Xochitl10

I was thinking along the same lines -- a nice piece of Vacherin Mont d'Or. And maybe Boyajian citrus oils.

Food and Friends does such great work -- I love this idea. I'm in!

Old-Fashioneds made with Wild Turkey Rye Irish lamb stew reserved from earlier this winter Irish Soda Bread Greens w/olive oil vinaigrette I'm so glad to be cooking/eating again after last week's five-day stomach virus!

Sausage tortellini with pesto 3:1 Tanqueray 10 Martinis Double Vanilla Pound Cake

Schlitz is an unpleasant surprise when you blindly grab the white can with red writing out of the fridge and expect to taste Diet Coke. I like many of these on the right occasions, but overall, Manhattans are my favorite. A fogey at 30.

cjsadler, your dinner photos are fabulous! Where did you get your NM chiles (red, I presume)?

When Mr. Xochitl and I lived in Albuquerque, a stop by the Wienerschnitzel was de rigeur on every road trip. We'd pick up a mess of corn dogs and had a system for eating them: he'd drive, I'd mustard/ketchup his dog, and hand it to him after we got up to speed on the highway. We'd eat them on date nights on our way to the theatre, too. Haven't had a good corn dog since. What I really miss from childhood are those circus animal cookies variously covered in pink or white icing and sprinkles. Do they still make those?

Oyako donburi if I'm not cooking, chili if I am. And as someone mentioned upthread, I can almost always take comfort in a Makers Mark Manhattan.