The Pink Llama (White Rum with Rhubarb Simple Syrup, Grapefruit, and Rosemary)

(from http://theviewfromthegreatisland.blogspot.com: It's 5 O'Clock Somewhere Fridays) 

This is the drink that inspired Joef's homemade, fruit-based simple syrup craze (the originators call it a Spring Fling, but we've renamed it)! Once you start, the possibilities are endless! This one uses rhubarb for the simple syrup, and is then combined with grapefruit juice. This is maybe the best drink he's ever made - it's so refreshing, light, and, I might add, rather complex flavor-wise. Enjoy!

To make the simple syrup:
2 cups white sugar
2 cups water
2 large stalks rhubarb, chopped

Bring to a soft boil, and bLoil for about 10 minutes, stirring occasionally. Mash the rhubarb as it softens. Remove from heat and strain out the pulp, then return the liquid to a medium boil. Reduce the liquid for about 10 minutes, stirring to ensure it doesn't burn.

To make the drink:
2 oz fresh-squeezed pink grapefruit juice (1 grapefruit=about 5 oz)
1 sprig rosemary
2 oz rhubarb simple syrup

2 oz Cachaça (white rum works)

Ice

Remove the rosemary leaves from their stem and place in a cocktail shaker. Add just a splash of grapefruit juice, and muddle together. Add the remaining ingredients and shake. Pour over ice, and serve with a sprig of rosemary. Ahh!

Guest Recipe: Baked Cod with Potatoes and Rosemary

You (and I) have my dad, Steve, to thank for this fantastic, easy, delicious recipe. What's extra-great about it is that it's simple enough to make on a weeknight or a whim, and fancy enough to make for guests. Definitely being added to the repertoire.

Even better, we went to the Dane County Farmers' Market yesterday morning, where we bought both purple potatoes (for this recipe) and fresh rhubarb (for the pie), and delicious maple syrup for the waffles this morning.

Here's all you need to serve four:

Olive oil
6-8 cloves garlic, chopped
Several sprigs fresh rosemary
2 lbs cod fillets (or similar fish)
Purple (or other) potatoes, thinly sliced
Fresh ground black pepper
Salt
Breadcrumbs (plain)
Lemon

Preheat oven to 350/375. Prepare two casserole dishes by drizzling them with olive oil and sprinkling 3-4 cloves of chopped garlic into each dish. Add a generous amount of rosemary leaves.

Cut the cod roughly in halves, or so you can fit two-three pieces in each dish (they should touch, but not overlap). Rub the fillets around in the oil in the dish so that both sides pick up the oil/garlic/rosemary. Add more rosemary leaves as needed. Next, arrange the sliced potatoes around the fillets so the bottom of the dish is covered. Do the same with the potatoes as you've done with the fish so they're coated in the sauce. Grind fresh black pepper on top to taste and add just a little salt. Place in the oven.

Cook until the flesh of the fish becomes white and begins to flake, about 15-20 minutes. When the fish is flaking, sprinkle breadcrumbs over the fish and potatoes in the oven. Then, turn on your oven's broiler and let it cook until the breadcrumbs begin to brown, about 5-6 minutes. Serve with lemon or without, and maybe with the obligatory arugula salad on the side.