There is an issue with reaching the deadpool site at the moment. You can get there from here: http://deadpool.hookersandbooze.com/. Apologies…
Popular psychologist, columnist, and television and film personality Joyce Brothers has died. She was…
When it rains, you should expect a hurricane.
His improv was awesome, his delivery precise, and his humor extraordinary. I was one of his many fans…
Roger Ebert dead at 70 of cancer according to the Chicago Sun-Times
I’m a tropical gal. I love tropical fruits for the most part. There are some that do wig me out, like dragon fruit (bletch) and breadfruit (urgh). And papaya is actually on that list depending on the way it is served. But for the most part I enjoy what the supermarket calls “exotic” fruits. I call them “the stuff we grew in our backyard”. Seriously, until I came to the Texas I had no idea you bought fruit at the supermarket.
Hell, I didn’t know people actually bought fruit. I thought everyone grew their own.
Anyway, one of my faves is the mango. That sumbitch is tricky to cut and eat, but once you get the hang of it, it is soooo gooood. Of course, you can buy it cut and ready to eat, but it doesn’t taste as good. If you’re not picky, then get the pre-cut stuff. It is still damn good.
- 1 oz. Peach schnapps
- Mango nectar
- Mango pulp
In a blender, mix nectar and some mango fruit pulp (about ½ cup of each) until pureed. In a glass filled with crushed ice, add the peach schnapps, half of the puree, and then fill with champagne. Swirl with a swizzle gently until mixed thoroughly. Garnish with a lime wedge. If a blender is too much work, just use the nectar. If you can’t find the nectar, use some other juice. Laziness is the mother of invention, after all
Well, last weekend I attended the local Wein & Saengerfest™ and had the opportunity to sample many, many Texas wines. It was a lot of fun, particularly because the weather co-operated and it was breezy and nice for a change. Still got sunburned, though.
One of the vineyards featured was Los Pinos (The Pines) Winery. Their selections were Texas and Western themed, which made for great conversation. Of the four wines they were showcasing, one tickled my sweet tooth.
All My X’s Sweet Red! It was very good: sweet, but not too sweet. The young woman said it was the most popular because of the name. After looking at the label, I had to differ. The only drawback is you find yourself singing that song, and George Strait is one hell of an earworm. Anyway, I would have taken a pic of the bottle, but it’s already in the recycling bin.
Don’t judge me
The only Girlie Drink of the Week I can think of making today is this one:
But in case you are in need of something more refined, garter up at The Captives.
I have German friends in town for a two week visit, so I have this waiting for me come Easter Sunday!
Ok, so they are partaking of Mexican and Texas beers. I am paying tribute to their visit with German beer. Sue me.
Y’all have no idea how hard it is to see this in my fridge, waiting for me. GAH!!
Hope y’all have a wonderful Tuesday
TODAY IS MARDI GRAS!!!!!!!!!!!
Eh, not that I have plans to do anything anyway, but some of y’all may be enjoying festivities. Beads are fun to catch and earn. So I hear.
This week’s libation is a tribute to the main Mardi Gras color, the one that carries through the Lenten season, PURPLE!!
Bewitching Purple Martini
- 3 oz. Vodka
- 1½ oz. Cranberry Juice
- ½ oz. Blue Curaçao
- ½ oz. Sweet and Sour Mix
- ½ oz. Seven-Up Soda, or similar
Pour the ingredients into a cocktail shaker with ice and shake gently. Add more blue Curaçao if the color isn’t purple enough. Serve in a martini glass rimmed with sugar.
I look forward to drinking something other than this. If I’m giving up liquor for Lent, I want to drink something that will leave a good memory for the next forty days and nights
Well, I decided to stop with the frou-frou for a while. I have been sick, and tired, and have too much going on to even think about girlie concoctions that may or may not be well-received.
However, everyone will at least drink wine sometime in their life, right?? So this week’s offering is a Spanish red table wine called Tempranillo. Tempranillo grapes are the earliest harvested grape because it ripens several weeks earlier than most Spanish red grapes. They are native to Spain, but are now harvested in the New World, including here in Texas. This week’s recommendation is Paso a Paso Tempranillo.
The wine has enough tannins to pair with food, but not overly so that you can’t enjoy a glass or a bottle on its own. Full bodied and very reasonably priced, it has a wonderful aroma and pairs awesomely with chocolate. Trust me on that.
It also pairs well with film noir cinema