I honestly love it, even with 3 days of cooking and preparing, the chaos, the obligatory racist uncle, it's fun somehow in a way other holidays aren't. We do an all comers celebration, anyone who wants to show up is welcome so lots of family, family of my ex, family of my kids' boyfriends and girlfriends, sometimes people from work or friends of my kids. It's a satisfying hospitality effort I guess, and we have some good cooks in the family. There is a front porch, back deck, and back room for people who need quieter space, and those see use too - the point is not to push anything on anyone, only to have a good time.
You know what? Beer breath is horrible, but whiskey kisses quite nice. Whiskey does smell so good.
I loved it but I read fast. William Gibson books, in general, do start off sort of disjointed then begin to turn into a story, so I'd say read this one through but if you don't like it you probably don't like his writing style. Also, I read it when it was new so it was quite novel at that time, sure it is a different experience at this point in time.
We are a mirror of you. I like to cook, husband doesn't mind dishes so he does the after-dinner cleanup. But yeah same thing, he is good at things I am not good at. I do garden, household AV and tech, finances, all the cooking, he does kitchen, remembers to change the filters in the air conditioner, maintains the cars, we outsource a lot of the other cleaning.
Same here. I am an indifferent housekeeper at best, can manage to cook without absolutely wrecking the kitchen but no chance of remembering everything that ought to be done. Husband does know how to do all that but we both work and want some free time, she can do in 2.5 hours everything that would take both of us a whole day to accomplish. One of the best decisions we ever made.
No, I am not good at napping, it leaves me more tired, rather than refreshed. If possible, I do sleep in, though, stay in bed longer.
Half a century! Happy birthday!
Ended up doing grapefruit vodka, home fermented ginger beer, and fresh grapefruit juice, it was good and did use all the grapefruit vodka up, also stayed sparkling all night, guess the fresh juice fed the ginger beer.
That's fine, I just want someone experienced to dose it like that. It was soft and pleasant. Really my first thought when I got home was that would be such a wonderful way to die. Not surprised or in pain, there's enough of that in life, at the end you shouldn't be worrying.
Once I had to get a surgery, and in recovery was waking up, nurse thought it too soon and said "let's just dial this up" and put me back to sleep with a dose of whatever opiate was in the IV and that is absolutely the only way I'd want to do that. So gentle.
I have a friend who was my boss. He was, by all accounts, a mess of a micromanaging, push you until you drop kind of boss. He did personally more than any of us too, first in, last out, worked from home too. I personally just told him no, and did what I could reasonably accomplish, and didn't worry about his pushing. Always got good reviews, never got promoted but he did get me a big raise one year.
People still talk about him at work, but I still talk to him. He is an interesting person and a good friend just not a good boss - any boss should know most employees don't push back even if you tell them "tell me if it's too much"
OTOH, the witch of an HR lady, and the A/P manager who chewed his way through 3 entire staffs, they can burn in whatever hells they landed in.
Still needs a name, and a couple of adjustments I'll mention but wow. When I get a final recipe will post that too, or if you make it and have a recommendation let me know.
This is:
2 parts cognac
1 part Heirloom Pineapple Amaro
1 part roasted pineapple syrup from this drink
1 part fresh lemon
And because it was too sweet, 1 part Topo Chico.
I shook together the first 3 ingredients and it was mightily delicious but too sweet for my palate today, so I topped it with the fizzy water to dilute.
My thoughts - that roasted pineapple syrup is ridiculous, so sweet but so good, if you have a pineapple, make it. I should have increased the amount of pineapple when browning it and pulled some out for garnish, that would have made more sense both visually and taste-wise. I liked the mouth feel better without the Topo Chico, and not convinced it's really too sweet for most so definitely try first. Don't want to reduce the syrup it's so much of the flavor and texture. I won't do another round today, this is a one and done, but if doing again would chill the glasses, shake with less ice for more dilution, float the lemon slice in the glass, or maybe a lemon wedge, and most importantly, brown the pineapple for the garnish.
A little too sour!
2 oz cognac
1 oz lemon
1 oz Giffard Abricot
1 oz pineapple tepache
Needs adjustments but definitely getting there. Less lemon, Meyer lemon, or pineapple syrup instead of tepache, maybe. Fruit and cognac are so good together.
A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.
2oz bourbon
1oz Giffard Abricot
1oz Heirloom Pineapple Amaro
1oz lemon juice
Shaken with ice
Very smooth. So smooth. I think next time I will try it with cognac and 3/4 oz of the apricot, and once with a rye whiskey before settling the recipe. It's balanced and delicious I just want to see if it can be better.
You just do you. I think when people say "bad" they generally mean preachy. That is not most vegans. Just live your life, eat what you want, bring good food to potlucks so that you know you'll have something.
I will add that mentioning it is not preachy, if you get an overreaction it's not you. I am omnivorous and would want someone to tell me before a party or outing so that I don't accidentally invite them to a steakhouse or BBQ joint. I often make vegan food for potlucks just because it's sort of a baseline, most everyone can eat it.