Monthly Archives: September 2013

Food

Braise some sliced onion, coarsely chopped garlic, and sliced savoy cabbage with a hearty pinch is salt, add some canned clams with broth, top with hot sauce, and leave to wilt before finishing with fresh chile/basil infuse olive oil. Serve over some Halloween-shaped tri-color pasta with asiago and a few cracks of black pepper and call it a meal.

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Balls

The glass to my Boston shaker decided to pop around second 45 shaking a Ramos gin fizz.

Balls. Just going to get back to my belligerent New England roots and make hot buttered cider with a hearty dose of Pusser’s. And you should all buy a bottle of Pusser’s, by the way; they donate a hefty chunk of their profit to a servicemans’ charity. Yes, the rum is excellent, as well.

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Gloves Are Handsavers

Town is mobbed. Right front tire decided it didn’t need a sidewall, anymore. On the funnel into mainstreet. I didn’t have work gloves and ripped my pinky open on the wire while changing the bugger.

Time for a golden gin fizz:

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Bugger It

Took some of the “finish AR #2” fund and hit up the likkerstoah:

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Lunch

Genever sour

2 oz. Old genever (I used Diep 9 because the NH Liquor Commission just started stocking it.)
Juice of one lemon
Tablespoon of simple syrup
Shake n’ serve

Old genever is confusing my tongue, but it is delicious.

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My Wife

Was awake when I got home. “I was going to give you a blowjob when you got home, but we don’t have any Irish creme. Have an apple blow, instead.”

2 oz. Apple brandy
One egg white
A very small squeeze of lemon
1 tsp. Sugar

Shake with ice until frosted, pour in a glass with ice, top with half apple cider and half seltzer.

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After Lunch

I headed to the deck with a violet fizz ( ripped from Boozehound) and a book:

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