Drivin' South

Little Redneck Road Trip

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Grab your friends.  It's the first day of spring.  The weather is finally breaking and it's time to ride.  

Remember back when you just loaded up the car and took off.  Well, that's the idea. 

We've queued up some "Southern Rock" classics for your listening pleasure.  We've got a killer cocktail and some spicy bar-b-q chicken.     

The only problem is... with this music "You know I can't drive 55"!  

Put the top down, turn up the tunes, give me a "Roadie" and pass the chicken.

Ain't nothin' better than a road trip. 

The Pots Are On...

The Plate... 

Bar B Q Chicken

A little "Yard Bird" to go please!  Yummy Bar-B-Q Chicken... always a crowd pleaser, cause you can eat it hot or cold and you can carry it with you.  A little messy, but man is it good.  

Now, the key here is three fold.  First, marinate the chicken for at least 2 hours.  Second, put on a little dry rub and let it sit for a bit.  Last, grill it hot first, finish slow and don't put that sauce on until the last minute.  Got it?

Let's roll!

What you need...

For the chicken...

4-5 lbs bone-in chicken
1 quart water
1/2 cup agave nectar
3 1/2 oz kosher salt
1 tblsp chili powder
1 tblsp smoked paprika
1 tsp cayenne pepper

For the sauce...

2 cups ketchup
1/3 cup brown sugar
1/4 cup minced onion
2 tblsp olive oil
2 tablespoons water
3 cloves garlic
1 tblsp apple cider vinegar
1 tblsp tomato paste
1 tblsp Worcestershire sauce
1 1/2 tsp liquid smoke
1 tsp dry mustard
1/2 tsp cayenne
fresh ground pepper

What you do...

For the Chicken...

Put chicken in a 1 gallon plastic bag with the water, agave nectar and kosher salt.

Seal the bag and shake to cover chicken.

Refrigerate for 2 hours.

Remove chicken, pat dry then cover with chili powder, paprika and cayenne pepper.
Set aside at room temperature for 30 minutes. 

Heat grill to medium high with coals on one side of grill, creating a "hot side and a cooler side". 

Place chicken (skin side down) over direct heat for 5 minutes. 

Turn chicken and grill for another 5 minutes. 

Move chicken to "cooler" side and cook for an additional 10 minutes.

In the last 5 minutes baste the chicken with bar-b-q sauce. 

For the sauce...

Blend onion and water into a puree. 

Heat a medium sauce pan over a medium heat.

Add olive oil then pour in onion puree.

Simmer until slightly browned.

Add remaining ingredients, mix thoroughly and simmer for about 20 minutes.

The Playlist... 

Drivin' South

Ahhh, Southern Rock... makes me want to put the top down and "floor it".  Look out boys, I'm dropping the hammer.  Well, not all the songs are Southern Rock... had to throw in a few "Road Trip" favorites.  Either way I think you'll find some old classics here as well as a recently published alternate take on "Free Bird"; recorded down in Muscle Shoals.

Crank it up and rip the knob off.

As the Allman's say - "I'm Southbound, lord I'm coming home to you"!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

The Roadie

2 oz Red Stag Cherry Bourbon

2 oz Absolut Citron

1 oz fresh lemon juice

6 oz lemonade

Mint for garnish

Mix all together... garnish with the mint and enjoy.

I hold the bottle, you hold the wheel!

Please... Day Drink & Drive Responsibly

& 

Keep On Cookin'!

Here's To St. Paddy

When Irish Eyes Are Smiling

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

tis like a morn in spring. In the lilt of Irish laughter, you can hear the angels sing.  Or, maybe it's the Irish Coffee.  Ha, whatever... it's a great day to be alive.  Irish or not, it's a great excuse to drink, eat corned beef and cabbage, see the parades and "Party Hardy Marty"!  

So, come on in for a great recipe for Corned Beef and Cabbage, a great Irish Playlist, and a little Irish Coffee.

The pots are on...

The Plate... 

Corned Beef and Cabbage

Well well... a little brine and thine for ya on this St. Patty's Day weekend celebration.  See, you need a good base again before you go out day-drinking, watching parades and partying.  You are going to the  parade... right?

Well, there is nothing better than a little corned beef and cabbage to start off your celebration.  It's easier to make than you think.  You just need to plan ahead a little so you can "brine" the meat.

I love it...  So tender and so full of flavor.  We need to make this more often than just on St. Patty's.

What you need...

For the Brine:

1 cup kosher salt

1 cup brown sugar

1 1/2 tblsp coriander

1 1/2 tblsp mustard seed

1 1/2 tblsp black peppercorns

1 1/2 tblsp allspice

about 4 sprigs marjoram

4 sprigs of thyme

2 bay leaves

For the meat:

3 pound Brisket

3 tblsp olive oil

1 onion halved

6 carrots chopped 

1 head of celery chopped

1 head of garlic halved

1 small cabbage cut into 6 - 8 wedges

2 bay leaves
4 sprigs of marjoram

What you do...

Combine all of the ingredients in a large bowl.  

Now place the brisket into the bowl and rub the mix all over the meat. 

Add cold water to completely cover the brisket. (you may need to weight it down with a plate).

Refrigerate at least overnight or 2 - three days. The longer the better. 

Heat your oven to 300 degrees. 

Heat a large dutch oven on the stove at medium-high heat.

Add the olive oil, onion, carrots, celery, garlic, bay leaves and marjoram.

Cook for  about 10 minutes to soften the vegetables. 

Take the meat out of the brine and rinse. Place the meat on top of the vegetables. 

Add water just enough to cover the meat and bring to a boil. 

Reduce to a simmer and place lid on the pot and cook for 15 minutes.

Now add the cabbage, cover and place in the oven.

Cook for 3 hours. 

When done let the meat rest for 10 minutes then cut across the grain. 

Serve with the cabbage in a bowl. 

The Playlist... 

Here's To St. Patty

Oh, the music in the air!  An' the joy that's everywhere.  Shure, the whole blue vault of heaven is wan grand triumphal arch, an' the earth below is gay.  Wid its tender green th'-day.  Fur the whole world is Irish on the Seventeenth O' March! - Thomas Augustin Daly.

So here's to you Mr. Daly... a song list to make an Irishman proud. As usual we have some old and some new.  All of it guaranteed to help you "shake your shamrock". 

Grab you green beer and sing along to "Irish Eyes" and the "Drunken Sailor", then buckle up for the The Blaggards and the Dropkick Murphys. They put a little kick and a new twist on some old classics as well as some of their originals.  And last... if you haven't heard Tara O'Grady's version of Danny Boy, well you are in for a treat.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

A little Irish Coffee to go

What you need...

2 oz Baileys Irish Cream

2 oz Jameson Irish Whiskey

1 cup hot coffee

1 tblsp whipped cream

dash of fresh ground nutmeg

What you do...

Combine Baileys, Whiskey with the coffee. Top it off with the whipped cream and nutmeg. 

Now your ready to go to the parade.  Don't forget your green. 

Top o' the morning to ya! 

And remember, when Irish eyes are smiling... 

they're up to something!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Let's Go To The Mediterraneo

Time For Some Vitamin Sea

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Is winter ever going to end?  I think it's time for a getaway; even if it is a "dream" getaway. 
After all of the festivities of late I think it's time for a little cocktail and some relaxing music at the beach.
And, maybe something a little lighter to eat with some pasta.

So, how bout we head on over to the Mediterranean to a little cafe by the sea.  Have some wine, maybe a little Grappa and listen to the waves hit the shore.  I always say that the only sound better than the waves hitting the rocks are the rocks hitting my glass, (a little more ice in this Grappa please mr. waiter). 

Oh yeah, I feel better already.  So sit back and relax...  

The pots are on.

The Plate... 

Mediterranean Chicken With Angel Hair 

This is a fun, easy, kinda light entree for you. When I made this the other night it was the first time that I had Mediterranean style chicken in a while.  I forgot have much flavor was in this dish.  

With a slight modification to an old Emeril Lagasse recipe, I was all set for some great pasta.

The cool thing about this recipe is cooking the chicken in little foil packets (see below).  Cooked at a high heat, the packets puff up and steam the chicken.  It comes out moist and ... well pretty awesome.

What you need... 

4 boneless, skinless chicken breast

12 oz angel hair pasta

2 - 4 tblsp extra virgin olive oil

salt and pepper

1 (10 oz) package of frozen spinach, thawed and squeezed dry

1 cup chopped yellow onions

1 cup drained and chopped sun-dried tomatoes

1/2 cup Kalamata olives, chopped

2 tblsp minced garlic

1/2 cup dry white wine

2 tblsp chopped fresh basil

1/2 tsp thyme

4 ounces feta cheese, crumbled

4 sheets aluminum foil (large enough to fold over chicken)

What you do...

Preheat your oven to 500 degrees.

Fold your aluminum foil sheets in half with a nice crease, then unfold (we're going to make little packets out of each one after you put the chicken on it).

Place 1/4 of the spinach on one side of the foil to use as a base for the chicken.

Coat each piece of chicken with olive oil then salt and pepper, then place on top of spinach.

Combine the onions, tomatoes, olives, garlic, wine, basil and thyme in a medium bowl and stir to mix.

Pile the mixture on top of each piece of chicken.

Top each chicken breast with 1 oz of feta cheese.

Now fold each piece of foil to make a packet. Fold over the top, then fold the edges to tightly seal.

Put packets on a baking sheet and put in the oven for 12 minutes. 

Boil your pasta drain and place on your dish. Pour a small amount of olive oil over pasta.

Remove your chicken packets from the oven and cut the tops open with a small knife.

Place the chicken with all of the ingredients on top of the pasta and enjoy.

The Playlist... 

Mediterraneo

Time for a little laid back stroll on the beach.  I know, I know... some of it is cheesy, but hey you're relaxing on the beach in the Mediterranean.  See... you forgot how much you miss Sade.  I also love Chris Boti and so glad he decided to do an "Italia" album.  I never get tired of "Besame Mucho"... especially with Andrea Bocelli. 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Mojito?  No, Moschito with Grappa!

Grappa is a traditional Italian "grape-based" brandy. 

Proceed with caution cause Grappa is 70-120 proof. 

What you need... 

2 oz Grappa

4 oz Soda

4-6 sprigs of mint

1 oz lime juice

1 oz simple syrup (equal parts boiled water and sugar mixed)

Lime wedge

What you do...

In a tall glass... gently crush a handful of mint leaves and add a the lime juice.

Pour in the simple syrup, Grappa and soda.

Garnish with lime and mint.

Opa!

You Like-a the Grappa? 

The Grappa is good... no?

Please...Day Drink Responsibly

& 

Keep On Cookin'! 

Happy Mardi Gras... Do Whatcha Wanna

I Feel Like Funkin' It Up!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ahhh this Tuesday it's officially Mardi Gras... the largest free show and party in the world.  A time to celebrate life, party hard and "Do Whatcha Wanna"!  

It's all about music, parades, cool floats, catching throws and dancing in the street.  All business and roads are practically closed.  People in crazy costumes walking around... meeting new friends. 

Parades are the major attraction and have been rolling through New Orleans for over 100 years.  Awesome floats, that seem to get bigger every year. And throws (stuff they "throw" off the floats)
... you know beads, cups, stuffed animals, toys, and underwear.  Yes... even underwear.  

Hey, it's a party.  Throw me something mister!!!

So, crank up that music, put on your purple, green and gold and go see the Mardi Gras!

The Pots Are On...

The Plate... Red Beans & Rice

Traditionally made on Mondays "wash day". See you could do the wash while the beans were cooking on the stove ... this is one classic NOLA dish.  

It was made on Mondays with left overs from Sunday dinner.  All cooked together slowly in a pot, it's the perfect thing to make on the day before "Fat Tuesday".  And besides, you're gonna need a good "base" to handle the 190 Octane cocktail we're gonna make in just a minute. 

What you need...

1 lb dried red beans

3 tblsp bacon grease or olive oil

1/4 cup chopped tasso or chopped ham

The Trinity - 

1 cup chopped yellow onion, 1 cup chopped celery, and 1 cup chopped green bell pepper

Salt and pepper to taste

1 tsp cayenne

3 bay leaves

2 tblsp thyme

1/2 pound Andouille sausage chopped

1 ham hock

3 tblsp chopped garlic

10 cups chicken stock

4 cups cooke white rice

1/4 cup green onions to garnish

What you do...

Place the beans in a large pot and cover with water.
Let soak overnight then drain and set aside.
Heat the bacon grease over medium-high, add the tasso and cook for just about 1 minute.
Then add the Trinity (onions, celery and bell peppers) and season with cayenne, salt and pepper.
Cook until the veggies are soft then add the garlic, bay leaves. sausage, ham hock and thyme.
Now add the beans and chicken stock and mix all together well... bring to a boil.
Reduce the heat to low and simmer uncovered, stirring occasionally.
You want the beans to be tender and thicken (about 2 hours).
Smash about 1/4 of the beans against the side o the pot and continue to cook about 20 minutes.
Remove the bay leaves and serve over rice.
Garnish with the green onions.

The Playlist... 

Do Whatcha Wanna

You can't help but have a good time when you're listening to Mardi Gras music.  Rebirth starts us off with "Do Whatcha Wanna"... cause after all that's what it's all about.  I love Cowboy Mouth's updated version of  Al Johnson's "Carnival Time".  That'll get you fired up.  And of course my favorite Mardi Gras anthem... "Go To The Mardi Gras" by Professor Longhair.
So, get your mask on and get out there... there's a carnival going on y'all. 

The Bar...

190 Octane Daiquiri 

What you need... 

8oz Orange juice
2 oz 190 grain alcohol
2 oz Cointreau or Triple Sec
2 oz agave nectar
Ice


What you do...

Put all ingredients in a blender and give it a buzz...

Drink up... then you'll get a buzz.  Proceed with caution!

It's Carnival Time Bitches...

Everybody's Having Fun!!!

Happy Mardi Gras!

Laissez Les Bon Temps Rouler!

Please Day Drink Responsibly

 & 

Keep On Cookin'!

Meet Me On Magazine

Take A Little Stroll Down New Orleans Way

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Carnival time in New Orleans... It is a great time to be in the city. 

Ok...  after hangin' at the Sazerac, catching parades, and searching for the perfect cocktail it's time to find the perfect Po-Boy.  Of course this is easier said than done.  Not because it's hard to find a good Po Boy, just that opinions vary. 

So, the debate goes on... who has the greatest Po Boy in New Orleans.  See, that's where the fun begins.  You need to get out and explore for yourself.  Eat some Po Boys.  Join the debate. 
Is it R&O's, Johnny's, Mahony's on Magazine, or what about Domilise?  

This is such a legendary sandwich that there is great debate on wether they belong to institutions or to their human stewards.  Such is the case with the battle between Parasol's and Tracey's in the Irish Channel.  Click here to see what I'm talking about... Battle for roast beef Po Boy supremacy   

So, the bottom line is this.  Go explore and decide for yourself or put on some good NOLA music and make your own.  There you go... come on in.

The pots are on...

The Plate...

Roast Beef Po-Boy

Some describe this delicacy as  a gravy induced stupor of ecstasy... that may be stretching things a bit.  Well, wait a minute.  Now that I think about it and can smell the beef cooking... Yes, I concur. 

When I have a big ole roast beef Po Boy in front of me I think... "I can not imagine anything else I would rather be doing right now than devouring this sandwich." 

There can never be enough gravy; therefor never enough napkins.  Sounds good already, doesn't it?

What you need... 

One 4 lb chuck roast

Salt and Freshly ground black pepper

2 tbs Cayenne pepper

2 tbs Canola oil

3 tbs butter

2 cups Beef broth

2 tbs minced rosemary

1 jar peperoncini

2 yellow onions, sliced

2 banquets of french bread

What you do...

Sprinkle the chuck roast with salt and pepper. 

Put the canola oil and butter in a heavy pot over high heat. 

Sear both sides of the chuck roast until brown. 

Pour in the beef broth and 1 cup of water. 

Add fresh rosemary and then pour in the whole jar of pepperoncini (juice and all).

Now cover the pot and simmer for 4-5 hours. 

Saute onions in a separate skillet and set aside. 

When the meat is done, remove from the pot and shred using two forks, then return the meat back to the pot to soak up all that good liquid.

Now, slice a big hunk of french bread and pile on the meat, spooning on the liquid. 

Top off with a few peppers and onions. 

In New Orleans, "dressed" is the way to go; meaning with mayo, lettuce, tomato and pickle.

Pass me another napkin... will ya?

The Playlist... 

Meet Me On Frenchmen Street

So, as we roam around the French Quarter stuffed with our Po Boy, you can take in all the wonderful jazz the city has to offer.  Up one street and down the other.  There is no better place to explore.  Especially if you have a cocktail in-tow, otherwise known as a "Go-cup".  

Check out Bonnie Raitt's old piano player Jon Cleary.  Love him, especially on "Fortune Teller".  Shamarr Allen is one of my new favorites and starts us off with "Meet me on Frenchmen Street"... of course that's Kermit Ruffins helping out on vocals.

If you don't know Kermit... you need to. 

By the way Frenchmen is the place to be for the coolest music scene next time your in the "Big Easy".

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Pimm's Cup

Served at the Napoleon House - a british drink served by Frenchmen... go figure.

What you need...

2 oz Pimm's No. 1 liquor

4 oz lemon-lime soda

cucumber wheel

slice of lemon & cucumber

mint for garnish

lemon twist

What you do...

Gently muddle the cucumber and lemon slices in a chilled highball glass. 

Pour in the Pimm's and soda.

Stir, then add ice. 

garish with lemon, cucumber wheel and mint.

We just getting started y'all!

Let the good times roll!

Please Day Drink Responsibly

 & 

Keep On Cookin'!

 

Hangin' at the Sazerac

Any Bar Can Make A Drink, Few Make History

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Named after what many consider to be the world's first mixed drink, New Orleans Sazerac Bar carries with it as much history and lore as its potable namesake.  

It seems that in 1949, Seymour Weiss, the owner of the Roosevelt Hotel, came up with an awesome idea.  He bought a bar up the street from his hotel called the Sazerac, shut it down, then reopened a bar of the same name in the Roosevelt. 

He soon let it be known that the bar would serve women every day instead of just on Mardi Gras as the local rule had been.  Just in case anyone missed this message Mr. Weiss went to the local department store down the street and recruited ladies from the makeup department to come "storm" the bar.  So became the original "ladies night" or "The Storming of Sazeracs".  

And, as a side note, "the Sazerac" drink was named the state cocktail of Louisiana in 2008.

The Pots are on...

The Plate... 

In the tradition of the Carnival season... 

So, as we prepare for the crescendo of Mardi Gras Madness; let's have a little warm up and review of some of New Orleans famous and most popular cocktails.  

Now, I'm not talking about "Big Ass Beers or Hand Grenades" on Bourbon.  I am speaking of a true cocktail from a "real" bar with a cool vibe and great music.  A real bar knows how to do traditional drinks like Ramos Gin Fizz, Pimm's Cup, Martinis and yes, the Sazerac.  

They also need some newer "cool" drinks to keep them fresh, I guess.  Today we will stick to the honored tradition of a "real" cocktail.  

So, with out further ado let's skip down to "The Bar", shall we?

The Playlist... 

Hangin' at the Sazerac Bar

Way better than your average piano bar.  We're talking old school New Orleans style jazz.  It's the perfect thing to go with a classic cocktail.  Try Dr. Michael White's "Crescent City Calypso" or my favorite, Ellis Marsalis playing just about anything.  So sit back, sip yo Sazerac and enjoy.  It doesn't get any better than this. 

The Bar... 

The Sazerac  

What you need...

2 oz cognac

1/4 oz simple syrup

2 dashes Peychaud's bitters

2 dashes Absinthe (or Herbasaint or Pernod)

Twist of lemon

What you do...

Combine cognac, simple syrup, and bitters over ice in a shaker. and stir. 

In a pre-chilled rocks glass, pour in the absinthe and swirl to coat.  Pour out any excess.

Strain the cocktail into the glass.

Squeeze the lemon twist over the glass, run it around the rim and drop into the glass.  

Ramos Gin Fizz

What you need...  

1 1/2 oz gin

1 oz simple syrup

1/2 oz lemon juice

1/2 oz lime juice

1 egg white

1 oz heavy cream

3 drops orange flower water

1 oz chilled club soda

What you do...

In a shaker, combine all the ingredients except the club soda.
Shake, shake, shake.
Add ice cubes and shake again for at least 2 minutes to give the drink it's frothy texture.
Strain into a highball glass, top with club soda and stir.

In New Orleans...

Self-indulgence is a birthright and drinking is a civilized pursuit.

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Game On!

Super Sunday... Super Party!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

And it all comes down to this. Forget the hype, the outrageous behavior, the crazy interviews.... ok wait, that probably happened during the tailgating party.

Anyway, it's the Super Bowl people and it's to time to party, eat like there's no tomorrow and yeah maybe a little cocktail or two.  Forget about who's hosting... Jersey or New York.  Just crank up your favorite "tailgating" music... maybe a little Bruno Mars and some Chili Peppers.  It's time to get down and get serious.

Even if you don't know a touchdown from a first down... you're in for a good time.
We've got some great "walk around" food, awesome music and "Winter Sangria"... Game On!

Ready... Let's get busy!

The Pots are on...

The Plate... 

Buffalo Chicken Sliders

Love me some chicken wings, but not always the easiest thing to eat without a roll of paper towels handy.  These are great cause they're not quite as messy and hey, they're grilled, so that's got to count for something.  Not to mention those awesome Hawaiian rolls.  You got the hot with the sweet with the tangy.  What more could you ask for?

What you need... 

1 lb boneless chicken breast
2 packs of Kings Hawaiian sweet rolls

2 tblsp olive oil

salt and fresh ground pepper

1/2 cup "Frank's" wing sauce
3 tblsp butter
1 tsp smoked paprika
1 tsp apple cider vinegar

1/2 cup of celery, rough chopped

1 cup mayonnaise

1/2 cup crumbled blue cheese

2 tblsp white wine vinegar

What you do... 

Chicken

Brush the chicken with olive oil then add salt & pepper.
Heat grill to medium high heat.
Grill the chicken over medium high heat.  

About 3-4 minutes per side, until they are golden brown. 

Combine the hot sauce, butter, paprika and apple cider vinegar to a medium sauce pan.

Place on the pan on the grill and stir melt and mix all together. 

Now dip the cooked chicken into the saucepan to coat. 

Grill for about one minute per side to glaze the chicken with the hot sauce.

Cut chicken into bite size portions and serve on Hawaiian rolls with Blue Cheese sauce. 

Blue Cheese Sauce

Combine the mayonnaise, blue cheese, celery vinegar, salt and pepper in a medium sized bowl. 

Cover and refrigerate until ready to serve.

The Playlist...

Game On!
Woohoo... the house is rockin' baby!  This is the big one so you need some of that high energy to keep the crowd moving.  As usual we have a little old, a little new, a little rap and a little blues.  With Bruno and the Chili Peppers playing at the half you gotta set the stage.  You will find a little of everything from Colt to Ozzy... so come on and jump on the "Crazy Train".

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Winter Sangria


What you need...

1 cup blood orange juice
1 750ml bottle Malbec or similar red wine
1/2 cup orange liqueur like Cointreau
1 cup dark rum
4 cups liter lemon-lime soda
Juice of 2 lemons
2 tblsp agave nectar
1 cinnamon stick
1 Blood orange or regular orange
1 ruby grapefruit
1 pear, peeled and chopped
1 Granny Smith apple, chopped

What you do...

Add the apple, orange, pear and grapefruit to a large pitcher and squeeze the lemon juice on top.  Muddle the fruit with a wooden spoon.
Add the red wine, rum, liqueur and stir.
Cover with plastic wrap and place in fridge for at least 2 hours.
Add orange juice and agave nectar.
top off with the lemon lime soda.
Garnish with cinnamon stick.

I am the greatest of all time!

Oh good lord... looks like someone's already been into the Sangria.

Remember... don't drink and drive. You may spill your drink!

Also... Please Day Drink Responsibly

 & 

Keep On Cookin'!