This is very exciting for me, because although my mother took me there more than a couple times when I was small, I have no memory of having ever been to New Orleans. I’m very happy to be remedying this omission in my Stateside travels.

Best yet: because I am an excellent husband, I’m staying in New Orleans a couple extra days beyond the conference so that The Wife can come out on Saturday to join me for some of those famous “good times”.

Laissez les bons temps rouler!

Depending on how things go, I might actually report back with details of what we ate and what we drank and what we saw. Or maybe not.

1. Ride my motorcycle
2. Start building bookcases
3. Hang out with friends
4. Go to the Monday CrossFit workout

Things I did do this holiday weekend:

1. Finished installing the new baseboard
2. Made lavender simple syrup
3. Took the wife out for a lovely lunch at Salt
4. Cleaned up the garage just a tiny bit
5. Cooked a bunch so we’ll have lots of easy leftovers
6. Went to the Saturday CrossFit workout and still can’t walk straight

I call that a win overall.

Posted via email from Jake Sutton’s posterous

(Also, don’t bother reading this if you don’t like cussing, because I feel like cussing. A lot.)

With that out of the way, here’s how you get this shit done:

1. Get a bag of goat bones. (I ordered a half a fucking goat so it came with a package of trimmed bones and shit. That’s fucking awesome.)
2. Roast the shit out of those bones. (Like 400 degrees F or even 450. Flip the cocksuckers every once in a while, too.)
3. Turn on the broiler for a bit just to really show those bones who’s the fucking boss.
4. Get a big-ass pot on the motherfucking stove.
5. Throw in some onion chunks, a couple of garlic cloves (bash the shit out of them first), some celery, and some bell peppers. Or whatever the fuck you want, I don’t fucking care.
6. Saute that shit on a hot fucking burner. You want to build up a serious goddamn fonde.
7. Add some motherfucking spices and shit. (Lots of salt, pepper, bay leaves, thyme, herbs de Provence, whatever the fuck.)
8. Put the fucking bones in the fucking pot(s).
9. Add a bunch of water to that shit.
10. Bring it to a goddamned boil. It’s gonna look like this — you might get a fucking hard-on, so be careful.
11. Turn it the fuck down and put a fucking lid on it.
12. Leave it the fuck a lone for a good long while.
13. Strain out all the dead shit and try to skim most of the fucking fat off.
14. Ta-da. You make some stock that’ll make your mom want to punch your dick.

Luckily for me, I was recently “promoted” to the title of Chief Mixology Officer at work. We also now host a monthly gathering of geeks with drinks known as Ruby on Beer, so I thought I’d sneak something other than beer to the next party. Since I’m not the type to fly blind, I took the opportunity last Friday to make a batch of Fish House Punch for the office, just to try things out.

The results were definitely positive. Some folks were big, big fans, but I thought the flavors needed some rounding out. There were some sharp lemon notes and a big pop of sweet that required some smoothing.

Since the next Ruby on Beer is this Thursday, I felt like I needed some more practice. Today I started into making something when I realized I didn’t have any brandy or cognac in the house (I’m generally not a big fan, so no surprise, really.). Rather than make a run out to the packy to pick some up, I figured I’d just make something up.

I broke a few “rules” by using bourbon in my mixture, but it turns out I’m pretty good at making stuff up. ;^)

Punchin’ Judy

• For the oleo saccharum, peel four lemons and muddle the rinds in a cup of small crystal raw sugar.
• Let the lemon peels sit in the sugar for at least half an hour. The sugar will draw out the oils in the rind.
• Add the following to the oleo saccharum:
  • 1 cup lemon juice
  • 1/2 cup orange juice
  • 2 oz orange liqueur (Cointreau, Triple Sec, etc.)
  • 2 cups dark spiced rum (I used Kraken)
  • 2 cups bourbon (I went with Jim Beam)
  • 4 cups black tea steeped medium-strong
• Remove the lemon rinds and let sit in the fridge for at least an hour or two (I failed at this step)
• Serve with a big brick of ice and lemon wheels floating in it

This punch is delightfully easy to drink. Perhaps also dangerously easy to drink, because it definitely packs a wallop!

They would also both spend an awful lot of time with the Telekinesis album, because they are free spirits and open-minded like that.

Update: The Tennis record would also be overly familiar with Beach House‘s “Teen Dream“, which is not meant to make her seem slutty in the least… She just likes to hang out with pretty boys.

Pile it all into a shaker and shake until the cider ice cubes, which are soft, completely disintegrate.
Poor into chilled cocktail glass.

I’m sure I’ll post more about it later, but if it’s your thing, you might want to follow the #mountainrb hashtag on Twitter as well as this Twitter list of attendees, speakers and sponsors I’ve tried to build.

My various social network feeds are bound to be pretty single-focus for the next few days, so fair warning.

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