Muddle & Wilde

What sounds like the name of a pair of bumbling, ineffectual British TV detectives is actually a new project by two of the most creative, beautiful women I know — Muddle & Wilde, organic drink mixes “handcrafted in small batches.”

Laura and Moira

Rereading the grammatical structure of that previous sentence, I realized it could be interpreted that my two friends are named Muddle & Wilde. They are not. They are Moira and Laura, two mothers at the elementary school where my daughters go — and are friends with their daughters. And we are friends with Moira and Laura, and so were impressed and excited when we heard about their venture. More

Summer of the Spritz

I began seeing them in Rome; orange-colored drinks in the hands of the beautiful people sitting at sidewalk cafes. But I had just arrived in Italy; I was in the mood for red wine and Moretti beer.

There were fewer of the drinks in Tuscany, where a really big red wine is required alongside the region’s giant steaks. It was when we arrived in Venice that they were unavoidable; an orange drink in every hand, the perfect foil to the heat and humidity in the world’s most magical city: the Aperol spritz.

A gondolier takes a break in the heat of the Venice afternoon

A gondolier takes a break in the heat of the Venice afternoon

Many years ago, when I lived in Santa Monica with my sister Laura — a globetrotting model, ex-Rod Steward girlfriend and drinker of fashionable aperitifs — I gained an appreciation for Campari and soda. The Aperol spritz is the sweeter, less bitter, more refreshing first cousin to the Campari and soda. More

Wild Agave

“We want to have you guys over when we get the place cleaned up a bit,” my pal Gordon had been telling me for five or six years, over the course of two different “places”.

The time had finally come. Gordon and spouse Lori, who had moved into their “new” house a year or so before, were far enough along in their renovations that they now felt comfortable hosting. But nothing ever being simple, we had been trying to schedule this particular dinner party for a matter of months.

The mezcals of Del Maguey

The mezcals of Del Maguey

The theme would loosely be “Mezcal & Mole” — or, at least, that was the subject line of the group texts bouncing around during the protracted planning phase. More

Adirondack Lake Life — Skinny Girls Roadshow LIVE from Big Wolf, NY

We arrived at the lake, the last destination and second half of our epic East Coast road trip, on the eve of Independence Day. It felt uniquely American, crossing the border from distinctly French Quebec, to be winding along northeast country roads, past farms and cottages and through quaint villages, adorned with American flags, one and all.

Sunset on the lake

Sunset on the lake

It had been raining on and off all week in the Adirondacks, and one of the first things I noticed walking the Buck Summerhill Camp at Big Wolf Lake was a mushroom — a surprising revelation for a summer day. On a July 4 morning walk, up with the sun, I found not only Lost Pond but also a bag full of mushrooms — including several birch boletes, some black trumpets and a single lovely porcini. More

A Tonic for What Ails Ye

I’m a sucker for a great classic cocktail — and by great, I mean a drink made with few ingredients, where you can taste the high-quality spirit the beverage is built around. A perfect margarita, for example — lime, agave syrup, good tequila.

A lady gets her close up

A lady gets her close up

I used to think the rechristening of bartenders as “mixologists” was a bit silly. (What would be next — busboys would now be “dishware reutilization engineers”!??) But then on one of our rare evening adventures into civilization without the kids, our pal Alex took us to an establishment in Culver City called Oldfield’s Liquor Room that he liked to frequent with his mistress. The bartender, who was also apparently the proprietor, was a buxom woman in pointy glasses and an old timey baby doll dress. The mercifully manageable bar menu contained a dozen or so “house drinks” based on classics and made with house-infused syrups and bitters. Those we tried were delicious, and I thought, “Okay, she’s more like a chef — and maybe they do deserve something more elevated than ‘bartender'”. More

Previous Older Entries