I fully credit T.J. Lynch of Mother's Ruin for this moniker, but this is my take on what a real fucking martini should be. Drink one -- you deserve it.

A Real Fucking Martini

2 oz gin (for this, I like Nolet's Silver)
1 oz Dolin Blanc Vermouth
3 dashes Regan's Orange Bitters

Combine ingredients in a mixing glass. Add cracked ice and stir. Strain into a chilled coupe. Garnish with a lemon twist, if desired.

Highlights of the weekend: visiting Nathan's Art of the Brick exhibit followed by margaritas and snacks at Añejo and setting sail with Bowmore on the Clipper City followed by a tasting and nibbles at the always wonderful Dead Rabbit. Many thanks to Brian and Scott for joining me!

As you may know, I've got a new job, which I started a week ago.  One of the many things this means is the opportunity to explore a new neighborhood.  Almost every day since I started, I have been able to stroll around a bit during lunchtime and take mental notes of restaurants and stores in the new 'hood. Extra bonus -- there's a greenmarket there every Thursday. Any suggestions for the Morningside Heights/Columbia area, bring 'em on!

* In the words of Sheryl Crow

Most often, when I make a roast chicken, I use the Zuni Cafe recipe, which I adore. This past week, I had chicken that was roasted according to Thomas Keller's technique (pictured above). It was also delicious. Now I'm wondering which one is better. Until I get to do a taste test closer in time, I turn to you, dear readers. Any preference?