Al Dente

Albert Dente
San Francisco, 94941, United States

It's a dog's life and I need a cocktail

Ah - that’s the perfect recipe for a broken egg at the end of a long day. Thank you.

I think I will break another one.

Try making a golden fizz. Simply follow the recipe for a Silver Fizz but use the whole egg instead of just the white.

Whoops! I cracked an egg unloading the groceries. It’s still good. Any thoughts on what I should do with it? I’d hate to see it go to waste after all that hard work the chicken did.

I like them big, I like the small, I like them all
Give me sweet ones with fruit, hot ones with cream
Pour me strong ones, sour ones, bitter ones on the side
I like them, I mean I really like them, I like all kinds of cocktails
Mix them, shake them, bring me one right now
Give me cocktails, lots of cocktails, I ‘d like one with every meal!

Won’t you share you’re favorite cocktail with me.

I’ve noticed that some other people have been listing their top five lists for the day so here goes mine…

  1. Sidecar
  2. Devil’s Food Cupcakes
  3. 3-2-1 Margarita
  4. Di’s coconut cupcakes
  5. Uptown Margarita
  6. Chocolate mousse

Do you see a theme here?

Words I never expected to see in the same sentence: misspent youth and cabbage rolls.

The mind boggles…

As if we need to see butter to be encouraged to eat it! Butter with everything for me, please.

On the subject, last night my brother chastised me for adding a knob of the good stuff to a plate of piping hot French beans. I am happy to lose a handful of years at the end of my life through coating my veg in butter than attempt to save my arteries and thus live longer.

Good theories all. And they blow away my butter makers conspiracy theory where the world butter making conglomerate pays off the fridge people to put the shelves in so that we see butter, eat butter, and buy lots of butter.

I don’t know about butter contaminating other perishables, but I suspect that in addition to the keeping the butter at a warmer temperature a separate drawer prevents the butter from absorbing the flavors and smells of other foods in the fridge.

The butter drawer in my fridge keeps the temperature a little higher which means I can spread the butter direct from the cold. Also you want to keep the butter away from other perishable products as it can easily contaminate them.

I’ve been wondering.

Why does butter have it’s own special drawer in the refrigerator? I’m sure there’s a perctly good explanation, but I can’t come up with one.

I had my last meyer lemon sidecar last night. It was divine. Now I have to wait until the Meyers come back into season.

I need to find a new cocktail — who knew that even cocktails are seasonal!

He’s not my dog, but his picture makes me happy.

Hey Al-

With a mug like that you deserve two cocktails.