About Me
Playful picaresque panda with a penchant for profligacy.
age: 39 (Jun 15, 1974)
MEMBER SINCE: February 2006
occupation: Dilettante/Profligate wastrel/Cliff Clavin impersonator
makes me sad: Philistinism, provincialism, willful ignorance, unrequited love, interminable cloudy skies
sign: Please look after this bear. Thank you.
stats: Recommended by 4 out of 5 dentists for improving oral hygiene
crush: I'm leaning towards Grape Crush over Orange Crush
i lost my virginity: To a 45 minute country music block capped off by Roxanne Cash's
BLOGS
Hubris has taken hold of me, and thus, I'm too proud of myself not to repost this from the boards to my blog. It's the SG restaurant menu -
Tonight's menu:
Amuse bouche of Devilyn's deviled Robin eggs and crostini with Olive tapenade from Sicily
Appetizer: Pekoe tea Chai smoked duck breast with Sake poached Cherries and Peanut sauce, served with Snow peas and Nori wrapped forbidden rice
First Course: Brie and Blue cheese Chilli rellenos paired with Lamb tacos, Spanish Saffron rice, and Summer squash succoTash
Second Course: Honey Bunny - saddle of Rabbit glazed with Clover honey infused with Coriander, Cinnamon, and Ginger, sprinkled with Opium Poppy seeds and candied Mandarin oranges, served with Sugar snap peas and serrano Pepper quinoa.
Third Course: Sage smoked Feral Bambi Fawn venison, Charbroiled and glazed with Apricot Barbiq sauce, paired with Fancy peas, Pearl onions, and a sweet Pumpkin purée.
Dessert sampler: Angel food Cake with Candy Cherry garnish, Pan Dulce with Royal Bee jelly, and Vanille crème brûlée.
Featured drink this evening: Midori Martini
Well, at least I amuse myself.
Tonight's menu:
Amuse bouche of Devilyn's deviled Robin eggs and crostini with Olive tapenade from Sicily
Appetizer: Pekoe tea Chai smoked duck breast with Sake poached Cherries and Peanut sauce, served with Snow peas and Nori wrapped forbidden rice
First Course: Brie and Blue cheese Chilli rellenos paired with Lamb tacos, Spanish Saffron rice, and Summer squash succoTash
Second Course: Honey Bunny - saddle of Rabbit glazed with Clover honey infused with Coriander, Cinnamon, and Ginger, sprinkled with Opium Poppy seeds and candied Mandarin oranges, served with Sugar snap peas and serrano Pepper quinoa.
Third Course: Sage smoked Feral Bambi Fawn venison, Charbroiled and glazed with Apricot Barbiq sauce, paired with Fancy peas, Pearl onions, and a sweet Pumpkin purée.
Dessert sampler: Angel food Cake with Candy Cherry garnish, Pan Dulce with Royal Bee jelly, and Vanille crème brûlée.
Featured drink this evening: Midori Martini
Well, at least I amuse myself.
SEPTEMBER 2011
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Thrasher