My nails are a lovely sage green. I am a bit predictable like that.

Mine are Yara! Which is about the same sage but with gold glimmer. We're very pretty.

I'm dying to get a pedicure. I suck at doing my own and I have a cheap place right near me, but I haven't gotten one in ages. I get paid tomorrow--maybe I'll treat myself after work.

My feet are calloused like whoa. I'm almost too embarrassed to have a pedicure.

Me too. I need to just give myself one, I have everything I need except the actual making it happen spark. I know I will get a boost from softer skin and color on my toes.

Lime cordial update that I know you have all been waiting for: that additional 24 hours made an enormous difference. I don't know how that works, but it definitely does - after the second day of resting the increase in deliciousness is amazing! I finally bought gin (and cherry vodka for Stephtinis) today (buying two bottles of gin, one of vodka, and some cheese at 10am on Sunday is apparently my lifestyle now) and both the Hendricks and 209 make pretty awesome gimlets. Yum.

Lime cordial update that I know you have all been waiting for:

I have!

I don't know how that works

Chemistry!

and both the Hendricks and 209 make pretty awesome gimlets. Yum.

I bet.

I'm not used to thinking of time as an important variable in chemical reactions, but I guess it is.

I may need to try the gins with a more neutral mixer to be able to differentiate between them (or figure out what I like in a vermouth. Or both!), but that will have to wait for another day. I am a lightweight.

love the cocktail updates, -t!

Mine are Yara! Which is about the same sage but with gold glimmer. We're very pretty.

You will laugh, but that's the other color I was considering. But since I wore it the last time I wore the dress I'm wearing tonight, I decided to try the Gemma. Plus it was just so perfect for Spring, and I did my nails sitting by the roses in the front yard.

I'm not used to thinking of time as an important variable in chemical reactions, but I guess it is.

It certainly is. Fermentation is totes time related. Also, just from cooking many flavors change overnight in the fridge. Today's chili does not taste like tomorrow's chili.

Yeah, but fermentation is biology. But you are very right about chili, so I will go with that.

Oh, hey, you probably know this, Hec. What are you supposed to call Key limes when they aren't grown in the Keys? I've been chastised for using the wrong nomenclature before.

I may need to try the gins with a more neutral mixer to be able to differentiate between them

A friend and I went to a local bar and tried four gins straight (we split shots) to figure out what tasted like what. We decided that tanquery and another I forget were good for G&Ts, Hendricks was good for lighter drinks like a lemon fizz, and Beefeaters was best buried under a ton of mixers and add-ons.

(buying two bottles of gin, one of vodka, and some cheese at 10am on Sunday is apparently my lifestyle now)

That sounds like an excellent lifestyle! I have definitely been in the liquor store at opening time on a Sunday, and it's kind of hilarious. For me, I mean.