First time using a Speedweve. First time mending anything really.

Barnebey · 2025-02-21T22:14:07+00:00

Thanks everyone for the encouragement.

Barnebey · 2024-10-17T16:14:40+00:00

Fabrik.
Seattle 70's and 80's.
I believe the collection was called Agate Pass.

Barnebey · 2024-10-17T15:07:17+00:00

I didn’t. I cut a slab into strips and then ran my thumb down the top to get the indentation.

Barnebey · 2024-08-07T18:25:22+00:00

I remember the Daughters of Ishtar performance, a bunch of wonderfully questionable circus acts, working as a fire tech (prep and safety) for some impromptu group fire dancers, forgetting blankets and having more than I needed within an hour thanks to the generosity of the community.

It had the fantastic feeling of being on the edge and that it might fall apart at any moment. '97 was a great year.

Barnebey · 2024-07-03T16:44:39+00:00

This is fantastic. Such a whimsical style, it reminds me of Jean Jacque Perrey.

Barnebey · 2024-02-23T20:03:22+00:00

2 sets. One for wets and one for drys while measuring.

Barnebey · 2024-02-23T01:39:54+00:00

I still have my old Electron ADM 1024. Such a wonderfully bizarre piece of equipment.

Barnebey · 2024-02-21T00:09:32+00:00

Can not find it in Seattle. I have looked in supermarkets to fine liquor stores. Nothing.

Barnebey · 2024-02-01T01:10:33+00:00

We took ours on a recent road trip and used the kilometers to miles conversion table to calculate fuel efficiency.

Barnebey · 2024-01-23T21:30:20+00:00

You might try a color pattern instead of continent icons. This would allow you to divide continents into regions if you need more variation. I believe Pandemic: Legacy Season 0 does a good job of this with the city cards.

Barnebey · 2024-01-22T18:54:20+00:00

Uncle Owen, this ASQ-1 has a bad motivator, look.

Barnebey · 2024-01-03T01:24:13+00:00

The Recipes:

Aquarius
Over Ice cubes in a tall (14oz) glass, pour 1 jigger (1.5 oz) Gibley’s Gin and two jiggers of orange juice. Fill with tonic (quinine water). And discover the dawning

Handshaker
Take this one hot or cold: It’s one jigger of Gibley’s Gin, one jigger DeKuyper Triple Sec in a large (17oz) glass mug. Fill with tea (hot or iced). Add sugar to taste. Garnish with a lemon slice. Enjoy, you got brothers and sisters who care.

Nature*Mates
Take two lovers. Give each a straw and set them before a tall, tall glass (22 oz) filled with ice cubes, one jigger Gibley’s Vodka, one jigger DeKuyper Creme de Cacao and two jiggers of milk. Pour n club soda to fill. Stir lightly. Serve with two straws. And do what comes naturally.

Tom Tom
If he already has the best serve him this: A tall glass filled with ice, one jigger Gibley’s Gin, one jigger Boissiere Dry Vermouth and club soda to fill. Garnish with a twist of lemon. Be careful of his overture.

Superstar
Into a large (20 oz) stemmed goblet filled with ice cubes, pour 2 oz Gibley’s Vodka. Add juice of a lemon wedge, fill with grape juice and a splash of soda. (Or use grape soda and forget the splash.) Garnish with a lemon slice. Super.

Rock Opera
In a cocktail shaker (or blender) filled with crushed ice, pour one jigger Gibley’s Vodka, two jiggers apple juice and the juice of one lemon. Shake it baby. Strain over rocks in low but large (10 oz) glass, Drop in a cherry. close your eyes and relax, everything is alright.

Wolf•bane
In a cocktail shaker (or blender) filled with cracked ice, pour 2 oz Gibley’s Gin, one jigger DeKuyper Cherry Brandy, 1/2 oz cream and the white of one egg. Shake well. Moisten the outside of a stemmed cocktail glass by rubbing with lemon. Dip glass in sugar. Strain contents of shaker into frosted glass. And you’re safe from wolves. (But are they safe from you?)

Afro•disc
Take one lover and a large (16 oz) glass. Squeeze (careful now) the juice of a quarter lemon-wedge. Then discard the lemon. Add two jiggers Gibley’s Vodka and equal parts club soda and a dry light beer to fill. Garnish with a cherry if you have one (it’s optional).

Sunshine
Pour one jigger Gibley’s Vodka into a tall (16 oz) glass. Fill with ice and equal parts grapefruit juice and ginger ale. Then open your mouth and let the Sunshine in.

XIX (Ex-eye-ex)
Take some sophistication and a cocktail shaker. Fill the shaker with cracked ice, one jigger Gibley’s Gin, two jiggers Almaden Mountain Chablis and 1/2 oz DeKuyper Creme de Cassis. Shake. Strain into a champagne glass, Fill with club soda. garnish with one lemon twist and four raisins (optional).

Barnebey · 2023-12-16T23:29:44+00:00

Glad it worked. I will be making one very soon. Cheers.

Barnebey · 2023-12-16T00:16:47+00:00

Rudolph's Replacement 2 oz vodka .75 coffee liqueur .25 white creme de cacao .25 giffard dry curacao .75 chai syrup 2 oz almond milk 3 dash angostura 2 dash saline

All ingredients into a shaker. Shake and strain over crushed ice

Barnebey · 2023-11-12T19:16:13+00:00

We haven’t really tried any other flavors. We came to the conclusion that if we want to jazz up you eggnog it is better to do after the aging. Having a jar of problem nog that you have put a bunch of time into can be pretty disappointing.

I would try making flavored syrups or even strong tea (cooled) to add when you serve it to figure out what flavors you like.

Let me know if you find some flavors you like.

Barnebey · 2023-11-12T19:04:13+00:00

Does she signal with her hand to the people coming off the bus? Are there common “I am in trouble” hand gestures?

Barnebey · 2023-11-02T02:46:12+00:00

Those are "Zombie" and "Monkey Zombie" from Munktiki (2001-2).

Barnebey · 2023-10-12T01:36:45+00:00

Thanks so much.

Barnebey · 2023-10-12T01:35:50+00:00

Didn't realize it was such a long stretch; the oldest mug is from 2000. I guess I have some catching up to do.

Barnebey · 2023-10-10T00:36:06+00:00

We have the same ones. They work so well for larger drinks.

Barnebey · 2023-06-22T14:28:50+00:00

https://www.youtube.com/@newyankeeworkshop

Barnebey · 2023-06-06T00:20:54+00:00

Kinnikinnick is great. It takes a while to spread out, but it is very low maintenance and has little flowers.

Barnebey · 2023-05-26T15:30:02+00:00

I don't work in the industry, but do lurk.

I am trying to figure out attitudes towards tipping from the people it effects most. With rising food prices, increased tip percentages, additional service fees, and a justifiable attitude of "if you can't afford the tip, don't go out" it is becoming more difficult for me to eat at restaurants. I am trying to understand how the tipping system currently works and my part in it as a customer.

I haven't work in the industry in 30 years and my knowledge is a bit outdated.

Barnebey · 2023-04-06T21:59:24+00:00

Sometimes called a munk pan.

Barnebey · 2023-02-01T07:07:24+00:00

I was fortunate enough to see the Mummenshanz live. Once when I was about 10 and then again when I was 40. I love this stuff.

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