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Below are the 20 most recent journal entries recorded in Frederic's LiveJournal:

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Tuesday, May 10th, 2011
9:12 am
DJ Set from April's Ceremony
I uploaded my DJ set from April (not the one I did last night) at Ceremony. I do an opening hour of experimental music there once a month.

Free for download: http://www.mediafire.com/?m7ixrs1121b8dkl (75 MB)
Tuesday, April 26th, 2011
12:23 pm
Happy Spring...
...from here at work!

Saturday, December 5th, 2009
4:11 pm
Night Bloom

By Richard Youngstrom (Jamaica Plain, MA),
bought at the Somerville Museum's mosaic show.
Thursday, July 16th, 2009
6:23 pm
Oh yeah by the way, Andrea & I eloped on 07/08/09 down in New Orleans when we were there for the Tales of the Cocktail conference!

Thursday, July 2nd, 2009
8:16 pm
I guess you can't blame them for trying...

"Antique" empty bottle of Hendricks Gin being sold at an antiques store in Cambridge, MA. If the ploy is successful, it pays for the seller's drinking habit as an almost neutral buoyancy technique (minus shop fees, I guess).
Thursday, June 25th, 2009
7:13 pm
Brown Snake

Continuing on in the theme of wildlife spotted in Somerville, here is my garden's resident Brown Snake (Storeria dekayi) as seen between the rows of icicle and sparkler radishes (and unweeded morning glory seedlings). He probably spends most of his day hiding underneath the black weed guard which not only absorbs the heat of the sun rather well, but also provides a bounty of slugs and other critters for him to eat. This one is a lot bigger than the other brown snakes who have called my garden home and hopefully he can handle some of the larger, more damaging slugs in the plot. Bon appetit my scaled friend!
Tuesday, June 9th, 2009
2:17 pm
More Somerville Wildlife

English Garden Snails near Ball Square train overpass.
A favorite of mine that make walks on drizzly days more cheery.
Thursday, May 28th, 2009
3:12 pm
Addendum to the Garden 2009
Since no one from the building wants to worked on the herb garden, I decided to turn over the unused part today where the basil had been planted in the past (the other half has the herbs that came back from last year). There I planted:

• 1 row of Sparkler Radishes
• 1 row of Icicle Radishes

So we should have some radishes in 4 weeks! It's been years since I have planted radishes (got tired of weeding the open plot, I guess). Hopefully, I remember to stagger additional plantings throughout the season. Also planted a mixed assortment of nasturtium seeds around the periphery of the garden (Alaska and Jewel mixes).
Tuesday, May 26th, 2009
6:06 pm
Garden 2009

Took a photo of the garden today. This is what I planted:

Brandy Wine, Juliette, Large Red Cherry, and Jet Star Tomatoes
Super Chili and Cayenne Peppers
Eggplant (some sort of purple-white varietal (Rosa Blanco?))
Lemon and Poinsett 76 Cukes
Early Golden Crookneck Summer Squash, Fordhook Zucchini, Acorn Squash
Ambrosia Cantaloupe, and a funky gourd
Sage, Mint, Oregano, Chives, Catnip (all returned from last year)
Brussel Sprouts

May plant some radishes later.
Sunday, May 24th, 2009
5:20 pm
Wild Turkeys of Somerville
This one spotted in a small front yard on Willow Ave a few blocks from the bike path today (between Ball and Davis Squares). Four of the seven or so chicks in tow can be seen in this photo:

Tuesday, May 12th, 2009
2:07 am
And in other bitters' news
A photo of my Smoking Ban Bitters appeared in the new edition of the Improper Bostonian (twice -- table of contents page 3, and on page 38). No mention in the text though. The cocktail glass (next to the bottle of bitters) appears to be the ones at Rendezvous in Central.

Strange. Had two people tell me about it -- a local bartender told me in person and a friend in Portland, Maine, wrote me about it tonight. Ran out and got a copy after getting home.
Monday, April 27th, 2009
10:21 am
Arnold Arboretum

(June 2001, May 2003, April 2009)
Thursday, March 26th, 2009
1:08 pm
Cat Perch Challenges
While these pictures seem all cute, they are actually showdowns... no growling or swiping, just pure intimidation.

Siouxsie vs. Foamy: Winner Siouxsie

Two More Showdowns Behind the Cut...Collapse )
Saturday, February 28th, 2009
12:34 am
Cocktail Recipes, pt. XLIV
Lamb's Club
• 1/2 oz Gin
• 1/2 oz Sweet Vermouth
• 1/2 oz Dry Vermouth
• 2 dashes Benedictine
Stir with ice and strain into a small cocktail glass. I found this recipe in Boothby's World Drinks and How to Make Them (1934) and later on CocktailDB which has it in a more modern format of 3/4 oz of gin and vermouths and 1/4 oz of Benedictine. Basically a fancy old school perfect Martini, or a gin-light version of a Rolls Royce.

Affinity Cocktail #2
• 1 1/2 oz Rhum Agricole Blanc
• 3/4 oz Dry Vermouth
• 3/4 oz Green Chartreuse
Stir with ice, strain into a cocktail glass, and garnish with a mint sprig. A cocktail created by Philip Ward of Pegu Club (NYC) by way of the BunnyHugs blog. The grassy rhum agricole blanc complements the green Chartreuse quite nicely. My notes say that we used Rhum JM Blanc and Noilly Prat dry vermouth.

Chancellor Cocktail
• 1 3/4 oz Scotch
• 1/2 oz Dry Vermouth
• 1/2 oz Port
• 1 dash Peychaud's Bitters
Stir with ice and strain into a cocktail glass. I found this recipe looking on CocktailDB for a recipe to make with our newly bought bottle of ruby port (Ramos Pinto). We used Famous Grouse blended Scotch for this sort of Perfect Rob Roy cocktail.

Besty Ross [sic]
• 1 1/2 oz Brandy
• 1/2 oz Port
• 1/4 oz Curacao
• 1 dash Angostura Bitters
Stir with ice and strain into a coktail glass; garnish with a lemon twist. This recipe came from my recently purchased copy of The Fine Art of Mixing Drinks by David Embury. Other sources for this recipe spell the name properly. My ingredients notes read Courvoisier VSOP Cognac, Ramos Pinto Ruby Port, and Curacao of Curacao.

Bourbon Cocktail
• 1 1/2 oz Bourboun
• 1/2 oz Lemon Juice
• 1/4 oz Curacao
• 1/4 oz Benedictine
• 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Another recipe from Embury in his chapter on drinks based on the whiskey sour. It was a little dry and tasted a bit sharp for my palate; perhaps a 1/4 oz or so of simple syrup could have improved this drink for me.
Monday, February 16th, 2009
2:39 pm
Cocktail Recipes, pt. XLIII
Café Royal Special
• 1/2 oz Dry Gin
• 1/2 oz Lemon Juice
• 1/2 oz Dry Vermouth
• 1/2 oz Sloe Gin
Shake with ice and strain into a cocktail glass. This recipe was garnered from the Café Royal Cocktail Book (1937) where it states that the drink was invented by W.J. Tarling (probably a bartender there). The recipe was equal parts and I went with 1/2 oz instead of 3/4 oz to make it a more petite drink. My notes state that I used Plymouth gin for it. The lemon and dry vermouth balance out the sweeter sloe gin quite nicely.

19th Century
• 1 1/2 oz Bourbon
• 3/4 oz Lillet Rouge or Dubonnet
• 3/4 oz Lemon Juice
• 3/4 oz Creme de Cacao
Shake with ice and strain into a cocktail glass. I found this recipe on the Kaiser Penguin where a commenter mentioned that they had a 20th Century made with Bourbon instead of gin and was called the 19th Century by the bartender, Brian Miller of the Pegu Club/Death & Co. Their recipe stated Lillet Rouge which is a pale imitation of Dubonnet (same could be said about Dubonnet Blanc being that of Lillet Blanc). My notes state that I used Buffalo Trace whereas the original used Old Forester.

Mardi Gras Sour
• 2 oz Bourbon or Rye
• 1 oz Lemon Juice
• 3/4 oz Falernum
Shake with ice and strain into a cocktail glass. Garnish with a cherry. I found this recipe on Chuck Taggart's Gumbo Pages. The drink was kind of like a Frisco Sour but used falernum instead of Benedictine. My notes say that I used Buffalo Trace Bourbon, Velvet Falernum, and Luxardo Marasca cherries.

San Martin
• 1/2 oz Gin
• 1/2 oz Sweet Vermouth
• 1 barspoon Yellow Chartreuse
Stir with ice and strain into a small cocktail glass. Garnish with a lemon twist. This recipe came from Boothby's World Drinks and How to Mix Them (1934). I used Boomsma Jonge Genever gin and homemade sweet vermouth for this rather simple but elegant cocktail.

Dolly O'Dare
• 1/2 oz Gin
• 1/2 oz Dry Vermouth
• 1/2 oz Apricot Brandy
Stir with ice and strain into a cocktail glass; garnish with an orange twist. Another recipe from Boothby's. I used Bombay gin and Noilly Prat dry vermouth, and I noted that I substituted the orange twist for a dash of Regan's orange bitters.
Monday, February 2nd, 2009
10:52 am
Sunday, January 25th, 2009
1:51 pm
Cocktail Recipes, pt. XLII
Artist's Special
• 1/3 Whiskey (3/4 oz)
• 1/3 Sherry (3/4 oz)
• 1/6 Lemon Juice (3/8 oz)
• 1/6 Simple Syrup (3/8 oz)
Shake with ice and strain into a cocktail glass. My notes say that we used Buffalo Trace Bourbon, Lustau East India Solera Sherry, and gomme syrup. Not sure of the source, but it might have been Trader Vic. A tasty whiskey sour with the sherry working well with the lemon.

Sherman Cocktail
• 1 1/2 oz Rye (or Bourbon)
• 1/2 oz Port
• 1/2 oz Jamaican Rum
• 1 dash Angostura
• 1 dash Orange Bitters
Stir with ice and strain into a cocktail glass. A very rich drink with spiciness from the rye and bitters. Sazerac Rye, Sandeman Founders Reserve Port, Ron Zacapa 15, and Regan's orange bitters. Recipe garnered from CocktailDB.com.

Moonshine Cocktail
• 3 parts Gin (3/4 oz)
• 2 parts Dry Vermouth (1/2 oz)
• 1 part Maraschino Liqueur (1/4 oz)
• 1 dash Boker's Bitters (or Pernod)
Stir with ice and strain into a cocktail glass. I found this recipe in our 1948 edition of Trader Vic and made it on the small size, but enjoyed it a bit. We used the Boker's that I had made a few months before and used Boomsma Jonge Genever as the gin choice. Somewhat reminiscent of a Martinez cocktail.

Kill Devil
• 2 oz Rhum Agricole Blanc
• 1/2 oz Green Chartreuse
• 1/4 oz Demerara Syrup (2-1 sugar to water)
• 3 dashes Angostura Bitters
Stir ingredients over ice and strain into a chilled cocktail glass. Found this recipe on the Ministry of Rum page while looking for recipes to make with our JM Rhum blanc we had just bought. The MoR wrote, "I was served this drink at the Pegu Club. The balance between the Chartruese and the rhum really hit the spot." Indeed, the grassy nature of the white rhum (his was made with La Favorite) and the Green Chartreuse herbalness made a great pairing.

Vel d'Hiv
• 3/5 jigger Cognac (1 oz)
• 1/5 jigger Benedictine (1/3 oz)
• 1/5 jigger Lemon Juice (1/3 oz)
• 2 dash Bitters
Shake with ice and strain into a cocktail glass. I got this recipe from Boothby's World Drinks and How to Make Them (1934 reprint) and it was named after the cycling race track and sports arena (the drink pre-dates the building's unfortunate use during WWII). I used Courvoisier VSOP and 2 dashes of Fee's Whiskey Barrel and 1 dash of Regan's No. 6 orange bitters.
Monday, January 19th, 2009
3:04 pm
Wednesday, January 7th, 2009
1:16 pm
Cocktail Recipes, pt. XLI
• 1 1/2 oz London Dry Gin
• 1 oz Cointreau
• 3/4 oz Campari
• 1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass. Garnish with a lemon wedge. This variation of the Pegu Club was invented by Paul Harrington and my notes say that I got the recipe through Chuck Taggart (either his Tales of the Cocktail or GumboPages blogs). Andrea commented that it "tastes like an orange popsicle".

The Los Angeles Cocktail
• 1 1/2 oz Buffalo Trace Bourbon
• 3/4 oz Simple Syrup
• 1/2 oz Lemon Juice
• 1/4 ounce Vya Sweet Vermouth
• 1 Egg White
• 1 dash Angostura Bitters
Add egg white to shaker (no ice) and shake. Add rest of ingredients plus ice and shake. Strain into a wine glass. I found this recipe in the Mixology Monday "Local Flavor"-themed listing. Chuck Taggart wrote about the house version of this cocktail served at the Seven Grand. We had the exact ingredients (Buffalo Trace and Vya) but I modified the recipe slightly to be a 1/2 egg white and 1/2 oz gomme instead of a full one and 3/4 oz simple syrup.

Toto/Broken Flower
• 3/4 oz Cynar
• 3/4 oz Green Chartreuse
• 3/4 oz Tequila/Gin, respectively
Stir over ice and serve up. From the LeMixeur blog, two drinks he wrote about during his trip to Portland, Oregon. I am guessing that we made the tequila version due to Andrea's aversion to gin and Chartreuse mixed in the same cocktail.

TipToe Cocktail
• 1 1/2 oz Sloe Gin
• 1/2 oz Dry Vermouth
• 1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass. I found this recipe on CocktailDB while looking for a lemon juice-containing cocktail after zesting a lemon for a homemade gluten recipe. The lemon and dry vermouth seem to balance the sloe gin's sweetness rather well. Andrea said, "Mmm... like Hawaiian Punch for adults!"

The Ruby Cocktail No. 2
• 1/2 oz Sloe Gin
• 1/2 oz Gin
• 1/4 oz Sweet Vermouth
• 1/4 oz Dry Vermouth
• 2 dash Benedictine
Shake with ice and strain into a small cocktail glass. From the following Mixology Monday "19th Century"-themed round up, Chuck Taggart posted this recipe as one of his two entries.
Saturday, December 6th, 2008
9:44 am
Prohibition Repeal Party
A photo of dirtyknees from the Prohibition Repeal Party we went to on Thursday night at Eastern Standard:

A few more pics and the write-up of the event on the CV Blog:
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