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Archive for the ‘Rye’ Category

mxmologoLUPEC Boston is honored to be hosting today’s Mixology Monday at our humble abode.  Inspired by a chance encounter that Pink Lady had with a cocktail novice, we’ve decided to consider those cocktails that would be suitably delicious for the first timer.

Obviously there are a couple things to consider when offering up advice to the amateur cocktailian.  First off your suggestions need to be balanced.  Something too bitter, too sweet or too boozey results in our possible convert spending an eternity in vodka/soda purgatory.

And secondly we should consider accessibility.  Folks are afraid of words they don’t know or understand.  And rather than ask for guidance and clarification they will often just turn and run.  Cocktails for the first timer should be relatively simple and incorporate common ingredients.  Not only do we want the cocktail newcomer to enjoy and understand what they’ve just imbibed, we want to be able to write down the recipe and make it clear that it is something they can easily create for themselves at home!

Let’s hear from some of lovely ladies of LUPEC Boston.  How would they pave thelupec_logo72 way to cocktail glory for an amateur?

Pink Lady is a firm believer in the power of the Jack Rose.  “I think in sweeter incarnations and made with a little Peychaud’s, it could easily trick booze-fearing drinkers into swilling back something made with a brown liquor.”

Bourbon Belle chimed in with the Sidecar.  She describes “the combination of the bold and interesting flavor of brandy that is juxtaposed with the sour kick of fresh lemon juice and balanced with the sweet orange flavor of Cointreau” as a great well-balanced cocktail that goes down easy for the novice drinker.

Pink Gin agrees that the brown spirits tend to be an easier sell to the cocktail beginner.  She suggests a Mint Julep (hopefully served in the proper vessel) or perhaps her father’s favorite, a Bourbon Manhattan.  If Pink Gin gets her charm from her father I’m sure he could successfully put a Manhattan in the hands of any teetotaler!

Pinky Gonzalez pipes in with some options to help a newbie recover from any previous gincidents.  She’s used the Left Bank (Gin, St Germain and Sauvignon Blanc) to make “gin-drinkers out of many an unwitting soul.”  She also recommends the Vesper, saying “it’s good for vodka drinkers/gin fearers; the idea that there is vodka in there is enough for some to ‘go there.’  The Lillet offers the vermouth-fearer an alternative and the James Bond reference is a good hook for some folks.”

As someone who spends a big chunk of my life behind the stick making drinks for the general public I’m constantly considering gateway cocktails.  There is nothing more gratifying than introducing someone whose “usual” is a vodka and soda to the wonderful world of flavorful, balanced cocktails.  For this reason I’ve taken to calling them my greatway cocktails.  For our purposes today we will be focusing on gin and whiskey, the two base spirits that seem to be most misunderstood by the masses.

Let’s start with gin.  There is an erroneous fear of gin running rampant through our society that LUPEC is attempting to quell.  Gin is delicious and according to our good friend Patrick Sullivan it makes you smarter.  Armed with this fact and a few cocktails conversion is imminent.

Fine and Dandy Cocktail (from the Savoy Cocktail Book)

1/2 Plymouth Gin

1/4 Cointreau

1/4 Lemon Juice

1 dash Angostura Bitters

Shake well and strain into a cocktail glass.

The Fine and Dandy is a greatway cocktail for many reasons.  Like Bourbon Belle’s suggestion of the Sidecar, the sweet and sour aspects of this cocktail are wonderfully balanced but do not overwhelm the nuances of the gin.  In addition this cocktail gently introduces bitters, a cocktail ingredient that unnecessarily frightens the cocktail neophyte.

imagesThe Stork Club Cocktail

1.5 oz Gin

.5 Cointreau

1 oz Orange Juice

.25 oz Lime Juice

1 Dash Angostura Bitters

Shake and strain into a chilled cocktail glass.

Orange juice equals breakfast, the start to one’s day.  Why not start one’s cocktail journey with the juicy house cocktail of one of Manhattan’s most historic hot spots.

As a lover of all brown spirits I can’t imagine not enjoying a perfectly made Manhattan.  But as I know this is not the case for all let’s consider a couple of whiskey based greatway cocktails.

The Scofflaw Cocktail

1 oz Rye Whiskey

1 oz French Vermouth

.5 oz Grenadine

.5 oz Lemon Juice

1 dash Orange Bitters

Shake and strain into a chilled cocktail glass.

This delicious cocktail is perfect for introducing someone to the joys of whiskey and vermouth.   It’s sure to make a newbie ooo and ah.

The Algonquinothers_46780_8

1.5 oz Rye Whiskey

.75 oz Dry Vermouth

.75 oz Fresh Pineapple Juice

Shake and strain into a chilled cocktail glass.

Another juicy option for introducing folks to the joys of marrying whiskey and vermouth.  Encourage the newbie to raise her or his glass to Ms Dorothy Parker, one of our favorite forebroads and member of the Algonquin’s famed round table.

Thank you to all who have participated in our Mixology Monday saluting First Timers.  Check back in the next couple of days for our round up!

Cin Cin!

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This week in the Dig I wrote a brief history of the cult favorite Fernet Branca.  If you are new to the world of Fernet having an entire bottle sitting on your shelf can seem a bit daunting, to say the least.  You’ve choked down a few shots in an attempt to be part of the club, but the appreciation for this bitter elixir isn’t quite there yet.  It seems as though the eagle with the Fernet in his talons is taunting you as you’re thinking there must be an easier way to get to the bottom of that green bottle.

Fear not my friends!  Here are a few more cocktails to help open your palate to the complex and ultimately rewarding world of Fernet Branca.

FERNET AND COLA

An entire country can’t be wrong.  In Argentina one million cases of Fernet Branca are consumed annually in this fashion.  Fernet and Cola is a delicious, symbiotic relationship in which the bitterness of the Fernet and the sweetness of the cola temper one another perfectly.  It’s a balanced boozie bear hug in a glass.

TORONTO
2 oz Rye 
.5 oz Fernet Branca
Dash of Simple Syrup
Dash of Angostura Bitters

Stir ingredients with ice for 30 seconds.  Strain into a chilled cocktail glass.  

I have frequently described this drink as my savior as it is equally adept at “setting me straight” the day after a night of overindulgence or soothing a very full belly after a deliciously large meal.  I prefer to use a rye of higher proof when making this cocktail, such as Rittenhouse Rye or Sazerac 6 Yr Rye.  

The ROOT OF ALL EVIL
This recipe comes to us courtesy of Jeff Grdinich, White Mountain Cider Company, Bartlett NH.  He describes it as his irreverent tribute to Chuck Taggart and Chuck’s cocktail, the Hoskins.
2 oz Bulleit Bourbon
.75 oz Grand Marnier
.5 oz Luxardo Maraschino
.5 oz Fernet Branca

Stir ingredients over ice and strain into a chilled cocktail glass.  If you are using LUPEC approved vintage glassware, chill down a second stem and invite over a friend because this is a pretty big cocktail!  

PORTENO
This one come to us courtesy of Murray Stenson at the Zig Zag Cafe in Seattle.
.75 oz Bourbon
.5 oz Cherry Brandy
.5 oz Fernet Branca
.5 oz Velvet Falernum
.5 oz Fresh Lime Juice

Shake all ingredients with ice and strain into a chilled cocktail glass.  

 
INVERNO
1 oz Aperol
.5 oz Fernet Branca
1 oz Tonic Water

Build over ice in a low ball.  Garnish with an orange slice and enjoy

QUATRO PUNTI
1 oz Punt e Mes
.5 oz Fernet Branca
Soda Water

Build over ice in a highball, adding soda to taste.  Garnish with an orange slice.

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by Pink Lady

Hanky Panky’s column in this week’s Dig advocates building your home bar on a cocktail by cocktail basis: each week, choose a favorite cocktail and purchase the items necessary to mix it at home. With this method, you will never be left wondering what you can mix with the items you have on hand while adding to your encyclopedic knowledge of cocktail recipes. Below are some recipes to help get you started, economically of course — who knows what will happen to the market next.

For gin, we recommended the Hearst. You’ll need all of these ingredients for many other cocktails, so its a great way to invest your money from the start.

HEARST
2 ounces London dry gin
1 ounce Italian vermouth
dash of orange bitters
dash of Angostura bitters

Stir and strain into a chilled cocktail glass. Garnish with lemon oil.

This Boston original gets a bottle of rye in your liquor cabinet, and fresh grenadine in your fridge. Where they both belong.

WARD EIGHT
2 ounces rye whisky
.75 ounce lemon juice
.75 ounce orange juice
1 teaspoon grenadine

Shake ingredients with cracked ice in a cocktail shaker; strain into a chilled cocktail glass and enjoy, or strain it over cracked ice in a highball & top off with seltzer. Refreshing! (This is David Wondrich’s Esquire version of the drink. There is much debate over whether the proper recipe for this drink: I invite you to try on your own and leave feedback!)

The Hibiscus cocktail is a great way to deal with some light rum and make sure you’ve got French vermouth in the cabinet, too.

HIBISCUS
From Trader Vic’s Bartender’s Guide, Revised.
Juice of 1/4 lemon
1 teaspoon French vermouth
1 teaspoon grenadine
1.5 oz light Puerto Rican Rum
Shake with ice cubes. Strain into a chilled cocktail glass.

This LUPEC Boston namesake will trick out your liquor cabinet with a few fun extra ingredients, and make tequila feel quite at home among the other bottles.

PINKY GONZALES
(As adapted from Trader Vic’s recipe by LUPEC Boston member, Pinky Gonzales in the Little Black Book of Cocktails.)
2.5 oz tequila blanco
.5 oz fresh lime juice
.5 os orange Curacao
.25 oz agave nectar
.25 oz orgeat syrup
2 cups crushed ice
1 sprig mint & .5 squeezed lime for garnish

Shake all ingredients and pour into a tiki mug or tall glass filled with crushed ice and the reserved 1/2 lime. Garnish with mint sprig & straw.

Oh, how your liquor cabinet grows!


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It’s that time of year when one of our favorite cities becomes a hot bed of fun! All over New Orleans tourists are swarming, costumes are being donned and krewes are lining up as Mardi Gras arrives! In honor of this annual celebration we want to introduce you to one of our favorite NOLA broads and a cause dear to her heart that will be instrumental in keeping the sounds of New Orleans alive.

Last summer during my annual New Orleans pilgrimage I had the pleasure of meeting Elisa Speranza. A native Bostonian, Elisa fell in love with NOLA during her annual trips to Jazz Fest. She describes the city as “not like anyplace else on earth.” Approximately five and a half years ago she made the move and relocated.

For the last seven years Elisa has worked for CH2M Hill, a full-service engineering, consulting, construction and operations company. Working in both the governmental and industrial sectors, CH2M Hill handles everything from transportation and infrastructure projects to the construction of power generation facilities to disaster relief. Elisa, as a Vice President in the Water Business Group, is head of the management consulting team and does work for municipal water/wastewater facilities domestically and abroad.

Elisa is dedicated to community service both locally and globally. She serves as Vice President of Water for People, a non-profit organization that facilitates water, sanitation, and hygiene projects in developing countries and is active with Save the Wetlands and the Arabi Wrecking Krewe.

The Arabi Wrecking Krewe, Inc is a not for profit organization dedicated to preserving the music and culture of New Orleans. The Krewe is assisting musicians with all post-Katrina needs in order that they can return to New Orleans. Currently they are raising funds to build Al “Carnival Time” Johnson a new home.

Al “Carnival Time” Johnson penned one of New Orleans most popular anthems. “Carnival Time” became synonymous with Mardi Gras and the spirit of NOLA. Unfortunately, for the first thirty years of it’s existence, Al received no royalties for his famous hit. After Katrina destroyed his home in the Lower Ninth Ward, Al left for Houston. The Arabi Wrecking Krewe, realizing the importance of music in the history and soul of New Orleans, is raising funds to build a new home for Al in the Musician’s Village.

So during this Carnival we raise our glasses and hopefully some funds. Here’s to you Elisa and Al!

Vieux Carre
1 oz Rye
1 oz Brandy
1 oz Italian Vermouth
1 tsp Benedictine
2 dashes Peychaud Bitters
2 dashes Angostura Bitters
Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Cheers!

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It’s that time of year when one of our favorite cities becomes a hot bed of fun! All over New Orleans tourists are swarming, costumes are being donned and krewes are lining up as Mardi Gras arrives! In honor of this annual celebration we want to introduce you to one of our favorite NOLA broads and a cause dear to her heart that will be instrumental in keeping the sounds of New Orleans alive.

Last summer during my annual New Orleans pilgrimage I had the pleasure of meeting Elisa Speranza. A native Bostonian, Elisa fell in love with NOLA during her annual trips to Jazz Fest. She describes the city as “not like anyplace else on earth.” Approximately five and a half years ago she made the move and relocated.

For the last seven years Elisa has worked for CH2M Hill, a full-service engineering, consulting, construction and operations company. Working in both the governmental and industrial sectors, CH2M Hill handles everything from transportation and infrastructure projects to the construction of power generation facilities to disaster relief. Elisa, as a Vice President in the Water Business Group, is head of the management consulting team and does work for municipal water/wastewater facilities domestically and abroad.

Elisa is dedicated to community service both locally and globally. She serves as Vice President of Water for People, a non-profit organization that facilitates water, sanitation, and hygiene projects in developing countries and is active with Save the Wetlands and the Arabi Wrecking Krewe.

The Arabi Wrecking Krewe, Inc is a not for profit organization dedicated to preserving the music and culture of New Orleans. The Krewe is assisting musicians with all post-Katrina needs in order that they can return to New Orleans. Currently they are raising funds to build Al “Carnival Time” Johnson a new home.

Al “Carnival Time” Johnson penned one of New Orleans most popular anthems. “Carnival Time” became synonymous with Mardi Gras and the spirit of NOLA. Unfortunately, for the first thirty years of it’s existence, Al received no royalties for his famous hit. After Katrina destroyed his home in the Lower Ninth Ward, Al left for Houston. The Arabi Wrecking Krewe, realizing the importance of music in the history and soul of New Orleans, is raising funds to build a new home for Al in the Musician’s Village.

So during this Carnival we raise our glasses and hopefully some funds. Here’s to you Elisa and Al!

Vieux Carre
1 oz Rye
1 oz Brandy
1 oz Italian Vermouth
1 tsp Benedictine
2 dashes Peychaud Bitters
2 dashes Angostura Bitters
Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Cheers!

Read Full Post »


It’s that time of year when one of our favorite cities becomes a hot bed of fun! All over New Orleans tourists are swarming, costumes are being donned and krewes are lining up as Mardi Gras arrives! In honor of this annual celebration we want to introduce you to one of our favorite NOLA broads and a cause dear to her heart that will be instrumental in keeping the sounds of New Orleans alive.

Last summer during my annual New Orleans pilgrimage I had the pleasure of meeting Elisa Speranza. A native Bostonian, Elisa fell in love with NOLA during her annual trips to Jazz Fest. She describes the city as “not like anyplace else on earth.” Approximately five and a half years ago she made the move and relocated.

For the last seven years Elisa has worked for CH2M Hill, a full-service engineering, consulting, construction and operations company. Working in both the governmental and industrial sectors, CH2M Hill handles everything from transportation and infrastructure projects to the construction of power generation facilities to disaster relief. Elisa, as a Vice President in the Water Business Group, is head of the management consulting team and does work for municipal water/wastewater facilities domestically and abroad.

Elisa is dedicated to community service both locally and globally. She serves as Vice President of Water for People, a non-profit organization that facilitates water, sanitation, and hygiene projects in developing countries and is active with Save the Wetlands and the Arabi Wrecking Krewe.

The Arabi Wrecking Krewe, Inc is a not for profit organization dedicated to preserving the music and culture of New Orleans. The Krewe is assisting musicians with all post-Katrina needs in order that they can return to New Orleans. Currently they are raising funds to build Al “Carnival Time” Johnson a new home.

Al “Carnival Time” Johnson penned one of New Orleans most popular anthems. “Carnival Time” became synonymous with Mardi Gras and the spirit of NOLA. Unfortunately, for the first thirty years of it’s existence, Al received no royalties for his famous hit. After Katrina destroyed his home in the Lower Ninth Ward, Al left for Houston. The Arabi Wrecking Krewe, realizing the importance of music in the history and soul of New Orleans, is raising funds to build a new home for Al in the Musician’s Village.

So during this Carnival we raise our glasses and hopefully some funds. Here’s to you Elisa and Al!

Vieux Carre
1 oz Rye
1 oz Brandy
1 oz Italian Vermouth
1 tsp Benedictine
2 dashes Peychaud Bitters
2 dashes Angostura Bitters
Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Cheers!

Read Full Post »


It’s that time of year when one of our favorite cities becomes a hot bed of fun! All over New Orleans tourists are swarming, costumes are being donned and krewes are lining up as Mardi Gras arrives! In honor of this annual celebration we want to introduce you to one of our favorite NOLA broads and a cause dear to her heart that will be instrumental in keeping the sounds of New Orleans alive.

Last summer during my annual New Orleans pilgrimage I had the pleasure of meeting Elisa Speranza. A native Bostonian, Elisa fell in love with NOLA during her annual trips to Jazz Fest. She describes the city as “not like anyplace else on earth.” Approximately five and a half years ago she made the move and relocated.

For the last seven years Elisa has worked for CH2M Hill, a full-service engineering, consulting, construction and operations company. Working in both the governmental and industrial sectors, CH2M Hill handles everything from transportation and infrastructure projects to the construction of power generation facilities to disaster relief. Elisa, as a Vice President in the Water Business Group, is head of the management consulting team and does work for municipal water/wastewater facilities domestically and abroad.

Elisa is dedicated to community service both locally and globally. She serves as Vice President of Water for People, a non-profit organization that facilitates water, sanitation, and hygiene projects in developing countries and is active with Save the Wetlands and the Arabi Wrecking Krewe.

The Arabi Wrecking Krewe, Inc is a not for profit organization dedicated to preserving the music and culture of New Orleans. The Krewe is assisting musicians with all post-Katrina needs in order that they can return to New Orleans. Currently they are raising funds to build Al “Carnival Time” Johnson a new home.

Al “Carnival Time” Johnson penned one of New Orleans most popular anthems. “Carnival Time” became synonymous with Mardi Gras and the spirit of NOLA. Unfortunately, for the first thirty years of it’s existence, Al received no royalties for his famous hit. After Katrina destroyed his home in the Lower Ninth Ward, Al left for Houston. The Arabi Wrecking Krewe, realizing the importance of music in the history and soul of New Orleans, is raising funds to build a new home for Al in the Musician’s Village.

So during this Carnival we raise our glasses and hopefully some funds. Here’s to you Elisa and Al!

Vieux Carre
1 oz Rye
1 oz Brandy
1 oz Italian Vermouth
1 tsp Benedictine
2 dashes Peychaud Bitters
2 dashes Angostura Bitters
Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Cheers!

Read Full Post »


It’s that time of year when one of our favorite cities becomes a hot bed of fun! All over New Orleans tourists are swarming, costumes are being donned and krewes are lining up as Mardi Gras arrives! In honor of this annual celebration we want to introduce you to one of our favorite NOLA broads and a cause dear to her heart that will be instrumental in keeping the sounds of New Orleans alive.

Last summer during my annual New Orleans pilgrimage I had the pleasure of meeting Elisa Speranza. A native Bostonian, Elisa fell in love with NOLA during her annual trips to Jazz Fest. She describes the city as “not like anyplace else on earth.” Approximately five and a half years ago she made the move and relocated.

For the last seven years Elisa has worked for CH2M Hill, a full-service engineering, consulting, construction and operations company. Working in both the governmental and industrial sectors, CH2M Hill handles everything from transportation and infrastructure projects to the construction of power generation facilities to disaster relief. Elisa, as a Vice President in the Water Business Group, is head of the management consulting team and does work for municipal water/wastewater facilities domestically and abroad.

Elisa is dedicated to community service both locally and globally. She serves as Vice President of Water for People, a non-profit organization that facilitates water, sanitation, and hygiene projects in developing countries and is active with Save the Wetlands and the Arabi Wrecking Krewe.

The Arabi Wrecking Krewe, Inc is a not for profit organization dedicated to preserving the music and culture of New Orleans. The Krewe is assisting musicians with all post-Katrina needs in order that they can return to New Orleans. Currently they are raising funds to build Al “Carnival Time” Johnson a new home.

Al “Carnival Time” Johnson penned one of New Orleans most popular anthems. “Carnival Time” became synonymous with Mardi Gras and the spirit of NOLA. Unfortunately, for the first thirty years of it’s existence, Al received no royalties for his famous hit. After Katrina destroyed his home in the Lower Ninth Ward, Al left for Houston. The Arabi Wrecking Krewe, realizing the importance of music in the history and soul of New Orleans, is raising funds to build a new home for Al in the Musician’s Village.

So during this Carnival we raise our glasses and hopefully some funds. Here’s to you Elisa and Al!

Vieux Carre
1 oz Rye
1 oz Brandy
1 oz Italian Vermouth
1 tsp Benedictine
2 dashes Peychaud Bitters
2 dashes Angostura Bitters
Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Cheers!

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Born in 1849 in Pearlington along the Mississippi River, Eliza Jane Poitevent became the first woman owner and publisher of a major daily newspaper in the United States, the New Orleans Times-Picayune.

Eliza began her career as a poet under the pen name Pearl Rivers. In 1870 she was offered the position as literary editor at the Picayune. Against the wishes of her family she moved to New Orleans and joined the male work force as the first woman in Louisiana to make a living at a newspaper. Two years later Eliza married Col Alva Morris Holbrook, the owner and publisher of the Times Picayune.

In 1876 Holbrook died, leaving the paper $80,000 in debt. Eliza’s family encouraged her to declare bankruptcy, but Eliza persevered and at the age of 27 she became the editor and publisher of the Times Picayune. Although some of the staff left, the majority remained at the paper showing their loyalty to Eliza. Under her management the Picayune evolved into a family paper which included departments for women, children, fashion and household hints. As a philanthropist, Eliza used the editorial page to speak out against cruelty to animals. Eliza incorporated elements of the modern syndicated newspaper, thereby tripling the circulation of the Times Picayune from 1880 to 1890.

And now a toast to Pearl Rivers!

Cocktail a la Louisiane
1 oz Rye
1 oz Sweet Vermouth
1 oz Benedictine
3-4 dashes Absinthe
3-4 dashes Peychaud Bitters
Stir in a glass with ice. Strain into a chilled cocktail glass in which has been placed a maraschino cherry.

Cheers!

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Last night the lovely ladies of LUPEC Boston gathered at the home of Pinky Gonzalez to raise our glasses to the women of New Orleans. We nibbled on Shrimp “Arnaud,” fried okra, fried oysters, jalapeno cornbread, and “Bananas in Jackets”/”Nuts in Sticks.” And we washed it all down with the following delicious cocktails!

Pimm’s Cup
Pimm’s No 1
Lemon Juice
Simple Syrup
Ginger Ale
English Cucumber

Obituary Cocktail
2 parts Gin
1/4 part Dry Vermouth
1/4 part Absinthe
Stir and Strain

New Iberia Cocktail
2 parts Brandy
1 part French Vermouth
1 part Sherry
3 drops Tabasco
Shake and Strain

Sazerac
1 sugar cube
7 drops Peychaud Bitters
1/2 oz water
2 oz Rye
Splash of Herbsaint
Muddle the sugar cube, bitters and water in a mixing glass. Stir until the sugar is dissolved. Add rye. Stir with ic e for 30 seconds. Strain into a chilled old fashioned glass that has been rinsed with Herbsaint. Garnish with oil from a lemon peel.

(Shake Your Own) Ramos Gin Fizz
Egg White
2 parts Gin
1 part Simple Syrup
1/2 part Lemon Juice
1/2 part Lime Juice
3 drops Orange Blossom Water
1 1/2 part Cream
Club Soda
Put all of the ingredients except cream and ice into a shaker. Shake. Add the cream and ice. Shake hard for 10 minutes. Strain into a collins glass leaving 1/2 an inch for soda. Add soda and garnish with a long orange spiral.

Vieux Carre
(created by Walter Bergeron, Head Bartender, Hotel Monteleone c 1937)
1/2 tsp Benedictine
dash Peychaud’s
dash Angostura
1/3 Rye
1/3 Cognac
1/3 Italian Vermouth
Stir and Strain

Keep checking back this week for posts about the great broads of New Orleans!

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