RBWells Now • 100%
Me!
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.
RBWells Now • 100%
Hmm, I am not sure I've seen anything rare, though we do have some animals in Florida that I don't think are everywhere, have seen wild manatees and alligators, those enormous Sandhill Cranes and pink spoonbills, lots of lizards and snakes.
The animal I have personally seen, but most rarely though, is a fox. Have only seen one wild fox in my over 50 years.
RBWells Now • 100%
I just made my first last week. So delicious, onion bacon tart! But didn't feel like a meal. You put potato on it? Raw?
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Local pizza or homemade I get at least half a pie with jalapeno, onion, and anchovies if available, kalamata olives if not.
I do not have the stores you mention, so no recommendations on frozen, Target used to have good ones with buffalo mozzarella but that was years ago, I think they are discontinued. I do think if you can make a frozen pizza homemade is within your skill too. If you love pizza it's great to learn to make it.
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I love the idea of storing them on giant dildos.
RBWells Now • 100%
I have gray stretchy cargo joggers from athleta that I like so much I found a pair on their resale site (they sell off returned items cheaper) when mine wore out and I am babying this pair.
Also bought almost every color of Unbound Merino V neck T shirt, became my work uniform because they are so ridiculously good and comfortable in many temperatures, so walking to work then sitting in the FL air conditioned office is reasonably comfortable. They are cool when it's warm, warm when it's cool, and never stink. Sweat wicking fabrics don't work here (humidity), these come the closest though and dry right away once indoors.
RBWells Now • 66%
Yeah. No carpets, dogs coming in and out. I only take mine off if they are legit muddy, it's a lost cause, I am not going to make everyone take off their shoes. We aren't eating off the floor. I am also willing to sit on the ground outside, turn cartwheels, etc. Really just not that paranoid about dirt.
Up north I understand everyone has carpets.
Some places there is much more sitting on the floor.
It seems situational to me.
Nobody is putting their shoes on the furniture though, they are putting them on the floor.
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My short hair bisexual daughters are actually both with skinny guys that are about their height, not tall. Like, they can swap clothing size guys.
RBWells Now • 66%
Yes, because I have experienced varying levels of prosperity myself, and because my dad's family had money and my mom's parents literally lived in a trailer.
Not sure that it influences my perspective, except that I have an urge to "be nice on the way up, so you don't crash so hard on the way down", and I feel comfortable in most places whether run down or opulent, and consider that an asset.
RBWells Now • 100%
Ramsey Midwood, Feed my Monkey
Damn near every song by Joshua Ray Walker
Yannis and the Yaw, Clementine
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I agree, 45-55 looks similar but somehow 55-65 usually doesn't. It's a change like adolescence.
I do think Martha Stewart has the right approach to cosmetic work, what she does is what I'd do if my purse was bottomless, and I had to be in the public eye.
RBWells Now • 100%
Hmm, well what else can we bring? Guitar and strings? How much of the day is busy with work, and how much left for recreation? If we aren't going to be busy then yeah I would love to read. But it takes my whole attention. Music can play and work, so if our time is mostly spent working and sleeping, it would help a lot.
RBWells Now • 80%
Music, music, and more music. I would say books but I read too fast, they wouldn't last. Might as well just remember the stories I have already read. Well, actually - my favorite books please yes.
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We do bring our guy food, everyone in the neighborhood looks out for the homeless people who live in their little nooks in our neighborhood. No we don't house them, and no we don't want them rounded up. It's fine, they live here. They could go get help from the city or county, they don't. They don't want to participate in the economy, aren't cut out for it and yes of course there need to be more government programs to help. The government is us, isn't it?
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.
RBWells Now • 100%
Yeah with orange liqueur and orgeat I can't imagine it needing more sweeter. Looks lovely!
RBWells Now • 100%
You look how I expect 53 to look, well maintained not young. People are aging more slowly for sure. I look at pictures of my mom at my age and we don't look the same age.
But if you don't have money (for gym or weights, Retin-A, good sunscreen, a job that doesn't stress the fuck out of you) it really is more difficult. Stress is so aging, rich or not, but less stress is easier with money.
RBWells Now • 100%
That is how I do it, low and slow with a bacon press, it is still a little splattery but not bad at all.
RBWells Now • 100%
I use whatever is on the counter usually, but lard (homemade), bacon fat (clarified) and avocado oil are the usual and seem the best when doing the high heat seasoning. I just get the pan hot after cleaning it, with a very thin layer of oil (wiped as thin as possible) and keep wiping oil in there awhile with a paper towel, take it off the heat and occasionally wipe it with the paper towel to spread it evenly.
Pancakes also work as pan rehab. The long low heat works to get them smooth again. I use butter for that, which leads me to believe that any fat is probably fine.
RBWells Now • 100%
Find someone with a self clean oven. My current one doesn't do it either but the ones made to burn the baked on grease to ash get up to 475-480, that is what will burn off the seasoning. Not as hot as a kiln, I have no Idea what that would do.
RBWells Now • 100%
My friend Mary said her grandpa just stayed alive to spite her mother, he was mean. Should have been dead for years but hung on to make her take care of him.
On the other hand, my mom's dad shut himself in his house, laid down and died when his wife (my mom's mom) finally divorced him after decades of abuse. Not killed himself using anything, just died. She lived for her happiest years after that, just sitting on the porch with her boyfriend shelling pecans.
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.
vinepair.com
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.
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 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? 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.
2 oz bourbon 1 oz heirloom pineapple amaro 1/2 oz roasted pineapple syrup 1 oz fresh lemon Shake shake shake!
Congratulations to our August winner, u/talentedkiwi@sh.itjust.works, 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.
punchdrink.com
This was a delightful article and the drink sounds great.
My husband's work friend gave him 2 ripe homegrown ripe guava this week, so Guava margaritas. This is: 2 oz Tequila Ocho claro. 1 oz lime 1/2 oz orange liqueur (passion fruit would be better but I'm out) About 1/4 cup guava flesh muddled with quite a bit of sugar, maybe 1.5 TBSP? Guava has lovely flavor but is not very sweet. Shake all together and double strain over ice, splash of Topo Chico. It's really good!
punchdrink.com
Has anyone here tried aloe liqueur? The rest of this I have, but aloe juice is so yucky, like the idea of mezcal and raspberry.
The 1600 cocktail. The website hosting the recipe seems to be offline but it's from East Imperial Tonic Water. 50ml / 1 ¾ oz Premium Aged Rum. 5ml / ⅙ oz Orgeat. 15ml / ½ oz Cold Brew Coffee. 150ml / 5 oz East Imperial Grapefruit Tonic. Fresh Orange Slice. Stirred everything but the soda (I used a spoonful of tonic syrup and 150ml of Fever Tree grapefruit soda) and no I can't measure 5ml of orgeat, just poured as little as I could. It's a lot better than it sounds, honestly. The coffee makes it. And hello to the 1,600 of you!
I bake exclusively with sourdough starter for any bread but this is the simple one my kids call "the sourdough". For two loaves: 300 grams whole wheat flour 700 grams strong white flour 700 grams water 200 grams refreshed starter at about 100% hydration 20 grams nice sel gris I don't knead it, just stretch and fold 4 times over 2 hours, bulk rise another 2-3 hours, split and bench rest half an hour, shape and refrigerate it overnight in bannetons covered with plastic bags. In the morning (or whenever you are ready the next day) heat oven to 475 F (about 245 for you civilized folk) with the two big cast iron dutch ovens inside, so that they get really hot. Remove dough from fridge, tip it onto parchment (so the bottom is now the top) and score, cold dough is so easy to score! Carefully move into pans, close them up and bake 25 minutes closed then 20-25 minutes open. So it doesn't look well risen in the morning but putting cold dough into a hot closed cast iron pot generates steam, which is pretty much a slam dunk for good looking bread. Absolute magic, I still don't understand how something so delicious is created from literally just flour, water, and a little salt.
This is a weird one. I was feeling experimental today, made one drink that went straight down the drain (fresh OJ & lemon, vodka, absinthe, St. Germaine, don't ask) but this I am enjoying, tart, smoky, bitter. Sort of a margarita variation. 1.5oz blanco tequila .5 each of Tawny port Mezcal Aperol Lemon juice Shaken with not too much ice, served over big ice. I think next time no lemon (port tart enough), stir not shake and crushed ice, but the flavors are working. Sorry for the fuzzy picture, the cat says hi! And does anyone have a good absinthe orange flavor cocktail? I don't think the fresh juice works with it.
I'm having a margarita with Gonzales Reposado. Yum.
[!curlyhair@lemmy.world](https://lemmy.world/c/curlyhair) The moderator hasn't logged in in a year. It's sleepy but not dead.
Not July anymore, I'm having a drink before dinner, just thrown together with what looked good. 3 big sweet blackberries 2oz bourbon 1 oz orange liqueur 1/2 oz vanilla liqueur 1/2 oz lemon juice Muddled then shook with ice. Honestly could be a little sweeter. Blackberries are never as sweet as they seem. It's a one and done but if trying again, would muddle the fruit with sugar and then halve the orange liqueur, to get a more vanilla flavor. I was afraid of overdoing it.
For August, create a cocktail with Aperol. Rules as usual - post entire recipe and a review, entries must be novel creations or variations; most upvoted wins.