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Jun. 7th, 2003 10:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
changelingHad one of the most unpleasant days ever yesterday, tempered by a couple of pleasant things just to throw me off and distract me from how awful the day really was.
I'm at daharja's, and am babysitting her cat & house. Miss my computer & my internet connexion. Am finding it difficult to type accurately on this computer, as it's a notepad. I really realise how good our internet connexion is whenever I have to use someone else's. Daharja uses Bigpond, and apparently the speed isn't quite as good as Optus'. I suppose it doesn't help that this is a portable computer, which usually means that the processing speed isn't quite as good as a PC. Still, shouldn't complain. It's not a bad computer; quite the opposite. I'm just spoilt at home.
Watched From Hell again tonight. Still have muchlove for Johnny Depp and Robbie Coltrane. Discovered that I did not remember the ending at all, which surprised me.
Absinthe remains a largely non-toxic, v. pleasant beverage, best enjoyed when diluted or "louched" with water, and I remain unable to spell "beverage" without double-checking my spelling. It seems I picked an excellent brand. So, if you try "Mr Jekyll" absinthe, I promise you it's quite pleasant. I prefer it prepared the French way; ie, one places a sugar cube (which is, surprisingly enough, not cubic in shape) on a perforated spoon (one is supposed to use an absinthe spoon, but any spoon with smallish perforations will suffice) and drips water onto the sugar cube slowly, so that the cube dissolves and mixes with the drink. If you have an absinthe of fair quality, the absinthe will now be cloudy. The rule of thumb is approximately one part absinthe to four or five parts water.
The Czech method involves either dipping a sugar cube in absinthe, or pouring the absinthe over the sugar cube, then lighting it on fire. When the flames have died out, one then stirs the cube in with the drink. I cannot find my original resource for this, but I imagine that water would still be added. This is probably up to the discretion of the individual drinker.
http://www.lafeeverte.net is a valuable resource for absinthe, and confirms my suspicions that most Czech brands are rather inferior. I was forewarned of Hill's; Mickey purchased a different brand, also originating in the Czech Republic, and I found it to taste of cleaning fluid
I'm at daharja's, and am babysitting her cat & house. Miss my computer & my internet connexion. Am finding it difficult to type accurately on this computer, as it's a notepad. I really realise how good our internet connexion is whenever I have to use someone else's. Daharja uses Bigpond, and apparently the speed isn't quite as good as Optus'. I suppose it doesn't help that this is a portable computer, which usually means that the processing speed isn't quite as good as a PC. Still, shouldn't complain. It's not a bad computer; quite the opposite. I'm just spoilt at home.
Watched From Hell again tonight. Still have muchlove for Johnny Depp and Robbie Coltrane. Discovered that I did not remember the ending at all, which surprised me.
Absinthe remains a largely non-toxic, v. pleasant beverage, best enjoyed when diluted or "louched" with water, and I remain unable to spell "beverage" without double-checking my spelling. It seems I picked an excellent brand. So, if you try "Mr Jekyll" absinthe, I promise you it's quite pleasant. I prefer it prepared the French way; ie, one places a sugar cube (which is, surprisingly enough, not cubic in shape) on a perforated spoon (one is supposed to use an absinthe spoon, but any spoon with smallish perforations will suffice) and drips water onto the sugar cube slowly, so that the cube dissolves and mixes with the drink. If you have an absinthe of fair quality, the absinthe will now be cloudy. The rule of thumb is approximately one part absinthe to four or five parts water.
The Czech method involves either dipping a sugar cube in absinthe, or pouring the absinthe over the sugar cube, then lighting it on fire. When the flames have died out, one then stirs the cube in with the drink. I cannot find my original resource for this, but I imagine that water would still be added. This is probably up to the discretion of the individual drinker.
http://www.lafeeverte.net is a valuable resource for absinthe, and confirms my suspicions that most Czech brands are rather inferior. I was forewarned of Hill's; Mickey purchased a different brand, also originating in the Czech Republic, and I found it to taste of cleaning fluid
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Date: 2003-06-07 06:15 am (UTC)I love you!
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Date: 2003-06-07 06:37 am (UTC)