"All of my misfortunes come from having thought too well of my fellows."
"However great a man's natural talent may be, the act of writing cannot be learned all at once."
"Nature never deceives us; it is we who deceive ourselves." -Rousseau
- 8 grams - Green Anise (Seeds)
- 6 grams - Fennel Seed
- 12 grams - Star Anise
- 2 grams - Angelica root
- 1 gram - Coriander
- 4 grams - Common Wormwood* (main ingredient)
- (Finish)2 grams of - Hyssop and Melissa
Distill the maceration. The distillation process is essentially the same as that used to make moonshine. The heads and tails, or the liquid obtained at the very beginning and end of the distillation, are discarded. The remaining liquid is collected and reserved. For some absinthe recipes, this is the final product.
Traditional green absinthe is prepared by adding more herbs to the distilled product. This step is referred to as 'the finish'. These herbs add flavor and impart the green color to the spirit. After the flavor and color of the finish herbs has been imparted to the spirit, it is then filtered and ready for use.
“Poetry is not an expression of the party line. It’s that time of night, lying in bed, thinking what you really think, making the private world public, that’s what the poet does.” —Allen Ginsberg
Maneki Neko (literally "Beckoning Cat"; also known as Welcoming Cat, Lucky Cat, Money Cat or Fortune Cat) is a common Japanese sculpture, often made of porcelain or ceramic, which is believed to bring good luck to the owner. The sculpture depicts a cat (traditionally a Japanese Bobtail) beckoning with an upright paw, and is usually displayed—many times at the entrance—in shops, restaurants, pachinko parlors, and other businesses. Some of the sculptures are electric or battery-powered and have a slow-moving paw beckoning. In the design of the sculptures, a raised right paw supposedly attracts money, while a raised left paw attracts customers.
Maneki Neko come in different colors, styles, and degrees of ornateness. In addition to sculptures, Maneki Neko can be found as keychains, piggy banks, air fresheners, and miscellaneous ornaments.
This classic film is notorious in the underground film community for it's raw interpretation of a female vigilante. When it hit the theaters in 1980 many audience members were appalled to see so much violence in the film's protagonist. Many feminist thesis have been written about this little classic gem.
Abel Ferrara not only directed the movie but also had a small part as the first rapist in the film.
Ten years ago today, on July 16, 1999, a plane piloted by John F. Kennedy Jr., and carrying his wife, Carolyn Bessette and her sister went missing. They were on their way to Martha's Vineyard to attend a wedding. Succumbing to what has been deemed the Kennedy family curse, the Prince of Camelot and his stunning blond wife, along with her sister Lauren, were presumed dead two days later.
Roast Leg of Lamb with Lemon-Thyme Sauce
*Makes 6 servings
- Amount Per Serving
- Calories 454
- Total Fat 24g
- Saturated Fat 7g
- Cholesterol 166mg
- Sodium 557mg
- Total Carbohydrates 4g
- Dietary Fiber NA
- Protein 51g
- Active Time: 25 min.
- Total Time: 2 hrs. 25 min.
- Lamb rub
- 2 Tbsp chopped fresh thyme
- 1 Tbsp each olive oil, minced garlic and grated
- 1/2 tsp each salt and pepper
- 4 1/2-lb shank half leg of lamb, trimmed of excess fat
- Lemon-thyme sauce
- 3/4 cup light mayonnaise
- 1/4 cup plain lowfat yogurt
- 2 Tbsp chopped fresh thyme
- 1 tsp each grated lemon peel, minced garlic
and Worcestershire sauce
- 1/4 tsp paprika
- Lemon Baskets (optional)
Heat oven to 350°F. Have ready a large roasting pan with a rack. Rub: Mix ingredients. Rub all over lamb. Place lamb on rack in roasting pan. Roast 11/2 to 2 hours until a meat thermometer inserted in thickest part of leg, not touching bone, registers 135°F (rare), 145°F (medium) or 150°F (medium-well). Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes before carving.
*Sauce: Whisk ingredients in a small bowl until smooth. Spoon into Lemon Baskets or a serving bowl.Lemon baskets Cut 3 lemons in half lengthwise. Remove pulp with a small serrated knife or grapefruit spoon. Bend 6 thyme sprigs; insert into sauce as “handles.”
*Planning Tip: The rub can be made up to 1 day ahead, and the sauce up to 3 days ahead. Refrigerate both
- 1 cup tequila
- 1 cup triple sec
- 1/4 cup confectioners' sugar
- 4 cups ice
- 1 cup pomegranate juice
- 1 cup fresh lime juice