Josephine Hawkins
@jochibi72.bsky.social
250 followers 210 following 700 posts
Doing whatever makes me happy.
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jochibi72.bsky.social
Nope - cinnamon sugar ❤️
jochibi72.bsky.social
I didn’t use a set recipe this time, but I based it on this one I have made multiple times. I added in chopped carrots and celery, omitted diced tomatoes and went heavier on tomato paste. Also put half of soup in blender to smooth it out. www.servingdumplings.com/recipe/cream...
Creamy Bean Soup with Sausage
Creamy bean soup with sausage, topped with a deliciously punchy, red pesto. It's quick and easy to make, hearty and ready in 30 minutes.
www.servingdumplings.com
jochibi72.bsky.social
Adding more autumnal goodness to my life - tonight’s Adventures in Cocktails with Andrew is an Autumn’s Bees Knees (again, I love variations of cocktails!) and has gin, apple cider, lemon juice, and our honey ginger cinnamon syrup. Smells and tastes wonderful! The recipe we used is below! 🍽️🍴🍸
jochibi72.bsky.social
I have made Italian sausage and white bean soup FROM SCRATCH ON A WEEKDAY! Come on, autumn has to show up now. Enough of 80 degree days. I want cool days, falling leaves, and to be able to wear sweaters again! 🍴🍽️
jochibi72.bsky.social
Tonight’s Adventures in Cocktails with Andrew is a Ginger Cinnamon Gold Rush! The Gold Rush normally uses honey syrup - but we used honey ginger cinnamon syrup. It makes for a delightfully autumn-y drink. Kudos to Andrew for picking this one out! The recipe is below! 🍸🍽️🍴
jochibi72.bsky.social
Tonight’s Adventures in Cocktails is the Plum Whiskey Sour! My latest bespoke syrup is made from black plums, and this a pretty and tasty cocktail. The black in the black plum is only the dark skin - the flesh itself is bright yellow, so I was surprised at how red the syrup was. The recipe is 👇🍸
jochibi72.bsky.social
Tried making something new - soft pretzels. Personally, I am not a big fan of soft pretzels (I am not from this area!), but they are Aspen’s latest food fixation. I took 1 bite to make sure they weren’t poisonous. Aspen has had 3 so far, so I’ll call it a success. The recipe I used is below! 🍽️🍴
jochibi72.bsky.social
It’s an Adventures in Cocktails with Andrew doubleheader with The Right Word! We do love Last Word variations - and to Andrew’s consternation, I tend to like the variations better. I do like the St. Germain and Lillet Blanc in this one. The recipe is below! 🍸🍽️🍴🧶
jochibi72.bsky.social
It’s a beautifully sunny and temperate day, so this afternoon’s Adventures in Cocktails with Andrew is the Italian Plum Margarita! Andrew grimaced at the plum - it isn’t his favorite fruit, but it is a nice tart cocktail between the tequila and Italicus. The recipe we used is below. 🍸🍴🍽️
jochibi72.bsky.social
This night’s Adventures in Cocktails with Andrew is Apples in the Apiary, a honey sweet fall cocktail with Empress 1908 gin, Celtic Honey (honey liqueur infused with Irish Whiskey), honey, and apple juice. And I have to say I knocked the garnish out of the park. The recipe is 👇🍸🍴🍽️
jochibi72.bsky.social
It’s a doubleheader Adventures in Cocktails with Andrew! This lemony delight is the Bumblebee’s Knees - a variation of a Bee’s Knees cocktail, with an added twist of Green Chartreuse. This is the first time we used the Ungava gin I bought in Ontario earlier this year. The recipe we used is 👇. 🍸🍴🍽️
jochibi72.bsky.social
Tonight’s Adventures in Cocktails with Andrew is #2 with the fig syrup - the Honey Fig Margarita! We even used Terilee and Nick’s honey for this one. Sweet and figgy, and very easy to drink. Oh - and I’m working on a new pair of socks. The recipe we used is below. 🍸🍴🍽️🧶
jochibi72.bsky.social
Yep - it’s just a 1:1:1 ratio with water, sugar, and chopped figs. Bring to boil, simmer for 5 min, let cool, and strain into a jar.