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The Virgin Islands received nearly $31 million less in rum cover-over payments for 2025 than it received in 2024, as announced by the U.S. Department of the Interior on Thursday.

The anticipated rum tax rebate for 2025 amounted to $181,068,638, which was $30,970,946 less than the $212,039,584 sent for 2024. The amount received in 2024 was $14 million less than what was allotted in 2023. Links to more information about these figures can be viewed here for 2024 and here for 2023.

According to the territory’s Revised Organic Act, essentially acting as the constitution, any excise tax collected on rum produced in the Virgin Islands and exported to the mainland U.S. is transferred back to the Virgin Islands. Every year, the V.I. government provides an advance estimate of these rum excise taxes to the Interior Department’s Office of Insular Affairs, to facilitate a payment by September of each fiscal year.

Adjustments to these payments are calculated and issued based on the advance amounts from rum excise taxes derived from the Virgin Islands against the actual receipts collected by the federal government. For the fiscal year 2025, the advance payment to the V.I. government was calculated using the rate of $10.50 per proof gallon.

The rate had been capped at $10.50 since 1984, with brief fluctuations.

The rate changed to $13.25 in 1999 but required annual approval by Congress, making the territory’s financial planning uncertain. The federal Bipartisan Budget Act of 2018 set the per-gallon rate to $13.25 for five years following the back-to-back Category 5 hurricanes of September 2017, but that expired at the end of December 2021.

Governors and congressional delegates have long pushed for a higher rate, with Gov. Kenneth Mapp advocating shortly before the storms.

The per-gallon rate is crucial as legislation was signed into law in February 2022 to use the cover-over funds to stabilize the Government Employees’ Retirement System, projected to run out of funds by October 2024, according to GERS actuary Segal and Company.

Angel Dawson, the administrator of GERS, communicated that his estimates showed a significant reduction in the rum cover-over revenue, amounting to $47.4 million less than the previous year.

“We do not possess specific details about this issue yet. Nonetheless, it warrants attention for GERS, which anticipates receiving about $158 million on October 1 through a ‘funding note’ from the yearly cover-over revenue,” Dawson explained via text on Friday evening. “It seems GERS will face a shortfall again. Our actuaries predict we can sustain liquidity until at least 2036 with our current financial setup. However, they also suggest that our capacity to maintain retiree payments could become critical between 2037 and 2039 should the funding note fall short for another two years.”

Dawson highlighted that GERS achieved an investment return of $124 million in less than two years, which is a 31 percent increase from $400 million in September 2022 to $524 million by July.

“However, as I presented to the Virgin Islands Legislature just last week, our marketable assets could have been at least $34 million higher if we had received the complete allocation from the ‘funding note’ last year. When considering the time value of money and lost opportunity for investment income, the actual loss would have been even more significant,” Dawson added.

Neither the offices of Governor Albert Bryan Jr. nor Delegate to Congress Stacey Plaskett responded to requests for comment about the Interior Department’s announcement.

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The Virgin Islands received nearly $31 million less in rum cover-over payments for 2025 than it did in 2024, the U.S. Department of the Interior announced Thursday.

The estimated rum tax rebate for 2025 was $181,068,638 — $30,970,946 less than the $212,039,584 the territory was sent for 2024, which was $14 million less than allotted in 2023.

Under the territory’s Revised Organic Act, which serves as the territory’s constitution, any excise tax collected on rum manufactured in the Virgin Islands and exported to the mainland United States is transferred to the Virgin Islands. The government of the Virgin Islands provides an advance estimate of rum excise taxes to the Office of Insular Affairs at the Interior Department each year to facilitate a payment by September of every fiscal year.

Adjustments are made based on the initial estimates from rum excise taxes originating from the Virgin Islands versus the actual receipts collected by the federal government, as stated in a release. The fiscal year 2025 advance payment to the Virgin Islands government was calculated at a rate of $10.50 per proof gallon.

This rate has been fixed at $10.50 since 1984, although there were temporary changes.

The rate was increased to $13.25 in 1999 but required annual congressional approval, which made financial planning for the territory challenging. The Bipartisan Budget Act of 2018 established the per-gallon rate at $13.25 for five years after the consecutive Category 5 hurricanes in September 2017, but this provision expired at the end of December 2021.

Governors and congressional delegates have long pushed for a higher rate, with Gov. Kenneth Mapp making such a plea just weeks before the storms.

The per-gallon rate is of particular importance since legislation was signed into law in February 2022 to use the cover-over funds to stabilize the Government Employees’ Retirement System, which was forecast to become insolvent by October 2024, according to GERS actuary Segal and Company.

Angel Dawson, administrator of GERS, said his calculations had an even deeper cut to the rum cover-over. He puts the figure at $47.4 million less than last year.

“We do not yet have any details regarding this matter. However, it is of concern to the GERS, which is scheduled to receive approximately $158 million on Oct. 1 under a ‘funding note’ paid by the annual cover over revenue,” Dawson said by text Friday evening. “From all appearances, the GERS will, once again, be short-changed. While our actuaries project that we will remain liquid through at least 2036, given our present financial structure, they also forecast that the system’s ability to continue paying retires will be threatened between the years 2037 and 2039 if we were to experience just two more years of funding note shortfalls.”

GERS put together a $124 million investment return in less than two years, increasing 31 percent from $400 million in September 2022 to $524 million in July, he said.

“However, as I testified to the Virgin Islands Legislature just last week, our marketable assets would have been at least $34 million higher had we received the full amount pledged under the ‘funding note,’ last year. Given the time value of money and the accompanying lost investment revenue opportunity, in actuality the amount would have been even greater,” Dawson said.

Neither the offices of Gov. Albert Bryan Jr. nor Delegate to Congress Stacey Plaskett responded to requests for comment about the Interior Department’s announcement.

A story of assumed teenage misbehavior has a tasty twist.

On Aug. 25, Stacey (@StaceyCKs1) shared an anecdote about the alleged incident that went viral on X, garnering nearly 17 million views as of this writing. In a succession of posts, the mother wrote about the mystery surrounding a depleting bottle of alcohol in her liquor cabinet.

Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?

— StaceyCKS (@StaceyCKs1) August 25, 2024

“Noticed that my vodka supply was dwindling,” the mom of three wrote. “Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka ‘several times’ over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?”

“It’s really good, too. She crushed it,” she added in a follow-up post.

Her kid, likely noticing the attention her mom’s post was getting, also chimed in a few hours later.

She wants it known that she didn’t “guiltily confess” to anything. “I just answered the question.”

Sorrrrrry. My bad.

— StaceyCKS (@StaceyCKs1) August 26, 2024

“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” Stacey wrote. “Sorrrrrry. My bad.”

Stacey did not respond to TODAY.com’s requests for comment.

Naturally, people had questions — one X user asked how Stacey took so long to notice culinary greatness happening right under her roof.

The mom explains in subsequent posts that while she was home working the other times her kiddo made the penne, she doesn’t like pasta.

“She was making enough for her and her brother,” Stacey wrote, adding that her daughter would make the saucy dish for lunch or as an after-school snack. “They’re pretty good about cleaning up after themselves.”

After someone remarked that it’s good Stacey’s daughter didn’t replace the taken vodka with water (a classic teenage maneuver), the mom replied, “She wasn’t trying to hide what she was doing. These kids are different than we were. 😂”

I risked it all, taking a screenshot of a Snapchat message she sent me. She made it again after school yesterday. It’s her current “hyper fixation” meal.

— StaceyCKS (@StaceyCKs1) August 27, 2024

Stacey also said her daughter was using the “GOOD stuff” — aka Grey Goose — for the pasta because “that one was open.”

In addition to sharing the recipe (“A shallot and some garlic sweated in olive oil and a tablespoon of butter, a can of tomato paste, some Calibri chilies, maybe 10 ounces of San Marzano tomatoes, 2 cups of heavy cream, a cup of fresh parm, 2 tablespoons of vodka”), Stacey also posted a photo of her daughter’s latest “hyper fixation” meal.

Penne alla Vodka by Anthony Contrino

Those in Stacey’s replies were generally tickled by the whole situation.

“Very 14 year old coded 😂,” wrote one X user.

“This is the best possible outcome for this scenario. 😂,” posted another.

“Buy the child another bottle!” yet another jokingly wrote.

Social media’s obsession with pasta alla vodka remains strong. Supermodel Gigi Hadid’s fiery iteration of this recipe went viral in 2020 after she shared detailed instructions on her Instagram story amid the lockdown.

Stacey responded to a user on X stating that she believes her daughter discovered the recipe through Hadid.

The popularity of Hadid’s version has exploded, with numerous influencers on TikTok, Instagram and YouTube replicating the dish continuously over the years.

You can still find Hadid’s original recipe in her Instagram highlight “From My Kitchen II,” which also includes recipes for focaccia and monkey bread.

In 2023, Heinz and Absolut were inspired by Hadid’s viral recipe to team up for a vodka sauce.

That same year, Sofia Copolla’s daughter Romy Mars went viral for making the dish because she was grounded for trying to charter a helicopter from New York to Maryland using her father’s credit card to have dinner with a friend.

Teenage rebellion seems different these days — and it appears to involve a lot more pasta.

This article was originally published on TODAY.com

On a balmy evening in Woodstock, New York, in August, the melodies of Hozier filled the air as he sang his popular track “Too Sweet,” reflecting on the contrast between him and a love interest he considers too saccharine for his tastes.

As described by Hozier, he distinguishes himself by preferring his whiskey straight, his coffee without sugar or cream, and late nights over early evenings.

Amid the performance at Bethel Woods Center for the Arts, where the historic 1969 Woodstock Music Festival occurred, I was accompanied by Andy Wahl, co-founder of Ammunition Wines and Whiskey. He shared insights about whiskey and suggested ways to savor Hozier’s beverage of choice.

While Hozier favors his whiskey neat, I enjoyed the concert sipping a whiskey sour—a blend of whiskey, lemon juice, and sugar. Wahl explained that whiskey is not only versatile, appreciated neat, with ice, or in cocktails, but also pairs well with various meals, enhancing both light appetizers and robust dinners.

One common misconception about whiskey drinking, as pointed out by the founder of Ammunition, is believing there’s a correct or incorrect way to enjoy this beverage.

“Enjoying whiskey should be a relaxed activity with friends or family,” Wahl humorously remarked, adding that his main advice for beginners is to “explore their tastes.”

According to Wahl, becoming adept in whiskey appreciation simply requires understanding your preferences. “Judge for yourself and make decisions that enhance your sophistication and knowledge as a whiskey aficionado,” he suggested, emphasizing that there’s no singular method to enjoy whiskey.

However, Wahl did share that some approaches to savoring whiskey might be more enriching, especially how one smells it. Contrary to wine tasting techniques, when drinking neat whiskey, he suggests “allowing the aroma to rise gently by keeping the glass a few inches from the nose.” Following the olfactory experience, a subtle sip to let the flavor settle on the palate is recommended.

And just because Hozier enjoys his whiskey neat doesn’t mean you have to, as the addition of an ice cube is the perfect way to make the spirit more palatable.

“While drinking neat certainly is preferred by a lot of connoisseurs these days, it isn’t a requirement,” Wahl said. Take, for example, the brand’s Ammunition Bourbon and Rye, which is 90 proof and 45 percent ABV.

According to Wahl, with this slightly higher than normal alcohol proof, pouring the whiskey over an ice cube and slowly enjoying the drink over an hour “makes it really the perfect balance of water, oils, aromas and flavors.”

However, when it comes to whiskey, there’s one pairing that Ammunition Whiskey’s founder swears by: good company. “Like any refined and delicious whiskey, Ammunition Straight Bourbon should only be paired with the best of friends, family, and colleagues,” he explained. “Whether you are drinking neat, over ice, or mixed with a splash of coke, when drinking the finest whiskies they should only be enjoyed, cherished, and paired with the people you love and respect the most.”

Beyoncé is not the only celebrity involved with this distinctive and tasty whisk(e)y.

Don’t judge a whiskey by its bottle—though in this case both bottle and whiskey are quite appealing.

The spirits world is abuzz about the latest celebrity whiskey to come down the well-worn celeb-booze pike, and with good reason. It’s the first whiskey of its kind from one of the brightest lights in the industry. A star since before the turn of the millennium who just keeps going, with each new release another piece added to a glorious mosaic of a singular career. And this time, Beyoncé’s selected him to help lead her newest business venture.

Of course, I’m kvelling about Dr. Bill Lumsden, Moët Hennessy’s “director of whisky creation,” who’s almost as big in Scotch whisky circles as Beyoncé, his collaborator on SirDavis American Whisky, is in, um, just about every other circle. Dr. Bill is in charge of two very different Moët-owned brands—Glenmorangie, a sweet, creamy Speyside malt, and Ardbeg, a big, bold and smoky peated malt from Islay. Lumsden is affectionately called “the mad scientist of whisky” because he never stops experimenting with malting techniques, aging methods, cask finishes, you name it. Hardly a year goes by without at least a couple of new Glenmo and Ardbeg expressions, sporting names like A Tale Of The Forest and Heavy Vapours, many of them tweaking the signature flavor profiles to a greater or lesser degree.

Lumsden, hailing from Scotland, possesses a distinct accent that underscores his heritage. He shares a love for lesser-known pop music remixes, including one of a Prince song. Despite his musical tastes, Lumsden had never ventured into crafting American whiskey, until he crossed paths with Beyoncé. Known widely by her first name, Beyoncé, or Beyoncé Knowles-Carter for formalities, took inspiration from her great-grandfather, a Prohibition-era moonshiner, to create her own whiskey. Drawing on her influence, she enlisted Lumsden to bring this vision to life.

The product of their collaboration is SirDavis, a standout whiskey exceeding mere adequacies and presenting itself as one of the year’s most compelling tastings. Its unique makeup consists of 51% rye and 49% malted barley, deviating from typical American recipes. This no-age-statement whiskey was finished in sherry casks, likely contributing nuances reminiscent of either Oloroso or Pedro Ximenez, and is bottled at 44% ABV.

Although typically skeptical of celebrity-endorsed spirits, I admit that SirDavis aligns with Lumsden’s high standards and aptly honors Beyoncé. Labeled as “American Whisky,” the spelling hints at a Scotch influence, distinguishing it from typical American whiskeys. Initial tasting notes include dark fruits, clove, and roasted nuts, courtesy of the barley and sherry, while the rye introduces a spicy backend, blending seamlessly with the other elements.

Is it a rye whiskey for Scotch lovers? A single malt for rye fans? A dram to convert whiskey agnostics who bought it for the Beyoncé connection? Yes, yes, and yes. At $90 for a (very attractive) bottle, it’s not cheap, but it’s beautifully packaged…and it tastes great while Cowboy Carter is on.

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The U.S. Department of Interior announced on Thursday that the U.S. Virgin Islands has received an advance payment of $181,068,638 in rum excise tax remittances from the Office of Insular Affairs (OIA), indicating a vital revenue source for the territory.

However, this amount shows a decline from previous years when the remittances were made using a higher tax rate of $13.25 per proof gallon of rum. Nowadays, the territory receives these funds at a tax rate of $10.50 per proof gallon, leading to reduced remittances.

Had the U.S. Virgin Islands continued to receive the rum excise taxes at the former rate, the territory would have amassed approximately $228.49 million, showing a shortfall of about $47.42 million. These rum tax remittances are critical in supporting the territory’s bond covenants and the securitization of the Government Employees’ Retirement System, with any reductions potentially having profound effects.

Delegate to Congress Stacey Plaskett, who has long vowed to address this issue and introduced legislation with her colleagues towards this cause, later commented to the Consortium that Republican intransigence was to blame for the prolonged delay of the effort.

The OIA collaborates with the U.S. Department of the Treasury to facilitate swift transmission of funds, noted by Assistant Secretary for Insular and International Affairs Carmen G. Cantor. Each year, the GVI provides an estimation of rum excise taxes to set the basis for advanced payments for the next fiscal period. These amounts are adjusted according to the actual receipts recorded by the federal government.

Guam Receives $76 Million in Section 30 Funds

The Office of Insular Affairs has also allocated $76,402,101 to Guam in a different transaction. This amount includes federal income taxes gathered from U.S. military personnel and retirees living in Guam under the Organic Act of Guam’s provisions. Similar to the U.S. Virgin Islands, Guam gets a yearly advance from the OIA that is later adjusted based on the actual federal income tax collection.

These transfers are crucial for supporting the governmental operations and local services in Guam, helping the territory fulfill its commitments to its citizens. The OIA expressed its ongoing dedication to managing these payments and upholding the economic health of the U.S. territories.

SPRINGFIELD, Mass. – Tito’s Handmade Vodka is committing to match donations to Second Chance Animal Services for pets needing significant medical interventions.

The contributions will support the non-profit veterinary clinic in treating pets like Johnny, KJ, and Laura. Throughout September, Tito’s pledges to match donations to Second Chance Animal Services up to a total of $5,000.

Fundraiser launched to help four shelter animals in need of medical care

“Tito’s Handmade Vodka has consistently supported our goal of offering critical medical care to animals in need,” mentioned Lindsay Doray, the Chief Development Officer at Second Chance. “This generous matching challenge of $5,000 from Tito’s affords our community a wonderful chance to enhance their contributions, assisting an even greater number of pets to get the essential treatments they require.”

Second Chance Animal Services operates in several locations including North Brookfield, Southbridge, Springfield, and Worcester. To make a donation, you can visit secondchanceanimals.org.

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The Food Standards Agency (FSA) has released a crucial alert regarding the manufacture and sale of fake vodka branded as Glen’s Vodka. The agency identified the counterfeit products as containing harmful substances.

Tests on these counterfeit vodkas revealed the presence of isopropyl alcohol, an industrial chemical not suitable for drinking, according to the FSA.

The FSA further explained that ingesting isopropyl alcohol can rapidly cause alcohol poisoning, which may be fatal in extreme cases.

Signs of this poisoning include nausea, vomiting, stomach pain, intoxication, reduced respiratory function, and coma.

Anyone who experiences the symptoms mentioned after consuming suspected counterfeit Glen’s Vodka should immediately seek medical assistance.

READ MORE: Supermarkets issue ‘do not drink warning’ over counterfeit drink

A real Glen’s vodka bottle has specific markings at the base of the bottle:

• 350ml (upper left)
• 51mm (upper right)
• 977 (lower left)

The possibility of cardiovascular collapse makes it crucial to identify counterfeit bottles, as pointed out by the FSA.

Businesses and individuals are urged to examine the bottle closely to spot counterfeit vodka.

The FSA advised: “If you encounter any Glen’s vodka missing a laser etched lot code between the back label and the bottle base… do not purchase it.”

Contaminated with isopropyl alcohol, the vodka will exhibit an abnormal smell.

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The 35cl bottles are fraudulently labelled as Glen’s – here’s how to check for the genuine version:

▶️ Every genuine bottle of Glen’s vodka has a laser etched lot code applied to the bottle between the rear label and the base of the bottle.

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The FSA posted on X, formerly Twitter, that a genuine bottle of Glen’s vodka will have three markings on the base of the bottle:

If the bottle of Glen’s vodka doesn’t have these markings, it is the counterfeit product that could potentially be deadly.

Anybody who has come across suspicious Glen’s Vodka should “report it to your Local Authority for further instruction and advice.”

The FSA added: “If anyone has any information on the manufacture or sale of counterfeit alcohol, then please contact our freephone confidential National Food Crime Unit hotline: 0800 028 1180.”

Many users on social media mentioned that Glen’s Vodka would have been their choice during their younger years.

This suggests that young adults are likely targets who might unknowingly purchase the counterfeit and potentially harmful vodka.

The urgent alert from the FSA continues to be in effect today, five days subsequent to the first notification, warning that questionable Glen’s vodka might still be available in neighborhood stores.

Proof has become a critical measure of appeal for many whiskey aficionados today. Unlike the traditionalists who prioritize age, a growing group of bourbon enthusiasts is more intrigued by the spirit’s ability to deliver a powerful, fiery taste. This trend has led many distilleries to introduce barrel-proof whiskeys which are sometimes humorously referred to as hazmat whiskeys for their high alcohol content, typically above 140 proof. In recent years, Jack Daniel’s Coy Hill release has epitomized such spirits, with last year’s version being so potent that production of a special cork was necessitated to secure it. Although this year’s expression isn’t as overwhelming, it still presents a formidable profile.

Coy Hill is a single-barrel whiskey, causing its proof to vary with each cask. The proof for this year’s release oscillates between 122 and 137.5, which, while still intense, offers a bit of a breather from the extreme alcohol intensity for some. This whiskey utilized Jack’s default recipe of 80% corn, 12% malted barley, and 8% rye. It underwent the Lincoln County Process of charcoal mellowing and was barreled in September 2013. The barrels matured on the fifth and sixth floors of Coy Hill Barrelhouse 8, located in a dynamic weather area within the distillery grounds which contributes to the production of potent Tennessee whiskey. The master distiller, Chris Fletcher, expressed that this year’s output leverages the unique environmental conditions at Coy Hill Barrelhouse 8. Although it follows the Old No. 7 Tennessee Whiskey recipe, the distinct factors and nature’s influence have sculpted a whiskey that showcases an immense spectrum of flavors and proofs otherwise unattainable.

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The sample we were able to try clocked in at 134.7 proof, which for context is higher than most Booker’s releases, but not as strong as some recent barrel-proof whiskeys from A. Smith Bowman. There is no age statement, but according to Fletcher the whiskey is just three weeks shy of 11 years old (compared to about four to five years for Old No. 7). “There is purity and transparency in this type of release, but also the added wrinkle of allowing people to explore whiskey depending on where it’s at in a given barrelhouse,” said Fletcher on a recent Zoom call. Personally, I liked this whiskey better than the past Coy Hill releases, and not just because the lower proof is a bit more manageable. That banana and nut Jack Daniel’s character is still there, but there are notes of old leather, tobacco, dusty wood, barrel char, dark chocolate, and overripe stone fruit on the palate to liven things up. Add a bit of water if you prefer, and the flavor opens up even further.

Jack Daniel’s Single Barrel Special Release Coy Hill Barrelhouse 8 is available now in limited numbers nationwide with an SRP of $80. Check your local liquor store to see if they have a bottle, and you can find the rest of the growing lineup from Jack Daniel’s available to purchase from websites like ReserveBar now.

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The menu at Fat Matt’s Rib Shack features a selection of six side dishes, but the standout for our family is undoubtedly the “rum” baked beans. They are a must-have with any meal. If only we could replicate them at home, we might try different sides when we dine there. Could they possibly share their secret recipe?

— Noelle Latham, Decatur

Upon contacting Wes James, the co-owner of Fat Matt’s Rib Shack, he amazingly recited the recipe from memory.

Given the high demand, it’s understandable why he knows it by heart. The eatery makes 45 to 55 gallons of baked beans weekly. For restaurant use, each batch includes 28 pounds of canned navy beans and 7 pounds of ketchup, along with other ingredients. We’ve adapted the recipe for home cooking. While it still makes a large quantity, it is simple to halve the recipe if a smaller batch is needed.

“I like baked beans with the fat and flavor of bacon, but because we offer this as a vegetarian option, there’s no bacon in our recipe. But someone making it at home can add bacon if they like,” James said.

Canned navy beans can be difficult to find at the grocery store. One pound of dried navy beans, more easily found, will cook up to 6 cups of beans so substitute 1 1/2 pounds of dried navy beans, cooked according to package directions, for the canned beans called for in this recipe. Or substitute canned pinto beans. They do not drain or rinse the beans at the restaurant and we found that worked best when preparing these beans at home.

Fat Matt’s Rib Shack’s “Rum” Baked Beans

9 cups canned vegetarian navy beans (from 6 15-ounce cans)

1 1/3 cups ketchup

1 cup plus 2 tablespoons lightly packed dark brown sugar

3/4 cup plus 2 tablespoons spicy brown mustard

1/4 cup chopped onion

3 tablespoons apple cider vinegar

3 tablespoons Cajun Chef Louisiana hot sauce

2 tablespoons dark spiced rum

Heat oven to 350 degrees.

In a large bowl, combine beans, ketchup, brown sugar, mustard, onion, vinegar, hot sauce, and rum. Transfer the mixture to a 9-by-13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the beans, and continue to bake for an additional 10 minutes or until the mixture bubbles at the edges. It can be served hot or warm.

Makes 11 cups.

Per 1/2-cup serving: 206 calories (2% of calories from fat), 10 grams protein, 41 grams carbohydrates, 12 grams total sugars, 7 grams fiber, 1 gram total fat (trace saturated fat), no cholesterol, 768 milligrams sodium.

From the menu of Fat Matt’s Rib Shack, located at 1811 Piedmont Ave. NE, Atlanta; 404-607-1622, fatmattsribshack.net.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.

About the Author

C.W. Cameron is a freelance writer who has been covering local food and recipes for the AJC since 2009.

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Credit: Aaliyah Man

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Credit: arvin.temkar@ajc.com

A mother has shared an amusing anecdote about her 14-year-old daughter covertly using vodka from the family’s pantry.

Stacey, who goes by @StaceyCKS on X, previously known as Twitter, posted about her experience when she noticed a decline in her vodka stash. She initially suspected her older children, aged 23 and 17.

“Noticed my vodka supply was dwindling,” she wrote on her account. “Confronted the 23 and 17-year-olds, who blamed the 14-year-old. She confessed to using it to make penne alla vodka ‘several times’ in the past month. I doubted her until I saw her prepare it perfectly. Is this a TikTok trend?”

The mother of three also mentioned tasting the pasta dish prepared by her daughter and being pleasantly surprised by its quality. “It’s really good, too. She nailed it,” she commented in her post.

However, with the post receiving over 16.9 million views, the mother then revealed that her daughter wanted to clarify one piece of information.

“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” another follow-up post read. “Sorrrrrry. My bad.”

Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?

— StaceyCKS (@StaceyCKs1) August 25, 2024

Stacey humorously noted that her daughter chose a more “luxurious” brand of vodka for her cooking, opting for Grey Goose over a less expensive Smirnoff that was also on hand. “She went for the Grey Goose, not the Smirnoff that someone had left, because ‘that one was already open.’ Sure, because it’s the GOOD stuff,” she commented.

The social media post sparked curiosity among followers, leading them to inquire how no one spotted her youngest preparing a pasta dish with alcohol. “Hold on? Your 14-year-old made a pasta meal and nobody realized? Was she cooking on a portable stove outside or does your house have a separate kitchen area?” questioned one user.

“I have three kids, and she’s the youngest,” Stacey responded. “They frequently prep snacks after school while I’m in my office. There’s always some cooking happening, and I only intervene if the smoke alarm rings.”

Another user expressed surprise asking, “Aren’t you amazed at how quickly the pasta ingredients disappeared?”

The mother explained that they use an app for grocery shopping, allowing her children to choose their necessities independently.

“We shop groceries online, and my kids pick what they require on the app. I typically just glance over the cart to ensure everything seems reasonable. Items like cream, cheese, or pasta wouldn’t catch my eye,” she noted.

Other users humorously speculated that the child might have used the bottles for other purposes, yet agreed it was a harmless situation. “This is the best possible outcome for this scenario,” a commenter remarked.

“She thought I would be upset about using all the San Marzano tomatoes,” the mother shared, “and she was right. I had other plans for those.”