| | Tempting and Smashing Summer C@cktails and Fruit JuicesPage 1 of 1 | Strawberry Smash
For the strawberry syrup:
2 cups strawberries, hulled and sliced
1/3 cup sugar
3-inch piece of lemon peel
For the c@cktail:
4 strawberries, hulled
1 round slice of lemon, cut in half
1 ounce strawberry syrup
1/2 ounce balsamic vinegar
2 ounces bourbon
Garnish: additional strawberry
1. To make the syrup, combine the strawberries, sugar, and lemon rind in a saucepan. Cover and let sit for 1 hour at room temperature, stirring occasionally.
2. Once the sugar has dissolved and the strawberries have released their liquid, bring the mixture to a simmer over medium heat. Cook, stirring gently, until the berries are tender, about 3 minutes.
3. Using a slotted spoon, transfer the strawberries to a pint jar. Continue simmering the syrup until it thickens to a syrupy consistency, about 2 minutes. Discard lemon peel and pour syrup over berries. Let cool to room temperature, then store in the fridge for up to 1 month.
4. To make the c@cktail, muddle 4 strawberries and the lemon in the bottom of a c@cktailail shaker. Fill the shaker with ice, then add the strawberry syrup, balsamic and bourbon.
5. Shake vigorously. Using both the c@ocktail strainer and a fine mesh strainer, strain the c@cktail into a glass. Garnish with a strawberry.
Satsumo Mojito
2 oz 10 Cane rum
2 mint sprigs, plus more for garnish
1 satsuma mandarin orange, quartered
1/2 lime, cut in 2 pieces
1/2 ounce Rich Simple Syrup*
Crushed ice
Club soda
Place the rum, 2 mint sprigs, satsuma, lime, and simple syrup in a shaker and fill halfway with crushed ice. Muddle until the mint and fruit are broken up. Strain into a small Collins Glass filled with crushed ice, and top with club soda. Garnish with a sprig of mint.
*Rich Simple Syrup aka Rock Candy Syrup
2 cups granulated sugar
1 cup water
1. Place sugar and water in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat.
2. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool.
3. Transfer syrup to a container with a tightly fitting lid, cover, and refrigerate until ready to use
Hibiscus Royale C@cktail
1 cup sugar
1 cup water
4 hibiscus-raspberry herbal tea bags
2 tablespoons Hibiscus Tea Simple Syrup
4 4 oz chilled champagne or sparkling wine
Raspberries or lemon twist, if desired
1. To make Hibiscus Tea Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1 1/2 cups.
2. To make c@cktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.
Pomegranate Ginger Sparkler
1 ounce pomegranate juice
1 ounce ginger liqueur such as Domaine de Canton
3 ounces sparkling wine
Candied ginger, to garnish
1. Combine the pomegranate juice and ginger liqueur in a champagne flute. Pour sparkling wine over top. Garnish rim with a piece of candied ginger.
2. To make ahead of time: combine 8 ounces pomegranate juice with 8 ounces ginger liqueur. This will make enough for to be paired with 1 bottle of sparkling wine.
2 Negra Modelo Coctels
Michelada:
1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 ounces beer, preferably a dark Mexican beer like Negra Modelo.
Salt the rim of a highball glass and fill with ice. Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer and stir, adding more beer as you sip.
Makes one c@cktail
Chelada:
Coarse salt
Ice
Juice of 1 to 2 limes
12 ounces Mexican beer, such as Negra Modelo
Salt the rim of a highball glass and fill with ice. Add about two finger-widths lime juice. Pour in beer, adding as you sip.
Makes one c@cktail
Source: GQ June 2007
Butter Beer
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Blackberry Shrub
2 3/4 cups blackberries
3 cups water
1 1/2 cups white sugar
3/4 cup good quality balsamic vinegar
3 sprigs of rosemary
Add blackberries, water and sugar to a medium saucepan and cook on low until the berries are soft (10 – 15 minutes). Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.
Pour the mixture through a fine mesh basket strainer then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Increase the heat to medium-low and bring the mixture to a slow boil.*
Take the mixture off of the heat and carefully remove the rosemary sprigs. Let cool then transfer to a pitcher or bottle. Chill shrub in the refrigerator before using.
Makes about 4 cups.
* You will know the mixture has come to a slow boil when you first start seeing bubbles come up from the bottom of the saucepan. At this point, stir the shrub. If the bubbles quickly come back, you have reached a slow boil.
For the c@cktail:
lemon wedge
1 ounce blackberry shrub
Cava or Prosecco (sparkling wine), to top off drink
For the c@cktail, squeeze lemon into a champagne flute. Add blackberry shrub and cava, stir gently and serve.
I know some of you have many that you may post and I am looking forward to them. I could post for days, so I will stop here and let others post. Bring on the summer c@cktails! Micki.... I can't wait to see yours!
SS :-) | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/7/2012 8:17:48 PM | Thanks for starting this SS!!
My favorite at the moment, especially on a hot day hanging in the pool......
Black Cherry Mohito
In shaker half filled with crushed ice:
2 oz Black Cherry Run
2 oz Mohito mix
4 oz Sprite/7Up
2 fresh muddled mint leaves
4 or 5 pitted cherries
shake....shake.....shake and serve!
Sour Apple/Champagne spritzer
in Champagne glass:
1 shot Sour Apple Puckers
1 shot of Ginger Ale
fill rest with Champagne.....garnish with a salted apple slice
Grown Up Popcicles
You can do just about any c@cktail you like....
a couple of my faves:
In popcicle form add:
small shot of Tequila
1 T cherry juice
fill rest with orange juice
freeze till firm
1/2 shot Watermelon Schnapps
1/2 shot of Vodka
fill rest with Lemonade
freeze till firm | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/7/2012 8:26:33 PM | Now all we need is Lint's Cheesecake, Pupdaddy's Blackberry Moscarpone Tart and a good and cool new Appetizer thread. Hey, I know you make Marinated Mozzarella Balls and Lint does an awesome Cheese Stick. My specialty is hot sauces, guac and chips and rumaki... I also love some cheese and nut stuffed dates and bacon wrapped ones too.
We could have one awesome party... shrimp, Crawfiush and Crab Boil!
With all of these C@cktails and food and some Cajun Music, we would party down all week!
SS :-) | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/7/2012 8:26:47 PM | Now all we need is Lint's Cheesecake, Pupdaddy's Blackberry Moscarpone Tart and a good and cool new Appetizer thread. Hey, I know you make Marinated Mozzarella Balls and Lint does an awesome Cheese Stick. My specialty is hot sauces, guac and chips and rumaki... I also love some cheese and nut stuffed dates and bacon wrapped ones too.
We could have one awesome party... shrimp, Crawfish and Crab Boil!
With all of these C@cktails and food and some Cajun Music, we would party down all week!
SS :-) | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/7/2012 8:27:52 PM | Now all we need is Lint's White Chocolate Raspberry Cheesecake, Pupdaddy's Blackberry Moscarpone Tart and a good and cool new Appetizer thread. Hey, I know you make Marinated Mozzarella Balls and Lint does an awesome Cheese Stick. My specialty is hot sauces, guac and chips and rumaki... I also love some cheese and nut stuffed dates and bacon wrapped ones too.
We could have one awesome party... shrimp, Crawfish and Crab Boil!
With all of these C@cktails and food and some Cajun Music, we would party down all week!
SS :-) | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/7/2012 8:58:41 PM | well if we're havin' us a party.....
How about some good ole' Hunch Punch!
Cut up pineapple, oranges, watermelon, canteloupe, grapes, apples, strawberries, etc.
In a new kiddie pool (or other large container): Soak fruit for at least 2 hours in:
1 liter of Everclear
1 liter of Apple Schnapps
1 liter of Cherry Schnapps
1 liter of Raspberry Schnapps
after fruit has soaked and absorbed the alcohol,
add 5 gallons of fruit punch and 3 2liters of Sprite (or an lemon/lime soda)
I usually freeze additional fruit punch in gallon sized ziplocs, and put them in the punch to keep it cold!!
Do not attempt to drive or call you ex after more than 2 cups of this!! | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/7/2012 11:33:15 PM | the juice and pulp from 18 limes.........6 lemons 4 each grapefruit and oranges.....[or 8 blood oranges]
1/2 to 1 cup of simple sryup............start with half...add to taste
1 fifth of jack daniels or george d i c k l e..[any sour mash actually]
lots of ice
mix all together.....add enough ginger ale to suit your taste
oh yeah.its a big batch ....proubly a party sized batch..dont even think about driving after drinking more than about 6 oz
i mix mine in a 5 gallon igloo water cooler
ya know...i hear some people put water in them things | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 12:13:10 AM | LOLOL Rax, too funny. It actually sounds like a very tasty punch!
Micki!!!! Holy Mother of God Woman!! I have never personally done this, but had heard stories. Until, 8 years ago I went to my brothers 40th birthday party. OMG I knew my brother and his wife were partiers, but I saw adults in my age group look like they had never moved past 22 and I had never REALLY seen that before, on a party level, just everyday ignorance stuff.
They had the kiddie pool and all that you describe, it must have been the same recipe.
My sister-in-law had made 200 Jello Shots of different flavors.
There was an extensive bar.
There was a full keg...the HUGE ones, and a half keg, the ones most people think are full size.
There wasn't a lot of food, but there was food and it was most definitely an after thought. Just chips and pre-made dips and I think 1 tray of pinwheel roll-ups. There were only 4 - 2 liter bottles of soda. There were at least 50 people there.
I felt like I was in some freaked out movie and that I would see some crazed criminal come in any moment with a chain saw or something, because they are always having a heavy on the alcohol party in those movies, just before everyone is chopped up. Believe me, as the night wore on, I saw many a crazed criminal LOL At least my brother had the mind and persona enough to go around and gather everyone's keys, even though he was already wasted, then he lost them all LOLOL
I barely drink, so I wasn't feeling what everyone was feeling. Out of all of that, there wasn't one single thing that I drink. If I had known it was going to be a drinking party, I would have brought my own.
Later, I went out front to just walk around a bit and there was a quiet group out there. I thought finally! I have found someone to hang with and talk and we did. Then my bother came out and we were all just nicely conversing and suddenly I was handed this rolled cigarette. I looked down and took way too long to catch on to what it was and I was like, "OK, at least it isn't alcohol!" As I took it, I realized it was a tiny stub and I asked if there was more. The answer was no, so I just passed it by, not worth it LOL At least I found a group to talk to! LOL
You cannot believe how trashed my brothers newly renovated home was the next morning and I was still waiting to be able to go home. My guest room had been taken by several couples as well as every inch of the floor.
I sure hope this one doesn't post 3 times like the last one.
SS :-) | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 12:28:18 AM | gotta love kiddie pools full of spiked fruit
heres one i almost forgot about
take a bunch of juice oranges and cut a hole on one end.give it a squeeze.[i usually suck some juice out.......didnt we all do that as kids?]
fill the oranges back up with vodka.....put the "plugs" back in the hole and put em in the freezer.[keep the holes up]...............if i gotta tell you what to do next..........forget it | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 12:30:57 AM | oh yeah........worlds best screwdriver
muddle 3 very cold blood oranges......[smash them to get ALL the juice and puld.....mash the pulp as fine as possible
add 1 1/2 oz of the vodka of your choice..........i like fisk.....enjoy! | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 1:54:56 AM | Okay Here are 6 Girl Scout Cookie Spiked Milk Shakes. I haven't tried all of these, but the ones I did try (thin mint, samoas, Savannah) were awesome!
Spiked Thin Mint Shake
3/4 cup whole milk
3 tablespoons unsweetened cocoa powder
2 cups chocolate ice cream (about 12 ounces / 4 medium scoops)
1/2 cup mint chip ice cream (about 3 ounces / 1 medium scoop)
1 ounces Peppermint schnapps or Peppermint Cinnamon Schnapps
1 ounce blanco tequila (I have never tried tequila. I used 1 shot dark rum and 1 shot spiced rum, instead)
16 Thin Mint cookies, plus additional for garnish
Garnish: whipped cream and crumbled Thin Mints
1. Add milk and cocoa powder to a blender and blend until well mixed.
2. Add chocolate ice cream and mint chip ice cream, mint schnapps, tequila, and Thin Mints to blender. Purée until smooth. Divide between serving glasses. Garnish with whipped cream and crumbled Thin Mints.
Spiked Tagalong Milkshake
1 cup chocolate ice cream (about 6 ounces / 2 medium scoops)
2 cups butter pecan ice cream (about 12 ounces / 4 medium scoops)
3/4 cup whole milk
2 ounces bourbon
1/4 teaspoon salt
3/4 cup smooth peanut butter
Chocolate syrup to line glass
Garnish: Whipped cream and chopped toasted peanuts
1. Add chocolate ice cream, butter pecan ice cream, milk, bourbon, salt, and peanut butter to a blender. Purée until smooth.
2. Drizzle chocolate syrup on sides of serving glasses. Divide blended milkshake among glasses, top with whipped cream and toasted peanuts.
Spiked Do-si-do Milkshake
2 1/2 cups vanilla ice cream (15 ounces / about 5 scoops)
3/4 cup smooth peanut butter
1/2 cup whole milk
1/2 teaspoon cinnamon
1 1/2 ounces Frangelico
1/2 ounce gold rum
Garnish: freshly grated nutmeg
1. Add ice cream, peanut butter, milk, cinnamon, Frangelico, and rum to blender. Purée until smooth, stopping to scrape sides of blender to incorporate peanut butter if needed. Divide among serving glasses, garnish with freshly grated nutmeg.
Spiked Samoa Milkshake
1/2 cup sweetened shredded coconut, plus extra for garnish
3 cups dulce de leche ice cream (18 ounces / about 6 medium scoops)
1 cup unsweetened coconut milk
1/4 teaspoon salt
1 ounce dark rum, or more to taste
Chocolate syrup for lining glass
Garnish: whipped cream, shaved dark chocolate, additional toasted coconut
1. Toast coconut in a small skillet over medium heat, stirring frequently, until just golden, around 10 minutes. Set aside.
2. Add ice cream, coconut milk, salt, and rum to a blender. Purée until smooth. Add 1/2 cup toasted coconut, pulse briefly to mix but do not purée.
2. Line serving glasses with chocolate syrup. Divide milkshake among serving glasses and top with whipped cream. Shave dark chocolate onto each milkshake. Garnish with toasted coconut and serve immediately.
Spiked Trefoil Milkshake
15 Trefoil cookies
1 1/2 cups whole milk
2 1/2 cups vanilla ice cream (15 ounces / about 5 medium scoops)
1/2 ounce bourbon
Pinch salt
Garnish: Whipped cream and crumbled Trefoil cookies
1. Preheat oven to 350°F. Toast cookies in oven on a foil-lined baking sheet until fragrant and slightly darker in color, about 5 minutes. Remove from oven. Using tongs, add to a sealable container. Add milk and cover. Refrigerate at least 1 hour and up to 3 hours.
2. Strain milk mixture into blender. Discard cookie solids. Add ice cream, bourbon, and salt to blender. Purée until smooth.
3. Divide among serving glasses, top with whipped cream and crumbled cookies.
Spiked Savannah Smiles Milkshake
3 cups vanilla ice cream (18 ounces / about 6 scoops)
1/2 cup whole milk
2 ounces lemon vodka
3 teaspoons finely grated lemon zest, from 2 medium lemons
1/4 cup freshly squeezed lemon juice from two lemons
Garnish: whipped cream, additional lemon zest, maraschino cherry if desired
1. Add ice cream, milk, vodka, lemon zest, and lemon juice to blender. Purée until smooth. Divide among serving glasses, garnish as desired.
Personally, I really love the drink
Dirty Girl Scout
1 oz vodka
1 oz Kahlua coffee liqueur
1 oz Bailey's Irish cream
1 oz white creme de menthe
Mix the vodka, kahlua and bailey's and pour over ice. Pour the creme de menthe down the center of the glass. Looks gross, but tastes delicious!
Red Headed Slut
1 oz peach schnapps
1 oz Jagermeister® herbal liqueur
cranberry juice
Chill and serve. This is a very good drink.
Coffee Coffee Coffee Float
for 2 floats
1 pint coffee ice cream (I make mine homemade from Turkish coffee because it shoots this float to the realm of amazing! but you can use any kind)
4 cups chilled espresso or strong coffee (I use hazelnut)
1 shot Kahlua
1 shot Illyquore
1 shot Hazelnut syrup
1 Tbls Mexican or Madagascar Vanilla Extract (not imitation) You can make your own w vanilla beans & brandy or vodka
4 Tbls melted dark chocolate
1 split Bourbon Vanilla Bean
1 cup whipping cream, whipped to soft peaks
2 Tbls powdered sugar
2-4 dark chocolate covered coffee beans
2 Tall, Parfait, or Milkshake glasses and 2 long straw-spoons or straws and spoons
1. Separate ice cream into 2 equal portions, by scoops, then return to the freezer to hard freeze. Also have Kahlua, Illyquore, long spooons and glasses in the freezer to chill well.
2. Make coffee and chill. Add Vanilla extract and Hazelnut syrup, stir and keep refrigerated.
3. Put the bowl, beaters and whipping cream into the freezer for 15 minutes. Split Vanilla bean down the center lengthwise into two equal pieces and remove seed paste firm center with small sharp knife.
4. Remove bowl, beaters and cream and whip cream while all is very cold, add Vanilla bean seed paste and powdered sugar while whipping. Return to freezer until needed.
5. Melt dark chocolate and take glasses from freezer and drizzle it down the inner sides of the glasses. Add a dollop of whipping cream, then 1/4 of the ice cream, more whipping cream, 1/4 of the ice cream. Pour half shot of each liqueur over. Fill with the Coffee Mixture. Top with more whipped cream, then the Coffee Bean and plunge a Vanilla Bean half down the side. Add long spoon-straw.
A very decadent dessert drink, but surprisingly perky on a hot day. On special occasions I have added a Vanilla Flower, but an Orchid will do fine and much easier to get for most of you. I know I couldn't get them where I am at now.
I am thinking I put my favorite 2 drinks in here somewhere the other day, but I cannot imagine where.
Campari and Soda
2 shots Campari
1/2 of a large juicy lime, squeezed
6 oz. Club Soda
Pour all over crushed ice. Excellent on a hot day.
Gin and Tonic
2 shots Bombay regular
1/2 large juicy lime, squeezed
4 oz tonic water
Pour all over rocks and stir. THE BEST drink... for my taste buds
SS :-) | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 6:34:03 AM |
Now all we need is Lint's White Chocolate Raspberry Cheesecake, I will see you one booze infused cheesecake with fortified raspberry puree and raise you a bucket of french vanilla coffee ice cream with kahlua.
In keeping with the topic of the thread... I offer hard prickly pear juice.
Juice enough prickly pears to get at least two ounces of liquid - between one to two pears. Sieve through a soft strainer to remove the seeds.
Rim a Tom Collins glass with lime juice and coarse sugar, fill with ice cubes, add one jigger of vodka, two ounces of prickly pear juice, top with club soda and garnish with a lime wedge. | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 7:10:23 AM | I made prickly pear jelly for many years, but never considered using it in a coc tail, what a great idea! The juice is the most beautiful ruby red color, I'm sure it makes a very attractive drink.
Besides the seeds, fine hair like thorns are on the surface of the fruit and it sucks to get them in your fingers. How do you avoid that experience Lint? When I used them for jelly making I held them over the burner of my stove with tongs and burned off the thorns, then after they were cooked, I strained the juice through cheese cloth before continuing on with the jelly making process.
SS you listed my fav way to drink bee for sure, forget what you called it tho. Good beer in an icy mug rimmed with salt and a generous amount of fresh lime juice.. A real tasty way to fight the Texas heat!
The other way I like beer is pretty simple too. I like Miller draft beer in a cold salted mug with about 4 oz. of Campbells tomato juice added. Red beer..
tb | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 7:20:29 AM |
Besides the seeds, fine hair like thorns are on the surface of the fruit and it sucks to get them in your fingers. How do you avoid that experience Lint? The first time, I didn't do anything... one never forgets that experience... stuck with me for days. I have an old pair of leather gloves that I wear to handle prickly pears while the skins are on now...
Not only is the drink attractive, but it's quite delicious as well. Though I've seen prickly pear juice in the store as well, I've never tried it. | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 7:35:52 AM | I would get along great with your brother SS! LOL
I have numerous parties at my place and we can do some serious drinking!!
But I always have more food than everyone can eat and plenty of non-alcoholic drinks.
Everyone brings a tent or camper and stays.
Memorial Weekend I had 70 peeps here and a good time was had by all!!!
Apple Pie
Simmer for 20 minutes:
1 gallon Apple Cider
1 can frozen Apple Juice
1/2 cup sugar (add more if you prefer sweeter)
6 cinnamon sticks
let cool and add 1 liter Everclear
watch out, this one is so damn tasty it will kick your ass without you knowing it and you'll find yourself dancing and singing to Abba!
Pineapple Upside Down Cake
in tall shot glass layer:
1 shot of Vanilla Vodka
1 shot of Pineapple Juice
drizzle cherry juice over top
shoot 'er down!
Oatmeal Cookie Milkshake
in blender:
3 scoops vanilla ice cream
1 shot of Bailey's Irish Cream
1/2 shot each: Cinnamon Schnapps, Butterscotch Schnapps & Jagermeister | |
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| Tempting and Smashing Summer C@cktails and Fruit Juices
Posted: 7/8/2012 7:41:16 AM |
The other way I like beer is pretty simple too. I like Miller draft beer in a cold salted mug with about 4 oz. of Campbells tomato juice added. Red beer..
We call that a Redneck Bloody Mary here!!
Try it with Spicy V8 instead sometime......mmm mmmm! | |
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