redwun

I left one out on the last post

Spaten Optimator Doppelbock.Real nice beer for a cold winter night. Saw a little refrigerator keg of Newcastle Brown Ale and almost bought it.(Trying to learn restraint)

Yup!!

Amen!

I still have some over stock I'd like to see go to a good home: Jade Nouvelle Orleans (comes with the blue box) Jade - PF1901 (50 cl) Vieux Pontarlier Ridge Verte PM me to trade or purchase, Thanks....RW

I don't know,I can see a few n the picture- Self Actualizing: "failure to thrive" Self Esteem: "self neglect" Safety/Security: "ready for enhanced parenting" Physiological: "rIsk for aspiration" They'll probably be memory impaired as well!

Blanche Traditionelle Essai #5 and Perroquet listening to "Money Jungle" The Duke Ellington Trio with Charles Mingus and Max Roach.

Blanche Traditionelle Essai #5, and Perroquet

Better than thinking of Absomphe's briefs. That was very funny!

Nice pair!

Ridge V & VP Merry Christmas!

Hey SC,did you see the Hobbit yet?I saw it on Saturday.

I agree! but if I had to chose one,I'd go with the Roquette

moo juice & 10 mgs of melatonin

La Grenouille

Sopa de nalga.....

As will I !!!

I think I'll join you

Hayadoon!

You'll be a hero SC!

Same here..I use sugar once in a great while.

Blakey's killer!!

Steven,I tried Mansinthe when it first came out.It was fine,but I never had the urge to buy it again.Try letting an absinthe you're not crazy about rest like Louchey said,or just come back to it after exploring other brands and developing your palate for a while.I've been pleasantly surprised a few times that way.

Pacifique

24 lg shrimp 1 tsp cajun seasoning 1 Tbs olive oil 1/2 c chopped onions 1/2 c chopped celery 2 Tbs chopped garlic 1/2 c Absinthe 2 Tbs chopped parsley 1 cup heavy cream 1/2 tsp salt 1/4 tsp cayenne pepper 1 egg yolk 1) Rub the shrimp with the cajun seasoning.Heat the olive oil in a skillet over medium heat.Saute`shrimp 2-3 minutes.Add the onions,celery,and garlic,and saute` 2-3 minutes.Add the Absinthe and cook for 1 minute.Add the parsley and cream, and bring to a boil.Add the salt and cayenne and cook for 1 1/2 minutes,stirring. 2) Push the shrimp to the side of the skillet and add the egg yolk.Whisk for 30 seconds,then pull the shrimp into the mixture,stirring for 1 minute,and serve over spinach cakes. (recipe follows) SPINACH CAKES 4 Tbs unsalted butter 1/2 cup flour 1/2 cup chopped onion 1 cup milk 4 cups fresh spinach 1 1/4 tsp salt 1/8 tsp cayenne pepper 1/4 tsp white pepper 1/4 tsp grated nutmeg 2 tsp chopped garlic 1/2 cup dried fine bread crumbs (french loaf preferably) 2 Tbs freshly grated parmessano reggiano 1 Tbs Absinthe 1/4 cup veg oil 2 tsp cajun seasoning 1) Heat butter in a skillet over med high.add 1/4 cup flour stirring for 5-6 mins,make a blond roux (the color of sand paper) 2) Add the onions and cook stirring for 2 mins or until wilted.Add the milk and stir until mixture thickens.3-4 mins.Add the spinach,salt,cayenne,white pepper,nutmeg,and garlic and cook,stirring for 4 mins. 3) Remove from heat.Add the breadcrumbs,parmesan,and Absinthe and mix well.Let cool for 30 mins.Divide into 4 equal portions and shape into patties. 4) Heat the oil in a nonstick skillet over medium-high heat.Combine the remaining 1/4 cup flour and the cajun seasoning.Dredge the patties,coating evenly,in the flour.Fry the cakes for about 1 1/2 mins on each side,or until golden. 5) Place one patty on each plate,spoon equal portions of Absinthe shrimp on and around each patty and serve with your favorite Absinthe. Bon Apitite!