Back To Basics

SOTI I saw this as a cure for a hangover:

Okay, this looks like something an expensive hotel would serve, just to build the tab.  Here’s my revision:

Adding anything but ice or water to booze makes expensive booze taste like cheap booze, and the more extraneous shit you add, the worse.  Don’t ask me how I know this.

If you really want to have food wrapped around booze, pour a glass of anything into a bowl of cold minestrone.  It won’t make you any sicker than a Bloody Mary, and is much cheaper.  Don’t ask me how I know this, either.

And if you MUST have a Bloody Mary:  vodka + tomato juice, with maybe a little salt and pepper.


That’s It, I’m Voting For Biden*

I mean there’s only so much a man can take, when faced with this situation:

[Britain’s] international Trade Secretary welcomed an announcement by US trade representative Robert Lighthizer that Washington would not go ahead with a threatened extension of the tariff regime that would have affected gin and blended whisky.
And in a ‘modest’ easing of the tariffs, Mr Lighthizer said products such as shortbread would now be exempted as the two sides continue to seek a resolution to a dispute centred on planemaker Airbus.
But duties on top-quality single malt whiskies – which are made from a single batch of malted barley – remain in place at 25 per cent.

Shortbread?  Shortbread?  Who gives a shit about shortbread (a.k.a. compressed sugary sawdust) when Glenmorangie is being taxed to the skies?  Twenty fucking five percent?

And let me warn our esteemed President and “trade representatives”:  raising taxes on Sipsmiths and J&B would make you no different from the high-tax-loving Democratic Socialists.


*Just kidding.

Backyard Boozer

I’d seen mention of this place before, but Reader BradC sent me the full scoop on this wondrous creation:

Lockdown has forced many pub lovers out there to source other forms of entertainment. Some have decided to do bar crawls at home, while others have used Zoom calls to have a drink with their buddies. There are also those who have decided to forgo drinking at all and picked up new hobbies. However, the most creative solution came to the Crabs family, who realized they needed to get a pub built in their garden.
After consulting with Amy, who is the mastermind behind Octavia Chic, and her husband, plans to create a garden pub were made. It took around three weeks for Amy and her husband to complete this project and the result took people’s breath away.

I want one of these.  I want it badly.  If I had a backyard, this would be assembled and running in about a week.  And you’d never see me again.

My question is how Longtime Friend Mr. Sorenson (Reader TrueBrit’s hubby) has not had one of these installed yet.

In fact, the only thing wrong with the place (other than not having Wadworth 6X on tap) is that it’s missing a brass foot rail.

And Southern Comfort on an optic… hand me mah smellin’ salts, Martha.

Go there and drool over the pics.


This article got me thinking — or rather, its title did:

Rules for a deconfinement dinner party

I thought about it for a while (about 30 seconds), and came up with Kim’s Rules For A Post-Lockdown Party:

  • invite a group of really good friends, or family members you get along with, or both
  • have an ocean of fine booze at the ready — in my case, Glen Morangie single malt;  Sipsmith gin;  champagne (for New Wife, her favorite tipple);  a case of Barefoot wines, in different colors;  two cases of decent beer;  a bottle or two of Tawny Port;  Richelieu brandy;  and whatever the guests want to drink (prearranged)
  • a huge rib roast (or leg of lamb), accompanied by roast potatoes and -parsnips, asparagus, and some other veg TBD by New WIfe, along with crusty French bread and farm butter;  with peach cobbler dessert and vanilla ice cream (dieters, vegans and teetotalers, needless to say, are persona non grata).

And that’s it. Good food, lots of booze and good company, all seated together round the dinner table at the proper social distance (12″-18″ apart), and have at it.

Of course, those are my ingredients for any decent dinner party, but let’s not get all bogged down with details.