sovay: (I Claudius)
sovay ([personal profile] sovay) wrote2015-03-15 04:12 pm

Sinister! Dexter! Sinister! Dexter!

Despite exhaustion and rainy weather and my clock being totally off, I still made it to [personal profile] phi's birthday/Novroz/Pi Day party, where there was ridiculous food and equally fantastic conversation and more than one person qualified to speak to the biological specifics of duck penises. It was lovely. I stayed long past the point where I thought I would be coherent and—in defiance of the usual direction of presents at a party—left with paperback copies of all four Clockwork Phoenix anthologies and Northwest Press' Anything that Loves. On the way home, although mostly out of the capacity to interact, I stopped by [livejournal.com profile] audioboy's birthday party just long enough to say hello and watch [livejournal.com profile] derspatchel mix something with crème de cassis that came out smelling exactly like high-test Dimetapp. (I am informed the previous invention, the White Vermonter—dark maple syrup, milk, chestnut liqueur—was a hit.)

To inaugurate the Ides of March, we watched Carry On Cleo (1964) off TCM when he got home. I admire any movie that contains jokes that depend on at least a rudimentary knowledge of Latin and passing familiarity with Roman history and/or Shakespeare and completely stupid one-liner gags and slapstick at a breathlessly flurrying pace; if you don't like the film's sense of humor, wait ten seconds. No brow too low! No distance too great to go for a punch line! We kind of wanted to double-feature it with Mel Brooks' History of the World, Part I (1981). And then we fell down an internet sinkhole of Kenneth Williams. I feel obscurely proud of introducing my husband to Julian and Sandy.

Today is my mother's birthday observed. It is a very festive weekend.

(edit: It just started snowing. What even.)
phi: (Default)

[personal profile] phi 2015-03-16 01:20 am (UTC)(link)
I am only just now registering the white vermonter recipe. That sounds stunning, and now I think I need a bottle of chestnut liqueur for my liquor cabinet.

If Rob is willing to play consultant via DW, I'm curious what he would do with apple cider syrup. It's exactly what the name implies, apple cider boiled down until it is syrup like in consistency. I've eaten it over pancakes and ice cream, both of which were fine, but surely there's an alcoholic beverage to be made with it too.