I know some people .. that you might call Crack Cocaine Sommeliers; "yesterday I had some that was cut with baby-laxative and wow, it was what I needed to move that bound-up part of me", or "if you ever can taste baking soda then it was added to the 'product' at last stag when crystalizing", and "that dealer Jay will cut with baby powder, and you will be so busy coughing that you'll miss the buzz."
Also, people you just know failed HS chemistry are F-ing Ph.Ds. on that, and other 'subjects'. Perhaps something is focusing their minds, and not on that cutie in yoga pants he watched like a hawk in Chem class.
Speaking of .. some study of more Catholic Theology before sunrise, is next focus.
And all along I thought you were a beer guy! From what you have written, I think you might enjoy a Southern Comfort Manhattan made with sweet vermouth!?
I have always found these descriptions of wine quite strange with a hint of pretentiousness and the odor of snobbery. I have simplified my list to: “This here wine is good “ and “This here ain’t good “. These have always served me well. The ritual of taking a sniff and sip of the first pour of wine from the bottle brought to the restaurant table seems bizarre. So, the “wine guy/gal” at the restaurant decided that the product they serve was good enough and now a rube like me, who likely snacked on cheetos prior to dinner, is going to stick his nose in a wine glass for a millisecond and declare that there isn’t enough “burnt rubber “ (real descriptor I am told) bouquet and send it back? I think not. I can’t tell one box from another.
Funny stuff Edwin. I always look forward to reading your stories!
I know some people .. that you might call Crack Cocaine Sommeliers; "yesterday I had some that was cut with baby-laxative and wow, it was what I needed to move that bound-up part of me", or "if you ever can taste baking soda then it was added to the 'product' at last stag when crystalizing", and "that dealer Jay will cut with baby powder, and you will be so busy coughing that you'll miss the buzz."
Also, people you just know failed HS chemistry are F-ing Ph.Ds. on that, and other 'subjects'. Perhaps something is focusing their minds, and not on that cutie in yoga pants he watched like a hawk in Chem class.
Speaking of .. some study of more Catholic Theology before sunrise, is next focus.
God Bless., Steve
And all along I thought you were a beer guy! From what you have written, I think you might enjoy a Southern Comfort Manhattan made with sweet vermouth!?
Wish I liked it! Manhattan sounds better.
Does a Manhattan taste like a subway car at the end of the day?
I have always found these descriptions of wine quite strange with a hint of pretentiousness and the odor of snobbery. I have simplified my list to: “This here wine is good “ and “This here ain’t good “. These have always served me well. The ritual of taking a sniff and sip of the first pour of wine from the bottle brought to the restaurant table seems bizarre. So, the “wine guy/gal” at the restaurant decided that the product they serve was good enough and now a rube like me, who likely snacked on cheetos prior to dinner, is going to stick his nose in a wine glass for a millisecond and declare that there isn’t enough “burnt rubber “ (real descriptor I am told) bouquet and send it back? I think not. I can’t tell one box from another.
Funny stuff Edwin. I always look forward to reading your stories!
Hilarious!!!!!