If I were to toast FFLers in absentia, it would likely be with Jamaican dark rum or Polish buffalo grass vodka.
Barbancourt from Haiti is my favorite dark rum, real Voodoo priest stuff. I'll check out the Buffalo Grass. I have read two books on the history of Rum and how it shaped the world. The cycle of buying dried Cod to feed slaves on islands cutting sugar cane so you can make rum and then buy more slaves. I love food history. --- In [email protected], "authfriend" <[EMAIL PROTECTED]> wrote: > > --- In [email protected], TurquoiseB <no_reply@> wrote: > <snip> > > Uh, Judy... > > > > Can I assume you're still up at this hour, > > stalking away? > > As you know, Barry, it isn't that often that > I post really late. > > I have a client who needs rush work done from > time to time and can't get it to me early > enough in the day for me to finish by a decent > hour. I don't mind working late--I prefer it > to getting up early--and of course I charge > extra for the rush, so it's quite lucrative. > > When I post in the wee hours, it's virtually > always because I had been working. After > intense concentration, I like to take a while > to decompress before I turn in. Surfing the > net and posting here are very relaxing. > > Sorry to bust your fantasies. > > > If so, you haven't placed your drink order > > for the big FFL get-together yet. Judging > > from the above, I would suspect something > > vinegary, right...? > > I won't be able to attend, but if this thing > actually comes off, and you do establish a fund > to help pay others' costs, I'd be happy to > contribute. > > If I were to toast FFLers in absentia, it > would likely be with Jamaican dark rum or > Polish buffalo grass vodka. >
