Links et al.

Check out these strange old black and white photos titled, appropriately enough, “Unexplainable Black and White Photographs.” The first ones are pretty weird.  Towards the end I was ‘getting’ a lot more of them.

Do you like Karaoke?  Have you ever wondered what might constitute the ‘perfect’ karaoke song?  Matthew of Defective Yeti has, and he did an amusing little write-up about it.

Party Central Update:   And here’s the great room, ready for a party, except I don’t have the balloons in place yet, will wait til tomorrow so they don’t wimp out before everyone gets here.
You can’t see the big table in the back on the left in this picture, but it’s there, with 10 more seats.  We moved most of the furniture around, some of it is in the bedroom and I will have to crawl over it to get to the bed. 🙂
Goob is in the front, showing us what a party animal he is.   Actually, he’s wondering how to get over to the rug so he can take a snooze.

Welcome to Panic Central

Um, we now have 37 RSVP’s in the affirmative.  Did I mention I’m not that great with crowds?

Looks more and more like it’s going to rain buckets.   If that happens we’ll have to ditch the tables and just plop everyone into rows of folding chairs crammed around the furniture.  What should I do with all the balloons?  Do people mind being crammed together like sardines at a party where they don’t all know each other and the age ranges are from 16 to 70+? With no booze?  Oh yeah.  This is hilarious.  Frankly, I think there WILL be a little booze, if only in the hostess and the hostess’ helper.  Thank jeebus for Corey, she is an industrial-strength organizer.  But she can’t make the house any bigger or control the weather.  Hey, internet, you want to come, too?  Why not?  The more the merrier.  🙂  HAHAHAHAHAHA.

Yep, losin’ it.


Unconscious Mutterings

Subliminal Lunanina

Try it and then scroll down to see mine.   I gotta tell you, I’m in a weird place right now….

I say … and you think … ?

  1. Jacon ::
  2. Green ::
  3. Cupcake ::
  4. Acts ::
  5. Thunderous ::
  6. President ::
  7. Anxiety ::
  8. Matter ::
  9. Diner ::
  10. Absence ::








I say … and you think … ?

  1. Jacon :: Bacon?
  2. Green :: Beer
  3. Cupcake :: Shower
  4. Acts :: of vengeance
  5. Thunderous :: applause
  6. President :: Obama
  7. Anxiety :: disorder
  8. Matter :: of Fact
  9. Diner :: Dives and Drive-thru’s
  10. Absence :: … makes the heart grow fonder


If men were angels, no government would be necessary. If angels were to govern men, [no] controls on government would be necessary.

In framing a system, which we wish to last for ages, we should not lose sight of the changes which ages will produce.

The means of defense against foreign danger historically have become the instruments of tyranny at home. [can you say Homeland Security?]

Wherever the real power in a Government lies, there is the danger of oppression.

Crisis is the rallying cry of the tyrant.

If man is not fit to govern himself, how can he be fit to govern someone else?

The essence of Government is power; and power, lodged as it must be in human hands, will ever be liable to abuse.

–James Madison, 1751 – 1836
This was one smart, insightful human being.

NOT Fat Tuesday

… but I’m tired of looking at the other post every time my browser launches.

The baby shower plans seem to be coming together and I’m not TOO nervous.  As a bonafide introvert I’ve never been much on entertaining – it’s hard on me, but never-the-less I have a little entertaining muscle that wants to flex every now and again.  The baby shower is flexing it.  It’s already sore.  Aching, even.

My friend Sally is all about party planning, and she’s helping me get over the ‘it’ll happen by itself’ thing that I’m wont to do.  So now I’ve written some of it down!  Wow!  So what happens after you write it down?  Inquiring minds want to know.

32 people have RSVP’d so far.  That’s a lot of people.  I can borrow tables, we’ll just move the whole shebang to the back yard and pray for sunshine.    I’ve got just about everything else together, except the goody bags.  What are they for?  I know I should research these on the intarwebs but have not, so far anyway.  I just know you’re supposed to have some sort of goody bags.    I bought some pink see-through material bags with drawstrings, they are technically for a wedding but they’ll work for the girl baby shower.  Probably.   I’m just going to put random candy in them.  Who needs more junk?  Did I mention this was going to be co-ed?  Yes, it is.  Guest ages ranging from 17 to 70, male and female.  Most of the guests won’t really know the rest of the guests.   Won’t it be ever so interesting trying to keep everyone on the same page??  !

Wish me luck!


Pleasingly Plump Tuesday

Hi y’all – get your drink on for Fat Tuesday with these Genuine Mardi Gras drinks grabbed from the Washington Post:

Vieux Carre. This is a favorite New Orleans cocktail, invented at the Carousel Bar at the Hotel Monteleone — where you measure your drinking time by how many turns you make around the revolving bar. The mix of rye, cognac, sweet vermouth, dashes of Angostura and Peychaud’s bitters and a little kiss of Benedictine is the counterbalance to Bourbon Street shenanigans.  The Vieux Carre was created in 1938 by Walter Bergeron, then the head bartender. The name comes from the French name for the Old Quarter.

1 serving


  • Ice
  • 3/4 ounce rye whiskey
  • 3/4 ounce cognac
  • 3/4 ounce sweet vermouth
  • 1/8 teaspoon Benedictine liqueur
  • 2 dashes Angostura bitters
  • 2 dashes Peychaud bitters
  • 1 lemon twist, for garnish

Fill an 8- to 10-ounce old-fashioned, or rocks, glass. with ice. Add the rye, cognac, vermouth, Benedictine and both bitters, and stir to mix well. Garnish with the lemon twist.

Recipe Source: Adapted from “Mixing New Orleans,” by Phillip Collier (Philbeau Publishing, 2007).

Sazerac. Here’s the official drink of New Orleans, made so by a vote of the Louisiana legislature in June. The traditional version calls for Sazerac rye whiskey (though any rye works fine) and Herbsaint, an absinthe substitute from New Orleans. Now that real absinthe is available in the United States, Spirits columnist Jason Wilson recommends using it for this cocktail. Make sure to always use Peychaud’s bitters.

Also, tradition be damned: Please feel free to enjoy this cocktail with an ice cube or two.

1 serving


  • Ice
  • 1 sugar cube
  • 3 dashes Peychaud’s bitters
  • 1 1/2 ounces rye whiskey
  • 1/4 ounce absinthe (may substitute Pernod)
  • Twist of lemon peel, for garnish

Directions:Pack an old-fashioned glass with ice to chill it down.Combine the sugar cube and bitters in a separate old-fashioned glass; muddle until the sugar dissolves. Add the rye whiskey and an ice cube; stir to mix well.Discard the ice from the packed old-fashioned glass; add the absinthe just to coat the chilled glass, pouring out any that remains. Strain the whiskey-sugar mixture into the chilled glass. Twist the lemon peel over the drink, rub it around the rim of the glass, then use it as a garnish.

Recipe Source:   Adapted from the “official” recipe served at the Tales of the Cocktail conference in New Orleans in July.


Cocktail a la Louisiane. Another variation on the Vieux Carre and Sazerac — in fact, you could easily set up a small bar of five bottles and two bitters to serve these first three cocktails.

1 serving


  • Ice
  • 3/4 ounce rye whiskey
  • 3/4 ounce sweet vermouth
  • 3/4 ounce Benedictine
  • 3 to 4 dashes Peychaud’s bitters
  • 2 to 3 dashes absinthe (may use an absinthe substitute, such as Pernod)
  • Twist of lemon peel, for garnish

Directions: Fill a mixing glass with ice. Add the rye whiskey, vermouth, Benedictine and the bitters and absinthe to taste. Stir vigorously, then strain into a chilled cocktail (martini) glass.Garnish with the twist of lemon peel.

Recipe Source:Adapted from “Famous New Orleans Drinks and How to Mix ‘Em,” by Stanley Clisby Arthur (Pelican, 1977; first published 1937)



Boston Club Punch. This was the traditional drink of New Orleans’s turn-of-the-20th-century Boston Club. It’s an odd recipe to a modern audience, since it seems to include a very small amount of booze in relation to the white wine and sparkling wine. But one must understand that it’s served in a huge punch bowl and was meant to be consumed all afternoon and into the evening. In other words, it’ll catch up with you.

Kirschwasser or kirsch is a clear cherry eau di vie. MAKE AHEAD: The orange peel-sugar mixture needs to sit for 30 minutes at room temperature. The punch mixture needs to be refrigerated for 1 to 2 hours.About 20 servings


  • 3 1/2 ounces (7 tablespoons) sugar
  • Peel and freshly squeezed juice of 2 oranges (the peel should have no pith)
  • 1/2 cup fresh pineapple, cut into small dice
  • 3 ounces raspberry syrup
  • 1 ounce cognac, preferably VSOP
  • 1 ounce kirschwasser (see headnote)
  • 1/2 ounce rum (see headnote)
  • 1/2 ounce Grand Marnier
  • 2 cups chilled dry white wine
  • 1 liter chilled seltzer water
  • Two 750-ml bottles chilled sparkling wine
  • Twists of orange peel, for garnish

Directions: Prepare an oleo-saccharum (sweet oil) by combining the sugar and orange peel pieces in a mixing glass. Muddle until the sugar is moist with oil from the peels. Let sit for about 30 minutes.Add the pineapple chunks and muddle, then add the orange juice and stir until the sugar has dissolved.Strain the liquid into a large pitcher or jug, pressing the pulp to extract as much juice as possible. Add the raspberry syrup, cognac, kirschwasser, rum, Grand Marnier and white wine; stir to combine. Cover and refrigerate for an hour or two.When ready to serve, add the seltzer water to the refrigerated mixture and stir.Pour 4 ounces into each wineglass, then top each portion with about 2 ounces of sparkling wine. Garnish with an orange twist.

Pimm’s Cup. A staple of the famed Napoleon House Bar and Cafe. Such wonderful simplicity: Two ounces of Pimm’s No. 1 in an ice-filled highball glass, topped with 7UP. Squeeze in a generous slice of lemon and garnish with a cucumber. Repeat as necessary.


Cajun Lemonade. A contemporary, higher-octane variation on the Pimm’s Cup for people who like spicy. It calls for the addition of cachaça as well Louisiana’s own Tabasco sauce.

This punch draws its name from both the hot sauce used as an ingredient and the famed Pimm’s Cup cocktail (Pimm’s, lemonade and 7-Up) served at the Napoleon House Bar and Cafe in New Orleans.The original called for white rum, but Spirits columnist Jason Wilson suggests using cachaca for a richer, more interesting drink.8 servings


  • 12 ounces cachaca
  • 4 ounces Pimm’s No 1
  • 8 ounces freshly squeezed lemon juice (from about 3 1/2 lemons)
  • 4 ounces simple syrup (see NOTE)
  • 1 teaspoon hot pepper sauce, such as Tabasco
  • Ice
  • 8 ounces chilled lemon-lime soda, such as 7-Up
  • Lemon wheels, for garnish


Combine the cachaca, Pimm’s, lemon juice, simple syrup and hot pepper sauce in a large resealable container. Refrigerate for at least 1 hour, until chilled.

Fill a pitcher and 8 old-fashioned or rocks glasses with ice.

Remove the cachaca mixture from the refrigerator. Make sure the container is tightly sealed, then shake the container until the ingredients are thoroughly combined. Pour them into the ice-filled pitcher. Stir, then strain into the ice-filled old-fashioned or rocks glasses. Top off each glass with the soda and garnish with the lemon wheels.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

Recipe Source:

Adapted from a recipe by Duggan McDonnell of Cantina in San Francisco that was published in Food & Wine magazine’s “Cocktails ’09.”