Popeye’d Be Proud

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After a weekend of slinging drinks and then rocking out hard to The Strokes at Fuck Yeah Fest on Sunday, I need to make my Monday mo’ betta. I start with this smoothie: vanilla coconut milk, banana, roasted flax seeds, dates, and spinach. Crafting a cocktail and building a smoothie are two distinct yet similar art forms. The creator must take into account ingredients, flavors, and textures, among other elements. I seek to take all of the experience and knowledge gleaned from my years toiling  behind the stick and apply it to this nutritious A.M. ritual, which actually happens closer to 5 or 6 P.M., when I eat breakfast. No matter. Another day, another smoothie. Man cannot live on whiskey alone.

Beer and Biscotti

Just when we think the dog days of summer are coming to an end, the mercury in the City of Angels is still flirting with triple digits. Not in the mood to make dinner, but very in the mood to drink beer, I pick up a six-pack of Sierra Nevada Flipside Red IPA and a box of Trader Joe’s pumpkin biscotti to satisfy my late-night suds-induced munchies.

TJ’s Fearless Flyer recommends pairing the biscotti with coffee or tea. I say, wash ’em down with a good, spicy seasonal ale. Because let’s face it: beer makes everything better.

The tropical fruit and citrus hop flavors of the beer complement the cinnamon, clove, nutmeg and ginger kick of the cookies perfectly. And of course, the beer’s ruby-red hue looks pretty darn sexy alongside those little orange bars of crunchy pumpkin goodness.

My advice for an LA October summer eve? Light some spooky skull candles, get comfy, alone or with your lover, crack open a Red IPA, tear into those pumpkin biscotti, and call it a night.