Citizen’s of Macaroni

Seeing old friends is always a refreshing stance during the hurried, work-filled weeks. Catching up on lives that have all changed so much puts into perspective how quickly time passes without a sudden care.

I had been to Citizen Public House before for a Valentine’s dinner with the fiancé. Although, I usually hate set menus, I enjoyed each course; just never made it back to the dim-lit, upscale and cozy pub.

The setting last week was for the well known crafty cocktails, appetizers, and talk about the future.

The Citi-Zen handcrafted cocktail was my drink of choice. Made with Absolut Pear vodka, Domaine de Canton, ginger liqueur, housemade sweet & sour.The best part is the rock candy that doubles as a martini stirrer.

Pork Belly Pastrami with a Brussels sprout sauerkraut, Burrata and Chicken & Waffles made it to the table to share. We couldn’t be satisfied without a couple orders of the Bernie’s Mac and Cheese as well.

Citizen Public House Macaroni and Cheese

Citizen Public House Macaroni and Cheese

Cavatappi is not my favorite pasta, but it was cooked well so no complaints. I couldn’t tell if it was the Emmental as it can become spicy when aged, but the M&C had a bite that I loved. The Gorgonzola and tomato relish gave it the savory component that had us order two more bowls for the table.

We ended the night with the peanut butter dessert and smiles.

After I left, I kept thinking of the rock candy in the Citi-Zen and the elementary science experiments when I had home made. For all of you who never had a rad teacher who showed you how to make rock candy..here’s your rock candy recipe:

Homemade Rock Candy recipe

Homemade Rock Candy recipe

Ingredients:

  • 1 cup of water
  • 2-3 cups of white sugar
  • Food coloring
  • Wooden skewers
  • Clothes pins
  • Champagne flutes or a mason jar
  • Pot to boil water

Directions:

  1. Boil the water and add a quarter cup of sugar until all is dissolved.
  2. Clamp a skewer with a close pin near the top, dip in the simple syrup, then roll in sugar. Place in flute or glass jar to dry.
  3. After cooling the simple syrup add to your flute/mason jar. Then use a generous amount of food coloring to each glass. The more the better for the sugar to catch the color. Make sure the skewer is in the middle of the class and not touching the bottom.
  4. Wait 3-7 days, then break the top of the sugar with a butter knife. Hang it upside down to get excess liquid off. Package for a later day or enjoy!
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