giantsloth: (stagg)
Evander Berry Wall, "King of the Dudes," on the daily drinking schedule and the relative capacities of U.S. drinkers versus English drinkers, late nineteenth century:

Fourteen drinks, bottle of wine, plus beer )
giantsloth: (devil)
WisCon blew by even more quickly this year. One minute we were riding in from Truax Field in the hotel shuttle van, the next we were hopping in the Rowe-Bond's Honda Fit for a leisurely drive through Indiana. My con reports are pretty much cliché at this point: it was great to see friends, I did not get enough conversation time with any of them, some folks I missed entirely and that bums me out, I prefer readings to panels, beer is delicious.

The Delicious Beer track started early, during our layover at O'Hare, when I discovered Goose Island Matilda, a Belgian strong pale ale. Further delicious beers included Monk's Café Flemish Sour Red Ale, New Glarus Raspberry Tart, and Ommegang BPA. Many of these were consumed at Cooper's Tavern, a gastropub on the capitol square in Madison. Recommended, especially if you can get The Snug, the little table-sized room where the bartender waits on you via a little puppet-show door in the wall. We also got supper one night at Icon, the tapas place on State Street. Now that I think about it, this was a really top-notch year for food and bevs. We had humongous breakfast crepes at the farmers' market on Saturday morning. We had brownies and bourbon balls from the Tiptree Bake Sale. We had the local meat and cheese platter at a late lunch with Eileen Gunn and Carol Emshwiller in The Bar. I never got to try the Writer's Block, a raspberry margarita from the drink menu that bartender Brian makes every year for the convention, but it looked good on paper.

Items acquired in the dealers' room: The Collected Stories of Carol Emshwiller, Volume 1, as well as a bunch of stuff from PM Press. For a bunch of anarchists, PM Press sure does a great job with consistent and beautiful graphic design.

Readings attended: only three, but that still meant I heard Alan DeNiro, Karen Joy Fowler, Hiromi Goto, Mary Doria Russell, Gwenda Bond, Christopher Rowe, Genevieve Valentine, Amal El-Mohtar, Meghan McCarron, David Moles, Ben Rosenbaum, Geoff Ryman, and Jen Volant. That's a lot of talent, right there. I was particularly moved by the short-short that Hiromi Goto read about memory and social media. There were a lot of other people whose readings I missed, dangit.

I read a new proto-story and that was fun but even more fun was reading the beginning of Carol Emshwiller's "Draculalucard" for the panel where Karen Fowler and Eileen Gunn and Pat Murphy and I celebrated Carol's work. Pat read a relatively new story from Carol, "Uncle E," and that really got to me, hearing Pat read it aloud (I had read it in print just before the con). Speaking of Carol: The Emshwillerians.

Panels attended: The Trials, Joys and Tribulations of Tiptree Jury Duty. There were plenty of other panels that looked interesting, but none of them trumped fiction or sleep.

Parties attended: a bunch, but the three pillars were the Rabid Transit karaoke dance party, the Strange Horizons tea party, and the Genderfloomp dance party. One of these days I will stop being such a persnickety weirdo about the songs I will dance to.

And that's about it, I guess. I'm ready for WisCon 2012, yep.
giantsloth: (Default)
Beertender, really. And meadtender, I guess. The past couple Saturdays I have poured fine fermented booze products for the patrons and performers of the NC Renaissance Faire. It was pretty fun, given that we were never in the weeds. Which means that attendance is probably not quite at its historic peak, if you catch my drift. The Captain is dearly missed as the informal emcee of the pub, but everyone soldiers on. Drinks are drunk, songs are sung, comedy is committed. Gossip flows a bit more freely before the gates open and after they close. But the really swell folks in this milieu are still quite swell indeed: Silent Lion continue to play some of the most interesting music I've ever heard. Emrys Fleet, aka Jim Greene, is a really funny and personable fellow. New acts come along, like the Sisters of Steel, with pretty decent ideas and execution. It is a strange little pocket universe, with plenty of upsides and downsides, but I sure hope it keeps on existing. I'll be back there next Saturday pouring more beer. I recommend the Belgian Stout or the Wee Heavy, but really, they're all good, y'know?
giantsloth: (Default)
Last weekend was the fourth year in a row where we spent some time with friends (and several thousand other people) at the Maryland Renaissance Festival. So at this point, it's a tradition. [livejournal.com profile] barbmg  and I did a quick sprint through some DC area tourist attractions first. Arlington National Cemetery, I hadn't been there since I was a kid, and had never been up the hill to Arlington House, which is undergoing renovation but you can still walk through several rooms, and under the arch where Mary Custis and Robert E. Lee were married. Took the metro into DC for a sprint through the National Museum of Natural History, then a more leisurely stroll through the Hirschhorn Sculpture Garden.

In mostly unrelated news (although I did have a delicious mojito at one point during our sojourn to Crownsville), I was surprised to find that I've only had 57 of the 100 drinks on the Anvil bar bucket list: dirtykitchenadventures.wordpress.com/2009/08/26/anvils-list/. I plan to remedy that, and to make plenty of the 57 cocktails I've already had. Tonight, a Brandy Alexander (one of the 57 I've already had so far in this life). Creamy, dessert-y, no point in having more than one, no point in making them if you don't have fresh whole nutmeg to grate on top. For those folks playing at home, the proportions I used are from Paul Harrington's excellent COCKTAIL book: 3/4 oz. brandy, 3/4 oz. creme de cacao, 1/2 oz. cream.

One down, ninety-nine to go.

Ingestion

Aug. 4th, 2009 08:08 pm
giantsloth: (Default)
Roasted red onion, roasted organic chicken breast, just olive oil and pepper and some lemon slices in the oven with those two. Half an avocado. A gimlet, with bitters (the Philip Marlowe variant) to cut the sweetness of Rose's Lime Juice. There are many worse things to have for dinner on a Tuesday night.

For those keeping score at home, the Bachelor Week(TM) cocktail on Sunday night was a martini (Bombay gin, Noilly Prat vermouth, manzanilla olive), and last night it was a 20th Century cocktail. Tomorrow night, who knows?
giantsloth: (devil)
Boy oh boy, am I sure missing WisCon.

I think it's clear that I'm crap at posting to LJ, but in the interest of keeping up appearances, here's some stuff we've done recently ... for [livejournal.com profile] barbmg 's 29th birthday, we met [livejournal.com profile] bondgwendabond  and [livejournal.com profile] colonelrowe up in Ash City, I mean, Asheville. Drove up the hill to the Grove Park Inn, where there is a beautiful view from the veranda of the historic old hotel, although these days it's populated by golfing richnecks instead of alcoholic literary giants. Then, thanks to a tip from a local litblogger friend, down to the polar opposite of the Grove Park Inn: the Wedge microbrewery and tasting room, next to the railroad tracks next to the river, in this industrial building that's been repurposed for artists' studios. Draft beer, peanuts, nothing else. Very nice. Then back into downtown Asheville proper (no devils were spotted in the making of this trip) for dinner at Nova (which, speaking of the devil, used to be called Scratch) where we had really good tapas and really really REALLY good cocktails. SRSLY. Breakfast the next morning at vegetarian wonderland The Laughing Seed was also really good.

And then last weekend there was the inaugural Piedmont Rangers camping trip in Umstead Park. Rather surprisingly, none of the kids or adults got stabbed or burned or carried off by the deadly Umstead bears. Smores were made (gourmet smores!) and ticks were removed and of course no alcohol was drunk because that is against state park regulations.

Have I mentioned that I'm missing WisCon? (And GARF, and VARF, and...)

giantsloth: (Default)
The Omnivore's Hundred is a list of foods that Andrew Wheeler thinks everyone should try at least once in their lives (via [profile] madkestrel).

It's a weird list, part cuisine world tour, and part "ooh, how challenging and adventurous!" I'm not a big fan of the latter mindset, but anyway....

Drink talk

May. 10th, 2008 05:07 pm
giantsloth: (stagg)
I normally prefer classic cocktails and mixed drinks to newfangled concoctions. (Even though I have made up at least one newfangled concoction of my own.) But last night we went to the swanky German restaurant for [profile] barbmg's birthday, and I decided to try what they billed as the German Sazerac. And dang if it wasn't good. Ingredients: whiskey, Cognac, Peychaud's Bitters, caraway syrup and Jagermeister. I'm guessing the whiskey was either Canadian or blended American, probably not the rye that's in a real Sazerac. Adding some Cognac hearkens back to the Sazerac's origins when it and many other cocktails were brandy-based. The Peychaud's is canonical. The German angle comes in with the caraway syrup and the Jagermeister substituting for the sugar and Pernod/Herbsaint/absinthe.

It was, as they say, purty neat.

I doubt I'll try to replicate it at home, but I do think I'll mix up some Sazeracs soon. Especially now that NC ABC has started stocking Sazerac brand rye.
giantsloth: (stagg)
So, here's me over here, pressing the clutch and thinking about first gear. I suppose I should flist and flock and all that, but it seems a bit silly because as of now the flist is a very elite cadre indeed.

Instead of posting about recent field trips or about how annoying some of my co-workers email sigs are, I will instead transcribe this advertisement from an 1858 newspaper on display in the Museum of the Cape Fear:

PURE, FRESH, CHEAP DRUGS,
Medicines, Paints, Glass, Etc.
.
.
.
Bourbon Whiskey,
which for high proof, delicate flavor, and ripe age, is unsurpassed by any in the market, and is highly esteemed when taken in conjunction with our Cod Liver Oil, as a valuable adjunct to that celebrated and remarkable remedy.

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