The Graphic Canon ~ Death Poetry ~ Alcohol ~ Food ~ Comics ~ Illustration ~ Lit ~ Mysticism ~ Love ~ Erotica ~ Quotations ~ Bibliomancy ~ Catholic iconography ~ Hemingway daiquiris
From The Milwaukee Journal, Feb 10, 1922 [click here to see in Google’s newspaper archive]
All of us are crazy in very particular ways. We’re distinctively neurotic, unbalanced and immature, but don’t know quite the details because no one ever encourages us too hard to find them out. An urgent, primary task of any lover is therefore to get a handle on the specific ways in which they are mad. They have to get up to speed on their individual neuroses. They have to grasp where these have come from, what they make them do – and most importantly, what sort of people either provoke or assuage them. A good partnership is not so much one between two healthy people (there aren’t many of these on the planet), it’s one between two demented people who have had the skill or luck to find a non-threatening conscious accommodation between their relative insanities.
—from “How We End Up Marrying the Wrong People” by Alain de Botton [link]
3 weeks ago
From Scientific American, no less:
A recent study at Emory University showed it might be possible to inherit memories from our parents and perhaps even our grandparents. Researchers trained mice to shudder in fear in response to a specific smell. The children and grandchildren of these mice displayed the same reaction to the odor, despite having never come across it before.
Source: “5 Ways to Meddle with Memory" by Victoria Stern, Scientific American, 1 May 2014.
1 month ago
I imagine one of the reasons people cling to their hates so stubbornly is because they sense, once hate is gone, they will be forced to deal with pain.
"I often write poems in my head to distract myself during hard times…. Years ago, after a car crash, while I lay waiting for the ambulance, I actually finished a poem I had been working on, determined not to die before I had it right."
—Linda Pastan, poet
Recipe for the regrettably named “Injun whiskey.” From an Associated Press article on Eating Up the Santa Fe Trail by Sam Arnold, a book about authentic US pioneer cuisine. (Source: Bangor Daily News, May 6, 1991. Link.)
"My brain reels," said Philip.
"Have some whiskey," returned Cronshaw, passing over the bottle. "There’s nothing like it for clearing the head. You must expect to be thick-witted if you insist upon drinking beer."
Philip shook his head, and Cronshaw proceeded:
"You’re not a bad fellow, but you won’t drink. Sobriety disturbs conversation."
—from Of Human Bondage by W. Somerset Maugham
From Offbeat Bride: “The rings were a team effort: a neuroscientist friend measured our brainwaves with a portable EEG machine while we listened to each others heartbeats. The brainwaves were then etched onto a palladium band by our friends at Silver Bonsai Gallery.”
To top it off, they had the best ringbearer ever:
"The ceremony was officiated by our dear friend Fennel Skellyman who charged the air with pure magic and made sure there wasn’t a dry eye in the house. The flower girl dresses were custom-made by the amazing Machine Dazzle, who Skyped with each of our nieces to help them create their “dream dresses.” He also dressed Fennel and himself before escorting Princess Bucket (our pet turtle and ring bearer) down the aisle.”
Oh my Frith! Watership Down is one of my favourite books ever, and I have always recommended it as strongly as it is possible to do so. I even went as far as mapping out the journey on Google Earth, including every place of note. Thank you from the bottom of my heart!
May I ask how you chose these locations? Did you know the area particularly well? Hopefully the locations I’ve given are all correct!
Edit: After some searching it seems as though this website does a more comprehensive job than I have, and includes a lot of photos from the ground as well.
Many spirits (such as whiskey, vodka, and gin) are made by fermenting and distilling the same four grains - corn, barley, wheat, and/or rye. (A number of vodkas are fermented/distilled from potatoes.) Then there are the spirits based on specific plants: rum always comes from molasses or sugarcane; tequila always comes from blue agave (and mezcal and bacanora from other agaves); cachaça from sugarcane; grappa from grapes; sotol from the sotol plant; brandy typically comes from grapes. But any grain, fruit, or starchy vegetable can be fermented. In fact, any source of sugar or starch can be. I’m intrigued by alcohol made by fermenting and distilling unusual things. Below, I’m presenting a list of spirits made from uncommon sources. The alcohol is not flavored or infused with these things - it is literally made from them.
All of the liquors I list here are commercially available. Unfortunately, they’re almost always put out by small distilleries with limited distribution. Getting them can be tricky. (Drink Up NY carries lots of obscure liquors, and their prices are steeply discounted.)
Corsair - whiskey made from red and white quinoa and barley. They also make a limited-release 9-grain bourbon and a 12-grain bourbon (including oats, sorghum, triticale, buckwheat, and blue corn). Website
Koval - whiskies made from unorthodox organic grains: 100% millet, 100% oats, a corn/millet mix, and a four-grain mix. They also produce limited editions with mashbills of 100% spelt and 100% wheat. (Of course, wheat is not an unusual grain for a whiskey, but it’s always a small percentage of the mashbill. I’m unaware of any other whiskey made with nothing but wheat.) Website
If you know of other liquors that belong here, please let me know. (My email is my first and last name as one word, at Gmail.)
Russ Kick is Powered by Tumblr and runs the Mindless Theme by Justin Cox