Eggs

Cheesey scrambled eggs with herbs and jalapeño powder.

We only felt like a light dinner tonight (we had a fairly substantial lunch out before a matinee chamber concert this afternoon), so I make some scrambled eggs.

We are about to settle down to an extremely good cocktail we co-invented last night. I was in the mood for a Corpse Reviver No. 2 (equal parts gin, Lillet Blanc, Cointreau, and lemon juice and a dash of absinthe), but we had no lemons. We do have some pink grapefruit, though, so we started there and made a series of substitutions we thought would work well together (we were delightfully right). The final recipe: 1.5 oz each pink grapefruit juice, white Haitian rum, Patrón orange liqueur, and Lillet Blanc, a dash of vermouth, and two droppers of grapefruit-hibiscus bitters (BitterCube Jamaica No. 2).