At this moment I am drinking Russell’s Reserve Rye. It is very good.
Aye, that it is. Straight up or in Sazerac form? (It's one of the better Ryes for Sazeracs).
Some people are resolutely clean-minded.
Thank god for them.
Especially the editor who let the headline:
"Can Obama Escape the Taint of Blagojevitch?"
past.
The thought of a good smoked meat sandwich alone is enough to keep Montreal on my "cities I must visit again" list. I'm still kicking myself for missing the bagels....
Back when I had a habanero plant, I found that roasting them like a bell pepper also cut the heat significantly, and enhanced the fruity/smoky flavor.
I never experimented with them much beyond eating them on toast, though. The plant broke out in aphids, and since it was a dumpster acquisition in the first place, back it went :-(
Too much mint? Mojitos, mint jelly, and mow the rest. Ours is spreading into the lawn, and provides a calming little bit of aromatherapy when I mow near the herb patch...
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