JMGarciaIII

Some of you gasped in disbelief that I would publicly posit a notion so contrary to tradition -- what with me being hidebound and reactionary and all -- as a frozen margarita. So, in the interest of fairness, justice, equal time and balance, here is my "straight-up" margarita. Incidentally, there are many fanciful tales about how/when the margarita originated. Most of them are utter, frightful bilge. The rest are merely wrong. "Margarita" is simply the Spanish word for "daisy" and there was (still, is, FWIW) a drink called the "Daisy" and it was gin, grenadine and lemon juice served in a sugar-rimmed glass. Replacing these ingredients with tequila and those with which is usually associated (lime and salt) and triple sec in lieu of grenadine to take the edge off and voilá : Margarita. Anyway. The main difference, ingredient-wise, between my frozen and straight-up versions is in the proportion of Cointreau to tequila. (Keep in mind that most recipe...

...bloggery shall resume any second now. -J.

I canNOT wait to see what the lovely and gracious Karen and the lovely and gracious Mary Jo blog about today's events. Make sure you ask Karen about the "St. Ignatius Battery Charger." I'll leave it at that until they blog first. That all said, I had to swing back after dropping them off at the airport because I had to feed assorted people. Which, pending their review of today, is the subject of this post. Your task for this week is simple, but hardly easy. Find yourself a GOOD butcher. This means an independent operator (either an independent shop, or a good butcher dept. in an independent market), because moving plastic-wrapped sirloins and boneless/skinless chicken breasts from the back to the refrigerated case is not the same thing. You need someone who can score you the good stuff, and the hard-to-find stuff. You may want breast of veal, or a saddle of lamb or free-range capon or Kobe (or Hereford, or whatever) beef, or some unusual cuts like flatirons or hange...

Yes, yes...I know that OKCupid tests totally mangle Blogger posts/templates, so I cleaned it up as best I could, dropping some things that were messing me up. Still. A guy must be allowed to preen. the Wit (66% dark, 30% spontaneous, 36% vulgar) your humor style: CLEAN COMPLEX DARK You like things edgy, subtle, and smart. I guess that means you're probably an intellectual, but don't take that to mean pretentious. You realize 'dumb' can be witty -- after all isn't that The Simpsons ' philosophy? -- but rudeness for its own sake, 'gross-out' humor and most other things found in a fraternity leave you totally flat. I guess you just have a more cerebral approach than most. You have the perfect mindset for a joke writer or staff writer. Your sense of humor takes the most thought to appreciate, but it's also the best, in my opinion. The 3-Variable Funny Test! - it rules - If you're interested, try my best friend's best test: The Genghis Khan Geneti...