kochleffel

I have a subscription to the NYT but does it count as "fit to print" if it's online? Slow cooker seems like a complicated way to make green-bean casserole. I'd skip the drink. For the wine, I'll suggest the 2018 Viognier from the Goose Watch Winery on Cayuga Lake. I haven't been to Muroran.

Pink Frost There is zero, and I mean zero, agreement about what this cocktail is. One recipe is rum, white chocolate liqueur, strawberries, and half-and-half. Another is pink lemonade concentrate, vodka, white rum, cream of coconut, and maraschino cherry juice. One from Denmark is gin and rhubarb syrup. I'm going with one that is comparatively simple although it requires an ingredient that you may not have around or even be able to get. ½ oz soda water ½ oz simple syrup 2 oz grapefruit juice 1 oz elderflower liqueur soda water to taste Fill a cocktail shaker with ice and then add grapefruit juice, elderflower liqueur, and simple syrup. Shake the ingredients vigorously for about 10-15 seconds to chill and combine the flavors. Strain the cocktail into a chilled glass filled with ice then top it off with soda water to your desired level of effervescence. Stir gently to incorporate.

My medical appointment was at a new, purpose-built facility housing specialty offices spread over three floors. One checks in at a central reception desk and is then directed to one of nine "pause areas," three per floor. It is not clear to patients whether "pause area" is a euphemism for waiting room, or whether one is supposed to pause there and then go somewhere else. The upshot: doctor said, "You're fine. Go home." In unrelated medical news, my nose does not look nearly as bad as I thought it would.

I have bagels but no lox. If it's the phone cord that's to be cut, I still have a land line and will keep it, because mobile reception inside my house is erratic. The chicken and bean stew would be OK. No on the drink. For the wine, Dr. Frank's Meritage 2020. I haven't been to Guernsey. Today: medical appointment 30 miles away.

Hemingway Daiquiri Ernest Hemingway became enamored of the daiquiri while spending time in Cuba. This version, created in Havana in 1921 by Constantino Ribalaigua, was named for him. It's also called the Papa Doble or the Hemingway Special. It begins with the classic ingredients of rum and lime, and adds maraschino liqueur and grapefruit juice. Hemingway preferred it without sugar, but it would be quite sour and most people would like it better with simple syrup. 2 ounces light rum 1/2 ounce maraschino liqueur 1/2 ounce freshly squeezed grapefruit juice 3/4 ounce freshly squeezed lime juice 1/4 ounce simple syrup Lime wheel, for garnish In a cocktail shaker filled with ice, pour the rum, maraschino liqueur, and grapefruit and lime juices. Add the simple syrup if desired. Shake well and strain into a chilled cocktail glass. Garnish with a lime wheel.

I'm celebrating my release from post-surgical jail with a Corpse Reviver No. 2, which was the drink of the day on Monday. I have three hours of class on Thursday afternoon and usually need to be revived after that. The course assignment today was a five-minute account of involvement with nature in childhood. I wrote about playing in the dirt.

I was in Scouts, and while I wasn't good at it, Scouting, in the form of a Boy Scout compass, may have saved my life when I got lost in the snow in the Sky Lakes Wilderness years later (on July 1!). My thoughts about Hungarian goulash are the same as the last time we had it. I wouldn't bother with the drink. For a Sauvignon Blanc, Hosmer Estate 2021. I haven't been to Catania. I have been desutured.

Strawberry Moscow Mule Today's drink is a Moscow Mule plus strawberries. A mule consists of spirits, ginger beer, and lime, served in a copper mug. Some versions of this recipe specify lemon instead of lime, and depending on the sweetness of the ginger beer, you might want to reduce the citrus or add simple syrup. 2 oz (60 ml) vodka 4 oz (120 ml) ginger beer 1 tbsp lime or lemon juice 4 large strawberries (chopped) 1 lime or lemon slice 1 strawberry (cut in half) 1 spring of fresh herb In a copper mug (or glass), add the strawberries. Crush them with a cocktail muddler. Alternatively, you can also crush the strawberries in a food processor or blender. Next, add the ice cubes. Pour the vodka, lemon juice and top with ginger beer. If you like it sweeter, add some simple syrup too. Use a stirrer or spoon and give it a gentle stir. Garnish with a lime or lemon slice and a fresh strawberry. Add a sprig of any fresh herb.

I have never liked the mathematical e. Dairy-free is good for those of us who are lactose-intolerant, but moving from butternut squash to acorn is not an improvement. No on the drink. For another FL Pinot Noir, Anyela's 2021. I've posted photos of the Hebrew Congregation of St. Thomas before, so here are some of the botanical garden. These are from my recent cruise on the Anthem of the Seas.

Bikini Martini Today's pseudotini comes from the 1990s and may have originated at a swimwear fashion event. The recipe omits one essential element: it's to be enjoyed while lounging by a swimming pool. Grenadine is a syrup historically, and outside the U.S. still, made from pomegranates. During World War II, the U.S. producer switched to raspberries and has never changed back. I found a craft-bartender recipe that explains how to make your own grenadine (and how to infuse rum with coconut), but our recipe uses only ingredients available commercially. It's sometimes made as a layered drink, each part carefully floated on what's already in the glass, but the ingredients don't mix easily, so the rum, pineapple juice, and vodka are best shaken. The grenadine can be dropped gently into the glass last, like the crème de cassis for a Kir. It's made without ice, so keep the ingredients as cold as possible. 1 fluid ounce coconut rum ¾ fluid ounce vodka 1 fluid ounce pineapple juice 1 dash grenadine syrup Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.

Some adjustments to medical plans: I have been trying since November to get an appointment with a doctor I had seen before, but he was on an open-ended family leave. It's a large practice, but with one doctor out, the only appointment I could get was in January, with a PA. I was sick and it was snowing that day, so I changed it to the next open slot, in March. Today they called to say that the doctor was back to work and could see me on Friday. The time that they wanted, in the morning, overlapped with when I'd be having the Mohs sutures removed, 30 miles away. After some back-and-forth they opened up a slot in the afternoon. Then the dermatology practice called to change my appointment from Friday to Thursday because there won't be anyone at the local office to remove sutures on Friday.

OK on the first two days, but if I had a lame duck I would take it to a veterinarian, preferably Dr. Pol although he is much nearer Debbie than me. I wonder whether the southwestern stew could be made with butternut squash. Pass on the drink; too fussy and too popular. Actually, I don't understand the current popularity of tequila at all. Black Box Pinot Noir is a mainstay here, because I usually can't finish a bottle of red wine before it starts to go "off." If I wanted one in a bottle, I might choose Dr. Frank's Old Vines, which includes the second-oldest Pinot Noir vines in America. I haven't been to Manila, but here is a photo of a Filipino business in Alaska. I taught a class until 9:15 p.m. last night, and my voice gave out. DaVinci wanted to play at 4:30 a.m.

Margarita This is another classic cocktail, but unlike yesterday's, it is still popular. It probably derives from a Victorian-era drink called the Daisy, made with citrus juice and orange liqueur along with tequila, vodka, or gin.The word Margarita in Spanish translates to daisy, and today's drink is basically a Daisy made with tequila. 1 1/2 ounces tequila (should be 100% agave) 1 ounce Cointreau 3/4 ounce lime juice 1/4 tsp sea salt (for garnish) Combine all ingredients in an ice-filled cocktail shaker and shake for 20 seconds, until frosted on the outside. Rub the rim of a coupe or rocks glass with a lime wedge and dip the glass into a plate filled with flaky sea salt to rim. Strain cocktail into rimmed glass.

I would be interested in the first segment of this if it didn't embark during Passover. Be glad that I can't join you: any cruise to Bermuda (the first port) that I'm on seems to turn into a cruise to the Bermuda Triangle.

Also this date: On this date in 1985, Ugo Vetere, then the mayor of Rome, and Chedli Klibi, then the mayor of Carthage, met in Tunis to sign a treaty of friendship officially ending the Third Punic War--which lasted 2,131 years.

I had to attend classes on Zoom during a cruise on the Oosterdam in November. I upgraded my plan to Premium and it was fine. I hope that the new level doesn't mean that Premium isn't as fast as it was, but I think that Starlink has so much bandwidth that it would be possible to offer something better than Premium. RCI went the other way: once all ships had Starlink, they dropped the basic Internet plan and made premium the only one.

In Gaudy Night, Dorothy Sayers has Harriet Vane take pity on a hung-over Oxford student: “So—look here! I wish there was something I could do to—” “You shall,” said Harriet. She twitched his lecture notebook from under his arm and scribbled in it. “Get that made up at the chemist’s and bring it back. I’m damned if I want to go myself and ask for a recipe for hobnailed liver.” Mr. Pomfret looked at her with respect. “Where did you learn that one?” said he. “Not at Oxford. I may say I have never had occasion to taste it; I hope it’s nasty.” Contemporary readers usually think that "hobnailed liver" is the potion. It's not; it's the condition, an old name for cirrhosis. So we don't actually know what Harriet ordered.

My mother liked and voted for Adlai Stevenson, but what she remembered about him was the time a television appearance revealed that he had a hole in his shoe. The actor McLean Stevenson (Lt. Col. Blake in the early seasons of the MASH television series) was his cousin and had worked on his campaigns, and said that all the Stevensons had trouble with their clothes. I don't want to honor disasters, but I'll mention that I'm trained as a mental-health responder in them. No pork anything for me. I plan to celebrate my release from post-surgical abstinence (possibly Friday) with today's drink. For the wine, Glenora 2021. I've been in Montreal only once, during Expo 67, but I've dealt with the Bank of Montreal in Ottawa, Halifax, and other places in Canada because my ATM card was a MasterCard and other Canadian banks couldn't accept it.

Corpse Reviver No. 2 The Corpse Reviver No. 2 is the best-known of many so-called Corpse Revivers, cocktails dating to the 19th century that were supposed to cure hangovers using two principles: hair of the dog, and a bitter flavor. I have no personal knowledge of whether either of these works. The recipe comes from Harry Craddock’s Savoy Cocktail Book, published in 1930 by the then-head barman at the Savoy Hotel in London. The introduction to the recipe warns, “Four of these taken in swift succession will unrevive the corpse again.” It was originally made with Kina Lillet, no longer available, which contained chinchona (quinine). Many recipes now specify Lillet Blanc, which has a milder flavor and no quinine bitterness. Some say to add a dash of absinthe, but I think it would be better to use Cocchi Americano, which contains chinchona and isn’t too hard to find, instead of the Lillet Blanc and maybe omit the absinthe. 1 oz. Lillet Blanc or Cocchi Americano 1 oz. Cointreau 1 oz. fresh lemon juice 1 oz. London dry gin, such as Plymouth 1 dash absinthe 1 orange peel To an ice-filled cocktail shaker, add the Cocchi Americano, Cointreau, lemon juice, gin, and absinthe. Shake vigorously until very cold, about 15 seconds. Strain into a chilled martini glass, garnish with a twist of orange peel, and serve immediately.

When I changed the bandage today, I could see that the wound is looking better, although still awful. DaVinci scanned me again and was happy with the progress.

And the smart-@$$ origin still shows! I'm an admin of one group and several pages, but as far as personal use goes, I'm at the point of stopping. Too many of my so-called friends are dedicating themselves to keeping everyone in a state of panic, or else reposting hoaxes, now including a combination of two unrelated hoaxes.

The meal suggestion sounds like something you would make if you didn't have exactly the right ingredients for something else. I would try the drink if it were called something else. I'm not sure that Petite Arvine would grow in the Finger Lakes: while it's adapted to a cool climate, it requires a long, sunny growing season. So I'll nominate Rkatsiteli, the oldest wine grape variety in the world, from Dr. Frank's. I haven't been to Ålesund.

Plane Crash Today’s drink has an inauspicious name: Plane Crash. It appears to be a variation on the Last Word, invented at the Detroit Athletic Club before 1916. Although the drink is of modern origin, its ingredients are of some historical interest. Navy-strength rum is rum that is 54% to 57% ABV, which is a lot of alcohol but not as much as overproof rum, 75%. The British Navy switched its daily ration of alcohol for sailors, which had been either beer (likely to spoil during long voyages) or cognac (expensive), to rum after occupying Jamaica in 1655. “Navy strength” meant that it had enough alcohol that gunpowder contaminated with it would still ignite. Sailors received about half a pint a day. Most would drink it all at once, which led to problems, so captains ordered the pursers to dilute it with water and add lime to prevent scurvy. The sailors’ alcohol ration was discontinued only in 1970. Falernum originated in Barbados in the 1700s. It’s a low-alcohol or no-alcohol cordial of sugar and lime, generally with spice and almond flavorings. One readily available brand is made by Fee Brothers in Rochester. Green Chartreuse is a sweet liqueur that has been made by Carthusian monks in France since 1737 and is used in many cocktails as well as straight. During the pandemic shutdown there was a boom in home cocktail-making, causing increased demand, and it has been in short supply ever since. 1 oz lime juice 1 dash angostura bitters 1 oz chartreuse green 1 oz navy strength rum ½ oz falernum In a cocktail shaker filled halfway with crushed ice add the rum, green Chartreuse liqueur, fresh lime juice, falernum syrup, and a dash of Angostura bitters. Shake vigorously for about 20 seconds to combine all the ingredients and chill the cocktail. In a rocks glass with freshly crushed ice, strain the mixture from the shaker, and garnish with a lime wheel or a sprig of mint (optional).

I forgot to mention that DaVinci gave me another scan last night, and stayed with me for a while. This afternoon Mona Lisa has been napping next to me.

In honor of American Painters Day, here's "The Biglin Brothers Turning the Stake" by Thomas Eakins. It depicts the midpoint of a race in Philadelphia in 1872 (rowing was a popular spectator sport in the 19th century) and hangs in the Cleveland Museum of Art. Slow cooking seems like a complicated way to make stroganoff, but I'm sure we could work butternut squash into the recipe somehow. No on the drink unless ice cream is added. Nothing comparable to the wine in the Finger Lakes, so I'll suggest the 2020 Cabernet Franc from Lakewood Vineyards. I used to live in the Northwest, so of course I've been to the Puget Sound, although I've never embarked on a cruise from Seattle.