A traditional Moscow Mule is a classic, reliable in every way and a good way to unwind. But with it's fresh lime juice and other trappings, it's perhaps most enjoyed outside on a summer evening.
In fall, it's a good idea to change things up by adding a few variations to the traditional recipe, creating a twist best enjoyed this time of year: the Harvest Mule. It's supremely tasty, and is best enjoyed next to a roaring fire during the chilly fall weather. Based in whiskey and mixed with cinnamon and cider, the Harvest Mule is easy, and worthwhile, to make.
In case your not a teenage boy at a sleepover, or some college kids with a webcam, the "cinnamon challenge" is the inheritor of plenty of betyoucan'tdothis dares: eat five saltines in a minute, or drink a gallon of milk in an hour. The task sounds simple: eat a teaspoon of ground cinnamon, without drinking anything to wash it down. And now, in the era of the internet, it's become both a trend among junior high and college kids and an online meme.
Over the weekend, my friend Laura, a M.D.-to-be in her intern year, came for a visit, and we did what we always do: we baked.
Normally, I cook a lot, but I do savory food: go to the market, see what's in the fridge, saute/roast/grill, season, go. It's more intuitive, tasting as you go, adding/subtracting, etc, etc. But not baking. That's science, friends. It's chemistry, not really open to interpretation unless you really know what you're doing. Neither of us do it regularly without the other.
But, when we're together, it's time. Music + crossword puzzles + coffee + good times.
And this weekend, we nailed it with this fresh cinnamon rolls.