We are pretty much in the last third of Ramadan now, and I’ve already ran out of Johnny Blue… Considering the fact that alcohol is completely banned during this month, I think I should be alarmed…
Serves me right – now all I am left with is with the unmixable Royal Salute. Who told the Chivas Brothers that making 21 years old oily whiskey would be a hit? Especially after that glorious 18 yr…
OMG! OMG! OMG! This is the most beautiful object I have ever seen in my life!!!
I want it! I will trade my 2008 Flying Spur for this! (Even better – no trade, just let me buy this!)
OMG! The most beautiful car ever!
More here
A few years ago, the coup du millieu was introduced to Paris, having been popular for a considerable time in Bordeaux and other maritime towns.
It is drunk immediately after the roast meat and consists of a small glass of a bitter liqueur or spirit, often both, which aids digestion. Normally an extract of Swiss absinthe is served, or failing that, Jamaican rum, or else simply very old Cognac.
There are two ways of serving the coup du milieu: either the host pours it into small crystal glasses especially designed for this purpose and passes them to each guest, starting on his right; or else a young blonde girl, aged between 15 and 19, wearing no ornament on her head and with her arms bare to above the elbow, serves each guest. She holds a glass tray in her right hand and the bottle in her left and goes around the table serving each guest in succession. They must not take any liberties with this new kind of Hebe, who should be a virgin if possible (though 19-year-old virgins are extremely rare in Paris.
However the coup du milieu is served, no pretext can be used to dispense with drinking it.
Whether all the guests have arrived or not, five minutes before the meal is due to start, the host will appear in the drawing room (unless he is already there). After greeting the guests collectively or individually, the coup d’avant will be served (if this a custom of the house). It consists, as is well known, of a glass of vermouth. The host will then invite his guests to follow him in to the dining room.
This is almost cliche now to publish this fabulous exerpt, but what can I do, if everyone else is quoting one of the turest observations in the modern economics on price discrimination…
It is not because of the few thousand francs which would have to be spent to put a roof over the third-class carriage or to upholster the third-class seats that some company or other has open carriages with wooden benches … What the company is trying to do is prevent the passengers who can pay the second-class fare from traveling third class; it hits the poor, not because it wants to hurt them, but to frighten the rich … And it is again for the same reason that the companies, having proved almost cruel to the third-class passengers and mean to the second-class ones, become lavish in dealing with first-class customers. Having refused the poor what is necessary, they give the rich what is superfluous.
this lobster and shellfish home delivery has been advertised on the radio. I went online to see what it is and saw something I did not expect – kitchy artwork by Salvador Dali put to actual work!
While the Lobster Phone is extremely cheesy by itself, in combination with the utilitarian function, where it’s job is to signify “Lobster home delivery by Phone order” it took kitch to a completley new level.
There is only one thing, that is left to us as art / lobster affectionados – please, sombody, call them up, order a lobster and let me know how is it. Thanks in advance!
Their website is here.
The time has come and here I am.
The info shown here is something about the personal ideas, news, but also mirrors from www.anti-tema.com as well as the upcoming blogs, nature of which I can not disclose.
Anyways, let’s start!