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hornsThe euphonium is a valved instrument; nearly all current models are piston valved, though rotary valved models do exist. As a tenor/baritone-voiced brass instrument, the euphonium traces its ancestry to the ophicleide and ultimately back to the serpent.

Professional models have three top-action valves, played with the first three fingers of the right hand. Though the euphonium’s fingerings are no different from those of the trumpet or tuba, beginning euphoniumists will likely experience significant problems with intonation, response, and range compared to other beginning players.

A person who plays the euphonium is sometimes called a euphoniumisteuphophonist, or a euphonist, while British players often colloquially refer to themselves as euphists, oreuphologists. Similarly, the instrument itself is often referred to as eupho or euph.

Man Swallows Famous Whiskey Toe

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whiskeytoedrinkingDAWSON CITY, Yukon — A man has left a Dawson City hotel in a bit of a toe jam.
The man was at the Downtown Hotel Saturday night drinking the infamous Sourtoe Cocktail, which involves swigging a shot of whiskey with a human toe in the glass and allowing the toe to touch the drinker’s lips.
This time, the patron swallowed the digit — on purpose.

The man took the shot, gulped down the toe and then slapped $500 on the counter, the fine for swallowing the appendage.

The hotel’s so-called toe captain, Terry Lee, said the fine has since been increased to $2,500, to provide more of a deterrent because now the hotel only has one toe left.

The tradition started in 1973 after a toe believed to belong to a prohibition-era rum runner was found in a cabin by boat captain Dick Stevenson, prompting him to start the “Sourtoe Cocktail Club”.
According to the Sourtoe Cocktail Club website, the toe was originally placed in a beer glass full of champagne. But the rules have changed over the decades and the Sourtoe can now be had with any drink, even non-alcoholic ones.
One rule remains the same, however: “You can drink it fast, you can drink it slow — but the lips have gotta touch the toe.” whiskeytoe
The website also suggests not swallowing the toe.

Read more: http://www.ctvnews.ca/canada/customer-purposely-swallows-famous-toe-in-yukon-bar-pays-500-fine-1.1429542#ixzz2dMZWzkCx

Brooklyn Pour Craft Beer Festival

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BKP-savethedateHave you picked up your tickets for our upcoming Brooklyn Pour craft beer festival?
Already announced,  are Brewery Ommegang, Dogfish Head Brewery, Goose Island, Grimm Artisanal Ales, Heartland Brewery, KelSo Beer Company, Lagunitas Brewing Company, Original Sin Hard Cider, Otter Creek Brewing, Rockaway Brewing Company, Shmaltz Brewing Co., Sierra Nevada Brewing Co., Singlecut Beersmiths, Sixpoint Brewery, The Atlantic Brewing Company, The Bronx Brewery, Victory Brewing Company, and Wolaver’s Fine Organic Ales.

And brand new to the festival dance floor are 508 Gastrobrewery, ACE Ciders, Blanche de Bruxelles, Boulder Beer, Brewery Timmermans, Brooklyn Brew Shop, City Island Beer, Founders Brewing Co., Harpoon Brewery, Hovels Original, La Trappe, Lucifer Hard Cider, McKenzie’s Hard Cider, Mendicino Brewing Company, Old Speckled Hen, Olde Saratoga Brewing Company, Pauwel Kwak, Queens Brewery, Radeberger, St. Feuillien Brewery, Steadfast Beer Co., Tripel Karmeliet, Veltins, Weihenstephan, and Woodchuck Hard Cider.

The event runs from 3 to 6 p.m. at Skylight One Hanson on October 12, and your $50 general admission ticket nets you unlimited tastes of beer plus a souvenir glass and a variety of onsite entertainment. An $80 VIP ticket gets you all of that in addition to early access from 2 to 3 p.m., plus entrance to our VIP lounge with a private bar, complimentary food, and a lovely gift bag. Some of the proceeds from the event benefit BRIC, a nonprofit arts and media organization based in Brooklyn.

Hit the Brooklyn Pour website for tickets–or to apply to volunteer at the event.

Zombie Killer Cherry Cyser

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zombie killerZombie Killer is made by fermenting apples and honey, and then adding cherry juice.

Like cider, this is a good, refreshing beverage to have cold on a hot day. Ciders are a hot commodity in the alcoholic beverage industry right now; but mead also is growing. B. Nektar products are only available in about 10 states; its online locator link is at…. http://www.bnektar.com/wheretobuy.html

B. Nektar meads can be found at many fine markets and restaurants across Michigan and the east coast. Becuase of our strong roots in the homebrewing community, it’s not uncommon to see B. Nektar nestled among the great craft beers. However, many retailers place meads near the port, sherry and other sweet wines. But, as retailers begin to learn the differences between beer, wine and mead, they are merchandising meads with craft beer. Be sure to ask your local retailer for B. Nektar meads.

B. Nektar also sell mead direct from the winery (by appointment or at one of our regular tastings). Just call 313-999-5157.

Dutch Oven 3 Meat Stew with @LustyMonk of course

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dutchovenstewDutch Oven 3 Meat Stew
Ingredients

2 large sweet onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoon jarred beef soup base (I used Better Than Bouillon)
2 cups water
1 1/2 pounds shredded smoked chicken *
1 1/2 pounds pulled pork *
3 (14.5 ounce) cans fire-roasted diced tomatoes
4 ears fresh corn, cut from the cob (or 12-oz frozen)
1 can or package of frozen okra (approximately 12-oz)
1 (14 ounce) can creamed style corn
1 (9 ounce) package frozen lima beans
1 (9 ounce) package frozen
2 (12 ounce) bottles chili sauce
1 tablespoon brown sugar
2 tablespoons BBQ Sauce
1 tablespoon Lusty Monk Burn in Hell mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground pepper
1 tablespoon white Balsamic Vinegar
Hot sauce for garnish if desired

Instructions
Heat the vegetable oil in a large 7.5 quart Dutch Oven over medium heat. Saute the garlic and onions until tender. Add all remaining ingredients (except Balsamic vinegar) and stir until combined. Cover and cook stirring occasionally, on medium low heat until the vegetables are tender and the meat is falling apart, about 3 hours. Before serving add the vinegar and stir to combine. Serve with hot sauce if desired.

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