I can’t help but notice a shitload of spam in the comments. Shank is asleep at the switch.
Most of you are still using the paul@sanitys-edge email address and that will be dead by tomorrow or Wednesday. Please use the alternative. I would post it here but then I’ll be inundated with offers of cheap hard-on pills and penile enlargement doohickeys, neither of which interests me. If anybody knows how to do that thing with the code where your email address is on the page but in the source it looks like Latin vomit, please speak up and make yourself useful.
For some reason I can’t make a decent Bloody Mary. Either too much Worcestershire or not enough. I guess I’ll have to start actually measuring. I like to use Clamato instead of tomato juice and I add few shrimp so that’s kind of like a meal.
I’m debating going home for lunch and afternoon sex. And a Bloody Mary.
Did you know that Worcestershire sauce has a disputed history? You might also be interested knowing what that shit’s made out of, namely, vinegar, molasses, corn syrup, water, chilli peppers, soy sauce, pepper, tamarinds, anchovies, onions, shallots, cloves and garlic.
Lea & Perrins, the most popular brand also has a secret ingredient that purportedly gives it an extra kick. They’ve kept it a secret since 1837 and they’re pretty serious about it. According to their slow-ass loading web page, only three or four people know what the secret and it’s been broken up so that no one knows the whole recipe and it involves a lot of secret code words. It takes up to two years to make a bottle of Lea & Perrins and their website makes it all seem very romantic.
Tell me this ain’t good blogging.
The Bloody Mary itself has a distinguished history.
It was first mixed at Harry’s American Bar in Paris, a notorious Hemingway hangout. It was originally made with gin because back in the 20s vodka was not a very popular spirit. The originator took the recipe back to New York where hearty Americans insisted it was a pussified French drink and insisted on adding Tabasco.
Many speculate the concoction was named after Mary Tudor, daughter of Henry VIII who killed off just a shitload of her Protestant adversaries and became known as “Bloody Mary.” Others speculate it was named after a Chicago whore. Since I doubt that many 1920s bartenders were acquainted with the history of the House of Tudor, I’d have to go with the whore theory.
Regardless, it’s one hell of a versatile cocktail and I’d like to have me one as soon as possible.
Paul, hit me with your new email. I'll clean up the spam when I get home, it must have dumped last night some time. I think to post an email, if you mess with the web address, you won't get spammed; e.g.:
change gmail.com to gggmail.com
change Paul@imaloser.com to Paul@REMOVETHISimaloser.com
I think that works. Then the macros or whatever the spammers use send it to the wrong address, but people who want to send you an email can figure out what's going on. Also, I highly suggest gmail based on the storage, anonymity, and spam setup they have.
Posted by: shank at October 18, 2005 10:38 AMI used to have a sidebar that said "About Paul" and in it was my email address, just laid out there normally. I never got spam because if youlooked at the source code behind it it looked like this:
h34687b723txb63eggduytq7e4r^%$^%GF%^R%FR%^R%^R%^R^%G&R%
it was quite nice.
Posted by: Paul at October 18, 2005 11:02 AMTell me this ain’t good blogging.
It ain't good blogging.
(I aim to please. You're welcome. Bitch.)
(Ooops, that's Jennifer's line.)
Posted by: Victor at October 18, 2005 11:24 AMMmm...Bloody Mary's kick ass.
And they are better with gin.
If you can't seem to get the recipe right, try some Mrs. Dash, Lawry's Seasoned Salt, or ground horseradish, depending on your tastes. Good call on the Clamato, by the way...that's what I use as well. A dash of celery salt is good as well, or if you're really daring, rim the glass in it.
A beef or venison stick in the Bloody makes a meal, as well as a Claussen pickle, and two Spanish Queen olives.
Oh, another good Bloody mix is Major Peters' Loaded Bloody Mary Mix. It has the celery salt, horseradish, worschester and all...it's pretty good for pre-made.
Happy drinking (I'm so jealous!)
Posted by: jenE at October 18, 2005 03:18 PMHorseradish is a great idea. I think that's what I'm missing. The Claussen could rock as well.
Looks like Bloody Mary night at my house...
Posted by: Paul at October 18, 2005 03:23 PMSo jealous!
I have to say; I'm a bit of a Bloody connoisseur (sp?) haven't had one since Sunday morning. That's the best time for them, you know. Right when you wake up. Pour the shit down over your sausage/pepper/onion/cheese omelet. Chase it with a snit of a nice, heady Pilsner. Not Miller, either, but a great Czech beer.
Czech beer is the necter of the gods. A Bombay Sapphire bloody mary and some budvar... now that's a complete breakfast.
Posted by: sis at October 19, 2005 02:02 AM