I've spent this morning and part of yesterday cooking homemade gifts for my family — granola, butter crunch toffee, and bacon jam — with nothing much else on the agenda. I've got the Pandora "Indie Christmas" station on in the background to get into the holiday spirit (#badjew) — in fact, they're currently playing one of my all-time favorite holiday songs.  For me, listening to music and cooking the day away is super-relaxing and one of the reasons I love any opportunity to cook for friends and family.  Hopefully I'll be doing a lot more cooking/entertaining in 2015 — as part of my savings plan to renovate my kitchen and then to celebrate having a kitchen that's much more conducive to cooking/entertaining! The plan is to break through the wall in between the kitchen and main living space so that people don't huddle awkwardly around the kitchen door while I cook and so that I can still feel like part of the action even if I'm in the kitchen.  CAN'T WAIT.

Because it's legal and you can. Happy Repeal Day!

First, my latest in Wine Enthusiast, on how you can do just that, and for another opportunity, join me on Sunday, December 15th for Speed Rack.

No, seriously. If you haven't had one in a while, it's time to revisit them. I assure you, you'll be pleasantly surprised. And in case you need more convincing, give my latest in Wine Enthusiast a read.

Kyle Ford’s* Cosmopolitan

1.5 oz. Absolut Citron, 1 oz. Cointreau, .50 oz. fresh lime juice, .50 oz. cranberry juice. Shake all ingredients vigorously and strain into a chilled cocktail glass. Garnish with a lime wheel.

*Kyle is a huge Cosmo fan — read the article!

I spent a great deal of time this Labor Day weekend reconnecting with my kitchen:

• split broiled lobster
• charred and raw corn salad with chiles and cheese
• tomatillo salsa
• blueberry pancakes with bacon
• eggplant parmesan
• prepped marinade and chicken for tonight's butter chicken

Last night @daisy17 and I went to Momofuku Noodle Bar to eat from their 10th Anniversary throwback menu. We ordered some of our favorites — the shitake buns, the corn with miso butter, and the kimchi stew — but we also received the crudo pictured above on the house. We have no idea why — we don't know anyone there — but we certainly enjoyed the dish! Thanks, Momofuku, and happy anniversary!

There are three new(ish) bars here in NYC that should be on your radar if they're not already. Need some plans tonight? Pick one and go grab a drink!

Dear Irving – this gorgeously decorated spot is conveniently located right by Union Square and the drinks were created under the leadership of the lovely and talented Meaghan Dorman, who runs Raines Law Room. Unlike Raines, there is a proper bar in addition to more loungy and booth-type seating, and small bites in addition to a fantastic cocktail menu.

Nitecap — this subterranean bar from the Death & Co team is run by Natasha David (also lovely and talented!). While you peruse the whimsical menu filled with creative cocktails, nibble on some irresistable baked artichoke dip.  Nitecap was the perfect cozy spot to hide during a torrential downpour a few weeks back . . .

The NoMad Bar — Leo Robitschek does it again with a killer cocktail program and Daniel Humm continues to blow my mind with his chicken pot pie (a pot pie version of what I call the "fucking chicken") and carrot tartare (neither of which should be missed, in my opinion). If you're lucky enough to go with a large group, get one of the enormous punches — they're certainly stunning to look at, and knowing Leo, they're likely to be delicious, too. Leo also went above and beyond the call of duty while I was there and used a long-handled bar spoon to rescue my phone, which had fallen in a tiny crevasse between the wall and the banquette. I can't guarantee he'll provide the same service to you . . .

photo by Arnaud's

I'm feeling particularly bubbly today — maybe it's the gorgeous weather, or my bright orange dress, or having gone for a swim before work — but I'm pretty sure there will be some bubbles in my future tonight. And if not tonight, at brunch with the girls tomorrow (because I don't think we've *ever* had brunch without bubbles). The French 75 is most often found with gin, but is sometimes made with cognac — choose whichever one floats your boat. PS — the guy in the picture, Chris Hannah, makes a fantastic French 75 (at the French 75 Bar at Arnaud's in NOLA). Tell him I said hi!

French 75
1/2 ounce lemon juice
1/2 ounce simple syrup
1 ounce gin or cognac
champagne

Combine lemon, simple and spirit in a cocktail shaker and shake with ice. Strain into a champagne flute or coupe and top with champagne. Garnish with a lemon twist if desired.