'Out Of Gas'
Plan what to do, what to wear (you can never go wrong with a corset), and get ready for the next BuffistaCon: San Francisco, May 19-21, 2006! Everything else, go here! Swag!
I cannot believe that I casually floated the idea of Sunday dinner at the last minute and got 10 wonderfully witty and fun dinner companions to sign on.
This seems to be (at least one of) your gift(s), Matt. I seem to remember a similar occurance in DC last year. That courtyard dinner is one of my favorite memories of that weekend.
Can't believe no one has mentioned the absence of candy.
Can't believe no one has mentioned the absence of candy.
t hangs head in shame
They were on my bed when I got home. And my day is shitty enough. We can skip this being a "thing," even a funny one.
No big, love. No big. It actually just occured to me yesterday. We didn't miss it.
D'oh! If I'd been able to read your post while in the Vieux Carre, I would have Jilli. Will a herbsaint-tinged Sazerac cocktail drunk there while thinking of you do in a pinch?
Awww, you were thinking of me? Gosh.
Yes, that will do. Even tho' I've never had a Sazerac. Was it tasty?
Joe and I watched them make an absinthe at The Old Absinthe Bar.
Just dropping in to look at the pretty pics from the weekend--sorry I couldn't join everyone!
Also, to put in my vote early for Seattle next year! I was just looking at the NYT online, and saw this article on a possible field trip in the Emerald City: the Science Fiction Museum and Hall of Fame (in the same building as the very cool Experience Music Project).
Made it home last night around 8. At work now. Tired.
I wish I'd gotten to see more 'fistas. I was kinda all over the place, and didn't have computer access, or know where people were. Then friends in town wanted to make plans. I had a good time at the prom though, and I got to see Aimee, Trudy, brenda (was there anybody else?- I was tipsy) out on Friday night until Linz wanted to go sing somewhere.
Yes, that will do. Even tho' I've never had a Sazerac. Was it tasty?
It was very tasty, much better than the ones I make at home. I hope it's due to the quality of rye whisky I use, as Peychaud's bitters and absinthe imported from France are about as good as I can do for the other ingredients. Or maybe it was the magic mixing spoon.
My not-so-exciting photos are mixed in with Tom Scola's here: [link]