We all have bloggers we like. We all have bloggers we admire. We all have bloggers we are a little tiny bit jealous of (in a healthy non-competitive sort of way)… So I say let’s raise a glass to them.

Cheers. In this case the glass I am raising contains a very purposefully chosen cocktail. It’s a Sazerac.

Now a Sazerac is a classic cocktail from New Orleans. It’s also a hint at the blogger to whom I am referring here. I am raising my glass to Gisele of Pain Perdu Blog. She’s a talented cook (much better than I’ll ever be…) and kick-ass Los Angeles caterer (Small Pleasure Catering). I am pleased to call her a friend. I am pleased that the blogworld made us friends. I think you’ll be pleased to read her blog and become her friend. I hope you do. ‘Cuz this Sazerac is for her. Her New Orleans roots. And the stories she tells about both.

Now on to the Sazerac. While the origins of many cocktails are lost in a boozy fog, the source of the Sazerac is well-documented. In fact it may be the very first drink to actually coin the word ‘cocktail’. Which seems to have been a mispronunciation of the French word for eggcup– cocquetier.

Cranberries are one of those foods so associated with a particular meal that you seldom (probably never) consider making them except for that particular meal. And I know you know to which meal I allude.

They are rightfully a special occasion food because they dress a plate up like no other dish I can think of. They always look spectacular; they always hold their gorgeous crimson color no matter how tortured they are. Be they overcooked, drained from a can, or just plain neglected. They reward you with a deep ruby red no other food can match.

And it’s not just any red. It is, without a doubt, the most gorgeous shade of red existing in this over-produced Technicolor dream that is modern society.