"We had gone out there to pass the beautiful day of high summer like true Irishmen - locked in the dark snug of a public house." - Brendan BehanFirst, thanks to everyone who visited last week while I was out. Also, thanks for the feedback on the stories. While I am NOT writing a book, I have a lot more to go. That was the first 8 weeks in a 15 year career. Next up will be how I went from Airplane Mechanic to Paratrooper - you can blame the Army.
Anyway, this week's theme will be drinking. Some of you are not surprised, and, in fact, are wondering what took me so long to get around to it. In the spirit of drinking, I am slightly overdue with the next round of Shirley Temple Awards - stay tuned today. I have been struggling with one guy who seems to keep returning to the list. Why a theme? Well, I need the help since I have been really busy trying to run down some stories for Front Line Voices. It's up and running. Check it out.
Next, in a bit of blogger news, Argghhh! has moved to a stronger, faster site. This is good news as the Donovans are moving from BlogSpot. Check it out and let them know what you think.
Finally, in a bit of drink humor, here is a recipe from the WASP Cookbook, by Alexandra Wentworth (one of the funniest cookbooks of all time ISBN:0-446-91210-7):
Wasp Dry Martini (for the Harvard Homecoming game):
Question: How many WASPs does it take to screw in a lightbulb?
Answer: Two. One to change the lightbulb and one to make the martinis.
6 tablespoons vermouth
6 ice cubes
3/4 cup dry gin (Ed. Blackfive prefers Bombay Saphire)
6 cocktail olives
Pour the vermouth over ice cubes in a glass; let stand 2 minutes. Pour the vermouth out, leaving a film around the ice cubes. Pour in gin and gently stir. Strain liquid into martini glass and daintily drop in olive. (Ed. skip the daintily part)
Now, that makes me thirsty...