maggiethecat

I'm getting all hot and bothered! Very, very, funny.

And Frank J. Slaughter. What I didn't learn from "Doctor's Wives!"

Are you sure some of these aren't really verbs? Archie: Some are nouns. "I'm going to dunch off to the Crubeen and dang some Dogs Dickey Loaf. "Newfie Bud!" Vang! That's barm stuff."

The connection, mon cher, is transparent. Lots of (long ago) Irish on The Rock. And a doff of the hat. Couldn't make it through "Ulysses." Well, in retrospect, I was only seventeen!

For those who have no knowledge of Newfoundland, Canada's 10th province, it is an island lurking up there by Greenland. Ancient fishing power, and a kind of Glocca Morra place. Modern , but off the map. Fittingly, it has its very own time zone. As all Canadians know: It's a half hour later in Newfoundland. Accent, I believe, on the last syllable. Newfies talk really funny. It is , if you can figure it, a lilting mix of English, Celtic (all sorts) and Portugese. Have you seen the movie "The Shipping News?" Newfoundland. Pixillated. Polish jokes here in the USA are Newfie jokes in Canada. As I mentioned in another thread, I received an interesting postcard from our freddychef (where are you, freddy?) with listings of Newfie dishes, What an etemological delight! Stogger Peaseduff Barm Vang Dogs Dickey Loaf Clingy Squizzled eggs Crubeen Dunch and more. Are they not magical names? Can anyone provide recipes/explanations? It's a half hour later in Newfoundland. And Newfies are widely know and both the salt of the earth and the biggest partiests on earth. Ever been there in February? Party comes easy. I need to visit.

Can't help you, Lauren, but want to welcome you. Prepare to be amazed.

This book should be required reading. I read it about a year ago and I still get angry when I so much as look at the cover! Not at Ehrenreich, but at the issues she raises.

Yes, much. More restrained too.

Jaybee: A great meditation on the martini. Brilliant.

Aurora, have I mentioned that I love you? In this whole thread, you finally positioned Seagrams perfectly. That isexactly why I like Seagrams. As Jaybee said a while ago, someting like "a gash across the throat." Bring on the lighter fluid. You want depth, buy (my actual favorite: Scotch.) Gin is the curse of the drinking classes. I like it raw. So there, Simon!

I agree. "Typhoid Mary" got mixed reviews, but I though it was an important book. In all kinds of ways. BTW: Welcome.

Simon, dahling: I'll think about it. Seagrams from the freezer,served in an old jam jar. Garnish: Slice of Hebrew National salami. Couple of these, and even you, my honey-voiced charmer, will be reduced to a Shrieking Harridan.

Because I prefer bottled bile. Is that with a twist? S You, of all people, Simon, need to ask? Biliously yours, Splenetic Termagent

Because I prefer bottled bile.

NSM: When, (not if ) you move to Chicago, I will endeavour to make a (Seagrams) martini man outta you! Thanks for the tasting notes.

Erm, are we confusing Gimlets with Gibsons?

This would certainly !! not be a recommended use, but back in the day, a friend of mine used empty yoghurt containers as his stash. His parents hated yoghurt, as did his male friends, so it sat happily in the back of the fridge, unmolested. Could hide small valuables in them, I suppose, when out of town. Jewellry and such.

Welcome, panoramamix. Stick around. Prepare to be amazed.

I myself am a Gimlet person. Why aren't we talking about them? Why don't bartender know how to make them? Why are they so dangerous? Because they are twenty-two years old and no no has ever ordered one before? Because they are afraid of pulling out a bartender's manual, because so few people order them? And they are not sure of the spelling?Because they can't stand the smell of pickled onions? Because they can't find the onions? A mystery.

Yes!

Honored, my brother. But what if you too think it's cheap swill compared to the exalted top-shelf gins mentioned above? I'll have to simply lurk for couple of months. Or just change my sig line to "Over eleven bucks for a fifth of gin is for tourists." JAZ: Yeah, actually I prefer Gimlets. By a very narrow margin.

Now there's a word that I like. Oftern used when cooking and drinking martinis simultaneously. Oftern? You don't shay. Just a silly typo. I swear. (Hic!)

Maggie - Ah, you're a helpful lass to be sure. Actually, that was a humerous reference to the old OTC boards and "pet peeves," I think it was. Y'know, girlfriend, I was afraid of that the second I hit "add reply! For non-elitist, I promise, reasons,we watch only (top estimate) twenty hours of T.V. a year. Missed those ads. So: What did you eat for breakfast?

Now there's a word that I like. Oftern used when cooking and drinking martinis simultaneously.

Early pre-breakfast breakfast: Bowl of McCann's porridge. Brown sugar, skim milk, one tablespoon heavy cream. Breakfast: The Sunday ritual, and one I look forward to all week. Three pieces of bacon. One egg sunnyside up. Two pieces toast. Coffee. (In the summer when there are garden tomatoes, they would make an appreance.) N.Y. Times. Jaymes: If I can get it delivered here, I'm sure the Times would be happy to deliver it to you in Austin.