I consumed a large amount if this today. Mostly in the form of mint juleps. While donning my seersucker suit and bowtie, I took down a number of these with a handful of other southern foods for the Derby.
Here's a recipe:
4 fresh mint sprigs
2 1/2 oz bourbon whiskey
1 tsp powdered sugar
2 tsp water
Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Pair this with bowties and big hats and you'll have a beautiul spring day at the horse races. Enjoy responsibly!
T
Trevor,
ReplyDeleteAs your blog is of a more serious nature than Dan's, you have left me in a quandary. Part of me wants to make the same, inane comments that I would for Dan's blog, the ones that we all so enjoy. I realize now that I will not be commenting on every post you make, mostly because I don't have the time/energy to do that with two blogs, and my loyalty has to go to Dan because I've been his loyal reader since he started his blog. That being said, I still want to feel like I am positively contributing to your blog experience.
As I previously said, starting my last paragraph, your blog's serious nature has lead me to a different option. I shall reply, but I think with slightly more serious comments than I would give Dan. Oh sure, they're slightly more serious, but considering the asinine level that I usually stoop too, this won't be Pulitzer prize winning commentary, it will simply be less about farts and poop (maybe). Or, at least, it will be a classier dialogue than I would give Dan.
So Bravo to your mint recipe. I might even try it out. I find that most of my mint is consumed as a tea, that has no alcohol included, or muddled with sugar and rum such as this. My problem with your recipe is that it requires me to put forth more effort than open, and drink. At the most, my drinking recipes are pour this much of this, and scoop ice cream into a blender, blend smooth. So I might never enjoy your mint recipe myself, but I appreciate the aplomb with which you have provided it.
Su
Su,
ReplyDeleteWhat a treat to hear. Perhaps this will be a good clash to Dan's blog, but do wait, I will likely have a few posts with a more sophomoric air to it.
I haven't had enough time to put up enough posts. My ideal posts will be light-hearted, not overly serious, and educational from time to time. Sometimes that education may be just a silly note-to-self as a lesson learned by trial and error. Dan seems to have a commanding presence in the pontification of poop, so I'll leave that to him, as I can merely only match him in sheer number of...events.
As far as my above recipe, noted. I'm sure I'll have more simple recipes, as you'll find that, although I have the intention of creating more exciting things, my laziness inevitably prevails.
I'll close this with a thank you for your comments. While I do enjoy any and all commentary stirred up by a post I make, I will not at all be offended if some go uncommented-on (not really sure if that is a word, but I'm using it in this case because I'm too lazy to think of another wording). In the first month or so of this blog I will have sporatic posts as I develop how I want to contribute to the world, as well as how I want this blog to be layed out. I still have much to do during its contruction. Pictures, reformating, and maybe even some HTML work to get it how I want it.
Plus, you and Dan are the only people that are even aware this this exists.
Up next will be a race report or something. Or a quick recount of my morning meeting with a man to discuss things of an equine nature.
Cheers!
I will be doing my best to maintain some variety of "sophomoric air", as I have no one's blog to comment on in an asinine fashion.
ReplyDeleteSo: Boobs and poop!