if the mixture is very dry.

Salt and pepper to taste (remember leftovers may already be seasoned).

Cooking oil or butter: Enough to coat the pan for frying. I sometimes use vegetable spray too.

Grated cheese (cheddar, parmesan are the best but I will sometimes put in Swiss cheese too).

Chopped herbs (parsley, chives, dill)

Bacon bits or diced ham are a nice touch but this is optional.

To make the pancakes, get a skillet hot and coat it with oil, butter or cooking spray. Flatten the potato mix in your hand and put onto the skillet. Depending on thickness, cook for 4 to 6 minutes on one side and then flip with a spatula until golden brown on both sides.

Put on a paper towel to drain off excess oil.

Leftovers from Christmas meals can turn out to be quite enjoyable in other dishes. It is just being a little creative.

Indian Mulligatawny

Publisher — Sat, 13 Dec 2025 06:00:00 +0000

Indian Mulligatawny

Publisher Sat, 12/13/2025 - 07:00

By Mike Armstrong

Reporter, Carbon County Comet

It is funny, the first time I ate Indian food that I can remember was in Taiwan. Before that, I was not interested in even trying it.

Neither of my parents ever had Asian food of any kind for dinner and I don’t think we ever ate at an Asian restaurant.

I discovered Chinese food when I worked on Capitol Hill because there was this restaurant where the staffers grabbed lunch because it wasn’t expensive and really good.

When I finally went to an Indian restaurant, I almost had to be dragged there. I was fairly convinced I was not going to enjoy it.

I was wrong.

It is one of the few cuisines I will eat cooked potatoes, carrots and onions. I learned that Indian curry dishes are definitely different from Southeast Asian curries.

I do prefer curries from Southeast Asia, but I admit to enjoying Indian dishes with curry in them too.

The dish Milligatawny I liked particularly, has lentils in it. I am a fan of lentils but other than lentil soup, there are not a lot of dishes in America using lentils.

This one does.

The meat in this recipe is chicken but Karishma, the woman who taught me how to make this, said other meats like lamb, pork or beef can be substituted.

Indian Mulligatawny

Ingredients:

16 ounces of deboned thigh meat

8 ounces of lentils that have soaked overnight

1/2 pound of butter

1 tablespoon of curry (yellow is preferred)

1 medium onion, minced (her recipe actually calls for 2, but 1 is enough for me)

1/2 clove of fresh garlic

8 ounces of coconut milk

3 bay leaves

1/2 teaspoon of black pepper

1/2 teaspoon of cayenne pepper

1/2 teaspoon of salt

16 ounces of chicken stock

Juice from 1 lime

Directions:

Cook the onions and garlic until brown. Add salt and curry and mix. Drain the butter out of the onions and garlic into a skillet and brown the chicken in the leftover butter. Put the onion mixture in the coconut milk and cook. Add bay leaves and pepper. The chicken is cooked and put to the side. Add the lentils and cook for 10 minutes before adding the chicken stock. Simmer for about an hour and the sauce should get thicker. Add the chicken, plus butter and lime juice and cook for about another 15 minutes.

This can be served with white rice–I think jasmine is the best.

If I have it, I sprinkle fresh parsley on it.

This recipe does take a little time, but if it can get me to eat onions, it is worth it.

Chai Tea Turns Cold Days Cozy

Publisher — Sat, 06 Dec 2025 06:00:00 +0000

Chai Tea Turns Cold Days Cozy

Publisher Sat, 12/06/2025 - 07:00

By Mike Armstrong

Reporter, Carbon County Comet

One of the things I am thankful for is that while in Taiwan, I went to a lot of tea shops. I never thought there could be so many types of tea to choose from. One of the first places I visited in Taichung was The Frog. It was a tea shop that had a bar. They had a staff that could speak English, which was great for me because I was at a loss when going out in public.

I had gone over to Taiwan with a friend from Hawaii. Greg had lived in Taiwan when he was 19 to 21. His Chinese was not bad and he was a lifesaver when we went over together.

For the first couple of weeks as I got settled in Taichung, Greg was the person I went out with. He found us jobs and a place to live, but it was not long before I had to fend for myself.

I had not learned to drive a motorcycle yet and walked everywhere. Taichung is 3 million people and is crowded.

The Frog was a 15 to 20 minute walk from where I lived, so it was one of the few places I ventured out alone.

There were not a lot of Westerners living in the city, and The Frog was one of the few places they congregated.

I tried Chai for the first time when a Swedish lady named Rika had me try hers.

The spices, tea and milk had me hooked.

I can drink it hot or cold, but honestly, maybe because when I first had it, the Chai was warm, it is my favorite way to drink it.

When I had my own restaurant, I would mix Irish Cream with Chai and it was even more creamy and amazing to drink.

In the United States, you can buy Chia tea bags. They are okay, but I prefer to make my own.

It is not hard.

The spices used are easy enough to find in the United States.

Chai Tea

Ingredients:

Fresh ginger root that is sliced thin. It should be at least two inches long.

5 cinnamon sticks

1/2 whole Nutmeg

1 tablespoon of Peppercorns

12 cardamom pods

3/4 tablespoon of whole cloves

1/2 tablespoon of whole allspice.

6 cups of water

2 cups of Milk

1/2 cup of brown sugar

8 Black tea bags

Directions:

Place ginger, cinnamon sticks, and nutmeg in a 3-quart saucepan. This next step is important. Put the remaining spices in a heavy-duty zip-top plastic bag. Then crush with a mallet or rolling pin. Add the crushed spices to the pan. Add the water. Heat over medium-high until the water comes to a boil. Reduce heat, cover, and simmer for 10 minutes.

Now comes making the tea. Black tea is richer than green tea, so it is the tea I use.

Take the skillet off the stove and then add the tea bags, and steep for 4 minutes. Strain the tea, discarding the bags and spices. Return the tea to the pan and whisk in the milk and brown sugar. Heat over medium while whisking occasionally, until the milk is hot and the sugar has dissolved.

Certain alcohol makes the Chai taste amazing.

Malibu Rum and Chai:

2 ounces of Malibu Rum

5 to 6 ounces of Chai

Mix the Malibu into Chai

Bailey’s and Chai

2 ounces of Bailey’s Original Irish Cream (also try Merry’s White Chocolate Irish Cream)

5 to 6 ounces of Chai

Spiced Rum and Chai

2 ounces of Captain Morgan’s Spiced Rum or Krakken spiced rum

5 to 6 ounces of Chai

The ultimate combo

1 ounce Malibu rum

1 ounce of Irish cream

1 ounce of spiced rum

5 to 6 ounces of Chai

With the cold weather coming, a cup of hot chai is going to be great to drink after being in the Wyoming winter.

I am glad to know how to make it.