The Alchemist

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a few months back, i got to do a fun shoot for my good friend ashley. she creates some rather

amazing cocktails using teas, herbs, freshly made juices, homemade bitters and tonics, alcohol

infusions, and a well-curated collection of liqueurs. they are just as incredibly balanced as they 

are delicious.

one major bonus of taking cocktail photos is getting to sample them all. i almost surprised myself

that i could still get everything framed up nicely as the shoot progressed. but ashley made it all go

smoothly, even putting up with my constant question of "now, what's in this one?" she was all too

happy to tell me and now she wants to tell you as well. to find out how to make some of these truly

great drinks for yourself, you can follow her simple directions at ANC Alchemy. then be sure to

raise your glass to a true modern day alchemist.

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Golden Beets and Hazelnuts

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peel, slice, and roast golden beets until nice and tender. let them cool down. toss in some
toasted hazelnuts and several sliced radishes. stir in a vinaigrette of olive oil lemon juice,
apple cider vinegar, fresh thyme, and a small amount of mustard. season with salt and 

pepper and add some chopped scallions. toss it all together a few times and you've got a
salad going.

also, real quick : if you're a fan of learning more about sustainability, self-

sufficiency, gardening, foraging, hunting, and the amazing food that can result from

all of the above then you are in luck.

Rohan Anderson, the multi-talented force behind Whole Larder Love (a site i'm not
ashamed to say i stalk daily) is coming to the U.S. for a series of talks about his food
philosophy. if he's headed to a city near you, do yourself a favor and head on over
(cities and dates here). then buy his book if you haven't already. its full of truly great
food.

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Beef Cheeks, Roasted Horseradish, and Apricots

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beef cheeks. ya, hear? what is probably the most used muscle group of the cow might also be the

most flavorful and tender food when properly cooked. and by properly cooked, i mean tossed in an

oven for 5-6 hours (with a little stock) until they start to fall apart. i added a few dried apricots during

the last 30 minutes to brighten the dish up.

and is that thinly sliced ham and strips of shaved cheese on top? nope. some shavings of fresh water-

melon radish as well as some shaved strips of oven roasted horseradish. roasting the horseradish softens

this root's harsh bite and sweetens it up a bit. no tearing up this time.

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