Dylan and the Dead
 

On Sun, 03 Aug 2003 16:12:24 -0500, uglymoney
wrote:

Eight years ago, I attended the very last Grateful Dead show
at soldier field in Chicago. Had second row seats on the
floor, and a good view of a faltering Garcia.

Returned to the Chicago area yesterday, this time to the
Route 66 speedway, and enjoyed another show. Not the same,
but still good. Dylan was great, I could even understand
him, and his voice was strong, contrary to the reports I had
heard. A Deadhead friend of mine had complained about Joan
Osborne's voice at an earier Colorado show, but I thought
she sounded unbelievably good, her voice seemed to mesh with
the sounds of the dead, and reminded me of the ghostly
female voices of Terrapin Station.

Anyway, good stuff. I hiked the stairs to my seat while
carrying 5-40 ounce glasses of beer for me and friends,
through traffic, and enough smoke to remind me what a Dead
concert smells like. It was nice to have a seat. My floor
days are over I think.

I looked around for BW and his sig other, but didn't spot
them. If they were around, I'm sure they were selling
Polish beer out of a cooler. We were selling slices of
"Freshly killed Iowa Deer Meat Here!" for a dollar after the
show. No many takers, but lots of cheap laughs :) Bunch
of veggies preferred the high profit grilled cheese
sandwiches being sold in the makeshift tent set up next to
us.

Next show, I am bringing a couple of porta potties in the
back of a truck, and charging $5 or more dollars a shot for
its use, depending on demand, and cargo.


Glad you enjoyed the show. We were at home trying our level best to
combat the mint that has infested the front yard. I think we've hit
upon a good solution: the mojito. Muddle a good handful of the mint
with about 1 tbsp. powdered sugar and a little water (I cheat; I
actually grind it all into a paste with a mortar and pestle). Divide
the mint, sugar and squeezings between a couple of glasses full of
ice, squeeze 1/2 lime into each glass, then drop the half-lime in on
top of the mint. Add a shot or two of light rum, top them off with
club soda, and serve. Repeat until the yard looks good, checking your
teeth occasionally for flecks of mint.

Any projected opening date for Chestnut yet?

bw

Dylan and the Dead
 

bdubya wrote:

Glad you enjoyed the show. We were at home trying our level best to
combat the mint that has infested the front yard. I think we've hit
upon a good solution: the mojito. Muddle a good handful of the mint
with about 1 tbsp. powdered sugar and a little water (I cheat; I
actually grind it all into a paste with a mortar and pestle). Divide
the mint, sugar and squeezings between a couple of glasses full of
ice, squeeze 1/2 lime into each glass, then drop the half-lime in on
top of the mint. Add a shot or two of light rum, top them off with
club soda, and serve. Repeat until the yard looks good, checking your
teeth occasionally for flecks of mint.

Ah the Mojito. I had a damn good one Saturday night, as it happens.

Another use for all that mint is, of course, the Mint Julep.

Dave

Dylan and the Dead
 

Dave Stallard wrote:

Another use for all that mint is, of course, the Mint Julep.

Ya know, I've tried on many occasions to make a Mint Julep, but I just
can't seem to make a decent one on this side of the Mason Dixon line.
When I used to live on the other side I could make 'em pretty good, but
up here they just come out wrong. Something's missing, but I can't put
my finger on what it is...

OTOH, the (ob)skiing is much better up here.

--
//-Walt
//
//

Dylan and the Dead
 

Walt wrote:

Dave Stallard wrote:

Another use for all that mint is, of course, the Mint Julep.

Ya know, I've tried on many occasions to make a Mint Julep, but I just
can't seem to make a decent one on this side of the Mason Dixon line.
When I used to live on the other side I could make 'em pretty good, but
up here they just come out wrong. Something's missing, but I can't put
my finger on what it is...

I live in the north, and I've had a few, but to be honest, they haven't
been too good either. They ought to be, since they combine two things I
like a lot: mint and bourbon. Maybe it's because people don't know how
to make them right, or maybe it's because I just don't like bourbon
cocktails. I don't like Manhattans either.

What kind of bourbon do you use? I've got a hunch that ryed bourbons
would work better than wheated ones like Maker's Mark. For that matter,
I wonder how a rye whiskey would work in a Julep...

Dave

Dylan and the Dead
 

Dave Stallard wrote:

What kind of bourbon do you use? I've got a hunch that ryed bourbons
would work better than wheated ones like Maker's Mark. For that matter,
I wonder how a rye whiskey would work in a Julep...

I think you may be on to something here. My taste in bourbon has become
more ahem refined over the years. Scratch that, replace with: my
ability to afford the better stuff has improved over the years.

I used to make 'em with Four Roses or JW Dant. Now I use Makers Mark or
Elijah Craig or some other spendy yuppie whisky.
Could be the cheap stuff makes better Juleps...

--
//-Walt
//
// "If you're going to go to the time and effort to acquire a taste for
// something, you might as well acquire a taste for the cheap stuff."

Dylan and the Dead
 

Dave Stallard wrote:

I used to make 'em with Four Roses or JW Dant. Now I use Makers Mark or
Elijah Craig or some other spendy yuppie whisky.
Could be the cheap stuff makes better Juleps...

Four Roses?? That stuff is for export only. I've only had it in
Europe. When/where were you making Juleps out of it?

Early eighties, mid-atlantic region. Not exactly the south, but below
the Mason Dixon line. About the only thing I remember about 4 roses is
that it was cheap.


I haven't had JW Dant (I think it's a Heaven Hill brand), but it is
pretty downscale, I believe.

Now *that's* an understatement! Think rubbing alcohol with a little
shoe polish for color.


--
//-Walt
//
//

Dylan and the Dead
 

Walt wrote:

Dave Stallard wrote:

I used to make 'em with Four Roses or JW Dant. Now I use Makers Mark or
Elijah Craig or some other spendy yuppie whisky.
Could be the cheap stuff makes better Juleps...

Four Roses?? That stuff is for export only. I've only had it in
Europe. When/where were you making Juleps out of it?

Early eighties, mid-atlantic region. Not exactly the south, but below
the Mason Dixon line. About the only thing I remember about 4 roses is
that it was cheap.

I guess that must have been before they changed over to export only.
I've had a couple of times outside the US, it's not bad at all to drink
straight.

I haven't had JW Dant (I think it's a Heaven Hill brand), but it is
pretty downscale, I believe.

Now *that's* an understatement! Think rubbing alcohol with a little
shoe polish for color.

There's a lot of bad stuff out there that I never drink.

By the way, I saw in the news last night that Jim Beam had a barrel
house fire. Burning bourbon shooting flames into the air, the works.
That seems to happen every few years. Wild Turkey had one a couple of
years ago. Heaven Hill lost a whole distillery that way.

Dave

Dylan and the Dead
 

On Mon, 04 Aug 2003 18:06:50 GMT, "suds"
sudsysadie@hawaii{is the #1 state for Spam eaters}.rr.com
wrote:


"uglymoney" wrote in message
.. .


Usually the day after Thanksgiving, though they sometimes
open sooner, if its cold enough. Normally I prefer Sundown
early, till Chestnut gets Warpath open at least
http://chestnutmtn.com/winter0203/m_trailmap.htm , by that
time their well done pub is is fully stocked, and the
busloads of european college girls come in from Chicago
sometime in early December...



Say, I was thinking of taking up curling. Do you know of any clubs here in
Honolulu?


Not off hand, but if I discover one I promise to write a
full report around this time next summer.

Stay tuned.

nate