rumblefish said:Sangria- Tinto, to wash down the parrillada... Mollejas, Mmmmmm.
Then Fernet branca, para digerir.
ThesFlishThngs said:A collision of worlds: first free boxed merlot at the coffee house, where I had my art for their annual trinkets and baubles show, free food & drinks.
After that, we ventured to the posh, top-of-the-city Petroleum Club party for med school grads, where I ordered a gin martini (trying to keep up with my mock-Marcelled hair). The girl at the bar told me she had no vemouth (?!) but did have olive juice. So she made me a martini with Tanqueray and a massive pour of olive juice. Ick.
Granted, I'm no connoisseur, but I'm trying. Still, that massive dose of olive juice seemed so foul I had to leave the thing on a ledge and go back for a basic glass of cab sauv.
Sangria- Tinto = red sagria/ parrillada = barbecue, South American style/ Mollejas = sweetbreads/ Fernet branca = Italian digestive bitters/ para digerir = to digest.Boodles said:What tha...?
Luuuh-keeeyyyy!:eusa_clapWally_Hood said:.
I just have to shout it, the first limes from the first lime bush! My own home grown limes!
rumblefish said:Sangria- Tinto = red sagria/ parrillada = barbecue, South American style/ Mollejas = sweetbreads/ Fernet branca = Italian digestive bitters/ para digerir = to digest.
If you find yourself at a South American style restaurant, especially Argentine, give their parrillada a try. I skip the chitterlings, if offered.