more veggies, please!

I served this without sparkling wine because I drink out of old candle holders since I don't own coupes. It was awesome. 5 min – serves 2 Honey syrup: 1/4 cup clover honey 2 tablespoon hot water in a small jar Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey. 6 tablespoons gin 3 tablespoons fresh lime juice 2 tablespoons Aperol or Capelletti 1 tablespoon honey syrup 2 dashes of Angostura bitters Ice Champagne or sparkling wine Lime wheel for garnish Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel.  from bo...

When it’s too cold to go outside, but you still want bar snacks. 50 minutes - yields about 4 cups 1 pound raw unsalted nuts of your choice (mixture of walnuts, pecans, almonds and pistachios) 2 tablespoons unsalted butter, melted ⅓ cup packed light-brown sugar 3 tablespoons chopped fresh rosemary 2 teaspoons kosher salt 1. Heat the oven to 350°F. 2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside). 3. Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.) from the New York Times T Magazine, but re...