I was minding my business the other day while jogging, when I came in across an amazing sea of stained snowy dots on the ground. It resembled rice or some kind of nut under these beautifully carved trees. It did not take a genius to register that the tree was the perpetrator but I don’t recall seeing them around the hood before or did I? I don’t know if I should call them flowers or just buds or what’s up. Whatever it was, it peeked my interest and I zeroed in. I went for the kill with my brilliant GalaxySIII smartphone camera – would love to kiss the brain behind these gadgets, they just make my day. Get a little closer. Enjoy the interesting pictures.
Go to New York City and not checking on the Naked Cowboy? It is a must. One cannot visit Times Square without bumping into him. He is a fixture, a landmark, a class of his own entertainer. Burck, that’s his name, has his own website, www.nakedcowboy.com and is making a beautiful living out of it. Otherwise, he would not be out there naked, sporting cowboy boots, a hat, briefs with “Naked Cowboy” hand painted on his butt in red and blue with a guitar strategically placed, in the cold or heat, rain or shine or snow, taking pictures and amusing everyone who meets and greets him. I wonder how many white underwear he owns and how many people he has met and taken pictures with along the years. Way to go Mr!
What? Memorial Day weekend and no b-b-q? It couldn’t be. Since I was not invited anywhere today; well, not true, just put it this way, I had enough of too much of a good time for one weekend, I put my spin on the good ole festivities but with one added flavor. No, it was not beer or Margarita either but Pisco. Yes, the peruvian drink. Oh yeah! It was oh oh oh sooo good.
Classical Recipe, for those not familiar with Pisco:
Take the classic pico sour and shake it over ice and strained, or in a blender with ice.
Prep Time: 10 minutes
Total Time: 10 minutes
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup key lime juice
• 1 1/2 cups pisco
• 3 egg whites
• 1 1/2 cups ice
• Angostura Bitters
1. Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool.
2. Place sugar syrup, lemon juice. pisco, and ice in a blender, and mix well. Add the egg whites and mix until just frothy.
3. Serve in small tumblers, with a dash of bitters in the middle of the foam.
Tip: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less “fuerte”. The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave them out.