Sunday, June 1, 2008

The donkey and the rhubarb

It's Sunday- not a lot going on, not much to say here. I promise a post with actual words and sentences tomorrow, but today is mostly visual for my ADD/marginally illiterate readers. I welcome one and all here at Blog de Whiskey, I am an equal opportunity offender/grosser outer.

Perfect day yesterday (well, aside from the tornado sirens in the evening and several downpours). I had no plans, so I just laid in the grass and looked up at this:

I laid there staring at the sky until a colony of ants started testing how ticklish I am (very) and the gnats made me look like a crazy person, swatting repeatedly at what- to the naked eye- seemed like nothing. Damn gnats. And while we're at it- damn Gnus too. You showoffs with your silent "g", you think you're so special, don't you? Huh?

I brought the furry turd factories out with me too. I'm afraid they'll run away if I bring them outside unrestrained which would cause my cold, hard little heart to break, so I restrain them & protect them with all sorts of harnesses, straps, flea collars and such and such. Poor things. The nerds of the cat world.
Pooter LOVES being outside:

Trouble/Mudbutt? Not so much. He hid in the currant bush the whole time:

I made the Mr. pick me a whole mess o'rhubarb as I had a project in mind.
I started by cooking a bunch of cut up rhubarb with a bit of sugar, some water and a few raspberries (for color.)

I cooked it until everything was nice and soft. Then, I strained the whole thing through my old-school chinois I got from my Grandma years ago.

So far, so good.
Then I took the liquid, cooked it one more time with MORE cut up rhubarb (and a little more sugar) and repeated the straining process. It sounds involved, but it really wasn't.

The end result:

You're probably asking yourself, "What ever is that crazy Whiskey going to do with rhubarb syrup? Is she going to use it on pancakes?(maybe) Is she going to pour it over her butter and bologna sandwiches? (no) Is she using this as a front for her moonshine production again? (I plead the fifth)

No, my friends. I had a much better use in mind for this seriously delicious stuff.

I introduce to you, the Rhubarbtini! (copyright 2008 Whiskeymarie Cocktail Enterprises, inc.)

And, yes- it did taste as good as it looks. Think tart cosmo with a lovely rhubarb bite. We also made rhubarb gin & tonics- maybe even better than the 'tini. I can't wait to see what else I can make with this.

Oh, and I got a double-yolker when I was making breakfast today. I used to cook brunch at a restaurant where another woman that worked there would tell customers that when they got a double-yolker it meant they were very, very fertile. This statement was usually met with a blank stare and uncomfortable giggle. This never stopped being funny to me.

That's all I've got for now.

Go out and enjoy your Sunday- the weekend is almost over and that means less time to do something so stupid that you:

a) get arrested.
b) get yourself filmed by Court TV.
c) get kicked out of the house.
d) lose your pants.
e) All of the above.


P.S: I'll be humming the Donkey Rhubarb song all day...


Christa said...

holy crap! nice call on the rhubarb liquor. can you put that syrup on waffles?

who am i kidding. i'm way too lazy to make it.

John said...

I don't believe you have a cold little heart. And since it's Sunday and you're so innocently lying in your yard and looking at clouds, I thought I would leave you a totally innocuous comment for a change. Happy Sunday Whiskey.

Love from VA. : )

Fran said...

Rhubarbtini... STFU.


Renaissance Woman said...

I would love to have a Rhubarbtini! I have to move closer to you for all of the great food, drinks...and we could put harnesses on all of our cats. I'm getting a new kitten within the next two weeks.

Winter said...

I don't believe you. That has to taste like crap! So you should send me a free bottle just to rub it in my face.

Suze said...

It's about time you've acknowledged your marginally illiterate readers. Now send me that syrup and all will be forgiven. Um, could you overnight it? Kisses!!!

180|360 said...

I for one, love visual blog posts! A Rhubarbtini sounds awesome right now. And you got egg twins. Were they dressed alike? I'm off to make a boring cocktail now. Cheers!

Lollie said...

Checklist (in order) for post baby meal, served in recovery room bed:
chocolate cake
a hunk of bleu cheese
hot dog with kraut
a triple venti fully caffeinated latte
papaya dripping with melted brie

Stefanie said...

I have never seen the word "chinois" before, but for some reason, when you started that story, I was hoping you were going someplace alcohol-related with it. Have you finally given me a reason to pick that rhubarb in my backyard? Hmm...

Gwen said...

You.are.a.genius. And a goddess. Did you gnaw on any gnomes while you were out there in the yard?

diatribes and dish said...

Holy smokes, that cocktail looks good. Even at 9:24 on Monday morning.

Katrin said...

I must agree. That cocktails looks more than tasty - I love rhubarb a lot and I love martini even more, so good!

I once got a whole dozen of double-yolked eggs. What does that tell me? Should I increase the anti-baby medicine?

Iheartfashion said...

That looks like one tasty cocktail, but too labor-intensive for me. Wish you lived closer!

T.J. said...

I love the vintage Tupperware mixing/pouring pitcher.


John said...

After more closely reviewing your cooking process photos, I'm convinced, I'm convinced there are several industrial sized stills under your house. The fingerprints of an experienced distiller are all over this post. Careful Whiskey... I hear tell of Revenuers headed Minnesota way!

Bill Hipps said...

Use extra protection for the next 30 days Fertile Mertle.

punchlinewalking said...

I'm ashamed to say I've never had a rhubarb (I'm scared!) and I don't know what a chinois is (I'm dumb!). But I will say that your drink looks very good, and I would be willing to let you make one for me.

surviving myself said...

You're one of those people who uses leashes on their cats???

I'm not sure if my blog can hang out with your blog anymore.

kilax said...

I am so happy to find out I am not the only one who takes their cat outside on a leash! :) I think it's good for them to get out there, get some fresh air, eat some grass...

Disco and Dexter - Friends at Best said...

How creative!

It may be a lot of work, but good martinis require some elbow grease!


Stacey said...

Your creativity never ceases to amaze me.

Can you create a new drink for me. I don't care what it has in it (maybe brown sugar...oh how representative of me)

and lets see we shall call it the "divatini".

pistols at dawn said...

I like all experiments that end in drunkenness and/or debauchery.

Nature Girl said...

can I come over? That rhubartini looks divine! Man...whoda thunk it?

Kat said...

You have a yummy life. :)

Mommy Lisa said...

okay, so how long a shelf life would that syrup have? Do you keep it in the fridge?


Thanks WM - OOOOHHH make an old fashioned with it or something?


Whiskeymarie said...

mommy- I'm guesstimating the shelf life to be 10-14 days in the fridge. We'll see.
It's really easy to make, if you don't have a chinois, just use a mesh strainer.
Hmmm...old fashioneds? I see a drink in my future.

Bubs said...

That rhubarbtini looks tasty. I was excited at first, thinking you were about to make a rhubarb pie, then disappointed that you didn't, then thrilled that you made a cocktail. Cocktails are the only thing I might like more than pie.

Miss Awesome said...

Haha, I can't believe you put your cat on a harness. I worried when i brought mine out but they've always proven to be fine.

Lara said...

Oh my god that looks delicious. The rhubarb-tini, that is, not the egg yolk. It's too bad I'm a lazy bitch, or I'd try to make that myself.