-t! We still good for tomorrow?
Lorne: Once the word spreads you beat up an innocent old man, well, the truly terrible will think twice before going toe-to-toe with our Avenging Angel. Spike: Yes. The geriatric community will be soiling their nappies when they hear you're on the case. Bravo.
'The Cautionary Tale of Numero Cinco'
Spike's Bitches 30: Going on Thirteen
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Lee - Apr 22, 2006 7:19:28 am PDT #740 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
-t - Apr 22, 2006 7:27:58 am PDT #741 of 10002
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Perkins! Yes!
Lee - Apr 22, 2006 7:30:58 am PDT #742 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
Yay! See you at 11:00!
Cass - Apr 22, 2006 7:39:09 am PDT #743 of 10002
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
Some day I'll tell you all about the last week, and perhaps the next, but right now it would take five hours and I'd be crying for most of them. Which is funny, because while it has been pretty intense and there have been some bad parts, overall it hasn't been a bad week.If you need, and when you are ready, we are here for you, lib.
He was having dinner in his high chair, and there was this noise, and his eyes got really big and he looked at me and threw his arms up into the air in the "Pick Me UP!!!!" sign. The DH provided his dialog: "Help! It's eating me! Starting from the bottom!"t stifles giggles
Poor Mal...
Vortex - Apr 22, 2006 7:59:13 am PDT #744 of 10002
"Cry havoc and let slip the boobs of war!" -- Miracleman
I prefer gimlets to martinis. But for some reason, I keep getting the idiot bartender. the last three times I've ordered a vodka gimlet, it's been wrong. A gimlet is very simple. vodka with a splash of rose's lime juice. I say "I'd like a Grey Goose gimlet, straight up"
Time 1 - she says "you don't want any ice?" I repeat "nope, straight up". She then gives me a brandy snifter full of WARM VODKA and way too much Rose's. I take it back to a different bartender, he makes it properly.
Time 2 (last night) -- he puts WAY too much rose's in the damn thing, plus tries to leave the ice in and gives it to me in a highball glass. I repeat "straight up", he then digs the ice out with a spoon and hands it to me. I tried to drink it, but no. thank God for open bar.
Time 3 (also last night, attempt 2) -- bartender puts ice in a highball glass and pours in vodka, then looks at me. I say "vodka and rose's lime juice" I point at the lime jiuce. He picks up the grenadine, which is next to the lime juice. I say "no, LIME" . He adds a splash of rose's then goes to hand me the drink. I say, a bit testily "straight up. that means no ice. Shaken with ice, then strained into a martini glass". He says "oh" and proceeds to do it. Should not be this much effort at a four star hotel.
Jessica - Apr 22, 2006 8:06:26 am PDT #745 of 10002
If I want to become a cloud of bats, does each bat need a separate vaccination?
My vodka gimlets end up being vodka tonics about half the time I order them. Fortunately, I do also enjoy vodka tonics, but damnit, I wish people would learn to listen.
My favorite bartender ever was the one in New Orleans, who when I ordered a "Ketel One martini with extra olives," not only gave me two full cocktail skewers of olives in the glass, but two MORE skewers in a little plate on the side. He got a nice fat tip that night.
Jars - Apr 22, 2006 8:10:54 am PDT #746 of 10002
Vodka and Lime has a name? Although my vodka and limes tend to have more of the lime than these gimlets you speak of, methinks.
This is me learning my new thing for the day.
Cass - Apr 22, 2006 8:29:23 am PDT #747 of 10002
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
My favorite bartender ever was the one in New Orleans, who when I ordered a "Ketel One martini with extra olives," not only gave me two full cocktail skewers of olives in the glass, but two MORE skewers in a little plate on the side. He got a nice fat tip that night.MEST! And it's made me smile and smile big. And tip and tip big.
MyExperienceSupportsThis
Though Votex's post makes me realize that my lack of bartending skillz should not have led me to determine I had no career in bartending.
WindSparrow - Apr 22, 2006 8:49:15 am PDT #748 of 10002
Love is stronger than death and harder than sorrow. Those who practice it are fierce like the light of stars traveling eons to pierce the night.
Dude, I could so be a great bartender if I got good directions like those for every drink.
JZ - Apr 22, 2006 9:49:11 am PDT #749 of 10002
See? I gave everybody here an opportunity to tell me what a bad person I am and nobody did, because I fuckin' rule.
Aw, Vortex. Right this minute my bartender ex-BF is sitting in his little in-law apartment a few blocks from here, feeling suddenly, tragically sorrowful although he has no idea why. He would never have tolerated that kind of gimlet ineptitude at his bar.
Semi-random question, especially for Jess or beth or Raq or anyone else with a good knowledge base for things either foody or Greek: We're going to my family's monstrous big all-afternoon-and-evening-long Easter feast tomorrow, and the hosts have handwaved away my request for what to bring and said "Oh, whatever you want, or don't even worry about it." Nevertheless, I feel somewhat obliged. I've been eyeing some vegetarian moussaka recipes -- I made the Moosewood version many years ago, and while it took a metric fuckload of prep work it was fully worth it, every glorious bite. But now I'm feeling vaguely lazy.
Are there any less-prep-intensive veggie versions out there, or some other veggie dish I haven't yet thought of? (Spanikopita is always a dish of last resort, but I think a couple of other folks will be bringing some already -- though none as good as the Moosewood.) Or possibly I should just suck it up, remind myself that the results are worth the prep time, and just make the damn moussaka.
Also, why the hell do I not already own the Moosewood cookbook? What's wrong with me?