Monday, June 24, 2013

keeping myself occupied

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It's been a busy few days at work and otherwise. But you know, keep yourself occupied, in body and mind. My Yarai mixing glass broke, the bottom just simply coming off. Heartbroken again - that's twice in a month. Can't hardly take it anymore, but did get in touch with Cocktail Kingdom, and they graciously sent me a replacement. A new seamless Yarai. What a class and quality establishment ... I am now a CK customer for life.
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It's been warming up in Toronto. Reached a milestone.
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Including our first time grilling this year! Lobster on sale, halved (after a proper Christian death) and seared quickly on the shell, with all the smoky, savoury flavours I've been dreaming about. Discount rib steak though, not nearly as pleasurable. Mojitos and the odd Jura chardonnay alongside.
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Nearly blew out my blender, but did manage to figure out how to do crushed ice to make Mint Juleps for the first time! Maker's Mark Bourbon rising to the occasion - fresh yet with depth, great for after a meal.
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What an exciting run of NBA playoffs games this year. The Finals were, in my opinion, one of the best series of basketball I've ever watched. The Spurs couldn't get it done, but they had multiple opportunities to win. It's what happens sometimes right? You can prepare all you want, you can have all the experience, everything going for you - but if it's not meant to be, well, you simply have to keep trying. There is no such thing as inevitability. There is, however, the joy of drinking 32 ounce schooners of Coor's at Boston Pizza and cheering at every made play so hard you lose your voice at halftime.
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I haven't had proper beef in a long time. So I went all Paleolithic and got a 5.5 pound rib roast. Three portions of aged beef goodness. Many thanks, Pusateri's, who was even kind enough to vacuum wrap it for me. In the freezer for next week.
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 A quiet night at home, hiding. From what? You tell me. What better way, at 2am, to break in my new seamless Yarai than with an Old-Fashioned. Demerara sugar cube, saturated with Angostura Bitters, Orange Bitters, and a dash of water. Muddle, and add your ice. Two ounces of Maker's Mark Bourbon, stirring until ice cold. Pour over fresh ice, finishing with an orange and lemon twist.
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That time of year again for my buddy's annual birthday barbecue. What a year it's been ... time really flies. So we keep going as best as we can. Happy birthday Stallion!

DF

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