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Tonight's Repast


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#1 Gwydion Stone

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Posted 02 June 2007 - 08:52 PM

I mostly took it easy today: surveying my small yard for gardening possibilities, hauling away the refuse left by previous tenants (guests to last week's Green Hour will remember), playing alchemist with macerated liqueur recipes (mmm, banana), banning jmfranc puppets when necessary, and then dinner:

To celebrate the arrival of the new gas grill (thanks to Bifford) it was a couple of steaks and some sauteed mushrooms and zucchini with a bit of cajun seasoning, all washed down with a bottle of Bitch Barrossa Grenache 2005 and followed by a Hoyo de Monterrey Habano Robusto, compliments of a generous benefactor.

Not a bad Saturday at all, at all.

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Confessions of an Absinthiste


#2 Joe Legate

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Posted 02 June 2007 - 09:10 PM

I almost finished screening in the latest forest retreat before I had to head to town to watch the Punk graduate high school. Then I got to watch Maggie grow nostalgic and drop a few tears as her baby went through his rite of passage.

I'm celebrating the Punk leaving high school with a nice glass of absinthe. Maggie is drowning her tears with the same. It's a nice all purpose beverage. ;)

#3 Gwydion Stone

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Posted 02 June 2007 - 09:23 PM

Congrats to the Punk! :cheers:

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Confessions of an Absinthiste


#4 Pan Buh

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Posted 03 June 2007 - 12:31 AM

To steaks on the grill.
The Punk.
And the latest forest retreat. :cheers:

#5 AlyssaDyane

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Posted 03 June 2007 - 09:18 AM

I really like the Bitch Barrosa. Not bad to shabby. I originally bought it for the label. I love the back label the best.
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#6 Bluescat

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Posted 03 June 2007 - 10:24 AM

Congratulations to Punk.
Maggie......just wait 'til weddings and babies in the future. :heart:


Happy grilling, Hiram. What a great day and place to be.
Our life is frittered away by detail. Simplify, simplify.
- Henry David Thoreau

#7 Pan Buh

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Posted 03 June 2007 - 10:33 AM

My evening repast was offal tonight. Black pudding and potato pancakes. And although it may not excite you I found it to be exquisite.

Better than that was breaking out the marinated cheese at lunchtime today. They make small rounds of a camembert type cheese here that are ubiquitous. They are commonly offered at pubs and restaurants marinated in oil with onions and usually a distinct lack of supporting cast. Two weeks ago I put some up using an array from our favorite herbal friends. Today we tasted and it was rather nice. Needs some tweaking still, more anise and coriander for sure, but it was a definite winner and worth further refining.

#8 Julie Legate

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Posted 03 June 2007 - 12:18 PM

The Punk graduated. I cried. I cried some more. I cried again today.
It wasn't the first time I've cried over his rites of passage and I hope it wasn't the last. I am very proud of him.
Today T73 helped the almost-nephew-in-law build a deck for the sis-in-law while I slept in and did almost nothing.
As soon as it cools off we will be having a celebratory dinner for the Punk.
Then we will put him to work screening. We need to finish the retreat before the next BBQ in the Grove.
:cheers: to all!
I am the wood nymph.

#9 momo

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Posted 04 June 2007 - 06:46 AM

Congrats to the punk!!!
My niece graduated from an online homeschool highschool. We went to Columbus this weekend for her ceremony.
Click here to edit my sig!

#10 Joe Legate

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Posted 10 April 2010 - 05:40 PM

I roasted some beautiful marrow bones this evening (how appropriate following Evil Dead rehearsal). Rich and delicious!
T-bones and asparagus kept the bones company and we washed it down with a glass of Ridge Verte. It was all pretty damn tasty.

#11 Ron

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Posted 10 April 2010 - 06:29 PM

Rub it in, why dontcha? :mbanana:
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#12 Joe Legate

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Posted 10 April 2010 - 06:38 PM

You can't get marrow bones?

#13 Julie Legate

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Posted 10 April 2010 - 06:44 PM

Food of the peasant class.
And priced right too.
Life is good.
I am the wood nymph.

#14 Ron

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Posted 10 April 2010 - 07:07 PM

I did have some super overburnt breaded pork chops with bones (cheap bastards) for dinner tonight. T-bone and lobster was Friday. No joke.

Now...where did I leave my booze...
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#15 Bob Tessier

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Posted 11 April 2010 - 04:16 AM

Ah, surf and turf. For that well-rounded feeling.

Last night it was burgers and fries at C. Kelekis, 1100 Main St Winnipeg, MB. Possibly the best comfort food ever. The boy and me playing hangman on the backs of placemats, the owner stopping by to visit like he does every time, and a visit to the men's room downstairs in the dungeon (trying not to split my skull on the low hanging plumbing). This is how we live it up in the north end.
"Gentlemen, you can't fight in here! This is the War Room!"

#16 Absomphe

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Posted 11 April 2010 - 07:29 AM

beautiful marrow bones


One of favorite treats at La Gloria, the best Mexican taqueria, and carniceria we've ever had the pleasure to dine in, as often as possible. :thumbup:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#17 Quartermaster James

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Posted 26 April 2010 - 08:18 PM

Had no Vermouth on hand.
So, instead of shrimp scampi made Garlic Shrimp with Absinthe.

Aye! I am heathen, and I vote!

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#18 OMG_Bill

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Posted 27 April 2010 - 03:53 AM

We had beans with cornbread and fried taters. I know, I boast too much. Cheers!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#19 Ron

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Posted 27 April 2010 - 03:56 AM

Not bad. I'll go to dinner here in about two hours, but last night I had barbequed ribs, black eyed peas and rice, and cornbread. Great minds.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#20 Quartermaster James

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Posted 27 April 2010 - 03:21 PM

Well, shucks! We just had blackeye peas with ham-hocks, corn bread, and mustard greens the other night. Sounds like I should have posted then!
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#21 buddhasynth

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Posted 27 April 2010 - 03:26 PM

mmmmm. Hocks.
What part of Klaatu Barada Nikto don't you understand?


...because shoddy absinthes will be flavored with the lubricator of take the lead anise.

#22 Joe Legate

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Posted 27 April 2010 - 03:43 PM

Mmmm, hocks are pig.

#23 Jack Griffin

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Posted 27 April 2010 - 03:54 PM

Potato leek cheddar soup with crumbled brown cajun sausage, a little beer, african red pepper, garlic and
crushed black pepper, and a pich or curry powder. Big ol crusty loaf of french bread.

#24 Quartermaster James

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Posted 05 May 2010 - 10:00 PM

For a late night snack:

Wild scallops. Pan seared, with Absinthe beurre blanc.

Not bad, for an experiment...

Posted Image

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#25 Quartermaster James

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Posted 13 May 2010 - 04:11 AM

Last night I cooked dinner for some good friends. We enjoyed garlic studded, herb crusted leg of lamb, garlic roasted potatoes, garlic caeser salad with homemade garlic croutons, and homemade ciabatta.

Bonus points if you spot the theme!

Had a nice couple bottle sof cab with dinner.

A few Absinthe for a nightcap when I got home ;)

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#26 Quartermaster James

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Posted 20 May 2010 - 10:17 PM



French toast, Spanish Absinthe, Organic Strawberry jam...

Posted Image

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#27 Jen Dixon

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Posted 20 May 2010 - 11:05 PM

That looks soooo good. :dribble:
I'm Jen, artist and dork. I used to run an absinthe shop. You can also find me at:
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#28 Obsello

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Posted 21 May 2010 - 10:33 AM

French toast, Spanish Absinthe, Organic Strawberry jam...


Where are you located and do you have an extra plate? :) Have booze will travel!
-Consistency is the last refuge of the unimaginative -Oscar Wilde
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#29 Gwydion Stone

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Posted 22 May 2010 - 07:58 AM

Last night I cooked dinner for some good friends. We enjoyed garlic studded, herb crusted leg of lamb, garlic roasted potatoes, garlic caeser salad with homemade garlic croutons, and homemade ciabatta.

Bonus points if you spot the theme!

Fear of vampires?

Maker of Marteau Absinthe
Master Distiller, Gnostalgic Spirits Distillery
www.absinthemarteau.com
Confessions of an Absinthiste


#30 Quartermaster James

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Posted 26 May 2010 - 12:53 AM


Tonight's late night snack: pan seared wild scallops, over romaine chiffonade, with freshly shaved Parmesan cheese, and port wine beurre blanc:

Posted Image
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James


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