People diagnosed with ADHD as children may be more apt to be obese in adulthood, scientists say. Differences in brain biology or the impulsiveness typical of ADHD may contribute to lasting, bad eating habits.
The bartender recommended more booze. The personal trainer advocated drinking plenty of water and working out. The doctor condemned drinking too much in the first place. The acupuncturist suggested acupuncture. I’m not sure if I have a profession to stick to, but I have done both drinking and thinking in my day, and for that reason, I hesitate to press any so-called “cures” on others. Hangovers are, after all, very personal things. I will however share a few meals that I have managed to enjoy under the bleariest of circumstances.
Like a lot of Christmas revelers out there, I count A Christmas Carol as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge’s metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more.
After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (“probably” is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.
This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters– glögg. It’s festive without trying too hard, it’s simple to make in large batches, it’s warm, it’s delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it’s just plain fun to say. If you’re not quite certain how to pronounce it, just sidle up to a Swede– they’re a friendly lot.
It was Maggie Smith. Maggie Smith and her cocktail parties. I don’t think my father had any idea what he was getting me into when he took me to see that picture.
If one is going to create a signature cocktail, I say make it memorable. Make a statement. Create a drink philosophy and apply it to your inventions. I have currently been looking for a way to help alcoholics get more nutritional bang out of their cocktails by creating a series of meals-in-a-glass.
The LA Coffee Mill, tres chic in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It’s tangy, refreshing, and very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.
At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at StarChefs events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future.
I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it’s probably my favorite cocktail — biting, tart, and tinged with bitterness, it reminds me of myself on my best days.