Kibrom's -- Boise, Idaho (Ethiopian & Eritrean cuisine)

I did not expect to find such a delicious taste of Ethiopia in Idaho. But, this is indeed, what I found. This family-owned and operated establishment, located at 3506 W State Street, is somewhat bareboned in the category of atmosphere, but the flavors and textures of the food were very hearty, comforting and varied. 

The service at the time of my visit was friendly and relaxed, giving my companions and I ample time to really enjoy and savor the tastes and conversation. The menu, which is typical of this type of cuisine, had many options for the meat eater, gluten intolerant, as well as the vegan/vegetarian. If open minded to different spices and aromas, as well as eating with hands rather than utensils, one would definitely find something or three, that one would enjoy.

https://kibromsfood.com/

Here are some of the things I've enjoyed

Veggie & Beef Samosa. These were three-bite delights encased in layers of a thin pastry that were fried until crackly and crunchy. There were braised green lentils and spices for the veggie version. These were seasoned perfectly and had a hearty flavor. The beef version was savory with cooked ground beef that was mixed with spices and herbs. The sauce accompaniment was a bit tangy, a bit sweet and a bit spicey.  

Red Tibs. The red is for the color of the spices and "tibs" means "sauteed". These were pieces of lamb that were seasoned with berebere spice, which is usually a combination of chiles, garlic, fenugreek and warm spices, such as allspice. I'm not 100% sure what was in their spice mix, as every family cook has their own "secret" version, but it was delicious. The meat was cooked until tender and the juices soaked into the chewy and slightly tangy injera (gluten-free flat bread). The fresh salad was also a nice palate cleanser between bites. 

Veggie Combo (three items). This is a great way to try several different options. The far left was the Tikel Gomen, which was a stewed mix of cabbage, potato, carrot and onion. It was flavorful and sweet from the slow cooking process. The middle was the Shiro, a mild chickpea dish seasoned with herbs and had a more silky texture. To the right was the Kik Alicha, split yellow peas that were cooked with onions and spices. Also mild but still very flavorful. This combo had great variety of tastes, textures and colors and all were delicious. 

Kitfoh. I was very happy to hear that this dish was available, as it was not on the menu. As a lover of raw meat, this may not be something everyone is willing to try, but it's one of my favorite dishes and the version here was absolutely my favorite. Slightly warmed raw ground beef was served in a warm bowl and mixed with melted clarified butter and spices. On the side were rolls of injera and sauteed spinach with potatoes. After mixing with the only utensil on the table, a spoon, I grabbed as large of a portion as I could with each tear of the injera and ate to my heart's delight. 

I have been a fan of Ethiopian and Eritrean food for many years and this was probably one of the best restaurants I've experienced. I will happily come back again.

Vietnamese-Inspired Lamb Meatballs (Recipe)

My favorite types of recipes are forgiving and also versatile. A little trick I like to do to help keep things more interesting and also to help stretch a bit of meat is to use it in two or more ways. I've been experimenting with ground meats lately and I have a couple great weeknight go-to meal ideas that can span two nights or more, depending on how much ground meat you have. 

This particular recipe uses the same ground meat mixture (in this case, lamb) cooked in two different ways. 

Here's what you'll need:
1 lb. ground lamb (pork, chicken or beef would also work)
3 loose tbsp. starch (corn, potato, tapioca: whatever you have on hand will work)
3 loose tbsp. dark or light brown sugar, plus additional 1 tbsp set aside for cooking
2 tbsp. soy sauce, plus additional 1 tbsp set aside for cooking
2 tbsp. fish sauce (omit if you don't like or don't have it)
1 flat tbsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1/3 loose cup (approximate, more or less would work) finely chopped fresh herbs (any one or a combo of the following will work: mint, green onion, parsley, cilantro, thai basil) In my current situation, I used a combo of green onion and parsley.
1 medium onion, medium diced (set aside in a container in the fridge; this will be used when it's time to cook)
1 handful or so of any vegetable you have on hand (set aside in fridge; this will also be used when it's time to cook)

Here's what you'll do:
- Add everything, except onion and vegetables, into a medium-sized mixing bowl.
- Mix with your hand until very well mixed and the meat is a bit sticky.
- Cover mixture and let rest in the fridge for two hours, or up to overnight.
- A few hours later, or next day, form meat mixture into small, quarter-sized balls.
- Feel free to use half the meatballs for one day, and the other half the next day. These will keep in the fridge in a raw state for up to three days. The salt and sugar has cured the meat to keep it moist and fresh.

Cooking method 1: This is probably the easiest way to do it, which is to boil the meatballs.
- Add half the balls into a large enough pot, add half the chopped onion and add water, or stock (if available), until covered about one inch.
- Put the pot over high heat until the water boils, then lower the heat to medium-low and cook for about 8 minutes, gently stirring occasionally so the meatballs don't stick together.
- In a separate pot, cook (per package instructions) thin rice noodles and add them to 1 or 2 serving bowls (half the meatballs should serve 2 people or 1 very hungry person).
- Once the meatballs are cooked (the cooking time is forgiving; more than 8 minutes won't ruin them), you can add sugar snap peas or any other vegetable and cook for 2 minutes, or until desired tenderness.
- Then into the water (now a broth) add the 1 tbsp. soy sauce, 1 tbsp. sugar and salt to taste as well as a splash of fish sauce, if desired. Stir for 1 minute to dissolve the seasonings.
- Ladle meatballs, vegetables and soup over the rice noodles. Top with fresh tomatoes if available, fresh herbs (pictured below is cilantro and parsley) and enjoy!

Cooking method 2: This method requires a little more babysitting, but is a little bit faster. Have two servings of cooked rice ready and waiting.
- Add two tsp. of vegetable oil to an 8-inch frying pan, cast iron skillet or any pan large enough to hold all the meatballs in one layer. Turn the heat on to medium high.
- When the oil begins to shimmer, add the remaining half of the meatballs to the pan. Give the meatballs a slight press with the back of a silicone spatula or wooden spoon so they don't roll around and there is more meatball surface touching the pan.

- Cook on one side for 3 minutes without touching them. 
- Turn the meatballs over to the opposite side and cook an additional 3 minutes. If the meatballs are a bit too brown for your taste, lower the heat to medium. If you would like the meatballs cooked a bit more, add a cover to the pan.
- After 3 minutes, or until your desired doneness, remove the meatballs from the pan and let them rest on a plate or in a bowl. 
- Keep the same pan on medium heat, do not wipe out the pan, and add the other half onion and any other vegetable you like or have on hand. (The picture below includes onion, yellow squash and watermelon radish.
- Sauté the vegetables until your desired tenderness, making sure to scrape the bottom of the pan to incorporate any meatball juice and bits. If the pan looks a bit too dry, add a splash of water to help loosen up the bits. Add a sprinkle of salt to taste and give everything a good mix. 
- Spoon the vegetables and meatballs over cooked rice, plus any juice left in the pan, toss in some chopped fresh tomatoes, a sprinkle of cilantro and enjoy!

Sun of Wolf -- Palo Alto, CA (Mexican cuisine)

This inventive and modern Mexican comfort food is served with the intention to impress all the senses. Located at 406 S. California Avenue, I became a victim of this intention. The small space had a pleasing atmosphere with colorful décor as well as colorful drinks. The soft, Latin music lent a hint of the cuisine and fit in very nicely with the fun but relaxing ambiance. The smells of each passing dish made for a slight problem with excessive salivation and a requirement to take a few extra minutes to decide on what to order. 

https://www.sunofwolfpa.com/

Here are some of the things I've enjoyed.

Hazy Wonder IPA. Made by Lagunitas Brewing Company, this was a mildly bitter beer with notes of tropical fruit and a zesty, light mouthfeel. A very nice, thirst-quenching sipper.

Corazon Espinado. Made with El Silencio mezcal, prickly pear, Chartreuse and lime. This was mildly smoky from the mezcal, nicely tart from the lime, and a bit fruity from the prickly pear. Overall a very well balanced and refreshing drink.

Chips & Salsa. It's usually the simple foods that can provide an immense amount of comfort. These were house-made chips, their thickness and crunch were supremely satisfying and the warm tomatillo salsa was a fantastic complement. The tomato-based salsa was also very complex and rich with flavor and I had a great time going back and forth between the two. 

Hand-cut Fries. Another simple food that ended up helping me sop up leftover sauces. These were a bit hefty, crisp on the outside and soft on the inside. Tossed with the perfect amount of salt and served hot out of the fryer.

Carnitas Plate. I have a soft spot in my heart for meat cooked in its own fat. These were exceptionally prepared, with a bit of crunch on the outer layers of meat, while maintaining a succulent tenderness on the inner layers. Played up with a tangy salsa verde cruda, creamy refried beans, crunchy pickled red onions and that wonderful tomato salsa, this was balanced in flavor and texture and also nicely presented.

Achiote Tortillas. Served on the side along with the Carnitas Plate, the achiote gave these warm corn tortillas an extra flair and flavor that made these unique in color as well as taste. 

Maja Lasagna. An interesting, and delicious, Mexican-Italian spin on this comfort food. I don't typically go for the vegetarian option on menus, but I could not resist trying this one. I was very impressed with the literal, and figurative, layers of innovative textures and tastes from the chipotle-tomatillo sauce, fire-roasted poblano peppers, oyster mushrooms, spinach, sun-dried tomatoes and blend of cheeses. There was no shortage of umami-boosters and I was swooning over the crunchy baked cheese top. If only all restaurants would put this much thought into preparing vegetables.

I was pleasantly surprised at the variety and care of each vegetarian dish. I'm not a vegetarian, but I do appreciate a well-crafted veggie dish. I will be more than happy to indulge at this place again.

Ambrose Butchery -- Fremont, CA (Contemporary American cuisine)

The historic Niles district has become a destination, all its own, with quaint antique stores, family-friendly treat shops and comfortable eateries all within a very walkable, several block strip. People young and a bit older can enjoy seeing the vintage train car, as well as restored, vintage vehicles parked hither skitter along the road. 

Ambrose Butchery is now one of the eateries that's on my local favorites list. Their menu may change a bit with the seasons, but every ingredient used is fresh and wholesome. Located at 37683 Niles Blvd., it's steps away from an ice cream shop, so a sweet treat right after (or right before) a great meal can be easily accomplished.

https://www.ambrosebutchery.com/

Here are some of the things I've enjoyed.

Hilma Double Gulp Triple IPA. A refreshing beer by Omnipollo. I did not quite get the fries and burger notes that was suggested in the description. I did, however, detect a mildly sweet fruity aroma that finished clean. The zesty carbonation left a nice tingle in my mouth, and I would say this beer paired nicely with fried food.

Katherine's Vineyard Chardonnay. A full-bodied wine by Cambria in Santa Maria Valley. It was lightly tart, with notes of apple and a mildly floral, crisp finish. Very nice.

Pork Rillette. Perfectly seasoned, tender hand-chopped pork shoulder. This was slow cooked in its own fat with a bit of ginger and thyme. Not too gelatinous, excellent texture that was firm enough to slice but soft enough to spread on the crusty grilled bread. The fig preserve enhanced the savory flavor with a mild, earthy sweetness. I will definitely come back for this dish.

Fish & Chips. Fresh cod that was beer battered, fried until the interior was steaming and flaky and the exterior was golden and crispy. The fries still had a nice crunch and the dill tartar sauce and cornichons gave just enough acidic balance to each bite.

Kasekrainer & Mash. This was an Austrian-style pork sausage, soft but still snappy in texture with chunks of creamy, slightly oozy Emmenthaler cheese studded throughout. The whipped potatoes were buttery and light as a cloud and the sauerkraut and whole grain mustard tied everything together exceptionally well. If it was available, I would have bought a jar of the house-made grain mustard. 

Tiramisu. A very nice finish to a delicious meal. This dessert was gently sweetened with Italian mascarpone, espresso-dipped lady fingers and fresh raspberries. 

I will absolutely return to Niles for this restaurant and for a nice stroll through the antique shops afterwards. The quality of food and friendly service will bring me back time and again.

San Luis Obispo, California area (various eateries)

The SLO region provides relaxation, nature, wine, beer, spirits and great food all at your fingertips. There are not a lot of places where one can go from surfing, to wine tasting, to nature hiking, to fine dining, all within a few minutes drive or walk. This is one of the reasons why I love this area. It doesn't hurt that the people are also friendly and happy to be doing what they're doing, at the moment they are doing it. For me, as a food lover, my focus is normally on the consumables and within this region, I am spoiled for choice.

Here are some of the things I've enjoyed.

Chulos Cafe & Cantina
335 Posada Ln, Templeton
In the outskirts of the SLO area, this is definitely a destination for delicious Latin fusion food, with influences from Mexico and Peru. There are also some additional American offerings, but I opted for the Latin plates. I was very happy with what came out of the kitchen and the calming outdoor patio and colorful decorations made this location a serene environment to have great food and enjoy festive, live music, when it's on the agenda.
https://chuloscafecantina.com/

Chorizo con Huevos. One of their Mexican breakfast options with two eggs, scrambled with savory chorizo and served with seasoned rice, Peruvian-style beans, which were rich and earthly and a choice of corn or flour tortillas. 

Ranchero Breakfast Burrito. Stuffed to the breaking point with country potatoes, chorizo, scrambled eggs, jalapenos, cheese and beans, this was as fulfilling as it was delicious. The topping of ranchera sauce had a bit of heat and the sour cream drizzle balanced everything out.

The Alchemist's Garden
1144 Pine Street, Paso Robles
By definition, an Alchemist is one who turns something ordinary, into something extraordinary. This establishment is one of those places that takes simple ingredients and turns them into innovative, modern, memorable dishes that I will think about over and over again until the next time I visit. Located in the heart of downtown, this was a happening spot with a lively bar area, great service and a contemporary vibe with little details in the space and food that made this experience truly unique and cherished.
https://www.alchemistsgarden.com/

Wise Stone. Inspired by the Manhattan, this was made with rye whiskey, apricot liqueur, cream sherry, angostura bitters, and orange bitters. This was a nice cocktail with wonderful aromas from the zest, a luxurious mouthfeel, fruity on the nose, balanced and a great sipper.

Alchemists Gold. A great take on the Old Fashioned, this was put together with presentation in mind. House made cacao nib bourbon, with the side kicks of creme de banane and bitters. The wood smoke was infused into the drink with a glass cloche, which left an aromatic, lingering cloud upon serving.

Chef's Herbs. This was probably a better version of the Mojito, as I would have it. The Denizen 3 year rum gave a complex, aged sweetness to the drink. Along with lime juice, garden herb simple syrup, Butterfly Tea curacao, local fresh mint and rosemary, this was nice to look at, and each ice-cold sip went down very easily.

Cast Iron Fondue. I think I could have cheese as a meal, if it was served like this. A screaming hot cast iron was filled with mozzarella and raclette that produced crispy cheese around the edges and stretchy, delightful goo in the middle. Surprisingly savory and delicious soyrizo was added on top, along with cilantro oil, pepitas and crispy potato dippers on the side. The potato was cut in a way that I've not seen before, but greatly enjoyed, as they were formed in a perfect boat shape for ease of scooping.

Croquettes of the Day. The day's croquettes were filled with potato and topped with mayonnaise and sprinkled with chili peppers. It was soft and hot on the inside and had a nice crisp shell on the outside. 

Bunch of Fries. Since the potatoes with the fondue dish were so good, I needed to order more. These were served with house made goat cheese ranch, stayed crispy throughout the meal and were good to the last piece.

Moroccan Spiced Lamb. Tender, succulent slow-braised lamb was served with crispy fingerling potatoes, snow peas, pickled Fresno chile peppers, yogurt, dill and mint. Perfectly seasoned with all the right adornments, this was a hearty and memorable dish.

Farmhouse Corner Market
1025 Farmhouse Lane, San Luis Obispo
If in the Airport area, or in the mood for a little drive, this might be a great first or last stop. An all-category location, this is a restaurant, market, caterer, and music venue all in one. If the restaurant doesn't have the beer or wine that is desired, a look at the market might yield pleasing results. A quick lunch and stop at the store was on the agenda for me this day and it was well worth the trip for tasty food, nice service and a quaint location.
https://farmhouseslo.com/

Farmhouse Burger. A juicy, tasty burger made with local beef, aged white cheddar, red onion, tomato, lettuce, tarragon aioli and a fluffy, buttery brioche bun. The side of fries were crisp and both were gone within minutes. 

Croque Madame Dutch Baby. Despite its name, this was more of a grown up pancake. Fluffy on the inside and crisp on the outside, this egg-y delight was topped with prosciutto, poached egg, parmesan béchamel, fresh chives and micro greens. Each bite was a little sweet, a little salty, a little creamy and a little crunchy. Balanced and delicious.

Rod & Hammer's SLO Stills
855 Aerovista Place, San Luis Obispo
A friendship between a Californian and an Aussie resulted in delicious whiskey in my glass. This proves that beautiful things can be created when countries align and work together, at least on a gastronomical level. This was a tasting room, a bar and a cool space to hang out with friends. I enjoyed a nice tipple or four during my relaxed visit.
http://slostills.com/

From the upper left and going down:

Straight Rye, 90 proof: A bit hot initially with notes of black pepper and a smoky, gentle sweet finish. I brought home two bottles of this one.

Straight Bourbon, 90 proof: Smooth with nutty and caramel notes and a subtle vanilla finish. 

Distiller's Reserve Rye Whiskey, 80 proof: The most flavor-forward with notes of malt, vanilla and caramel and a sweet finish.

Cask Bourbon Whiskey, 112 proof: A warm and woody sipper with a smoky finish.

Central Coast Brewing
1422 Monterey Street, Ste B100, San Luis Obispo
One of their two locations in the SLO area, this little hideaway brewery was tucked away on a narrow street with other small businesses scattered about. The friendly service was inviting and the quiet weekend day made for a relaxing rest with some brews after a long hike on the trail behind a nearby high school. The variety of beers would make everyone happy and the knowledgeable staff made for a pleasant experience.

http://www.centralcoastbrewing.com/

Lucky Day IPA. For the hop lover, it is hops upfront on the nose and with the initial taste. The notes of citrus and sweetness perk up mid sip and then you're left with a nice long, lingering bitter finish that leaves your mouth wanting the next sip.

Moon Buggy DIPA. The haze is evident upon first glance, but the fruit notes are what keep me coming back for more. Fluffy on the mouth and a bit gentle on the hops, this is one that can be sipped on all day with a warm summer breeze at your back.

For a short, weekend getaway, this is one of those areas that's typically on my mind. I know I'll have a good time and enjoy some good eats and drinks, and there's always options to bring home some craft beer or spirits that I can continue enjoying until my next visit.

Bacalhau Grill -- San Jose, CA (Portuguese cuisine)

There are not many authentic Portuguese restaurants in the Bay Area, and while there are plenty of Latin fusion restaurants with some Portuguese flair, I was looking for a place that celebrated the preserved cod, or bacalhau. I found it at 1555 Alum Rock Avenue. 

This establishment provided a taste of the sea with dine-in or take-out options for your eating pleasure. The exterior was basic and simple, with a few parking spots nearby. But after one step inside, I was surprised to see an entire market, and marveled at the rows of Portuguese items, trying my best to prevent myself from buying all the cured meats, rice, beans, wine, cheese and hot sauce I could carry.

The atmosphere was simple and basic, with a partition that separated the restaurant area from the market area. The service was friendly and patient; the person behind the counter explained every dish and answered all my questions with a smile. After my first bite, I knew I found a hidden gem. I was very impressed with the quality and flavors I experienced and look forward to my next visit.

https://thebacalhaugrill.com/


Here are some of the things I've enjoyed.

Coxinha. This is typically a Brazilian street food item that is made with a soft flour-based dough, stuffed with shredded, seasoned chicken and fried until golden and crisp on the outside, but still soft and pillow-y on the inside. These were perfectly seasoned and excellent as a snack or appetizer. 

Coxinha, inside. The chewy dough was very uniform throughout and the generous chicken filling was moist and soaked up vinegar hot sauce very nicely.

Bolinho de Bacalhau. A type of croquette made with shredded bacalhau (salted cod). These were excellent finger foods, had a nice crisp exterior and a meaty interior. 

Bolinho de Bacalhau, inside. The shredded bacalhau filling was hearty and enhanced with garlic and parsley. The shred was a bit rough so it left nice chunks to bite into.

Polvo Guisado. Octopus is one of my favorite sea creatures to eat and this one was a hit. Cooked until tender, and seasoned expertly with garlic, onion and parsley. This was a hearty dish that was served with fluffy white rice. 

Bacalhau de Natas. Stews are on my list of things I enjoy and this thick, bacalhau stew with potatoes and cream really hit the spot. This was not a watery stew, nor was it too heavy with the addition of cream. The few ingredients really let the fish come through and the baked preparation brought all the ingredients together into a cohesive, and tasty, dish.

Alcatra. Beef was on the menu this day and this braised beef stew was also a winner in the stew category. This one had a little more liquid to spoon over the rice, but the meat was savory, tender and seasoned well.

Queijada. Gently sweetened custard filled this flaky pastry crust. A mild vanilla aroma permeated my nasal passageway as I heartily enjoyed this three-bite delight. The extra "burnt" edges of the custard imparted a caramel, nutty flavor to these little treats. Very enjoyable.

Cone. This puff pastry was shaped into a cone, baked until flaky and crisp, then filled with pastry cream and chocolate cream. A very nice treat to go with coffee.

The level of care and craftsmanship with the making of these dishes made me wonder if the proprietors were losing money with the affordability of this amazingly delicious food. I will happily go back for more and maybe even try making a dish or two using ingredients purchased from the attached market.

Norman Rose Tavern -- Napa, CA (Gastro Pub)

Downtown Napa is more than a place to go for wine tasting and buying. There are also wonderful eateries that serve delectable treats and delicious eats. Located at 1401 1st Street, this is a casual spot that serves casual food with upscale standards. The atmosphere is relaxed, perhaps with classic rock music in the background and table, booth, patio or bar options for seating. One can make themselves comfortable in shorts and a tank top, but regardless of attire, the service, as well as the food, is friendly and approachable.
 

http://www.normanrosenapa.com

Here are some of the things I've enjoyed.

Fries. One of those simple sides that are very difficult to get right. These were crisp on the outside and pillow-y on the inside; it's always a relief to hear that crunch on the first bite.

Chicken Wings. These wings had a spicy thai glaze on this day. I would give it a 1.5 on the spicy level scale (for me), so just a tickle, but the balance of sweet, sour, savory and spicy made these crunchy wings finger-licking good.

Fish and Chips. Always a favorite, and these were made with fresh fish. Each piece was expertly battered to achieve craggily crunch with steaming, flaky, white fish inside. The tartar sauce and lemon complemented the savory fish very well, and the fries were also crisp and satisfying.

Nachos. Not your average ball-park nachos. These chips were freshly fried in house, then topped with a generous portion of seasoned pulled pork, pickled jalapenos, drizzly cheese, salsa, sour cream and fresh cilantro, all for good measure. Each bite was a little different, but tasty all the same.

Fried Chicken Sandwich. This is one my favorite fried chicken sandwiches within a two-hour drive of the Bay Area. The chicken is juicy, brined and seasoned well, lightly coated with a cornmeal batter, flash fried until crispy and then encased in a fluffy brioche bun. The enhancements include fresh watercress, thinly sliced red onion, a tangy buttermilk dressing and a crunchy dill pickle on the side. It is balanced and hits all the textural components as well as flavor components. Another checkmark is that it's not too big and I can finish it in one sitting. This may be on the "con" side for some, but it is a "pro" for me.

Whenever fine dining is not on the menu, but I still want quality without all the fussiness, I will always opt for a stroll through downtown Napa to find good food. I will happily come back to this place over and over, as my cravings persist.

Brandied Blueberries (Recipe)

A nice tipple during a warm summer evening always sounds like a good way to end the day. I also feel like I'm worth the extra effort to make it a little more special by adding a garnish or two that took just a little bit of time to make. 

Savoring the flavors of summer by preserving, using different methods, is one of those summertime activities that have become a standard yearly tradition for me. Adding a bit of booze is a great way to enjoy the preserving liquid as well as the preserved fruit.

Here's what you'll need:
1 pint jar with tight fitting lid
1 pint fresh blueberries (I would recommend your local farmer's market)
1/2 cup simple syrup (recipe follows)
1/2 cup of your favorite whiskey or brandy (gin or vodka will work as well)


Here's what you'll do:
- Make your simple syrup by boiling 1/4 cup sugar with 1/4 cup water in a small pot until the sugar is dissolved. Give it a stir with a spoon and set aside to cool. This can be done up to one week in advance and kept in the fridge.
- Sort through the blueberries and pick out any that are mushy and remove any twigs or leaves.
- Gently wash the rest of the blueberries and lay them on a towel to dry. You can gently roll them around on the towel to expedite drying, but it's okay if they have a little moisture left on them.
- Add blueberries to your pint jar until just full or until your have no more blueberries. You can eat the leftover blueberries or make another jar if you bought extra, just double the simple syrup recipe.
- Pour the cooled simple syrup into the jar until it fills about half of the jar. You can use the leftovers to make cocktails or save in the freezer for your next batch of blueberries.
- Fill the rest of the jar with brandy or whiskey until it just covers the blueberries and seal the jar tight. Give it a swirl to mix the ingredients.
- Keep in your fridge for at least 3 days before using. These will then keep in the fridge indefinitely.
- Use in your cocktails, including a spoonful or two of the liquid, or spoon over ice cream for a boozy treat. These can even be given as gifts.
- Enjoy!

                                        Old Fashioned.

                                        Gin and Tonic.