Again I beseech thee to tell me which photos are best. Do you like the first (seen above) or the second:
Do let me know. I know that I still have a ways to go when it comes to photography but I’m trying to improve, bit by bit.
Also, I’m still trying to be ahead of the trend, drink-y wise.
I never am good at doing what other people do.
I think this gets in my way. Until it BECOMES my way. As in, it’s the people who don’t fit in, who do their own thing, who end up standing out.
Or they live lonely, lonely, brilliant lives and are famous when they die. I hope that’s not me.
That thought was deep and dark. Like I like my coffee, chocolate, goth-ware.
Let’s have a drink.
The Queen’s Park Swizzle will be served at the restaurant I’m going to open someday called Pho Shizzle.
So let’s swizzle at Pho Shizzle, fo rizzle.
G’night.
Oh, and I friggin’ made the bloody crushed ice with a plastic bag of ice and a hammer, y’all.
Queen’s Park Swizzle adapted from Bon Appetit May 2010
1 1/2 Tbsp. Splenda dissolved in equal amount of H2O
12 mint leaves
1 1/2 Tbsp. fresh lime juice
1/4 c. White rum
2 cups crushed ice
1/2 tsp. angostura bitters
Mix mint, Splenda syrup and lime juice in the bottom of your glass. Muddle that shiznit. Add rum, then ice, and swizzle (or stir). Add more ice, mounding as high as you can then float the bitters.
Scrumptious Gruel 