Tonight is the Fall Golden Hour Kickoff. What a Sunday dinner it will be. There is no official date for the Fall Golden Hour Kickoff although it usually starts on a later September or early October Sunday when it starts to feel like fall weather as opposed to summer weather. It is also when the Golden Hour is devoted to more substantial and hearty fare than in summer time. Pumpkin and other squashes as well as root vegetables begin to enter the picture. It is much more likely that the oven will be used. Cocktails are more likely to be red wine and hard liquor rather than a light rose wine.
Tonight the menu will include beef stroganoff and a steamed green vegetable. Dale will have red wine and I'll have a martini. Have I given directions for how I make a martini. It's been such a while since I've posted! I should have probably checked past postings rather than just jumping in and making a new post.
Anyway, I line a glass with Noily Prat vermouth and pop it in the freezer. Then at cocktail hour I'll fill another martini glass with Bombay Sapphire gin which will then be dumped into the shaker. I'll add a drop of vermouth and shake the whole thing up. The martini is said to be better if it is shaken in waltz time. Once properly shaken I'll pour it into the frozen vermouth lined martini glass. Cold is so very key. I've begun keeping the gin in the refridgerator again even though I'm told it is not good for the gin. My non-refridgerated gin martinis have just not been cold enough even when shaken on ice Also, I haven't been getting ice crystals when using non-refidgerated gin. Anyway, I got some sun dried tomato stuffed olives at Kowalskis which I'll have on the side instead of in the drink.
I'll have apple pie for dessert and Dale I believe is having carrot cake. I'll tell all about how it all turns out in the next post...
