Ingredients

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

Directions

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.

Serves 10.

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Ingredients

2 ounces whisky, such as Canadian Club Reserve 10 Year
6 ounces lemonade
Club soda
Lemon wheel, for garnish (optional)

Directions

1. Fill a tall glass with ice; add whisky and lemonade; top with club soda. Stir well. Garnish with a lemon wheel, if desired.

Makes 1 drink.

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Ingredients

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes*, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Directions

1. In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
2. In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan.
3. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes.
4. Saute for 5 minutes, then deglaze with wine.
5. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Serves 4-6.

*I used cherry tomatoes.

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