foodie fridays: blood orange mint julep
A couple of weeks ago, I visited the skin doctor.
I go once a year for general check up because I am super, errrrr, more on the scale of MEGA paranoid about skin cancer. I think people often overlook this checkup and hello, skin is the largest organ on our bodies. If you check your whoo-ha, then you need to check your back, face, etc. It makes sense!
Anyways, nothing serious, I just have one of those wonderful quirks where my oil glands like to get together, party hard for a night, and leave a weird, cartilage looking present on my body. So rude. I had it removed because it was embarrassing and totally got in the way of a smooth leg shave.
The doc gave me three stitches, which was nothing and didn’t even hurt. Hooray! But after she removed the cartridge beast and stitched me up, she said to make an appointment to come back in 10 to 14 days to have the stitches removed or I could remove them myself. DO WHAT?
So, I replied, “Doc, are you telling me that I can remove my own stitches?” “Oh, yes, people do it all the time. It’s really not that big of a deal”, she said.
“Not a big deal? Let me get this straight. So back in my childhood years where my parents taught me the importance of changing a tire, saving money, and brushing my teeth, you don’t think they should have mentioned how to remove stitches? I feel as though that should be a top five make sure you know how to do!”
Anyways, I will keep you posted on whether I attempt the removal of my own stitches. In the meantime, let’s cheer to the weekend with these blood orange and bourbon mint juleps. Because sipping bourbon and citrus together is like learning new tricks or pulling stitches. They just have to happen sometime.
Blood Orange Mint Julep
1/2 cup granulated sugar
1/2 cup water
zest of blood orange
8 ounces bourbon
Blood orange bitters
Handful fresh mint
1 Blood orange cut into slices
In a saucepan, add sugar, water, and orange zest. Bring to a slight simmer, consistently stirring until the sugar has dissolved. Remove from heat and let it cool.
Muddle mint and orange slices in the bottom of two glasses. Add ice, bourbon, bitters, and simple syrup. Stir to combine and serve.
recipes adapted from Bon Appetit