Ronn!Blankenship wrote:
At 08:21 AM Wednesday 5/31/2006, Julia Thompson wrote:
Ronn!Blankenship wrote:
At 10:49 AM Tuesday 5/30/2006, Julia Thompson wrote:
Charlie Bell wrote:
On 30/05/2006, at 5:52 PM, Julia Thompson wrote:
Charlie Bell wrote:
On 30/05/2006, at 4:11 PM, Julia Thompson wrote:
The really funny one was someone wandering around before
noon one day with vodka and celery in his cup, trying to
find some bloody mary mix, and not finding it anywhere.
"bloody mary mix"? You mean tomato juice? ;)
Yep. Or you can actually buy stuff labeled "Bloody Mary Mix"
that has a little bit more added to the tomato juice. (Not
sure what, but it's on the aisle with the mixers and costs more
than the straight tomato juice you get on the aisle with
vegetable juices.)
I know, I was just being me. Avoid being ripped off by using
tomato juice, a dash of worcestershire sauce (Lea & Perrins is
best), a drop of Tabasco, and a little freshly ground black
pepper. And plenty of vodka. ;)
I can't handle the Worcestershire, myself (and I know that Lea &
Perrins is the best brand to buy for the consumption of those who
can, including my husband and my mother-in-law), but I could have
given him pepper (brought a little grinder)
A "real" one or one of those you buy pre-filled in the spice section
of the grocery store? (Not that I'm knocking the latter, as I have
one each of those filled with salt, black pepper, and "peppercorn
medley" sitting on the kitchen table to use instead of the common S&P
shakers. But it would make a much better story if you were hauling
around one of those wooden things that a waiter in a fine restaurant
might bring by your table. Not that I know what it's like to eat in
a fine restaurant, either . . .)
Mini Pepper Ball. Bought at the grocery store pre-loaded, but not on
the spice aisle. I don't like the big wooden things; the Pepper Ball
is easier for me to use.
I have a couple of mostly plastic ones somewhere around here that I
picked up in Utah or Colorado which you squeeze rather than twist to
activate the grinding action.
That's what the Pepper Ball is. It's a lot easier, IMO. And nicely
refillable. (The only problem I've ever had with one was not being sure
I had it totally clean after Dan dropped it in the marinade he was
making that time. I replaced that one.)
And I wouldn't call some of the places they've done that for Dan all
that "fine". Well, maybe the Cheesecake Factory could be considered
"fine" by some stretch, but that's about as far as I get to go these
days.
I seldom get even that far.
Ah. Before I got to go to the Cheesecake Factory in April, the "finest"
I ever got was the Olive Garden. (And a lot of the time we just do
takeout from there, so it doesn't exactly work out to "fine" dining. Or
the sort of situation where there's a waiter to pepper the salad.)
Julia
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