The Donald is everywhere in the media these days. Unfortunately, he seems to have two poses when he’s in front of a camera: doped-up dog or full-on howler monkey.
The US presidential race is sooo going to be amusing in the coming year.
Notes from a bemused canuck
Serve this sangria alongside some fresh cheese, like a soft goat cheese drizzled with local honey or a fresh mozzarella topped with really good extra-virgin olive oil, and voila — all you have to do is invite a few friends over to make this a perfect happy hour.

1/2 cup light honey
1/2 cup water
3/4-inch piece fresh ginger, peeled and sliced
1 large strip of lemon peel, no pith
1 1/2 cups thinly sliced cucumber
1/2 cup brandy
1 lemon, thinly sliced, seeds removed and discarded
1 750-millileter bottle Prosecco, chilled
Combine the honey, water, ginger, and lemon peel in a small saucepan and bring to a simmer. Reduce the heat to a low simmer for 10 minutes. Remove from heat, cool, and then strain.
In a pitcher, combine the cucumber, ginger, syrup, and brandy. Add the lemon slices and stir. If you have time, let this sangria base chill in the refrigerator overnight.
When ready to serve, top the pitcher off with the chilled Prosecco. Serve immediately over ice, being sure to scoop some cucumber and lemon slices into each glass.


“Turn on” meant go within to activate your neural and genetic equipment. Become sensitive to the many and various levels of consciousness and the specific triggers that engage them. Drugs were one way to accomplish this end. “Tune in” meant interact harmoniously with the world around you – externalize, materialize, express your new internal perspectives. “Drop out” suggested an active, selective, graceful process of detachment from involuntary or unconscious commitments. “Drop Out” meant self-reliance, a discovery of one’s singularity, a commitment to mobility, choice, and change. Unhappily my explanations of this sequence of personal development were often misinterpreted to mean “Get stoned and abandon all constructive activity”… Timothy Leary
Ingredients
1 (5 to 6-pound) beef brisket, point cut
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 cup ketchup
2/3 cup cider vinegar
1/4 cup molasses
3 tablespoons brown sugar
1 tablespoon mustard powder
3 tablespoons whisky, plus more for seasoning
10 potato rolls, for serving
Directions
1. Adjust the oven racks to fit a large Dutch oven. preheat the oven to 350F/175C. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
2. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, sugar, mustard powder, 2 teaspoons salt and 1 cup water. Pour the sauce over the brisket.
3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, whisky, and salt, if desired.
4. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.
