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Quote by Giulia Enders

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Gut: The Inside Story of Our Body's Most Underrated Organ

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Giulia Enders

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“Shine was a fast study, learning how to make anything and everything the thirsty crowd at the Southern Club might desire--- an old-fashioned, sidecar, gin rickey or Tom Collins. Drinks neat, straight up or on the rocks. Martinis that were dirty, extra-dirty or downright filthy. But she was at her best when she went off script. If someone answered her "What'll you have?" with "What's good?," Shine was off and running. She loved showcasing the Strong moonshine, with its smooth burn or fruity flair. And Shine often cut the standard spirits with sparkling sodas or fruit juices. The women who frequented the Southern Club loved her concoctions, so much more delicious to sit and sip than a cheap unadorned glass of hooch that hit your innards like a hot burning coal--- and was almost as tasty. Why just drink to get drunk when you could enjoy every swallow along the way? Shine calibrated the right balance of sweet, sour and salt in her creations, plus she knew how to finish, garnish and heighten a drink's appeal with a salute to Lidy: snippets of rosemary, thyme and basil; crushed mint; colorful slices of strawberries, melon and peaches; hot peppers and cool cucumbers along with the standard olives, lemons and limes. Plus, Shine had a certain charm. Who could resist being told by an attractive, flame-headed young woman to "stop swilling the cheap stuff" and "hang on to your hat" as she set down a cocktail she came up with especially for you? Everyone loved her. She was good for business. Very good.”

IngredientsShineSavvyGirl BossBarmaidMixology
Book:The Moonshine Women
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“The two of us begin assembling pulled pork sandwiches from the ingredients in the containers, layering the jalapeño-lime slaw on top of piles of chipotle pork and capping it off with a fluffy white bun. The sandwiches are smoky and spicy, with a slight tang from the slaw, and we wash them down with hefty swigs of our full-bodied porter. Between bites, Jeremy hands me a fork and the container of Yukon gold and purple potato salad, which we pass back and forth until there is nothing left but a few scallions in a pool of mustard-laced vinaigrette.”

SandwichesPicnicPotato Salad
Book:A Second Bite at the Apple
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“When she taught me the recipe, Makiko told me that her potato salad tasted the best when you used a potato variety called Destroyer. As implied by its name, these potatoes have a sinister look to them. They are marked with red patches, reminiscent of a pro wrestler's mask, hence the name. After comparing many different varieties, Makiko fell in love with the rich, full-bodied flavor, so much so that for a while she even contemplated growing them on her veranda. In the Kanto region, Destroyer potatoes aren't a common variety. Unlike Danshaku or May Queen potatoes, they're rarely distributed in the markets unless it's early summer. One night, after Makiko kept on shouting "I want some Destroyer potatoes!" at the bar, one of her customers drunkenly started to call her "Makiko the Destroyer." From then on, the nickname took on a life of its own, and that was apparently how rumors of "Makiko the Destroyer of Sangenjaya" began to spread.”

PotatoesNicknameDestroyerPotato Salad
Book:The Ex-Boyfriend's Favorite Recipe Funeral Committee
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