AA mentioned something about having a pitcher of Moose Drool (see thread link), and it reminded me of the cold Moose Drool and glass of 12 year scotch I had with the butternut squash soup and hot French bread I made last night. Extra butter on the bread, please. Enjoy.
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Individually, it all looks excellent, but do the various liquids mesh together? I mean, soup and beer and whisky at the same time? Hmmm....
There's only one way to find out, AI
Unfortunately, I am a terrible cook: I even routinely mess up fried eggs, which is about the alpha and omega of my culinary prowess. I envy JJ and MFT, who seem to be accomplished cooks. How about AA and Pepe--where do you guys fit on this spectrum?
I once made poor money eked out over many years by making the gruel to run the Yankee stomach, AI. Which means I hate cooking. Which means that MFT and JJ can cook their lovin' dishes to their hearts content without fear of bein shown up by me.
As for Pepe, let Pepe speak.
Yes, it was pretty good, AI. It drizzled rain that day and evening, too. For some reason, soup tastes better that way. I don't think I'll puree it next time, though. Twelve-year scotch goes good with just about anything, as does good beer.
I prefer scotch with something crunchy -- a good peasant bread, with butter or olive oil will do.
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