Mojitos and a Bee's Kiss
Done, done, and mother-fucking-done.
Some genious admin wasn't able to/didn't feel like/couldn't come up with a webserver big enough to handle the traffic that submitting electronic applications to TFA generates. They ended up extending their deadline 20 hours and it took me three hours to get the damn thing in there, but it's done. Out of my hands. w00t.
On a related note, I'm doing a project that relates American history to its bars. Coming together pretty nicely. Should return to it. Updates coming. Maybe.
Replies: 8 comments
That sounds like a pretty lame recipe. Try equal parts of either Godiva liqueur, vanilla vodka, and Vermeer. And that ain't chocolate. It's booze, but I don't want to argue semantics with a man who presents that recipe to me as a martini.
Posted by @ 10/25/04 7:01 a.m. ET
The country really turned the corner with the introduction of the Hersey Milk Chocolate Bar in 1900 but it didn't really get interesting until 1930 when the Snickers bar was introduced... but you should do your own research.
Posted by @ 10/25/04 11:36 a.m. ET
Chocolate doesn't get you drunk, dummy.
Posted by @ 10/25/04 12:10 p.m. ET
We've decided that it would take 4 drivers and 4 days to complete the American Heritage Whiskey Trail minus the rum part.
Posted by @ 10/25/04 12:17 p.m. ET
It's a Pussitini, really.
Posted by @ 10/26/04 7:40 a.m. ET
Spoken like a true Nader voter.
Posted by @ 10/26/04 8:35 a.m. ET
Perhaps a marriedtini...
Posted by @ 10/27/04 1:47 a.m. ET
I beg to differ.
Posted by @ 10/25/04 2:21 a.m. ET