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First drink, Shelly, but the Bols bottle is so attractive that I always pick the pic focused on it.

Using Jim's recipe for this drink, which I have never heard of. The Alamagoozlum Cocktail 1/4 egg white 1 oz genever (Bols) 1 oz water (filter) 3/4 oz Jamaican rum (Appleton's V/X) 3/4 oz yellow Chartreuse or green Chartreuse (Yellow) 3/4 oz gomme syrup (Small Hands) 1/4 oz Curaçao (Curacao of Curacao) 1/4 oz Angostura bitters Shake hard and long (no comments) with ice in a cocktail shaker. Strain into a chilled cocktail glass.

This.

Everything should come with tikka masala sause. Nice dish, Shelly.

Thanks Nate.

Sorry, not specific enough. Non-audiophile, non-gear-oriented, non-techy secretary seeks dock-able speaker or bluetooth/wifi powered speakers or some such simple device to play tunes from iPad. Portable or transportable preferred. Thank you.

Any recommendations for a non-audiophile who wants speakers to play music off of her iPad?

I haven't gotten an email notification since the change, even though I think I have it set up to email when I get PMs and the email is listed correctly.

When in the hell are you coming to my hood without even checking in with your buddy?

Built a Red Hook with Shelly's proportions except 2.5 oz Wild Turkey rye because that was all that was left in the bottle. Nom Nom Nom

Beautiful Red Hook Shelly. I just made some around new year's and it is a tasty treat. Thanks for the first impressions, Jim. How was the Alamagoozlum? I really need to drink some wine with Greg one of these days. I forgot to mention I am having a nice Brooklyn with Wild Turkey rye 101, Torani Amer, Dolin Blanc, and Luxardo Maraschino

Seems like it was only yesterday.

Awesome lineup Jim, and Reks is right that warning label is all win. Bitchin' knife, Shelly! It doesn't look gaudy to me, and I bet the blade will be much more subtle looking in person.

Nice spatchcocks!

Funny you should ask, Mike, because I was about to post a quick pic from last night. I called the Meat Meister for a quick pep talk before using the Traeger for the first time and got some good tips. I bought a small pork loin roast and a small slab of baby back ribs but it was too late for a low and slow option. I got the Traeger going on Smoke, and then covered the meat with a good coating of Butt Rub, not knowing just how salty and spicy it was. I smoked them for about 45 minutes and then turned up the heat to high and cooked them for another 45 minutes or a little more, turning them once. It turned out it was a little long for the roast because there was no pink but the great thing was that it was moist and tender with a great crust from the rub. The ribs took in a lot more of the smoke and were really spicy and juicy and delicious. Everyone else was scraping off a bit -- or a lot -- of the rub but I loved it. There is a learning curve, of course, but this thing is damn easy and the next one will be more low and slow.

I was tuned in elsewhere obviously because I just caught this news flash. Sorry to hear about it Jacob, but as I said the last time you two broke up it seems like it is for the best.

Nice Darb Shelly and welcome back to the world of chilled drinks! I think Becky may have something, there, Gene.

Nice haul Shelly, but sorry about the knife not working out. Enjoy the new speakers Colin. Jacob is knife crazy! That one looks wicked!

For science! Nice going Jim. Now drinking a Green Flash Imperial IPA. Good stuff.

w00t!!!

Jim, I haven't tried that many but I do not love the Bols like I love Ransom for Old Tom style. I have had and liked Anchor's Genevieve but I'm not sure it is a traditional genever. I'm curious what you get and how you like it because I would like to get another option. Very cool Mike! But don't get too cool when you drinking outside later! Dinny, I think your problem last night was combining those two. That would not make a tasty cocktail!

That looks great Marc!

I had a dram of Old Rip Van Winkle at work, and then a 21st Am IPA with dinner and then a very nice Manhattan with Saz 18 and Perucchi red vermouth. I like the new vermouth in red, but need to try the blanco.

German shorthairs are awesome dogs! Of course, if you haven't had a dog and now have to deal with the responsibilities then I can understand the but I hope you love her and the family enjoys having a dog. And good on you for getting a rescue!

Knucks was taking his mom to the hospital today, Dusty. Me. Eat. Now: