Christmas Eve dinner was Olive Garden on the beach at dusk, followed by a romantic evening wrapped in a blanket watching the waves and ocean birds with my girl.
Also see section on cutlery genetics and important breeding considerations.
Olive Garden Imitation Toscana Soup Version 2.1 Patch Notes
Changes in this build:
There’s nothing quite as disconcerting as finding a bone in the hospital clam chowder soup.
My wife makes a compelling case for me to come home as soon as possible.
While perusing the aisles of our local supermarket, Karen and I discovered a rather curious item: a bottle of 100% all-natural clam juice. The contents are listed as merely clam water extract and salt. Despite being what I’m sure is a rare and delicious delicacy in some circles, the art of clam juice culinary magic has thus far escaped my palate.
Intrigued, I researched possible recipes that one might consider flavoring with the juices of clam. I discovered the following on the Interwebs:
Clam Juice Cocktail
Ingredients:
2 cup clam juice or bouillon
1/3 cup ketchup
3 drops Tabasco (or to taste)
2 tablespoons lemon juice
1 tablespoon powdered sugar celery salt, to taste
vodka (optional)
Combine all ingredients and chill thoroughly. Strain and serve.
Here are my thoughts:
1. Two cups of clam juice is actually two bottles of the aforementioned brine water. And that is a lot of clam juice.
2. The ketchup must serve to counteract the salt.
3. Tabasco sauce to taste in ketchup saltwater is just lol.
4. The vodka is actually mandatory.
If I were in charge, I would insert this gem in the hospital vending machine mixed in with all the Snapple bottles, just to see if there are any takers. And if you are unfortunate enough to select it by accident, a video camera will be in place to document the next overnight YouTube sensation.
For years we have tried and failed. But last night, we finally claimed victory over the Cheesecake Factory monster strawberry shortcake.
