Oooooh. I wonder if one could make mimosas with a really good quality prosecco? Which, as it happens, costs about one-seventh what a really good quality champagne costs?
Man, there are Italian vintners who owe me. I have spread the prosecco gospel far and wide, yo.
Also, researching hotel prices in LA/WestHo/Beverly Hills for a four-day road trip, first week of February. I'm thinking either the Beverly Terrace (right where Doheny starts), an odd little very '50's motor hotel with tiny rooms and incredibly comfortable beds, or else the Valadon, which has a special going.
Next book my agent sells, we're going to the Bellagio for four nights and then to LA for three, and we're going to stay somewhere really frellin' luxe. Maybe the Mondrian...
Right now, though, cheaper is good. And I don't have to pay hotel parking, thanks to my trusty blue placard, which allows us to park on the street without limits.
I have never had prosecco. It sounds bubbly and delicious, though.
the superstition that what you do on New Year's Day is what you'll do the rest of the year
I have also never hear of this. Does this mean I will be doing laundry, making muffins, and highlighting my hair all year? I better get in some reading and sleeping and possibly finding a sugar daddy before the day ends.
Happy Birthday, Susan! What a lovely present you're getting. Enjoy your time, however you spend it. (But I suggest cake, a good book, and maybe a latte of some kind.)
Oooooh. I wonder if one could make mimosas with a really good quality prosecco
The answer is yes. Also bellinis for which it is perfect.
I've heard of this bellini, but I know not what it is.
Happy Birthday, Susan! What a lovely present you're getting. Enjoy your time, however you spend it. (But I suggest cake, a good book, and maybe a latte of some kind.)
I'm kicking myself for spending a B&N gift card online yesterday--if I'd known this was coming, I'd be spending the entire afternoon in a bookstore. I still have a Target card, but it's not the same.
If this headache ever goes away, I might use the time to write. (This
can't
be a hangover, can it? I had one measly glass of port.)
A bellini is champagne with peach syrup. Invented at, and the signature drink of, Harry Cipriani and Harry's Bar. (And all the other restaurants in the Cipriani empire.)
Isn't it properly with fresh white peach juice?
And, Deb, I have to pick my champagnes carefully. Moet & Chandon, yes; cheap, no. Prosecco also seems to be a no. Some expensive champagnes are also a big no, so we stick to a couple that we trust.
Just dropping in for a second, to wish all you foine Bitches an unscrolled, unskimmed...
Happy New Year
and a more specific, albeit still unscrolled, unskimmed, skippety-doo-dah...
Happy Birthday, Susan!!!
Adios.
We're making gingerbread pancakes. We've already made the lemon butter and sliced the pears, and are in the middle of the actual pancake cooking process.
Hopefully, it will be tasty.
Plei, love, you could eat all those ingredients raw and it would still taste like the breath of archangels, singing on high.
