Sabrage: Pomp and Physics

Leo Daedalus, Host of The Late Now, sabres a bottle of sparkling wine at the PDX Magazine Issue #3 Launch Party at Lightbar on Dec 13, 2013. Also pictured Ross Blanchard, PDX Magazine Editor-in-chief. Photo by Miri Stebivka By Ross Blanchard When we open up a bottle of sparkling wine this holiday season, most of us don’t consider slashing off the top of it with a large blade. Most of us also are not on horseback, do not carry a sabre, and are not celebrating battlefield victories. These apparently were minor details on two separate occasions within the last month where I’ve witnessed the beheading of bottles of bubbly with chef’s knives. “Sabrage” as the practice is called, may have started with Napoleon Bonaparte’s cavalry officers in the late 18th Century and is far from a practical way to get at a bottle’s contents, not to mention a wasteful practice. But this violent decapitation of the delicate, curved neck of a bottle is rather dramatic at a party, its precious contents, its life blood, gushing wastefully onto the floor. While our inner-Hussar thinks only of the impetuous flair and danger of the swinging knife and the flying glass that brings cheers from party-goers, the next morning, staring at the empty bottle, its cork and…

J is for Jelly Jar

J is for Jelly Jar This is what you shall do: eat the jam. Keep Mason jars for ice water, or in sickness, tea of nettle and cinnamon, lemon slices, honey. The grain? Yes, too. Bourbon is a tireless physician. — Dena Rash Guzman Above: Self-portrait by Dena Rash Guzman.

The Words Market

“I’m leaving.” Tilda spoke defensively. “Everybody’s leaving. The Words Market is in shambles, everything’s been sold.” She appeared confused by her terror and clutched nervously at the office pens. “People are now reporting serious trouble speaking at all. I must leave. I must collect my… chil… ki… drens…”

‘Tis the Seasoning: My Blood-Red Passion for Borscht

Sometimes the borscht was as perfect as it gets, and you’d close your eyes and suddenly your heart would be transported through hundreds of years of history via the beet time machine. You always knew you were eating something very, very special.

Flagon & Vine: Shimmer – Pirate Négociant

“We’re trying to get people to open their eyes,” Shimmer explains. “They’re drinking mass-produced, chaptalized (sweetened), citrified (fruit extract added) wines. Some wineries even put oak powder in some of these wines, so you taste a barrel that was never there!”

Portland Mixology: Holiday Cocktails

Hold a smoldering cedar chip underneath an upside-down cocktail glass and allow the smoke to waft over the inside of the glass. In a cocktail shaker, add the bourbon, around a half-teaspoon of rosemary leaves and sweet vermouth.

The Rabbit That Bit Christmas

She was dripping wet and pale as a fish, somehow just ignoring the presence of winter, and beautiful for it. I thought if she could do it, I could, too. But she was born here.