Instructions

Combine water, sugar, 1 tsp of lemon juice, blueberries and cherries in a small saucepan and boil till the blueberries and cherries begin to pop (...).

Using an immersion blender, puree your berry mixture. Strain into a container to remove remnants of skin, leaveing you with a thick purple syrup.

Add 2 shots of the syrup and all remaining ingredients except for the champagne into a cocktail shaker with ice-- shake until you are sure the mint has been appropriately bruised and the flavors fully mixed. Pour into glasses and top off with champagne and more ice.

Instructions

First, boil your eggs in salted water for six minutes and thirty seconds. Six minutes will leave you with a little bit of clear egg white, and seven minutes will make your yolks just a hint too solid. When time is up, immediately remove your eggs and place them in an ice bath or run them under cold water for another minute to prevent the insides from cooking further. Peel and set aside.

Cut your avocados in half and remove the pits. Then, using a spoon, carefully scoop the entire inside of the avocado away from the skin-- start very close to the skin seam and dig deep, being careful not to shmush the avocado innards as you remove them from the skin. Once you have skinless avocado halves, carve a bit of the avocado middle out-- you will need enough space to fit your entire egg inside. Sprinkle with salt and pepper.

Next, lay out four strips of bacon in an L shape (see below)-- the strips should overlap slightly to prevent gaps as you wrap your avocado.

Once you have sandwiched your avocado halves snuggly around your egg, place your stuffed avocado at one end of your bacon "L". Roll up to the crux of your "L" base, where your four bacon strips meet. Then, continue rolling up your "L" so that the top and bottom of the stuffed avocado is wrapped in bacon as tightly as the avocado sides. You should have a nice little bacon-wrapped avocado package! Repeat with the other egg, avocado, and four strips of bacon.

Melt your butter in a skillet over medium heat. Add your bacon-wrapped balls to the pan and fry, allowing for 2-3 minutes on each side as well as the tops and bottoms. If you notice the bacon beginning to burn a little, reduce the heat-- you don't want it to cook too fast, or you will end up with a crisp exterior but raw bacon underneath.

Once all sides are browned, remove your bacon wrapped, egg stuffed avocados from the pan and set on a paper towel to drain-- give it about a minute.

Then, using a sharp knive, cut your rolling stones in half-- be bold and mighty forces will come to your aid. Goethe said that.

I can't look away.

Instructions

First, mix up your Ras El Hanout-- a traditional Moroccan spice mix that will flavor your home fries.

Next, assemble the rest of your home fry ingredients. If you haven't yet, chop your sweet potato, skin on, into 1/2 inch cubes. You should have about a cup and a half as a result. Before frying everything up, you'll need to par-boil your potato cubes-- add to a sauce pan of water, bring to a boil, and cook for about 5 minutes until just tender. Drain and set aside.

Next, heat 1 tbsp canola oil in a skillet. Sautee your peppers and onions over medium heat until just caramelized, about 5 minutes. Increase heat, and add chickpeas and half of the Ras El Hanout spice mixutre-- sautee until chickpeas start to crisp, about 2 more minutes. Remove from pan and set aside.

Heat remaining tbsp of canola oil in the same pan and add your sweet potatoes and the rest of your Moroccan spices. Sautee over high heat, until potatoes begin to brown.

Add the vegetable mixture to the potatos to reheat-- serve, sprinkled with parsley and with a bit of feta (on the side).

Definitely not too sweet for rock and roll.

Instructions

First, make your jam. Assembe all ingredients-- start with peeling your tangerines, reserving (per ingredient list) peels from two of the fruits.

Roughly chop your peels and set aside. Using a blender, pulse your tangerines to create a pulpy juice. Now, combine tangerine peels, pulpy juice, sugar, honey, whiskey, and lemon juice in a saucepan. Bring to a boil and reduce heat-- simmer for about 30-45 minutes until thickened to a jam like consistency.

Refrigerate until ready to use.

Now, for your creemy ricotta-- in a mini blender or food processor (or, if you don't have these things, a bowl and a whisk), mix the heavy cream, ricotta, thyme and lemon zest. Set aside.

Brush your bread slices with olive oil and place on a griddle pan (or in the oven). Grill/toast until crisp.

Spread your toasts with whipped ricotta and top with tangerine jam. Finish with flaky salt and consume while imagining yourself riding off into the sunset in your own private Doris tour bus.