blame me, though.

I too drink a lot less than some of my taglines might lead one to
believe. Sometimes one after work and before dinner, sometimes a
nightcap, sometimes neither.

I went to a wine dinner where my allotment was
something like 18 oz, and I drank barely half
of that. There was nothing left over, so I
figure someone must have taken up the slack.
Next day I stuck with water.

Title: Cypriot Brandy Sour

An interesting combo, if you have to use up
some harsh liquor. The brandy I like doesn't
deserve that treatment.

The brandy I can afford does!

Life's too short to drink crap wine, and livers
are too delicate to drink crap booze.

Here's one recipe from the Lithuanian collection where you will
actually like all the ingredients ...
Title: Lithuanian Chanterelles with Bacon

I thought that said Lithuanian Chanterelles ...
by gar, it did.

Categories: Lithuanian, Mushrooms, Bacon
1/2 kg (1 lb) fresh chanterelles
100 g (3 oz) bacon, finely cut
2 Onions, finely chopped
Salt and pepper to taste

If chanterelles are abundant and the bacon not too
heavily smoked, sure, this could be a great dish.

... Tempura has been perfected to a near art form by Japanese chefs.

There are Michelin-starred tempura restaurants.
Ramen restaaurants, too.

GRAND ORANGE-COGNAC LIQUEUR
categories: copycat, booze
yield: 1 pint

1/3 c orange zest
1/2 c granulated sugar
2 c cognac
1/2 ts glycerin

Place zest and sugar in a small bowl. Mash and mix
together with the back of a wooden spoon or a
pestle. Continue mashing until sugar is absorbed
into the orange zest and is no longer distinct.
Place in aging container. Add cognac. Stir, cap
and let age in a cool dark place 2 to 3 months,
shaking monthly.

After initial aging, pour through fine mesh
strainer placed over a bowl. Rinse out aging
container. Pour glycerin into aging container and
place cloth bag inside strainer. Pour liqueur through
cloth bag. Stir with a wooden spoon to combine. Cap
and age 3 more months before serving.

Note: Authentic Grand Marnier uses bitter Haitian
oranges to produce its classic taste. You may use any
type of orange peel you wish; however, a bitter type,
such as Seville, is preferred for authenticity.

after Cheryl Long and Heather Kibbey, The Art of
Making and Cooking with Liqueurs
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)