Better to leave your phone at home (or better, in the pocket of someone who lives in your house and takes the same daily path as you do) if you are doing something that's currently illegal. Or in any situation where you are doing something legal that the cops are likely to break up.
The juror going home thing is terrifying but I don't think the government would be after you for fulfilling your civic duty.
Ha! Well as much as I hate the cold, I hate the heater even more. Resist turning it on until it's really too cold in long sleeves and a sweater. Air conditioner we keep at 78F, and it helps to keep the house from mold/mildew, improves air quality. Heater dries everything out and feels awful. We do set the heater to 60F, and don't run it often.
Community radio, my kids (and they find music through me too), YouTube music recommendations, opening bands at concerts, and sometimes NPR.
I have the opposite problem, when it gets past a certain coldness I can't warm up without an external heat source. Hot weather I can be cool IF I am in the shade with a breeze, grew up without AC in Florida so probably just adapted.
School kids here do have to do heat danger videos for athletics though, for some ungodly reason they do practices in the afternoons not before school and kids were dropping in the heat. It is dangerous like extreme cold is, I don't go do yardwork when it's the top of a summer day.
Was just saying that if people can say they "love the cold" because they like being warm, it's no sillier to say you like the heat because you like cooling off.
Meanwhile, people who say they love cold weather:
"I like sweaters, coats and boots, bundling up, sitting inside by a fire with hot cocoa.". Really sounds like they enjoy being warm, not cold after all.
So maybe "I like air conditioning, watching the sun from inside, the feeling of coming in out of the heat in the summer, a refreshing cold shower in the morning, being able to wear fashionable sunglasses and hats."
I love this, my kids do not. They do love chilaquiles, but those I make fried eggs for.
One skillet, good egg dishes. Shakshuka you might like too.
You are the Polish version of the poster who said kimchi and sardines!
If it serves 4-6 and you wouldn't serve it to anyone, who are the 4-6?
This is a great answer because it would taste fantastic and smell terrible.
Sidewalk riding is dangerous here. I ride sometimes on the sidewalk but that's awful for pedestrians and so treacherous at intersections. Better to be in the road, I just try to find routes on smaller less busy roads.
Lady Licorice.
We are doing a scary candyland theme at work.
I think a jolly rancher could be terrifying too.
Use cornstarch for velveting, and not much, and don't rinse. I wouldn't use baking soda to tenderize either, acids are the way to go, or just cooking it for the time it needs.
What were you making that called for baking soda?
Slow cooker, on the back porch, if making a batch of them. Otherwise just low & slow in the skillet. A comment farther up says 'many recipes call for sugar' but I have never seen that. The onions that make your eyes water when you cut them, and a little salt & olive oil.
These look amazing. If the dough is workable enough, tightest I can get for a roundish (round or fat oval) loaf is:
Flatten slightly into a rectangle, so a short side is at top and bottom. Fold that in thirds into a smaller rectangle, (fold the top down to the middle then the bottom up all the way to the top) then repeat but in the other direction (like, side to side) and more tightly, tucking in the ends and pinching the seam.
I don't know if it's the best way, but it's the best way I can actually accomplish with my two hands.
Grits can be white or yellow corn.
Hominy. It's corn treated with lye, "nixtamalized" so slightly different from cornmeal. Hominy is so good in soup or chili, too.
Mother, stepmother, mother in law, daughter, daughter in law, sister, wife, aunt, niece, cousin.
Accountant, sysadmin, home cook, home bartender, home accountant, home help desk.
Ex dancer, Ex Barber, Ex Salesperson, Ex Cashier.
I think I could survive a Prohibition for quite some time, and even homebrew and sell it or run a speakeasy.
The Dead Rabbit
Arbella in Chicago envisions a Halloween cocktail as a mezcal sour with berry sweetness and a hint of amaro bitterness.
I have no idea how to get it to look like the picture in the article, it has to be photoshopped. But it's delicious. Increased both tequila and raspberry syrup to 1 oz to make it easier to scale, did use the teabags in the syrup and let it steep longer than she said, still this beautiful pink not vampire red.
Grits with canned tuna.
Grits with chili paste, fried egg, pork fu.
Sandwich of sardines and mayonnaise and raw onion.
OP, my sweet potato lunch is a Stokes Purple one frozen then baked, topped with goat cheese, pepitas, olive oil and fancy salt. I don't even like sweet potatoes but like that there's enough salty/sharp stuff
What bothers me more is that violence gets a PG rating here, sex gets an X rating. How in the world is it more inappropriate for kids to see people naked than for them to watch someone hack someone else to death? The graphic violence should get a more restricted rating than on screen sex.
A match made in heaven
I am having another pineapple and whiskey drink and thinking that combination has to be my favorite. And everyone to whom I've recommended it seems to love it. I put whiskey in my pineapple upside down cakes now, even. There is just such an affinity between the flavors.
What is your match made in heaven?
A different amaretto
A new take on the liqueur completely transforms the two-ingredient ’70s classic for me.
I guess my palate is modern, because amaretto sour is way too sweet for me. I do mine as a bourbon sour with some amaretto. But I'm interested in this stuff.
Chancellor's Intern
To celebrate the return of electricity. All my remaining lemons & limes were lost to mold and I've not restocked yet, so something different. As close as I could get to Chancellor #2.
1.5 oz whiskey
1 oz tawny port
.5 oz Amaro Toscana
2 dashes Angostura bitters
Absinthe rinsed frozen coupe
Stir all ingredients with ice, pour into the glass.
A little sweeter and heavier than my ideal, obviously, but a nice aperitif, the flavors are good though. Not completely sure about the Toscana, close but maybe Amaro Nonino if I try it again. I never seem to have vermouth.
Sunday spicy margarita
2oz Tequila Ocho claro
1oz orange liqueur
1oz fresh lime
3 dropperful fire tincture (habanero and anatto infused vodka)
Shake with ice, dirty pour (still no power here, can't waste ice) into tajin rimmed glass. Perfect and refreshing.
I will say that as much of a PITA it is to be without electricity, the clean running water that the city managed to keep running is much more valuable, I'm glad for that.
A hurricane for the hurricane
I don't understand how they get this drink to look pretty in pictures, maybe the dark rum is not as dark? Anyway - sitting here watching the sideways rain and enjoying a hurricane.
2oz white rum (Miami Club)
2oz dark rum (Mahina)
1oz orange juice
1oz sweetened passionfruit puree
1oz lemon
1 spoonful grenadine
It's not bad, but not great.
Rainy Day Tepache Highball
2oz bourbon 1oz Heirloom Pineapple Amaro 6oz Tepache
Delicious. Usually I'd put some lemon but supper was very lemony. This is sweet and bitter but in a very approachable way, lightly sweet, lightly bitter.
The rain is beautiful today, storm coming but today just a gentle rain cooling things off, it's only 23c/73f.
Tommy and the Rondells
Got this from the Mixel app, credited to Brad Farran. Recipe sounds strange AF, I was looking for something with Galliano that wouldn't use my two oranges (as the storm Milton may call for a hurricane later this week I want to save them) and something with some amount of citrus. This is really quite nice. Would not have thought tequila and rum would work together like this. I put a little more Galliano and no agave - if doing it again I might sub honey syrup though.
3/4 oz tequila Reposado
1/4voz mezcal joven
1 oz dark rum
1/2 oz Galliano
Dash of Absinthe
1 oz lime (scant, since no agave, closer to 3/4 oz)
3/4 oz agave syrup
1 dash tiki bitters (I didn't have, used Angostura)
Shake all with ice, pour over one ice cube.
The bedstone
Ok - first of all, I didn't make this as written because it calls for 5.5oz of bourbon, which would put me under the table, and I'm out of good orange liqueur. So:
First pour a little absinthe in coupe and toss it in the freezer.
2oz bourbon
1/2 oz orange Curacao
Scant 1/2 oz lemon juice
Shake with ice. Retrieve glass from freezer and twirl it right side up then upside down to coat it with the absinthe. Pour drink in glass.
It tastes like Christmas. Bourbon mostly, even with less than half what's in the recipe. Hint of orange, hint of licorice/anise. This is a successful licorice orange cocktail. Would be much better with Cointreau, even though there's not much in here.
October Cocktail Contest - Spooky, Spooky, lend me your drink!
The spooky season is upon us. Make a cocktail that looks or tastes like Halloween. Remember that tonic water glows in blacklight!
My favorite Halloween cocktail is a Black Jellybean - vodka, sambucca, and cream soda.
Winner is most upvoted, and for this particular round it doesn't need to be original but a picture IS required, and full recipe.
Orange Julius
Not a looker but it's nice.
2oz bourbon
1.5oz orange liqueur, 1oz vanilla liqueur
0.5oz lemon juice
One egg white.
Dry shake, then shake with ice.
Sweet potato harvest
I grow them in a container. Vines were yellowing so I dumped it out and here they are! I grow from sprouted chunk of one potato (not slips, that didn't work as well), in 50/50 compost & soil and don't fertilize but do water if it doesn't rain for a week. Would only ever grow them in a container now, no hunting for them.
Bartenders on the hardest cocktails to perfect
We asked 10 industry pros what they've found to be the toughest liquid hurdles to overcome in their careers. Here's what they said.
I thought this was interesting, a whiskey sour is how I evaluate a bar, my reference drink. Never thought of it as difficult, maybe I'm not picky enough because different doesn't equal bad, but I do rate a bar higher if there is egg white, it's not too sweet, and an amaretto cherry.
Margarita they can only be overthinking, I don't think it's difficult, but it's bad so often I always think there must just be budget constraints. I don't even order this as a margarita if there is visible margarita mix - I ask for tequila and orange liqueur with lime, shaken.
Nixta, Melon y Tequila
Very sweet, too sweet but the flavors work.
2oz good tequila (Gonzalez Reposado)
1oz Nixta
1oz honeydew syrup*
1oz lemon
Shaken together. Pour over ice, Tajin rim.
Thoughts- I'm not sure this needs fixing, it's good just too sweet for my palate. The tajin rim helps. The caramel corn and melon together, yum.
*There was leftover melon. Blendered it with equal weight in sugar. It's really good but hyper sweet.
Show your collection, Lemmy!
Show off your collection, or organizational skills, or decorating prowess! This is my wall o' booze. I am lucky to have a little nook off the kitchen, and a glass cabinet from my grandmother.
What are you drinking this weekend, Lemmy?
What are you drinking? I had a whiskey sour with Jameson at a bar, as part of our "world's slowest bar crawl" we've been doing, trying all the bars at a local shopping and dining center. Pretty good. The place had a very good playlist though, when we walked in they were playing Joy Division, then Vampire Weekend, then Boz Scaggs! It was all over the place but good.
Another pineapple bourbon variation
2 oz bourbon
1 oz heirloom pineapple amaro
1/2 oz roasted pineapple syrup
1 oz fresh lemon
Shake shake shake!
September challenge - a savory ingredient
Congratulations to our August winner, u/[email protected], and welcome to September!
This month's challenge is to create a cocktail highlighting a savory ingredient. Salt, brine, pickles, something savory is the only ingredient rule. Entries should be original creations or variations.
El Vampiro!
In the 1980s, Oscar Hernández brought the salty-sweet tequila drink to life. Now, it’s a local delicacy.
This was a delightful article and the drink sounds great.
If this was their second place winner, and question
The Jungle Bird cocktail recipe from New York bar Blacktail combines Cruzan blackstrap rum, Jamaican rum, Campari and more.
I want to see the winning entry!