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Thread: REC: Bacon and Habanero Infused Vodka

  1. #1
    [email protected] Guest

    Default REC: Bacon and Habanero Infused Vodka


    I was looking around foodgawker.com <just had two more photos
    accepted, yippiee skippie> and saw the Bacon and Habanero infused
    Vodka photo.
    If you start the recipe now, the vodka will be ready for the holidays.
    This blog has beautiful photos of the process.

    Bacon and Habanero Infused Vodka
    Adapted from Croce's Restaurant & Jazz Bar.

    6 strips of bacon
    3 habanero chili peppers
    2 serano chile peppers
    1 liter good quality vodka (this is not exact)

    Add strips of bacon to a dry, cold, large skillet. Warm the skillet
    over low heat. Cook bacon until crispy, flipping the bacon several
    times throughout the process. Transfer cooked bacon to a paper towel
    lined plate and set aside to cool.

    Remove the stems from each chili pepper and slice in half lengthwise.
    Add peppers (with seeds) to a large, airtight jar. Once cooled, add
    bacon to the same jar. Fill the jar with vodka to cover the bacon and
    peppers. Seal the jar and let steep for 7 days in the refrigerator.*

    After 7 days, strain the vodka through a cheese cloth lined fine mesh
    basket strainer into a clean jar or bottle. If you see any major
    particles floating in the vodka, strain a second time. Discard the
    bacon and peppers. Store in the refrigerator.

    Makes 1 liter.

    http://www.kitchenkonfidence.com/201...infused-vodka/
    or
    http://tinyurl.com/2ca8grg

    koko

  2. #2
    James Silverton Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    [email protected] wrote on Wed, 15 Dec 2010 08:04:09 -0800:

    > Bacon and Habanero Infused Vodka
    > Adapted from Croce's Restaurant & Jazz Bar.


    > 6 strips of bacon
    > 3 habanero chili peppers
    > 2 serano chile peppers
    > 1 liter good quality vodka (this is not exact)


    > Add strips of bacon to a dry, cold, large skillet. Warm the
    > skillet over low heat. Cook bacon until crispy, flipping the
    > bacon several times throughout the process. Transfer cooked
    > bacon to a paper towel lined plate and set aside to cool.


    What an "interesting" idea! I don't know if I have the nerve to try it
    with a whole bottle of vodka. I do like hot pepper infused vodka and
    keep a bottle in the freezer. In passing, I dislike Absolut's so-called
    "Peppar Vodka" that seems to use green sweet peppers.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  3. #3
    blake murphy Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Wed, 15 Dec 2010 08:04:09 -0800, [email protected] wrote:

    > I was looking around foodgawker.com <just had two more photos
    > accepted, yippiee skippie> and saw the Bacon and Habanero infused
    > Vodka photo.
    > If you start the recipe now, the vodka will be ready for the holidays.
    > This blog has beautiful photos of the process.
    >
    > Bacon and Habanero Infused Vodka
    > Adapted from Croce's Restaurant & Jazz Bar.
    >
    > 6 strips of bacon
    > 3 habanero chili peppers
    > 2 serano chile peppers
    > 1 liter good quality vodka (this is not exact)
    >
    > Add strips of bacon to a dry, cold, large skillet. Warm the skillet
    > over low heat. Cook bacon until crispy, flipping the bacon several
    > times throughout the process. Transfer cooked bacon to a paper towel
    > lined plate and set aside to cool.
    >
    > Remove the stems from each chili pepper and slice in half lengthwise.
    > Add peppers (with seeds) to a large, airtight jar. Once cooled, add
    > bacon to the same jar. Fill the jar with vodka to cover the bacon and
    > peppers. Seal the jar and let steep for 7 days in the refrigerator.*
    >
    > After 7 days, strain the vodka through a cheese cloth lined fine mesh
    > basket strainer into a clean jar or bottle. If you see any major
    > particles floating in the vodka, strain a second time. Discard the
    > bacon and peppers. Store in the refrigerator.
    >
    > Makes 1 liter.
    >
    > http://www.kitchenkonfidence.com/201...infused-vodka/
    > or
    > http://tinyurl.com/2ca8grg
    >
    > koko


    after all that, he didn't even take a *bite* of the bacon?

    your pal,
    blake

  4. #4
    merryb Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Dec 15, 8:04*am, k...@letscook.com wrote:
    > I was looking around foodgawker.com <just had two more photos
    > accepted, yippiee skippie> and saw the Bacon and Habanero infused
    > Vodka photo.
    > If you start the recipe now, the vodka will be ready for the holidays.
    > This blog has beautiful photos of the process.
    >
    > Bacon and Habanero Infused Vodka
    > Adapted from Croce's Restaurant & Jazz Bar.
    >
    > 6 strips of bacon
    > 3 habanero chili peppers
    > 2 serano chile peppers
    > 1 liter good quality vodka (this is not exact)
    >
    > Add strips of bacon to a dry, cold, large skillet. *Warm the skillet
    > over low heat. *Cook bacon until crispy, flipping the bacon several
    > times throughout the process. *Transfer cooked bacon to a paper towel
    > lined plate and set aside to cool.
    >
    > Remove the stems from each chili pepper and slice in half lengthwise.
    > Add peppers (with seeds) to a large, airtight jar. *Once cooled, add
    > bacon to the same jar. *Fill the jar with vodka to cover the bacon and
    > peppers. *Seal the jar and let steep for 7 days in the refrigerator.*
    >
    > After 7 days, strain the vodka through a cheese cloth lined fine mesh
    > basket strainer into a clean jar or bottle. *If you see any major
    > particles floating in the vodka, strain a second time. *Discard the
    > bacon and peppers. *Store in the refrigerator.
    >
    > Makes 1 liter.
    >
    > http://www.kitchenkonfidence.com/201...nero-infused-v...
    > orhttp://tinyurl.com/2ca8grg
    >
    > koko


    Would you drink this straight, or mix it?? It kinda sounds good-
    definitely different!

  5. #5
    Dan Abel Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    In article <1b19eo6tijl8a$.1dm9md25evfuz$.[email protected]>,
    blake murphy <[email protected]> wrote:

    > On Wed, 15 Dec 2010 08:04:09 -0800, [email protected] wrote:
    >
    > > I was looking around foodgawker.com <just had two more photos
    > > accepted, yippiee skippie> and saw the Bacon and Habanero infused
    > > Vodka photo.
    > > If you start the recipe now, the vodka will be ready for the holidays.


    > > Discard the
    > > bacon and peppers. Store in the refrigerator.


    > > http://www.kitchenkonfidence.com/201...infused-vodka/
    > > or
    > > http://tinyurl.com/2ca8grg
    > >
    > > koko

    >
    > after all that, he didn't even take a *bite* of the bacon?


    You must be a newby around this group. All the regulars know that
    "discard" is our secret code word for "cook gets to eat this all alone
    in the kitchen".

    :-)

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  6. #6
    A Moose in Love Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Dec 15, 11:04*am, k...@letscook.com wrote:
    > I was looking around foodgawker.com <just had two more photos
    > accepted, yippiee skippie> and saw the Bacon and Habanero infused
    > Vodka photo.
    > If you start the recipe now, the vodka will be ready for the holidays.
    > This blog has beautiful photos of the process.
    >
    > Bacon and Habanero Infused Vodka
    > Adapted from Croce's Restaurant & Jazz Bar.
    >
    > 6 strips of bacon
    > 3 habanero chili peppers
    > 2 serano chile peppers
    > 1 liter good quality vodka (this is not exact)
    >
    > Add strips of bacon to a dry, cold, large skillet. *Warm the skillet
    > over low heat. *Cook bacon until crispy, flipping the bacon several
    > times throughout the process. *Transfer cooked bacon to a paper towel
    > lined plate and set aside to cool.
    >
    > Remove the stems from each chili pepper and slice in half lengthwise.
    > Add peppers (with seeds) to a large, airtight jar. *Once cooled, add
    > bacon to the same jar. *Fill the jar with vodka to cover the bacon and
    > peppers. *Seal the jar and let steep for 7 days in the refrigerator.*
    >
    > After 7 days, strain the vodka through a cheese cloth lined fine mesh
    > basket strainer into a clean jar or bottle. *If you see any major
    > particles floating in the vodka, strain a second time. *Discard the
    > bacon and peppers. *Store in the refrigerator.
    >
    > Makes 1 liter.
    >
    > http://www.kitchenkonfidence.com/201...nero-infused-v...
    > orhttp://tinyurl.com/2ca8grg
    >


    The first and last time I had hot pepper infused vodka was in
    Karlsruhe, Germany. The person we were staying with drank that stuff
    like it was water. One after the other. I took a sip, and that was
    enough for me. No thanks. They called it 'Ratzenputz'; which in
    English means rat poison.

    > koko



  7. #7
    ravenlynne Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On 12/15/2010 11:04 AM, [email protected] wrote:
    >
    > I was looking around foodgawker.com<just had two more photos
    > accepted, yippiee skippie> and saw the Bacon and Habanero infused
    > Vodka photo.
    > If you start the recipe now, the vodka will be ready for the holidays.
    > This blog has beautiful photos of the process.
    >

    <snip>

    A friend of mine made a bacon cordial for an SCA event...it
    was...interesting.


    --
    Currently reading: Finals over! Yay for an A in organic chem and a B in
    Human Anatomy and Physiology. Now what to read?

  8. #8
    ravenlynne Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On 12/15/2010 6:11 PM, A Moose in Love wrote:
    > The first and last time I had hot pepper infused vodka was in
    > Karlsruhe, Germany. The person we were staying with drank that stuff
    > like it was water. One after the other. I took a sip, and that was
    > enough for me. No thanks. They called it 'Ratzenputz'; which in
    > English means rat poison.
    >
    >> koko

    >


    LOL! I was thinking it might be good in a bloody mary...

    --
    Currently reading: Finals over! Yay for an A in organic chem and a B in
    Human Anatomy and Physiology. Now what to read?

  9. #9
    [email protected] Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Wed, 15 Dec 2010 09:30:01 -0800 (PST), merryb <[email protected]>
    wrote:

    >On Dec 15, 8:04*am, k...@letscook.com wrote:
    >> I was looking around foodgawker.com <just had two more photos
    >> accepted, yippiee skippie> and saw the Bacon and Habanero infused
    >> Vodka photo.


    snippage

    >> koko

    >
    >Would you drink this straight, or mix it?? It kinda sounds good-
    >definitely different!


    According to the article, that's the vodka that's used to make bloody
    mary's at Croce's restarurant and jazz bar.

    koko

  10. #10
    blake murphy Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Wed, 15 Dec 2010 09:34:16 -0800, Dan Abel wrote:

    > In article <1b19eo6tijl8a$.1dm9md25evfuz$.[email protected]>,
    > blake murphy <[email protected]> wrote:
    >
    >> On Wed, 15 Dec 2010 08:04:09 -0800, [email protected] wrote:
    >>
    >>> I was looking around foodgawker.com <just had two more photos
    >>> accepted, yippiee skippie> and saw the Bacon and Habanero infused
    >>> Vodka photo.
    >>> If you start the recipe now, the vodka will be ready for the holidays.

    >
    >>> Discard the
    >>> bacon and peppers. Store in the refrigerator.

    >
    >>> http://www.kitchenkonfidence.com/201...infused-vodka/
    >>> or
    >>> http://tinyurl.com/2ca8grg
    >>>
    >>> koko

    >>
    >> after all that, he didn't even take a *bite* of the bacon?

    >
    > You must be a newby around this group. All the regulars know that
    > "discard" is our secret code word for "cook gets to eat this all alone
    > in the kitchen".
    >
    > :-)


    <snort>

    your pal,
    blake

  11. #11
    Brandiego Guest

    Default Re: REC: Bacon and Habanero Infused Vodka


    [email protected];1560884 Wrote:
    > I was looking around foodgawker.com just had two more photos
    > accepted, yippiee skippie and saw the Bacon and Habanero infused
    > Vodka photo.
    > If you start the recipe now, the vodka will be ready for the holidays.
    > This blog has beautiful photos of the process.
    >
    > Bacon and Habanero Infused Vodka
    > Adapted from Croce's Restaurant & Jazz Bar.
    >
    > 6 strips of bacon
    > 3 habanero chili peppers
    > 2 serano chile peppers
    > 1 liter good quality vodka (this is not exact)
    >
    > Add strips of bacon to a dry, cold, large skillet. Warm the skillet
    > over low heat. Cook bacon until crispy, flipping the bacon several
    > times throughout the process. Transfer cooked bacon to a paper towel
    > lined plate and set aside to cool.
    >
    > Remove the stems from each chili pepper and slice in half lengthwise.
    > Add peppers (with seeds) to a large, airtight jar. Once cooled, add
    > bacon to the same jar. Fill the jar with vodka to cover the bacon and
    > peppers. Seal the jar and let steep for 7 days in the refrigerator.*
    >
    > After 7 days, strain the vodka through a cheese cloth lined fine mesh
    > basket strainer into a clean jar or bottle. If you see any major
    > particles floating in the vodka, strain a second time. Discard the
    > bacon and peppers. Store in the refrigerator.
    >
    > Makes 1 liter.
    >
    > 'Bacon and Habanero Infused Vodka' (http://tinyurl.com/2ca8grg)
    > or
    > 'Bacon and Habanero Infused Vodka' (http://tinyurl.com/2ca8grg)
    >
    > koko


    Hi Koko, thank you so much for sharing my Bacon and Habanero Infused
    Vodka. I appreciate all of the kind words.

    I recently posted the recipe for the bloody mary that uses this infused
    vodka. You can find it here:

    'The Bacon Bloody'
    (http://www.kitchenkonfidence.com/201...-bacon-bloody/)

    Thanks again and have a great weekend!
    Brandon
    @brandiego




    --
    Brandiego

  12. #12
    Victor Sack Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    A Moose in Love <[email protected]> wrote:

    > The first and last time I had hot pepper infused vodka was in
    > Karlsruhe, Germany. The person we were staying with drank that stuff
    > like it was water. One after the other. I took a sip, and that was
    > enough for me. No thanks. They called it 'Ratzenputz'; which in
    > English means rat poison.


    It is "Ratzeputz" and I do not think it means "rat poison". It is also
    not vodka, as it is not even clear if it is grain alcohol. Furthermore,
    it is made with ginger, not with any kind of pepper. On the other hand,
    it is indeed hardly drinkable.

    Victor

  13. #13
    James Silverton Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    Victor wrote on Thu, 16 Dec 2010 23:55:56 +0100:

    >> The first and last time I had hot pepper infused vodka was in
    >> Karlsruhe, Germany. The person we were staying with drank
    >> that stuff like it was water. One after the other. I took a
    >> sip, and that was enough for me. No thanks. They called it
    >> 'Ratzenputz'; which in English means rat poison.


    > It is "Ratzeputz" and I do not think it means "rat poison".
    > It is also not vodka, as it is not even clear if it is grain
    > alcohol. Furthermore, it is made with ginger, not with any
    > kind of pepper. On the other hand, it is indeed hardly
    > drinkable.


    Pepper (hot) infused vodka is rather good even if it is best drunk in
    one gulp from a small glass poured from a bottle kept in the freezer.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  14. #14
    merryb Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Dec 15, 8:04*am, k...@letscook.com wrote:
    > I was looking around foodgawker.com <just had two more photos
    > accepted, yippiee skippie> and saw the Bacon and Habanero infused
    > Vodka photo.
    > If you start the recipe now, the vodka will be ready for the holidays.
    > This blog has beautiful photos of the process.
    >
    > Bacon and Habanero Infused Vodka
    > Adapted from Croce's Restaurant & Jazz Bar.
    >
    > 6 strips of bacon
    > 3 habanero chili peppers
    > 2 serano chile peppers
    > 1 liter good quality vodka (this is not exact)
    >
    > Add strips of bacon to a dry, cold, large skillet. *Warm the skillet
    > over low heat. *Cook bacon until crispy, flipping the bacon several
    > times throughout the process. *Transfer cooked bacon to a paper towel
    > lined plate and set aside to cool.
    >
    > Remove the stems from each chili pepper and slice in half lengthwise.
    > Add peppers (with seeds) to a large, airtight jar. *Once cooled, add
    > bacon to the same jar. *Fill the jar with vodka to cover the bacon and
    > peppers. *Seal the jar and let steep for 7 days in the refrigerator.*
    >
    > After 7 days, strain the vodka through a cheese cloth lined fine mesh
    > basket strainer into a clean jar or bottle. *If you see any major
    > particles floating in the vodka, strain a second time. *Discard the
    > bacon and peppers. *Store in the refrigerator.
    >
    > Makes 1 liter.
    >
    > http://www.kitchenkonfidence.com/201...nero-infused-v...
    > orhttp://tinyurl.com/2ca8grg
    >
    > koko


    Ok, I made this over the holidays, and only let it infuse for 5 days.
    WOW!!! I must have got some really hot peppers because it will
    definitely need to be cut a bit. Also, the bacon flavor is quite mild,
    but it's hard to tell with the heat of the peppers. But it makes a
    damn good Bloody Mary!

  15. #15
    sf Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Mon, 27 Dec 2010 11:28:18 -0800 (PST), merryb <[email protected]>
    wrote:

    > Ok, I made this over the holidays, and only let it infuse for 5 days.
    > WOW!!! I must have got some really hot peppers because it will
    > definitely need to be cut a bit. Also, the bacon flavor is quite mild,
    > but it's hard to tell with the heat of the peppers. But it makes a
    > damn good Bloody Mary!


    I've found in the past that just letting vodka and pepper (one split)
    sit for a day in the freezer infuses the vodka with more than enough
    heat for me. I'm still not sold on the bacon idea.

    --

    Never trust a dog to watch your food.

  16. #16
    ravenlynne Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On 12/27/2010 2:28 PM, merryb wrote:
    > On Dec 15, 8:04 am, k...@letscook.com wrote:
    >> I was looking around foodgawker.com<just had two more photos
    >> accepted, yippiee skippie> and saw the Bacon and Habanero infused
    >> Vodka photo.
    >> If you start the recipe now, the vodka will be ready for the holidays.
    >> This blog has beautiful photos of the process.
    >>
    >> Bacon and Habanero Infused Vodka
    >> Adapted from Croce's Restaurant& Jazz Bar.
    >>
    >> 6 strips of bacon
    >> 3 habanero chili peppers
    >> 2 serano chile peppers
    >> 1 liter good quality vodka (this is not exact)
    >>
    >> Add strips of bacon to a dry, cold, large skillet. Warm the skillet
    >> over low heat. Cook bacon until crispy, flipping the bacon several
    >> times throughout the process. Transfer cooked bacon to a paper towel
    >> lined plate and set aside to cool.
    >>
    >> Remove the stems from each chili pepper and slice in half lengthwise.
    >> Add peppers (with seeds) to a large, airtight jar. Once cooled, add
    >> bacon to the same jar. Fill the jar with vodka to cover the bacon and
    >> peppers. Seal the jar and let steep for 7 days in the refrigerator.*
    >>
    >> After 7 days, strain the vodka through a cheese cloth lined fine mesh
    >> basket strainer into a clean jar or bottle. If you see any major
    >> particles floating in the vodka, strain a second time. Discard the
    >> bacon and peppers. Store in the refrigerator.
    >>
    >> Makes 1 liter.
    >>
    >> http://www.kitchenkonfidence.com/201...nero-infused-v...
    >> orhttp://tinyurl.com/2ca8grg
    >>
    >> koko

    >
    > Ok, I made this over the holidays, and only let it infuse for 5 days.
    > WOW!!! I must have got some really hot peppers because it will
    > definitely need to be cut a bit. Also, the bacon flavor is quite mild,
    > but it's hard to tell with the heat of the peppers. But it makes a
    > damn good Bloody Mary!


    I had a feeling it would! I've been craving bloody marys lately.

    --
    Happy Holidays!!!

  17. #17
    sf Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Mon, 27 Dec 2010 16:13:41 -0500, ravenlynne
    <[email protected]> wrote:

    > I've been craving bloody marys lately.


    You're such a healthy drinker!

    --

    Never trust a dog to watch your food.

  18. #18
    merryb Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On Dec 27, 1:13*pm, ravenlynne <ravenly...@somecraphere.com> wrote:
    > On 12/27/2010 2:28 PM, merryb wrote:
    >
    >
    >
    >
    >
    > > On Dec 15, 8:04 am, k...@letscook.com wrote:
    > >> I was looking around foodgawker.com<just had two more photos
    > >> accepted, yippiee skippie> *and saw the Bacon and Habanero infused
    > >> Vodka photo.
    > >> If you start the recipe now, the vodka will be ready for the holidays.
    > >> This blog has beautiful photos of the process.

    >
    > >> Bacon and Habanero Infused Vodka
    > >> Adapted from Croce's Restaurant& *Jazz Bar.

    >
    > >> 6 strips of bacon
    > >> 3 habanero chili peppers
    > >> 2 serano chile peppers
    > >> 1 liter good quality vodka (this is not exact)

    >
    > >> Add strips of bacon to a dry, cold, large skillet. *Warm the skillet
    > >> over low heat. *Cook bacon until crispy, flipping the bacon several
    > >> times throughout the process. *Transfer cooked bacon to a paper towel
    > >> lined plate and set aside to cool.

    >
    > >> Remove the stems from each chili pepper and slice in half lengthwise.
    > >> Add peppers (with seeds) to a large, airtight jar. *Once cooled, add
    > >> bacon to the same jar. *Fill the jar with vodka to cover the bacon and
    > >> peppers. *Seal the jar and let steep for 7 days in the refrigerator.*

    >
    > >> After 7 days, strain the vodka through a cheese cloth lined fine mesh
    > >> basket strainer into a clean jar or bottle. *If you see any major
    > >> particles floating in the vodka, strain a second time. *Discard the
    > >> bacon and peppers. *Store in the refrigerator.

    >
    > >> Makes 1 liter.

    >
    > >>http://www.kitchenkonfidence.com/201...nero-infused-v....
    > >> orhttp://tinyurl.com/2ca8grg

    >
    > >> koko

    >
    > > Ok, I made this over the holidays, and only let it infuse for 5 days.
    > > WOW!!! I must have got some really hot peppers because it will
    > > definitely need to be cut a bit. Also, the bacon flavor is quite mild,
    > > but it's hard to tell with the heat of the peppers. But it makes a
    > > damn good Bloody Mary!

    >
    > I had a feeling it would! *I've been craving bloody marys lately.
    >
    > --
    > Happy Holidays!!!- Hide quoted text -
    >
    > - Show quoted text -


    I made some pretty decent dilly beans this year, and they are
    wonderful in a bloody mary, along with a couple of olives and a celery
    stick. Appetizer & drink all in one!

  19. #19
    Serene Vannoy Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On 12/27/2010 01:28 PM, merryb wrote:

    > I made some pretty decent dilly beans this year, and they are
    > wonderful in a bloody mary, along with a couple of olives and a celery
    > stick. Appetizer& drink all in one!


    A bar we used to go to in San Diego used to serve their bloody marys
    with dilled green beans and pickled onions. I loved them (the virgin
    version, anyway). Cute-poet-chick always said I was drinking my salad
    when I ordered them.

    Serene

    --
    http://www.momfoodproject.com

  20. #20
    ravenlynne Guest

    Default Re: REC: Bacon and Habanero Infused Vodka

    On 12/27/2010 4:24 PM, sf wrote:
    > On Mon, 27 Dec 2010 16:13:41 -0500, ravenlynne
    > <[email protected]> wrote:
    >
    >> I've been craving bloody marys lately.

    >
    > You're such a healthy drinker!
    >


    We must try at this time of year. <wink>

    --
    Happy Holidays!!!

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