drunken ant
Jul. 11th, 2005 09:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7Z's telling the story of an ant he found that had gorged itself on a drop that had run down the side of the kahlua bottle. He smacked the bottle, and the ant panicked, but was drunk and hopped up on kahlua, and so ran around in utterly disoriented circles for a good three minutes. Z didn't have the heart to goosh it.
I'm on the back porch with his laptop drinking a sort of Mudslide. I'm a bit of an experimenter when at home, and so the drink is not the usual ingredients for a mudslide. it's kind of... well, it contains a lot of ingredients and I mix by taste when I'm just making something for me and Z. So I couldn't really recreate it. But it's good, as anything that involves heavy cream would have to be. (Don't look at me like that. The half and half had gone sour so I had to do it.)
We had margaritas both before and with dinner. I hate margaritas, loathe making them, but was in the mood for one. So we had them, to celebrate the end of Z's unemployment. Which I am sure we will celebrate repeatedly, as we've been looking for an excuse to celebrate something.
I am going to share my margarita recipe here, because they were damn good margaritas. Mostly I just wanted to kill the bottle of Cuervo, which has hung around nearly two years now with almost nothing left in it. So, it's dead now. As is the bottle of Das Komet, which is a hard vanilla liqueur I bought while still in college. Turned out to be much more useful once I learned to mix something more involved than rum and kool-aid or whiskey and coke. But, I don't think I'll replace it.
For a blended margarita, fill the blender with pretty much two full cups of ice cubes. Refrigerator ice cubes make it difficult because they are so bulky. Figure on having the blender half full of ice cubes. In a bar, I measure by using two full scoops-- but that's more dense ice, as the cubes are smaller. Then I add the ingredients, and the mixer until it is just below the level of the ice cubes. For a home recipe, it's got to be a bit lower-- the larger ice cubes will stack taller, and if you fill to just below them, there will be far too much mixer and the drink will be thin and too sweet.
Oneish ounce of tequila
oneish ounce of triple sec or Cointreau, or Grand Marnier if you're feeling rich (it's good stuff)-- for a greener margarita, use blue curucao, which tastes nearly identical to triple sec.
a splash of either rose's lime cordial or fresh-squeezed lime juice-- I had a lime, so I threw the pulp in to be blended
Fill with sour mix, to a couple inches below the top of the ice dependent on the size of the cubes.
Throw the switch on the blender (holding the top in place!) and let it blend a good long while.
Ideally it will be thick enough when you pour it that it will mound up above the rim of the glass. If not, use more ice next time and less sour mix.
As a rocks drink it's easier to make, by quite a great deal; just pour the ingredients over ice, and either stir or shake or roll (pour into another glass then back into the serving glass) the drink. It's not complex. But it's a pain in the ass to make because it has so many ingredients.
I would argue against salting the rim of the glass, as I think it takes a borderline drink and makes it impotable. But, if you insist, there are two methods.
One: take a lime wedge and run it around the rim to wet it. I find this is usually insufficient and the salt doesn't cling well and looks shitty, and also, nobody ever tastes the lime. It's too subtle.
Two: The method that works. run the glass under water. Set it upside-down on the draining board to dry while you mix the drink. (You must mix the drink in a mixing glass. Stirring or rolling or shaking will dislodge the salt. So, you absolutely have to dirty two glasses to make the damn drink.) When the drink's finished, take the margarita glass, pour kosher salt onto a plate, and stick the rim of the glass into the salt. Twist it. Voila, salted. Yuck.
Margaritas: a fucking waste of time, and yet sometimes nothing else will do. I admit I make a good one.
Another recipe variation: substitute cranberry juice for the sour mix, and call it a "sunburn". I haven't tasted one but I've made many and people like them.
I'm going to give a little bonus recipe here, because I'm feeling generous. This is the foundation for the Mudslide: Homemade Bailey's. It tastes more like whiskey, more like cream, more like almond, and less like, well, chemicals than the overpriced nonsense you buy in the liquor store. Only downside: must be refrigerated. (Though to my knowledge, it does not spoil. To be honest, I've never had a batch sit around long enough.)
I'm reading this off a green index card fished out of Dave's mom's recipe drawer and scanned in, so we know it must be good. The author signed it "Ange Giancarlo" but I don't know who that is.
I mix Bailey's in several good drinks. I've mentioned the Buffalo Bills Hot Chocolate here before-- hot chocolate (works well with coffee too) with amaretto, bailey's, kahlua, and triple sec/ cointreau. (Some call this a B-54 coffee
In summer, I've been making iced coffee, cutting it half and half with milk (i drink whole-- I don't know what skim would do), and adding various combinations of amaretto, kahlua, triple sec, bailey's, vanilla liqueur (Das Komet, from the makers of Rumple Minze) or vanilla syrup, whiskey or vodka or rum, and chocolate syrup. Sometimes I throw ice in as well, and if I'm trying to impress someone I put whipped cream on top. It's just generally tasty and has enough fat in it to somewhat stave off the intoxication.
Obviously I'm a health nut. I can't imagine why I haven't dropped another dress size.
So, have been pleasantly theorizing with Z about what having a second income in the household will be like. I think we'll keep our joint accounts and pay bills from it, and maybe try to standardize on a percentage of each of our incomes that we each contribute? When he was making double what I was, he contributed a chunk more to the household expenses, though it was never very well-organized. Though the trick will be, as ever, to have one of us remember to write the damn check...
He really doesn't have to earn much. He'll find out tomorrow, so it's pointless to speculate now.
He's writing down questions to bring in to ask tomorrow-- things like a timetable for when the position will become full-time, and whether he can buy health insurance in the interim or just has to hope to stay healthy. (He's not worried about no insurance, not the way I was, but recognizes that it is a concern.)
Ah well. I'm running through his battery now so I think I'll post this and plug the computer in and try just talking to him. Whee!
I'm on the back porch with his laptop drinking a sort of Mudslide. I'm a bit of an experimenter when at home, and so the drink is not the usual ingredients for a mudslide. it's kind of... well, it contains a lot of ingredients and I mix by taste when I'm just making something for me and Z. So I couldn't really recreate it. But it's good, as anything that involves heavy cream would have to be. (Don't look at me like that. The half and half had gone sour so I had to do it.)
We had margaritas both before and with dinner. I hate margaritas, loathe making them, but was in the mood for one. So we had them, to celebrate the end of Z's unemployment. Which I am sure we will celebrate repeatedly, as we've been looking for an excuse to celebrate something.
I am going to share my margarita recipe here, because they were damn good margaritas. Mostly I just wanted to kill the bottle of Cuervo, which has hung around nearly two years now with almost nothing left in it. So, it's dead now. As is the bottle of Das Komet, which is a hard vanilla liqueur I bought while still in college. Turned out to be much more useful once I learned to mix something more involved than rum and kool-aid or whiskey and coke. But, I don't think I'll replace it.
For a blended margarita, fill the blender with pretty much two full cups of ice cubes. Refrigerator ice cubes make it difficult because they are so bulky. Figure on having the blender half full of ice cubes. In a bar, I measure by using two full scoops-- but that's more dense ice, as the cubes are smaller. Then I add the ingredients, and the mixer until it is just below the level of the ice cubes. For a home recipe, it's got to be a bit lower-- the larger ice cubes will stack taller, and if you fill to just below them, there will be far too much mixer and the drink will be thin and too sweet.
Oneish ounce of tequila
oneish ounce of triple sec or Cointreau, or Grand Marnier if you're feeling rich (it's good stuff)-- for a greener margarita, use blue curucao, which tastes nearly identical to triple sec.
a splash of either rose's lime cordial or fresh-squeezed lime juice-- I had a lime, so I threw the pulp in to be blended
Fill with sour mix, to a couple inches below the top of the ice dependent on the size of the cubes.
Throw the switch on the blender (holding the top in place!) and let it blend a good long while.
Ideally it will be thick enough when you pour it that it will mound up above the rim of the glass. If not, use more ice next time and less sour mix.
As a rocks drink it's easier to make, by quite a great deal; just pour the ingredients over ice, and either stir or shake or roll (pour into another glass then back into the serving glass) the drink. It's not complex. But it's a pain in the ass to make because it has so many ingredients.
I would argue against salting the rim of the glass, as I think it takes a borderline drink and makes it impotable. But, if you insist, there are two methods.
One: take a lime wedge and run it around the rim to wet it. I find this is usually insufficient and the salt doesn't cling well and looks shitty, and also, nobody ever tastes the lime. It's too subtle.
Two: The method that works. run the glass under water. Set it upside-down on the draining board to dry while you mix the drink. (You must mix the drink in a mixing glass. Stirring or rolling or shaking will dislodge the salt. So, you absolutely have to dirty two glasses to make the damn drink.) When the drink's finished, take the margarita glass, pour kosher salt onto a plate, and stick the rim of the glass into the salt. Twist it. Voila, salted. Yuck.
Margaritas: a fucking waste of time, and yet sometimes nothing else will do. I admit I make a good one.
Another recipe variation: substitute cranberry juice for the sour mix, and call it a "sunburn". I haven't tasted one but I've made many and people like them.
I'm going to give a little bonus recipe here, because I'm feeling generous. This is the foundation for the Mudslide: Homemade Bailey's. It tastes more like whiskey, more like cream, more like almond, and less like, well, chemicals than the overpriced nonsense you buy in the liquor store. Only downside: must be refrigerated. (Though to my knowledge, it does not spoil. To be honest, I've never had a batch sit around long enough.)
I'm reading this off a green index card fished out of Dave's mom's recipe drawer and scanned in, so we know it must be good. The author signed it "Ange Giancarlo" but I don't know who that is.
1 can sweetened condensed milk
8 oz half and half
8-10 oz cheapish whiskey
1 drop almond extract
Combine in blender.
I mix Bailey's in several good drinks. I've mentioned the Buffalo Bills Hot Chocolate here before-- hot chocolate (works well with coffee too) with amaretto, bailey's, kahlua, and triple sec/ cointreau. (Some call this a B-54 coffee
In summer, I've been making iced coffee, cutting it half and half with milk (i drink whole-- I don't know what skim would do), and adding various combinations of amaretto, kahlua, triple sec, bailey's, vanilla liqueur (Das Komet, from the makers of Rumple Minze) or vanilla syrup, whiskey or vodka or rum, and chocolate syrup. Sometimes I throw ice in as well, and if I'm trying to impress someone I put whipped cream on top. It's just generally tasty and has enough fat in it to somewhat stave off the intoxication.
Obviously I'm a health nut. I can't imagine why I haven't dropped another dress size.
So, have been pleasantly theorizing with Z about what having a second income in the household will be like. I think we'll keep our joint accounts and pay bills from it, and maybe try to standardize on a percentage of each of our incomes that we each contribute? When he was making double what I was, he contributed a chunk more to the household expenses, though it was never very well-organized. Though the trick will be, as ever, to have one of us remember to write the damn check...
He really doesn't have to earn much. He'll find out tomorrow, so it's pointless to speculate now.
He's writing down questions to bring in to ask tomorrow-- things like a timetable for when the position will become full-time, and whether he can buy health insurance in the interim or just has to hope to stay healthy. (He's not worried about no insurance, not the way I was, but recognizes that it is a concern.)
Ah well. I'm running through his battery now so I think I'll post this and plug the computer in and try just talking to him. Whee!
