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I'm so glad you came to visit, jpo, even if you did have to sell a kidney to pay for the Chinatown Bus. (I told you to hold out for more than $40...) Seeing both you and tizzie was an absolute delight.

Who has photos???

I didn't have to sell a kidney, but they're going to name an RRB ("resource retrieval booth") in my honor at the local sperm bank.

I DEMAND NYC MEETUP PIX

Let the ass-shouties commence!

Ass-Shouties: white MC or breakfast cereal? Tonight on Frontline.

Those pictures have given me the sugar diabetes.

Required reading.

Mmmm, boob-jiggling.

Today is Miguel's birthday. Raise a glass.

Miguel's birthday! The oldest living 9622er .... or is he?

Oh, New York was wonderful! Dana, Vidiot, Chico, and some guy named Scott that kept hanging around talking dirty to us.... they were wonderful. The cocktails were wonderful! But waking up in bed with jpoulos? Ladies, the stories I'd heard just didn't do him justice.

Adam ditched us for his "flooded" "basement."

Ingredients
--------------

Simple Syrup
1 pint (16 oz) water
1 lb superfine sugar

Gin-Gin Mule
23 oz fresh lime juice (from 23 limes, which can be done in 15 minutes)
32 oz (1 quart) Simple Syrup
45 oz gin
32 oz Homemade Ginger Beer
6 bundles of mint, half for muddling, the other half for garnish

To make Simple Syrup:
-------------------
Measure 1 part water to 1 part superfine sugar into a bottle that has a top. Close the lid and shake well. Let this settle, and then repeat 1 or 2 more times, until all the sugar is dissolved and the syrup is clear.

To make Gin-Gin Mule:
--------------------
Measure the lime juice, Simple Syrup, and mint into a mixing glass. Muddle well to extract the mint's flavor. Add ginger beer, gin, and ice. Garnish with a mint sprig. You can also add candied ginger for a more festive effect. Serve with a straw.

----------------------------------------------

This drink contains a refreshing combination of ingredients — the herbaceous mint, the tart lime, the hot, spicy ginger, and the crisp, bright gin.

When used in drinks, gin's botanicals have the ability to cut through the sweetness of liqueurs and sugar. The botanicals stimulate the palate and keep it feeling fresh and clean. Gin also pushes flavors "forward" (much the way a squeeze of lemon does) without altering the flavor profiles.

This recipe makes 1 gallon, which yields approximately 25 to 30 drinks, depending on the size of the highball glasses. This sounds like a lot, but it's not. A gallon would go very quickly for a party of 6 people.

For home entertaining, you can premix all of the liquids a couple of hours ahead and then store in the refrigerator. When you're ready to serve the drinks, just mete out the liquid into a mixing glass and muddle a sprig of mint into each. It makes enjoying your own party a lot easier, rather than having to worry about continual prep.

And please, no shortcuts here: Do not presqueeze the lime juice more than only a few hours ahead. It loses its vitality quickly. And do not infuse the mint into this (or any drink). It takes on a funky, vegetal quality, which mars the taste of the drink.

Using commercial ginger beer is not recommended, as it is too sweet. Nonalcoholic note: Without gin, this makes a very refreshing nonalcoholic beverage!

Homemade ginger beer is concentrated, dry, and noncarbonated, making it ideal for mixing directly into cocktails.

The ginger beer's appearance will be cloudy; this is natural.

Ingredients
-----------------
1 quart water
4 oz fresh ginger, unpeeled and finely grated
1/2 oz fresh lime juice
2 tablespoons light brown sugar

-------------

Finely grate ginger. In a pot, bring water to a boil, and shut off heat. Add grated ginger and lime juice. Cover and let stand for one hour.

Add the light brown sugar and stir well to dissolve. Strain the liquid through a fine strainer. Let cool. Important: When you are straining the ginger through the strainer, take a spoon or ladle and firmly press down on the ginger to extract its flavor. The strongest part of the ginger essence is still hiding in there, and needs to be pressed out.

Pour the cool liquid through a funnel into a covered bottle or storage container. Shake well before using.

Ginger beer can be stored for up to 2 weeks in the refrigerator. Try to use when fresh, as the strength of the ginger fades each day, and the ginger beer eventually starts to ferment.

Shake well before using.

Makes 1 quart.

Glad I'm not the only one going through cocktail withdrawal.

The Pegu Club Cocktail.

Look, painted, stuffed monkeys!

I hate that I have to seethe with jealousy because people came to my own fucking city and I couldn't be there!

Seethe away, gurl. There's only one way to fix that up. Beer Garden ain't closing any time soon, and we misses your bad self too.

Tizzmonster, it was way too short. Poulos, likewise. Unlike you guys, we ain't going anywhere. Come on back, aight?

Seriously, though. Did anyone take photos? I don't recall. It's all a blur...

Sorry I missed you guys, with the flooded basement and all. Did you end up doing brunch Sunday? Never heard from Tony...

He was asleep up until I started jumping on his bed.

Sorry I missed you guys, Adam! It was NOT a long-enough visit.

JPo, my pictures came out awful! I blame operator error.

I have photos, but a non-functioning mouse (what, I have to use the goddam TRACKPAD now?) and being swamped in work has, as yet, prevented their Flickrization. TK soon, pinky swear.

I wish it was last Friday. I want to go back and do it again!

Hey Witchstone, how was Chicago?

Baby I-don't-have-a-name-yet-cause-i-just-got-here-last-night kitten demands meet up photos.

No really, that's his "demanding" look. It comes right after his "Yoda" look, which I have yet to capture for posterity.

Appease the kitten with photos please :D

Chicago was great. It really is a beautiful city.

I also demand photos.

The person with the photos is too busy being A-listed to post them.

Hmph. was working before. Let's try that again...

"Post photos!"

Is that your kitten, romakimmy? Cuteness!

Sleeping kitten.

I made my little brother eat a mothball once. It's good to know that I was on the cutting edge.

Yup, tizzie. I finally named him, too, though "Hey Cat" was beginning to grow on me.

Bacco - Italian for Bacchus. 'Cause he's either sleeping, drunkenly falling off something, or sleeping in a position that eventually leads to him drunkenly falling off something.

Did anyone read The Secret History by Donna Tartt? Anytime someone mentions Bacchus now (which happens more often than one would think in this day and age), I get a creepy feeling because of that book.

A note about posting images:

We encourage users to post images, especially those hilarous pics of monkeys wearing dresses or programming for Linux. But posting images that reside on someone else's server is considered by many to be bandwidth theft. Our thoughts on the matter, along with some solutions to the problem, can be found here. Thanks.

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