Saturday, September 24, 2011

How to Declutter an Equinox

(Raises a glass of Chilean Cabernet Sauvignon; realizes it's empty; reaches for a can of diet root beer) Happy Spring to everyone south of the equator, and Happy Autumn to all of you on the north side!

In my capacity as the Goddess of Punctuation, may you also have a joyous National Punctuation Day as well.

I would also like to take this opportunity to wish everyone a Happy Discardia (waves across the Internet to Dinah Sanders).

Decluttering has become very near and dear to my heart this year; in addition to hanging out with the good folks on sundry decluttering forums, I've also become a fangirl of clutter-busting expert Brooks Palmer. I do like the chap's style: Gentle mindfulness that evicts mass quantities of crap from people's living spaces.

Works for me... I actually had a *house* under all my stuff. Who knew?

Oh, and a belated Happy Talk Like a Pirate Day, too. Arrrr.

Tuesday, September 6, 2011

Never, ever let a Goddess work behind the bar.

This isn't so much a recipe for disaster as a recipe for a diplomatic incident. I call this drink the Cuban Missile Crisis, because it starts with a basic Havana (rum, lemon, pineapple juice) and ends up at Defcon 2 in rather short order.

Here are the ingredients. Yes, that's Green Chartreuse on the right. Be afraid. Be very afraid.
  • Put a little bit of lemon juice in the bottom of a glass.
  • Add rum.  (White rum also works, but don't used spiced or dark rum for this.)
  • Add pineapple juice, and more rum if necessary to balance the taste.  Ideally you should get a synergy where the pineapple juice just cancels out the tartness of the lemon, but you can taste both rum and pineapple.
You now have a Havana, but don't stop just yet.
  • Drop a maraschino cherry into the glass and then gently pour in some of the sweet red syrup from the jar.  It should settle on the bottom.
  • Finally, top off the drink with a few spoonfuls of Green Chartreuse, layered onto the top.

(sips drink) Not bad.  I do wonder how it would taste if I set fire to it, though...