On the Town with Pepper and Her Pals

ITALIAN SODAS

Who cares where they originated? One sip makes a hot day cooler.

For one serving:

1 cup ice

1–2 ounces flavored syrup (vanilla and raspberry are especially tasty)

8 ounces club soda or sparkling water

Cream, half and half, or milk

Place a cup of ice in a 12-ounce glass. Pour in 1–2 ounces syrup, depending on your sweet tooth. Add club soda and a dash of cream. Stir, adjust to taste if needed, and enjoy!

EDGAR’S BAKED PAPRIKA CHEESE

Edgar and Pepper agree that smoked paprika is a true delight. This smoky, gooey appetizer is easy, tasty, and attractive, perfect for a night in or a night out!

4 ounces goat cheese

1 teaspoon sweet smoked paprika

8–10 slices of a baguette, toasted

Heat oven to 350 degrees.

Shape the goat cheese into a disc about 1 inch by 4–5 inches and place on a baking dish or in a ramekin. If you are using a rinded cheese, slice off the top. Sprinkle the disc with 3/4 teaspoon paprika.

Bake about 15 minutes, until cheese is soft and gooey.

Toast the bread in advance, or pop it into the oven during the last 7 minutes that the cheese is baking; toast 5 minutes on one side, turn, and toast 2 more minutes.

Place ramekin or cheese, transferring carefully, on your serving plate. Top with the remaining 1/4 teaspoon paprika. Arrange toasts on plate and serve immediately.

Serves two as an appetizer.

PINK LADY

A classic cocktail of the pre-war club era. The egg white smooths out the sharpness of the gin, and combines with the grenadine to make a lovely drink in shades of pink, topped with a light layer of froth. Joelle would have loved it.

For each drink:

½ ounce grenadine

1 egg white

1½ ounces gin

Add all ingredients to a shaker with cracked ice. Shake well—when your hands are chilled, so is the drink—then strain into a martini or cocktail glass.