A daiquiri is not a frozen daiquiri

A daiquiri is completely different than a frozen daiquiri – also a pic of me with a hi-top fade

Her: What the…?
Me: Well, I did ask for a hightop fade.
Her: You did?
Me: Of course I didn’t! Look at me! I look like Kid from Kid ‘n Play.

Because of the insane heat in New York the past few weeks, been trying to do whatever I could to keep cool.

One thing was to go out with my buddy PB to a place around me called the Gin Mill and ask for a daquiri.

Like always, the waitress said, “We don’t have a blender.”

For pete’s … let’s clear up something right now: A daiquiri is as different from a frozen daiquiri as a yogurt is from frozen yogurt. As different as chocolate is from hot chocolate.

They’re completely different things.

Don’t know when it started that people think that the only daiquiris that exist are the frozen kind. At it’s most basic, a daiquiri is limeade and rum. That’s it.

Caipirinha, a Brazilian daiquiri
Caipirinha – essentially a daiquiri with sugercane rum.

Here’s my version of it:

  • Shot of light rum
  • Juice of one-half lime
  • 1/3 to 1/2 shot of sugar syrup or agave
  • Ice-filled glass
  • Top off with seltzer or water

And when it comes to beating the heat, that plus a fan is the classic way to do it.

A recent Esquire article titled, In Defense of the Daiquiri had the exact same issue with the blender and noted that, “It’s one of those cocktails that’s hard to make well because you can’t hide.”

I’ll tell people that’s why I drink them.

But that’s a lie.

You and I know that the real reason is that I just like to get rum into my fat belly.

Her: Oh, it doesn’t look that bad. Bring your big head over here.
Me: Hey…
Her: (hugging my head) It’ll grow back. (thinking) What’s the circumference of this thing?

Kid 'n' Play

Location: 21:00 yest, thrust, parry, thrust on the UWS
Mood: tired
Music: Pretend the water is champagne and fill my glass again and again
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Alton Brown’s Coq au Vin

The one where I make a chicken fricassee from Good Eats

Since this was our first Xmas with just the two of us, we both decided to cook. She made some amazing Orange and Ricotta Pancakes for breakfast – which I’m sure she’ll put up in her blog – and, as I said in my last entry, I made the Coq au Vin recipe from Alton Brown’s Good Eats for dinner.

Her: You sure you don’t want to just relax?
Me: Cooking is how I relax.

Should mention that a lot of people don’t realize that recipes often don’t work. I’ve found that America’s Test Kitchen and Good Eats recipes always seem to work.

It took a bit longer than I expected only because ever since I got food poisoning last year, I’m constantly washing and sanitizing everything. If my kitchen were a NYC restaurant, I’m pretty sure we’d get a solid A rating.

We ended up taking a ton of pictures but since I don’t wanna overwhelm your screen, figured I’d just put up a handful of them.

It’s a bummer but I couldn’t take pics of the chicken itself as I was preparing it because I was afraid to touch anything.

Actually, to be totally honest, she took most of the pics. But she let me put them up.

OK, that’s pretty much it for pictures.

Dinner was pretty good, if I do say so myself. We had it with a nice Malbec blend called The Waxed Bat, which was killer.

Afterward, she made dessert, which I’ll tell you about in another entry. Then we sat down to play Crazy Eights, a card game, accompanied with a Bocce Ball for her and some rum on the rocks for me.

It was pretty much a perfect Christmas although it was a bit strange not seeing the family for the day. Well, I did speak to my mom on the phone.

Me: …and I cooked dinner.
Mom: But she made breakfast and dessert? That’s so nice.
Me: Yes, but I cooked the main meal.
Her: You’re so lucky.
Me: I am but again, I did cook the entire dinner.
Her: She’s so nice to do all that.
Me: I COOKED…nevermind…

Location: home
Mood: stuffed
Music: I am a poor boy too, I have no gift to bring
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