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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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Tomorrow is Thanksgiving. You've got the turkey ready to go, right? The sides started? A pie already made?
Then it's time to reward yourself for your labor. Here, a drink crafted for us by Denise Tempest of Tempest Lounge. Enjoy.
The Tempest Pumpkin Pie Cocktail
1 ounce Crown Royal
1 ounce half and half
Pumpkin syrup, to taste
1/2 cup crushed graham crackers
1 tablespoon raw sugar (or substitute granulated)
Nutmeg, a dash
Cinnamon stick garnish
Combine crushed graham crackers and raw sugar in a shallow bowl. Wet the rim of a cocktail glass and dip into graham cracker mixture. Set aside. Shake the crown royal over ice with half-and-half and pumpkin syrup. Strain into cocktail glass. Sprinkle with nutmeg and garnish with a cinnamon stick.
Last minute turkey advice and tips can be found here.
