Lagniappe: Where The Hell Did The Last Three Months Go

Things that have happened since my last post:

• I graduated university! Finally! I've worked nonstop for two years with a full course schedule every semester to finish my Bachelors degree before 25 passed me by. It's August 30th now and 26 is rounding the corner but WHO CARES! I'm done!
  
  I also did it magna cum laude, because why *wouldn't* I want to make my life more challenging by writing a thesis during the shortest semester of the year? (Because I'm an obsessive perfectionist and I physically cannot help myself.) I'm a big giant nerd and actually had a lot of fun researching it and learning more about the millennial market group (of which I am a member) and social entrepreneurship ventures HOLY JESUS I sound so nerdy. You can read it here, if you want.

• I moved out of Gainesville! Finally! No offense to my college town but I'm a city girl at heart and also they call it 'The Swamp' for a reason and WOW it's terrible. I am now officially a resident of New York State in the greater NYC area and plan to begin banging on Bon Appetit's door in short order. A girl can dream. (HR people, if you're reading this, I promise I can write without curse words!)
   
• I went on a roadtrip with my best friend and our two dogs! We hit all the best restaurants in Savannah, Charleston, Asheville, and the Raleigh-Durham-Chapel Hill triangle. (Pics on my Insta.)

Doggos!

• I collapsed in a heap! It was difficult to give myself permission to feel burn out from working my ass off nonstop for two years, but let me tell you, burn out is a very real thing. I feel the mojo coming back though and am really excited about getting back to writing and working. MONNEEEYYYYY!

Coming up: recipe for Swedish meatballs, recipe for crispy chicken with lemon and oregano, recipe for shepherd's pie, restaurant reviews from Savannah, Asheville, and Bay City NY, and more shit I love. Like YOU! Thanks for reading.

Lagniappe: Shit I Love This Month: April 2016

Sometimes I discover cool shit that I think other people might enjoy. E.L.F. cream eyeshadows are great but they don't really belong here, so I'm starting this new feature on the blog called "Shit I Love This Month" to wrap up all the neat-o potat-o food type stuff I found that y'all might like.

Without further ado, here is April's wrap up!

• Pandora's "Hipster Cocktail Party" channel: the name makes me gaaaaaaaaaaagggggg but the channel is just SO damn good. It's a great mix of the classics like Frank Sinatra and Rosemary Clooney mixed in with complementary modern stuff like Vance Joy and Zarif, perfect for an actual cocktail party or just to have on while you cook. I've discovered several new favourite artists since having this on in the background. Case in point: "Booty Swing" by Parov Stelar.
   
• Trader Joe's Cypriot Pyramid Salt: my current obsession is salt (I have black lava Hawaiian salt and hickory smoked sea salt on my counter right now too) and I especially love this stuff. It is sort of pyramid shaped, with thin, nearly translucent flakes that have a fantastic crunch to them. It has no particularly different taste, just salty, but the shape and texture is just so weird and interesting I can't help but love it. It's the perfect crunchy finishing salt for salads and on top of eggs. If you don't have a TJ's nearby you can snag some here on Amazon.

Source

• Jell-O Shots: I totally forgot how fun these are and how much people love them! I recently made some for a friend's baby shower (because *I* can still drink), blue with little fish gummies inside them to match her "under the sea" theme, and even retired accountant grandmothers couldn't say no! Generally speaking I find Jell-O and gelatin disgusting but chances are if you put vodka in something I will like it. I'll be experimenting more with these over the summer, starting off with these watermelon jello shots.

• "The Beach House" Sauvignon Blanc: This is my go-to summer wine, and at $7.99-$9.99 a bottle it's affordable for everyone. It's crisp, uncomplicated, and clean--and when ice ice cold, perfect for a hot humid day. And, hey, it's from South Africa just like me!

If you're following me on Instagram you would've seen my raving about this last weekend!

• Trader Joe's Scandinavian Swimmers: I SEE YOU HERE, TJ'S. Good luck not getting sued by Swedish Fish over this one, but LORD I hope you don't because these things are like ~crack~. I'm not a huge gummy or candy fan but everyone who's tasted these goes nuts over them, myself included. There's blue dolphins, red lobsters (ADORABLE), yellow seahorses, and orange rockfishes, all flavoured and colored with completely natural ingredients like apple and black carrot. They're a steal at $2.99 a bag but if you don't live near a Trader Joe's you'll be forced to pay through the nose here on Amazon.

And with that chewy goodness, I take my leave of you. There've been other great discoveries this month but I gotta keep you guys coming back somehow, right?

SPEAKING OF, why don't you show me some love by following me on Instagram for lots of yummy food pictures and cute dog videos and then liking our Facebook page, because consistency is key.

Lagniappe: Power Up Your Produce

Spring is here and it's the time of fantastic renewal and change and fresh starts and blah blah blah. I love it. I love having the doors to the balcony thrown wide open, feeling the fresh breeze waft in, and listening to my 21-year-old neighbours shout loudly to each other in the parking lot in an attempt to convince women to have sex with them. Magical. I really do love it.

Aaaaaaanyway the last six months of my life have been a rollercoaster to say the least, where the peaks are highs of incomparable thrill and the lows are basically just being catapulted through a literal storm of shit at 85 mph.

But now it's spring, the time of change and *upgrade*, and since that dumpster fire is now behind me I am super stoked about all the new and exciting things coming up.

In light of this concept of upgrading, I'm here today to talk to you about your fridge! That mechanical container of wonder that holds within itself a world of new possibilities. I love the fridge. I also love what's inside it. So let's get on to upgrading your fridge game, yo.

Just as a disclaimer, I haven't been paid by any of these companies to toot their horns. I never endorse stuff I don't personally love and it doesn't matter to me if I get paid for it or not. It would be sweet as ~hell~ if they DID decide to pay me, though. It's grace@lekkerandliquor.com by the way. Just...just in case. (And if you think I *might* like your stuff, e-mail me and let's talk!)

EGGS
If you’re used to buying the standard white-shelled cheapest-you-can-get orbs of sadness, I can’t stress enough how much BETTER the organic* free range** pastured*** varieties are.

I KNOW I KNOW dirt-worshipping-tree-hugger blah blah blah but seriously, listen to me for a second. The yolks of the fancy pants eggs are this incredibly deep, bright orange with so much flavour—not to mention more vitamins and minerals. When compared to the anemic and pitiful pale yellow yolks of the usual cage farmed eggs, you’ll realize pretty quickly it’s a no brainer. You’ll probably have the best shot at finding fresh pastured eggs at your local farmer’s market or CSA, but most grocery shops now carry at least organic free range varieties.

*In order to earn the USDA “organic” stamp, the chickens are to be fed only organic feed and are certified to be free of antibiotics.
**The term “free range” has a looser definition and generally indicates that the chickens are not caged and can move about "freely" with "access" to the outdoors, but it could be as a member of a horde of 5000 all try to squeeze out through a cat flap for as little as 5 minutes in the sun per day.
***Pastured/grass-fed is what you’re ideally going for; this means that the chickens have ample access to the outdoors where they can be their natural chicken-y selves. That means scratching in the dirt, eating insects, getting sunshine, and being an overall healthier chicken. Better chicken, better egg.

CARROTS
Did you know that carrots come in multiple colors like purple, yellow, and white? In fact, carrots were grown in these colors for hundreds of years before the standard orange we know was developed. If you’re making a salad or some roasted vegetables, the extra colors make it so much more visually interesting! Trader Joe’s and Whole Foods (and even Publix now, if you're in the south) often carry them, if you have one of those near you.

CUCUMBERS
Standard cucumbers are boring. Their overly waxy peels never seem to get clean enough, and generally they’re just a sort of light green soggy mess with lots of bitter seeds. Enter: English cucumbers. Long (generally between 10-14 inches) and slim and usually shrinkwrapped, these bad boys are nothing like their boring cousins. With no seeds and a firm flesh they’ve got a fantastic crunch and snap to them, making them the perfect upgraded addition to your salads.

TOMATOES
I get that there are a ton of varieties and it can be annoying to stand there in the produce aisle and try to decide, so you just grab the nearest red thing and get out of there. But if you’re making a tomato-heavy dish like Caprese salad, a tomato basil salad, or any salad really, spring for heirloom tomatoes. They come in tons of colors (orange, bright yellow, green, purple, white, striped, and polka dotted) and odd shapes for maximum visual appeal.

LETTUCE
Stop being a sad sack with that iceberg bullshit. Yes it’s cheap and crunchy but it’s also colorless and useless from a nutritional standpoint. At least upgrade to Romaine lettuce, but also explore the spring mixes, the Boston lettuces (gorgeous, and BOMB on burgers and perfect for lettuce wraps), the Bibb lettuces, and the sweet & crunchy blends. It’s a big wide lettuce world out there, my friend. And most of them now come pre-chopped and pre-washed in bags, making it truly convenient for even the laziest among us.
 

ARUGULA/RUCOLA/ROCKET
Speaking of greens, if you enjoy a standard spinach salad on the reg or often stir it into soups for an extra nutritional boost, give arugula a try instead. Also known as rucola or rocket, this peppery green has a visually interesting shape and a sharper flavor than most lettuces. One of the simplest and most sophisticated salads you can throw together is a pile of arugula leaves sprinkled with pine nuts and freshly grated Parmesan, tossed with extra virgin olive oil, lemon juice, and salt and pepper. SEXY. (Also incredibly delicious tossed with a bit of Parma ham, burrata cheese, olive oil, and S & P.)
 

PARMESAN
And while we’re at it, PLEASE for the love of god stop using that powdered stuff in the green canister for serious food. It’s fine for the childhood dish of buttered noodles but when it comes to chic salads, pastas, or basically anything else, buy a wedge of the good fresh stuff (the best comes from Italy of course) and grate or shave it fresh. You’ll be amazed at the difference, and it keeps in the fridge forever when wrapped tightly in clingfilm.
 

MOZZARELLA
Since I’m on a roll here, who likes mozzarella? Everyone. If you don’t like mozz it’s probably because you’ve been eating the wrong kind, and by that I mean: cow’s milk. Did you know that mozzarella was (and still is, in Italy) originally made from the milk of water buffaloes? HOLY SHIT what a difference it makes.

Buffalo mozzarella (or mozzarella di bufala) is definitely harder to find than the bovine variety but I’ve found it in some Publixes in the south, Trader Joe’s up north, Whole Foods sporadically, Wegman’s regularly, and at Dean & Deluca. Most local private cheese shops will also special order it for you if you ask nicely.
(Sidenote: All that said, I'm going to ruin your life with some utterly bizarre buffalo mozzarella news. Click here.)
 

PICKLES
First of all, why is Vlasic’s spokes-animal a stork? What do storks have to do with pickles? Anyway it doesn’t matter because Vlasic pickles in all their gray-green glory are the absolute worst, and you should be eating Claussen pickles instead. Look for them in the refrigerated section, usually by the cold cuts because they’re cold cured and never heated so the cukes retain their INCREDIBLE crunch. No, I’m not being paid by Claussen to say this, so, ey-yooooo, if they felt like hooking me up with a lifetime supply I would be totally down with that, you’re welcome Claussen.

Oh, and pickles are fucking cucumbers, by the way. I recently had to explain that fact to a grown man. They are pickled cucumbers. Bye.
 

And now to round out the list, two of the absolute basics:

BREAD
Nothing says “I am still a freshman in college” louder than a bag of spongey soft white nothing bread. As a grown ass adult you should know by now that it holds absolutely no nutritional value for you, but if you still refuse to go the multi or whole grain route at least switch it up with some other, more interesting white breads: sourdough, Tuscan pane, French baguette, ciabatta, and boule come to mind. Oh, and don’t keep bread in the fridge. I’ve never understood why people do this, but it dries it out more quickly.
 

BUTTER
If you’re a die-hard butter lover (as opposed to the chemical shitstorm known as margarine, which NO ONE should be eating), try upgrading from your usual sticks or tub to Kerrygold Irish Butter. Oh baby. Oh YEAH BABY. This stuff is GOLD, so I get the name. I swear it’s unlike any other butter I’ve ever tried. Sweet and salty and rich and creamy with no lardy or oily aftertaste it is my Achilles heel, and spread onto warm crusty French bread it is absolute nirvana.

This article has to end now because I’ve drooled all over my keyboard so much it’s starting to make weird sparking noises, but go forth you sexy and sophisticated ladies and gents! First the fridge, then the world.

This has been reprinted with permission from an article I wrote for the rad folks over at The Magnifier, a division of VaynerMedia.

Update 2018: Regrettably, The Magnifier no longer exists.

Lagniappe: #StopYuLin2015

Have you been wondering about the #StopYuLin2015 hashtag floating around social media at the moment? I was too. I thought YuLin was some asshole person that needed to be stopped.

Turns out that it's actually a Dog Meat Festival happening in a town called YuLin in south-west China. Understandably there’s been a lot of outrage and international pressure in backlash to the facts being (sensationally) reported by CNN, The Guardian, and the BBC, namely:

• The festival has been running since 1995, though YuLin's local government has distanced itself from the controversial event and claims there's no official festival at all
   
• It involves the slaughter and processing of approximately 10,000 dogs, some of which are raised expressly for human consumption and others that are rumored to have been stolen from urban areas either as strays, guard dogs, or even pets.
   
• Some of the dogs are in ill health as a result of malnourishment and inhumane housing conditions, but are processed anyway.

People are most pissed off about two pretty obvious things: one, Fluffy’s being served up for lunch, and two, that Fluffy might have been stolen from his loving family. No one’s going to disagree with that second one of course; stealing is bullshit and the theft of an animal considered to be family is even crueler than that of an inanimate object.

But that first point…

That first point…where do we begin? Let's just think about this for a second. Open your mind, and think through this with me logically--then leave your opinions in the comments below.

I have a puppy, Tula, who is my father’s whole world. She is absolutely a family member and I love her to bits and pieces.

View fullsize

Rub a dub dub.

I have no plans to eat dog. I don't personally agree with it, grouping my disagreement under the same "fuzzy" moral umbrella I use to justify usually abstaining from lamb and veal (I don't eat baby anything; not only because it's a baby, which seems cruel to me, but also for the conditions these particular animals are commonly raised in) and foie gras because of the often deplorable way in which it is produced.

What I really don’t understand, though, is the outrageous righteous anger at the concept of eating dog. Think about it for a second: what makes eating dog different from eating cow, chicken, or pork?

“But dogs are like family! Those other animals don’t have personalities like my dog and they’re raised to be eaten anyway!”

I get that dogs are like family—to us, here, in the West and other similar cultures. But in some Asian countries and also commonly in South America, dogs are not viewed as family members but as pests, workers, or as a food source. In fact, dogs have been raised as a food source in China since the Neolithic period, right alongside fowl, chicken, pigs, and cows. An animal that’s family to you is good eating to someone on the other side of the world, and vice versa. Try to consider that.

As to those “other animals” not having as much personality as your dog—can you really say that? How much experience do you REALLY have getting to know the personalities of chickens, pigs, and cows?

I have a bit, and I can tell you that pigs are incredibly smart and opinionated with their own likes and dislikes, and can very easily form bonds with humans. So can chickens, to a lesser degree. Cows even have best friends in their herds and senses of humour, and are capable of making intelligent decisions. These animals aren’t just mindless slabs of living tenderloin waiting to make it onto your grill. So, what’s the real difference here?

If you’ve followed my blog for a while you know I do eat meat. I used to be a vegetarian and a pescatarian (fish being my only source of meat) but being passionate about food I sort of swung back around to the omnivore persuasion.

But the key for me is trying to be mindful about what I eat. I know what I’m doing. It’s an educated decision about the type of animal, how it was raised and where and under what conditions. I try not to just thoughtlessly shove any meat I can find into my face.

If you’re going to be outraged about people eating dog, then perhaps you should also give a little bit more thought about the meat you eat. Be outraged about all meat eating, or choose to be understanding of other cultures.

What are your thoughts on the issue? Let me know in the comments. I'm always up for lively, informed, and intelligent debate. If you're just going to be an ignorant asshole, please go away. :)

Ciao!

Lagniappe: I'm Almost Sorry For This One

I *live* for corny jokes.

Lagniappe: TEDTalks Jamie Oliver "Teach Every Child About Food"

Seems like such a simple idea, doesn't it? Teaching kids about food? I mean, we spend hours upon hours teaching them practically useless bullshit in school like algebra and geometry--surely we'd wile away at least a little time teaching them how to put food in their face holes, right?

Right?

False, brosef. And it's the most disappointing thing in America, and that includes Kim Kardashian.

(And before any of you nerds get all fired up about algebra and geometry, I challenge you to give me examples in the comments of when, as a NORMAL FUNCTIONING ADULT, you have used algebra/geometry three times a day *every* day in your life. No? OK so yes, food education is more important.)

How can we expect anyone to eat right if they don't know their ass-end from a rutabaga?

How can we explain to an insecure crash-dieting teenager girl that she doesn't need to do all that crap to be slim--all she has to do is eat some damn chicken--or beans, or fish, or other high protein food combined with a fibruous vegetable on the side...?

It's not rocket science and it's (clearly) a subject I feel passionately about. Jamie Oliver does, too. The next time you're making one of my yummy recipes, because of course you are, prop up your laptop or iPad or whatever and hit play on his great TED talk, below. It's worth your time, educational, and might even help you gain a new perspective on the state of food in Western culture.
 

You can find the original link here.

Everyone's a critic, though, and I get that too.

"Jamie Oliver has millions of dollars and a bunch of assistants, of COURSE he has the time and resources to feed his kids properly."

I hear you. I can also recognise that I am a young single kidless person. Granted, I have no money, but you'll notice I'm not spending my meager funds on garbage food. Who knows, maybe when I spawn I'll be stuffing my kids with all the same fried and processed poison--but I doubt it.

Why? Because I know better.

Because I taught myself.

Because no one else did, and certainly not in school!

Jamie Oliver is trying to change that, and I applaud and support his efforts. Knowledge is power. I hope that I can do the same, even if it's on the tiniest scale, even if it's just one recipe from this silly little blog that someone decides to cook instead of microwaving some frozen chicken nuglets or boiling some tinned green beans to death.

And you know what dudes? The stuff I post isn't crazy stuff. None of it is particularly difficult or challenging.

That's my whole credo, for crying out loud. Good food (and when we say "good" I mean both good-tasting and good-FOR-YOU) doesn't have to be expensive, or complicated. As cheesy (hah) as it is, sometimes the best things in life are the simplest.

Last thing I will say on the subject: life is about balance. So is eating. You're not going to do permanent damage to your body if you have a McDonald's double cheeseburger every ONCE in a while. It's the day-to-day decisions we make that make all the difference.

Take a look at that video, friends, and pass it on. Let's all make a commitment to changing the way WE eat, and then serve as examples for the next generation.

Lagniappe: I'm Back!

Well, kinda.

Hi all! Do you all remember me?

Sorry for the long lapse in posting, but I do have a very, very good reason; namely, that over the last month I:

√ quit my job of three years,
√ packed up my stuff and
√ moved 1000 miles away from DC back to central Florida to go back to college at the University of Florida.

April was filled with case finalisations at work, endless packing, pantry clean-outs, and many many going away parties--the last of which was epically thrown by my incredible friends and fellow Chivers that wound up raising $1000 for a charity very near and dear to my heart, the Hanne Howard Fund.

Yes, that's me, front and center. With the crown and the Star Wars leggings. Don't act like you're in any way surprised.

Being back in Florida and starting this new chapter of my life is a good thing, but I'm not sure yet what that means for this blog. My Dad is a very athletic individual who tries to eat only clean and lean, so de facto when I'm with him I'm somewhat restricted in what I can cook. We eat a lot of salads. Like, A LOT. So I think you can expect more "healthy eating" entries here, though I promise I won't be doing salads 24/7 because even I get bored of that pretty easily.

Another caveat is that I'm a college student now, so there's that money thing...in that I DON'T HAVE IT. I'm being forced to trim my grocery budget to about half of what it used to be (*sob*) so I'm challenging myself to be more creative with less. No more short ribs at $14 a pound for awhile. I'm also cooking out of a tiny student kitchen I share with two other roommates with limited supplies which is even more entertainingly challenging.

If you think the cocktailing is going anywhere though, you're mad. I may be a college student (and yes, I've already enjoyed wine out of a box) but that doesn't mean I'm resigning myself to guzzling bathtub gin jungle juice only!

I have a few entries in draft that I'll work on getting up soon as get settled and established in this new life. Until then, eat and drink well my friends.

Lagniappe: Boozing On A Budget, Part 1

The actual FULL title of today's post is "Boozing on a Budget: Everything You Need to Have a Perfectly Well-Stocked Cocktail Bar to Get You Through The Week and Life in General" but that seemed a bit excessive.

Let's talk about cocktails! We talk about them all the time here, don't we? I like to drink. I come from a family of Europeans raised in Latin America, and we have a GRAND old time with a great whiskey or aged rum. It's in my blood. No seriously, I'm pretty sure that at any given time there is a measurable amount of alcohol in my blood somehow, someway.

To my future employers: HAHAHA! I was just kidding about that last line, of course. Move along.

Now I do love a great wine, with my personal favourites being Pinot Noir and Sauvignon Blanc. Wine is my go-to when I am legitimately stressed out and just want to unwind after a long day.

But cocktails, with endless varieties of liquor and their myriad of accompanying bitters, mixers, garnishes, and infusions are an absolute PLAYGROUND for me. In fact, I've got some blackberry vodka infusing on my countertop as we speak that I hope to work into a tangerine spritzer cocktail.

The tragic problem with all of this is I have no money. Boo, hiss! LIQUOR COMPANIES, PLEASE SEND ME FREE ALCOHOL! I will selflessly undergo the arduous task of dreaming up a delicious cocktail and then write about it in this most winning fashion. #contentisking

Until that happens (or I marry for money, whichever comes first) here's how I manage to mix things up on a budget:

ESSENTIAL COCKTAILING EQUIPMENT

COCKTAIL SHAKER:
Whelp, I guess I fail at my own list because I don't even really have one of these. My roommate has a cheap stainless steel one that I suspect is some sort of "drinking governor" type device, because it will only let me make one drink before the metal contracts so much I can't pry the lid off to make a second one. I DO NOT APPRECIATE BEING JUDGED ON MY DRINKING HABITS BY AN INANIMATE OBJECT.

So I just use one of these water bottles! It's metal and it has a small opening that makes straining a breeze. Make do, bitches.

 I should probably try to upgrade soon...THIS ISN'T EVEN MINE. Why haven't my roommates kicked me out yet?

JIGGER:
A jigger is a metal double-ended shot glass that looks a bit like a wonky hourglass. It usually measures 2 ounces on one end and 1 ounce on the other. You can just use a regular shot glass, of course, but make sure you know exactly how much it measures. There's no real standard, so you could be pouring anywhere from 0.75 ounce to 2 ounces without realising it. For years I wondered why all my friends complained that my drinks were too strong--as it turns out, before I got a jigger I was using a Marine Corps stamped shot glass that was a deceptive 2 ounces instead of 1. Whoops.

(Marine Corps...should've known.) 

MUDDLER:
A muddler is a stainless steel or wooden rod with a textured plastic end used to mash/crush ingredients at the bottom of a glass to release oils, juices, and aromas. You might do this in an Old Fashioned. I don't have a muddler. I use a wooden spoon. *shrug*
 

Y-PEELER:
Basically a regular vegetable peeler, but with a handle shaped like a Y. This is used to take peels of citrus fruit, usually orange or lemon, as a garnish. You can use a paring knife instead, but I find a y-peeler to be much more controlled and precise (not to mention safer).

GLASSWARE:
This is an obvious one, but if you're really on a budget you probably only have two basic types of glasses: drinking glasses and wine glasses. If you're trendy, possibly Mason jars as well. I'm lucky to live with someone who owns a set of rocks glasses for my whiskey on the rocks, Old Fashioneds, and most of the cocktails you see on this blog. We recently acquired some stemless wine glasses that I've been using as a slightly more elegant option but I'm leaving both behind when I move next month.

It actually PAINS me a great deal that I don't have the correct set of glasses for all the drinks I want to make, because a truly classy, well-stocked cocktail bar would have the following:

• Champagne flutes: for any cocktail that involves champagne or prosecco. The tall, slim shape allows the bubbles to flow in long thin streams and keeps them concentrated for longer, avoiding disappointingly flat drinks. 
   
• Coupes: This is probably what you envision when you think of Gatsby! Coupes are said to be modeled on the shape of Marie Antoinette's breasts and are used to make a champagne tower at wedding receptions. (Has anyone ACTUALLY ever seen that though?) Coupes fell out of favour fairly quickly because the wide surface area makes the champers lose its carbonation more quickly.
   
• Martini glasses: Technically these are called "cocktail glasses" but have become known as martini glasses because of their most popular usage. These glasses are used to serve any cocktail that is meant to be enjoyed cold but not actually over ice, as the long stem keeps the heat of your hand away from the drink. I always feel just a little bit finicky when I drink that way (not to mention it's a test of grip strength and balance) but hell, it's better than a warm martini. Gross.
   
• Rocks glasses: I call them "rocks glasses" because that's what I grew up hearing, but they're also called lowballs or Old Fashioned glasses after their most famous (and delicious!) contents. It's a short tumbler with a thick base often used to serve drinks "on the rocks" or any that involve muddling. A solid, crystal clear rocks glass cradling an ice sphere with a bit of Maker's Mark floating around it is a damn beautiful sight!
   
• Collins glass: A tall slim glass, the Collins glass is used for "sipping" drinks that are served with ice, like Long Island Iced Teas or anything else you'd imagine someone in the South drinking on the porch on a balmy summer evening.

There are also several other odds and ends for a nicely stocked bar like a strainer, a citrus squeezer, matches or a lighter to ignite citrus peels and their essential oils, a set of tongs to match an ice bucket, etc.  Ain't nobody got time (or space) for that, though.

In the absence of a rich Saudi husband, I plan to hit up some thrift stores (or my father's house--heads up Dad!) to find unique "solos" of all of those to build up my hodge-podge collection, but lemme tell you--a Carlos O'Brien tastes just as delicious in a rocks glass as it does out of a wine glass or a Mason jar or a coffee mug. I'm just saying. It's nice to be able to enjoy a cocktail in the most perfect, refined way possible, but don't let yourself get so hung up on the details that you no longer enjoy it. :)