Is an egg still healthy if you wrap it in sausage and deep fry it? I say YES! ha ha ha So, I have been meaning to try scotch eggs for awhile now and last night I finally brought myself to make them. These little devils were supposedly created by a department store in London in the early 1700's and are common in the United Kingdom.  A friend of ours who lived in the UK for some time recalled them fondly, and I have been intrigued ever since. Apparently they were once called a scotched egg, referring to the "scotched", or hacked meat around the outside. Subsequently, scotched now generally refers to anything breaded and fried.

The Scotch egg is essentially a hard-boiled egg, encased in pork sausage, coated in bread crumbs and deep fried.  It is a treat to say the least.

I decided to make a few "improvements" to the recipe by using hot Italian sausage and parmesan in the breadcrumb coating.  I also did one other.....

There is nothing quite like ending a long Thursday, during a long week, during the loooongest month of the year... with a splendid cocktail. After a day of a million people wanting a million things, sometimes it is good to fumble around in the liquor cabinet and focus on one thing, and one thing only. Making a clever cocktail.

Lately I have been on a orange kick, putting it in practically everything, when I am not busy putting Horchata in everything. (Every time he sees that blender full of Horchata come out of the refrigerator, Jamie just rolls his eyes and gives me a smirk. Just like he did- but stopped doing- when I made banana bread every few days for five months.) Back to the orange... I think it is a time of the year thing. Perhaps I am subliminally worried about getting scurvy. Maybe I just miss the sun and am trying to substitute with citrus fruits.

So let's get to it. The Pennington Cocktail is lovingly named after the quaint little road where Jamie...