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Anybody have Mike Wallace?
Girlie Drink of the Week
No, I did NOT break my Lenten ritual. Ok, maybe I did a teeny, tiny bit. But I ran to church and confessed, and the priest laughed at me, so I guess everything is fine. Anyway, a while back, Mr. Bingley posted a recipe for Caipirinha, which is Brazilian for “WHOO HOO!!!” Curious, I decided to stop at the local world liquor store and see if they carried the specialty liquor, Cachaça, (yes, I copy/pasted that, since I can’t do the funky tail accent on the “C”). They had several brands, in both gold and silver. I am more partial to crystal rum, so I chose the silver, and after the tough cleaning day yesterday, I decided it was time to get drunk to try the recipe, since I knew a lot of you have been severely disappointed in the lack of girlie drinks around here.
That was sarcasm.
Brazilian Mmmmm....
CAIPIRINHA
2 tsp Granulated Sugar
8 Lime Wedges
2 1/2 oz Cachaça
As Mr. Bingley recommends, peel as much of the lime peel and pith as you can, since it is very bitter. Cut the wedges and put in a glass, along with the sugar. With a pestle or similar utensil, “muddle” the limes and sugar together. Add ice, and pour the Cachaça, mixing well. Very refreshing, and perfect for Spring and Summer. Once Spring gets here, anyway 
Happy St. Patrick’s Day
The best things about Ireland:
Their brew!
Their women!
Their booze!
Hopefully, you’ll get serviced by this:
Wine of the Week
Well, with so many people coming in from out of town to celebrate Christmas and visit with Hubby, we’ve had our share of drunk and disorderly conduct libations. We have done several standard mixed drinks, as well as wine. I was elated to find one of my favorite sweet whites at the local grocery store. Well, I was more shocked than elated, since I hadn’t seen any wines from the Biltmore Estate here in Texas.
Sorry for the small pic, but the bottles have been disappeareded before I could take a pic. Biltmore Century White is a sweet, crisp wine blend of Gewurztraminer and Riesling, and goes exceptionally well with bullshitting light fare like snacks, fruits, desserts, and cheeses. Weirdly, I can almost smell roses when I open a bottle. I highly recommend it, especially when the house is quiet and you can think.
Girlie Drink of the Week
I have a small confession to make: of late, I have relied on my standard drinking fare. A margarita here…. a martini there…. I was in a rut. Too busy to expand on the art of the cocktail, I suppose. But it’s Thursday, and Thurday would not be complete without a booze review of some sort. So, I perused the intertubewebnets, and found a delish recipe. Yes, I made it this morning, and no, I didn’t drink it. I have standards!! I’m saving it for after dinner.
LOVE IN A GLASS
1 1/2 parts Vodka 1 1/2 parts Chambord Two dashes Amaretto 1 part Sweet and Sour
Pour into a cocktail shaker with ice, shake well, and serve in a cordial glass. Serves two.
It’s a bit potent, but if you tend to nurse your drink like I do, this would be one serving
PSA for November 2nd
Booze of the Week
Well, there has been a lot of that phoning it in going around the blogosphere. I’m still recovering from family visits and school stuff, and this weekend promises to be just as busy. But I shall not let you down. Behold, VODKA!!!
There's more to Poland than pierogis
Zubrowka Bison Grass Vodka
This stuff is without a doubt, the smoothest vodka I’ve ever had. I can drink it straight, at room temperature. The bison are famous in Poland, and in tribute, they flavor their vodka with the bison grass. This vodka is available in the US slightly altered, since the grass used contains coumadin, used in heart medications. So getting the real stuff here is a no-no, unless artificially flavored. Still, it’s very close to the real thing. After one shot of this, you won’t care anyway
Girlie Drink of the Week
I had to bump that brain fucking post. I was starting to need a drink, and suddenly remembered there was no booze post. So here you go:
Midori Sour:
1 part Midori melon liqueur
3 parts sweet and sour mix
Pour ingredients over ice, and stir. Garnish with citrus if desired (which I did not)
Mmmm, mmmm, good.
For all I remember, I may have done this one before, but hell, after the freakin’ green-dot-isn’t-there shit, I needed this. Thanks so much, boss, for freaking me the hell out this morning. 
Girlie Booze of the Week
My mom is in town, and if y’all read the conversations post, you know I had to drink. I chose a wine from a local vineyard:
My photo skillz suck, I know. This is a blush, demi-sweet called White Black Spanish. It is great chilled or at room temperature, which is good, because after the storm I would have been pissed if my electricity went out causing the wine to get warm. You can’t tell, but the bottle is opened. It’s also half gone. Anyway, it is a very nice wine, fruity and sweet with a very pleasant bouquet. The label says it goes well with salads, sandwiches and desserts, but I find it goes exceptionally well with peace and quiet.
Some Things Should Not Be
I was salivating looking at the wine selection at our local supermarket a few days ago. While looking for sweet wines I found this:
THE HELL, PEOPLE??? Chocolate and marshmallow fluff: GOOD. Chocolate and peanut butter: GOOD (as far as I’m told). Chocolate and pretzels: GOOD. Chocolate and red wine: good, as long as they are separate. Nibble on a piece of chocolate, then sip a little vino. That’s the order of this universe. Whoever came up with this gag-inducing idea was probably hitting the Amsterdam alleys trying to score on some ecstasy, and ended up shooting up some Amdro knock-off instead.
Booze in the News
From Fox News:
Scientists Develop Whiskey-Based Fuel for Cars
Yes, my friends, the question of whether whiskey is a Good Thing has been answered, once and for all.
Researchers [in Edinburgh, Scotland] found a formula to make the fuel from whiskey by-products.
They combined so-called pot ale -- the liquid from the copper stills distillery equipment -- and the spent grains used to make whiskey, also known as draff, to produce butanol.
The key word is by-products. No whiskey was harmed in the making of this fuel. Nor were starving people denied corn crops, as in the case with ethanol. On top of that, butanol can be combined with any gasoline blend, used by any unmodified vehicles, and has 25% more energy per unit volume. Ethanol FAIL!
And in tribute to this great achievement:
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