Monthly Archives: November 2012

Giving Thanks for Booze: Thanksgiving Cocktails

Let’s level, readers: What the fuck are you thankful for? No, you can’t answer with vodka — though that certainly is an understandable answer.

It’s okay, I’ll give you some time to think about it. Do think about it, though. You’ll need an answer when someone inevitably asks you this week. Or don’t worry about it if you’re not reading this in the United States.

In the meantime, let’s look at some drinks! Thanksgiving will be tomorrow when I actually post this, and that means soon all of you will be talking to relatives that you probably don’t like too much. Well, why not make it all a better experience with alcohol?

Or, maybe you do like your relatives, and you just want to impress them with some cool theme drinks. I guess that’s alright.

Whichever group you fall into, here are six Thanksgiving-themed cocktails to try with your family this year. Or try them alone while crying. To each their own.

Also, note that all six cocktails are featured today. There will not be a new post on Friday.

And now, let’s get to it!


Spiked Pumpkin Pie
-Sugar and Ground Cinnamon for rimming
-2 oz Vodka
-1 oz Pumpkin Liqueur
-1 oz Cream
-1 dash Vanilla Extract
-Ground Nutmeg

Spiked Pumpkin Pie

Alright, so there is no shortage of pumpkin pie “martini” recipes during the Fall. A million cocktail recipes are just a Google search away. Even I gave another recipe when I did my Halloween theme.

Clearly, that didn’t stop me from doing this drink. I got it from a cocktail book and tweaked it a little bit. Even though pumpkin pie drinks are a bit overdone, I’m glad I drank this one. It’s pretty much what you would expect from a silly theme drink like this — forgettable, but FUCKING DELICIOUS.

This must be made of the pumpkins of Olympus and the spices of Eden. If you want a crowd pleaser this Thanksgiving, this is a good one to whip up.

So, start by mixing the sugar and cinnamon on a plate. Then wet a paper towel, and use it to wet the rim of a cocktail glass. Then, run the rim of the glass through the cinnamon sugar so it sticks.

Now to make the drink. It’s pretty simple — just shake the liquid ingredients with ice and strain it into the prepared glass. Sprinkle some nutmeg on top to garnish.

Let’s try something else.


Cranberry Sauced
-3 oz Dry White Wine
-4 oz Cranberry Juice
-Splash Club Soda
-Sugar Cube

Cranberry Sauced

Two things about Thanksgiving: wine and cranberry sauce. So let’s put those two things together! Hooray!

So, this is a really good cocktail — inoffensive and simple, as well as a good way to change up your wine. The tartness of the cranberry juice, the sweetness of the sugar, and the complexity of the wine all work well together. This is the perfect Thanksgiving toasting cocktail.

Of course, you’re free to drink your wine without enhancing it like this, but that’s the mark of an unimaginative and sad alcoholic. So, make your toasting time more interesting, and give your relatives something to talk about.

So, put the sugar cube in a wine glass and add the liquid ingredients. The club soda is included because the bubbles help the sugar dissolve. Feel free to replace the white wine and club soda with a sparkling wine. Either way, this is a good general-use cocktail

Moving on!


Maple Old-Fashioned
-2 ½ oz Bourbon or Rye Whiskey
-1/3 oz Maple Syrup
-2 dashes Angostura Bitters
-Ground Nutmeg

The Maple Old-Fashioned

Here’s the drink you can make for your crotchety grandpa, your uncle who refuses to drink anything girly, or your female cousin out to prove that she can drink all those stereotypically male drinks, too. It’s pretty easy to make, so if someone asks for a stiff drink, don’t hesitate to give them this.

This was an interesting drink for me, because — as regular readers may know — I’m not the biggest fan of whiskey. However, I have been known to enjoy an Old-Fashioned on occasion. So, I’m not completely opposed to whiskey.

However, maple syrup doesn’t seem to sweeten the drink as well as sugar or simple syrup. Because of this, the whiskey flavor is stronger than in other Old-Fashioneds (not that it’s a subtle flavor in the original recipe). And, in all honesty, the maple flavor doesn’t come out that much when you’re sipping. However, this version does lend a very strong maple aftertaste. If that appeals to you, then go ahead and try this. But don’t expect to taste the maple over the whiskey when you’re sipping.

So, assuming that it’s time for you to put hair on your chest, let’s make this drink. Stir the liquid with ice and strain it into an old-fashioned glass. Sprinkle the nutmeg on top. You can add ice or not, depending on your own personal preferences. If you do add ice, the general rule is to use one or two large ice cubes instead of several smaller ones. Of course, if you’re a regular Old-Fashioned drinker, you probably already have ice cube trays to make larger chunks of ice, and you’re probably way ahead of me. If you’re not a regular Old-Fashioned drinker, I don’t know that I would start with this drink. But if you like whiskey, you might as well go for it.

With that behind us, let’s do something frou-frou.


Spiced Appletini
-1 ½ oz Vodka
-1/2 oz Spiced Rum
-1/2 oz Fireball Cinnamon Whisky
-1 oz Green Apple Liqueur/Apple Schnapps
-1 oz Apple Juice
-Cinnamon Stick

The Spiced Appletini

I’ll be the first to admit that the idea of the Appletini is a little silly. Well, maybe the name is just fucking ridiculous, no matter what John Dorian has to say about it.

Even so, the Appletini isn’t a bad drink at all, even with the numerous recipes for it out there. It’s fruity without being sweet, and just the right amount of sour.

This version is my own little creation. I wanted to figure out my own way of making an “apple pie” style drink. I think my endeavor was largely successful. The spices cut the sourness of the green apple liqueur, and the resulting flavor is pretty enjoyable.

However, this is quite a large drink, and the flavor just seems like it would lend itself more to a shot — it’s good, but you’ll get kind of tired of it after a while, just like most Mel Gibson movies. So, if you’re an enterprising individual, figure out a variation of this for a shot, and then proudly do shots with your older relatives. There’s no better family bonding experience than that.

Anyway, this is simple to make. Shake the liquid ingredients with ice and strain it into a cocktail glass. Garnish with the cinnamon stick. You could also garnish with apple slices. Your call. Either way, this is a great non-standard cocktail with an interesting flavor to impress your family members with.

And so, we just did a manly drink and a frou-frou drink. Let’s see if we can combine the two.


Turkey Cosmopolitan
-1 ½ oz Wild Turkey Bourbon
-1/4 oz Lime Juice
-1/2 oz Triple Sec
-2 oz Cranberry Juice
-Lemon Twist

The Turkey Cosmopolitan

So, if this sounds like just a Cosmopolitan with bourbon instead of vodka, that’s because it is. If that sounds disgusting, it’s actually not. It works pretty well, and no one was more surprised than me. In fact, I found that the bourbon brought out the orange flavor of the triple sec more than the neutral vodka. That doesn’t make sense, and people will undoubtedly disagree with me, but there it is.

Also, I full-heartedly admit that the only thing about this cocktail that is turkey-like at all is that the bourbon has the word “turkey” in it. However, short of using turkey broth in a cocktail, this is probably the most turkey-like you’ll get with any cocktail. If you want to make a cocktail with turkey broth, be my rather unfortunate guest. Failing that, this is the best I can offer.

It also turns out that this is fairly appropriate for Thanksgiving not only because it uses Wild Turkey, but because it uses cranberry juice. Makes enough sense to me.

So, it sounds more disgusting than how Edward Cullen delivers his vampire child, but it turns out to work pretty well. It even manages to simultaneously make you a little girl (as all Cosmos do) and put hair on your chest (as all bourbon does), so that’s got to be worth something.

To make it, shake the liquid ingredients with ice and strain it into a cocktail glass. Garnish with the lemon twist to make it beautiful.

Let’s go on to our last drink.


Hazel Egg
-1 ½ oz Frangelico
-1 oz Crème de Cacao
-1 Egg
-Cream (optional)

The Hazel Egg

This drink might not be directly related to Thanksgiving, but I tend to think of hazelnut as a great Fall flavor. So, I decided to mix up a yummy dessert drink with the ultimate hazelnut liqueur, Frangelico. True, this isn’t a standard liquor-driven cocktail, but if you’re such an elitist that you can’t enjoy a hazelnut and chocolate dessert drink then you’re pretty much an asshole, and you’re welcome to have a good time with your straight whiskey. Jerk.

Anyway, this turned out delicious, and I guarantee you that most people will enjoy it after a long meal. The raw egg might put off a few people, but in all honesty a pasteurized egg in an alcoholic mix poses little to no danger. As we learned last week, there isn’t a known pathogen that can survive in alcohol. The chances of you getting salmonella — especially if you use a pasteurized egg — is incredibly low. However, in the interest of you not suing me, there is always at least a slight risk when consuming raw eggs, so understand that. If you do get sick, it might be a rare occurrence, but it isn’t my fault.

While we’re here, let’s talk about eggs in cocktails. Generally speaking, an egg white in a cocktail is there to add frothiness and thickness. If you wish to do without it, you can generally omit it. However, an egg yolk is included for flavor, and you cannot simply skip it, and therefore you can’t simply skip a whole egg. Now, you could make this drink without the egg, but it wouldn’t be interesting at all. The egg really lends a lot to this cocktail, so if you’re willing to take the risk, you might as well try it. Otherwise, you’re just adding dairy to some sweet liqueurs.

So, start by dry shaking the egg for a few seconds — no more than ten. Then add ice and the liqueurs to the shaker. Shake it until it’s too cold to touch. Then, strain it into an old-fashioned glass filled most of the way with ice. We fill it most of the way so that there is room to top off with cream—so top it off with cream! Stir it with a swizzle stick, and enjoy.

The cream is also only there for body, by the way, so feel free to omit it. If you do, you can go ahead and fill your glass with ice. Your call, of course.



I’ve talked enough. Go hang with your family and get drunker than Diane Sawyer.

Special Post: Homemade Eggnog

It’s that magical time of year when grocery stores start to stock what they ought to be carrying year-round: eggnog. Well, this year, why not stick it to the grocery stores and make your own damn nog? Exactly!

Here’s an easy-to-make recipe for homemade eggnog. Do it right, and not only will it taste better than the store-bought junk, but you’ll be able to make it whenever the hell you want.

This, by the way, is a special post. Here’s a link to a more permanent page in the liqueur corner of the site. I’ll be back on Wednesday with a regular post of Thanksgiving-themed drinks.

So, in interest of not keeping you all waiting, here’s what you’ll need:

I know what you’re thinking — wouldn’t these be better in nog form?

-1/3 cup of sugar, with 1 tablespoon in reserve
-4 pasteurized grade-A eggs
-1 cup heavy cream
-2 cups of milk
-1 teaspoon ground nutmeg
-4 ounces of spiced rum

-1 large mixing bowl and 1 medium mixing bowl
-measuring cups and spoons
-beater (preferably electric)
-stirring spoon

A note before we begin: there is always some risk when consuming raw eggs. However, using pasteurized eggs significantly reduces your chances of illness, and introducing alcohol into the mixture will make it safer still. Ultimately, your chances of getting sick are slim to none, but if you’re worried about that, recipes that involve cooking the eggs are just one Google search away.

No, let’s begin.


Separating egg yolks from egg whites is really sexy business.

Step 1: Separate the egg yolks from the egg whites. Put the yolks into the bigger bowl and the white into the smaller bowl. Put the whites aside and beat the yolks until they lighten in color. You want them to be about the color of pineapple juice. Once the color is light enough, add your third cup of sugar and beat it until the sugar dissolves.


Nice and bright.

Step 2: Add the milk, cream, nutmeg, and rum. Stir until all the ingredients are well-combined. One note: You can use other liquors. Regular rum (preferably dark or gold), bourbon, or brandy are all good choices. Spiced rum is just what I think works best.


Soft peaks.

Step 3: Now go back to your egg whites. Take your beater, and beat them to soft peaks (this is where an electric beater becomes a lifesaver). Add the remaining tablespoon of sugar and beat the whites to stiff peaks.


Stiff peaks.

Step 4: Whisk the two mixtures together. You’ll have to mix it well, because the liquid and the foam like to separate. Chill your eggnog before serving.


With all that done you can enjoy your eggnog without going out in the cold to get some sub-par store-bought version.

Do note that the foam likes to separate from the rest of the mixture. You can stir it all back together, but the foam also makes a wonderful dip for sugar cookies. Enjoy your nog however you want — you deserve it.


Pictures for this post courtesy of Kacey M. Photography.

Twenty Things Worth Knowing About Booze

After last week, I thought I’d take a break on all the drinking. Eight Martinis is quite enough alcohol for the week.
Instead, I thought I’d take this week to write a nice little post full of twenty different things worth knowing about alcohol. If you’re an average person and not a bartender or cocktail connoisseur, some of these might be new information to you. Or, maybe you’re just that awesome and you know them all. It’s not like any of this is secret information.

So, read on, and maybe you’ll learn something. Or maybe you won’t, and you’ll stop reading this blog because it’s no fun anymore (damn, it only took two months for that to happen). But don’t worry, I’ll be getting drunk again next week — maybe with a Thanksgiving theme. Who knows?


Shooting Tequila

Do you know how to shoot tequila? If so, congratulations on being part of a sorority. If you don’t know, the order is salt, tequila, lime. First, pour the shot of tequila. Then, lick the back of your hand just below the index finger, and sprinkle some salt on it. Then hold the tequila in one hand and lime wedge in the other. Lick the salt, shoot the tequila, and suck on the lime wedge. It’s like a poor man’s Margarita — so poor that he couldn’t afford triple sec.

Malt Liquor

What the fuck is malt liquor? It’s essentially over proof beer. Because of the higher alcohol by volume (usually in the higher teens or low twenties), it cannot be legally called beer. But, it tastes and feels like (really shitty) beer. If you want the same experience, add a shot of vodka to your beer of choice. Then, feel like an asshole for adding a shot of vodka to your beer of choice. But at least this way you’re not the asshole drinking malt liquor.

Martini Glasses

Martini glasses have a stem for a reason. Hold the glass by the stem — that way, the warmth of your hand does not warm the drink, helping it to stay colder longer. In almost every movie or TV show where someone is served something in a Martini glass, it is supposed to help them look sophisticated. However, this usually fails, as most of the time the actor will hold the glass by the cup, and not by the stem. And thus, we learn, most actors are assholes who don’t pay attention to the easiest details.

Same rule goes for chilled wine. If you’re drinking your wine at room temperature, as you often do with red wine, then hold the glass by the cup so your hand will warm it and help release its bouquet.

The Tequila Worm

If there’s a worm in your tequila, either your liquor cabinet is infested, or (more likely) you’ve fallen for a marketing gag and bought bad booze. Tequila should never have a worm in it, and you’re an idiot for trying to impress your friends with that bottle you found across the border.

However, some mezcals — a liquor made from the maguey plant, which is type of agave — will have a the pickled larva of a moth that lives on the agave plant. But, it’s still a marketing gimmick with mezcal, too. Really, you just shouldn’t by spirits with animals in the bottle.

Though, snake wine does look an awesome decoration.

Filling a Glass with Ice

Whenever you go to a bar and order a drink on the rocks, you’ll find that your drink is pack with ice. Most likely, you’ll curse the bartender for robbing you of alcohol. Of course, if you do do that, you’re most likely an idiot.

Drink measurements don’t change depending on how much ice is used, and there are no (good) cocktails which instruct you to fill a glass with a certain alcoholic beverage after the other ingredients have been added. The mixer is always what’s used to fill. So, even if you ask for no ice, your bartender is still going to use the same amount of rum in that Rum and Coke, and the only thing that will change is the amount of soda.

One of the first things anyone learns when they start getting into mixing drinks is that you always, always, ALWAYS fill a glass with the glass with ice (with maybe a few exceptions). The more ice there is, the slower it will melt, and the colder your drink will stay. Your bartender isn’t robbing you of booze. The drink might be smaller, but there’s actually more alcohol by volume than if there was less ice.

Booze Not Bullets

When Magellan was stocking for his voyage around the world, he spent more money on sherry than on weapons. Really, more people should have this type of attitude, and certainly a lot of nasty Native American deaths could have been avoided if more explorers had had this attitude.

Keeping Wine

It’s a sad fact of mixing drinks that wine — even fortified wine — has a short lifespan once opened. Once opened, it oxidizes, and the flavor just isn’t as great anymore. It’s not harmful or anything — think of it as similar to soda going flat.

To prolong its life, keep it in the refrigerator and using a vacuum pump to get air out of the bottle. It still won’t keep forever, but you’ll have it for a bit longer.

This is especially hard with vermouth, as a lot of the more common drinks that use it (like the Martini or the Manhattan) use a very small amount proportional to the entire drink, which means you probably won’t use all of your product quickly enough. Your best bet is to look for a smaller bottle, but they can be difficult to find. If your vermouth does “go flat,” it’s still very usable, but don’t be surprised if you give it to a discerning guest and they don’t like it.

That’s Not a Martini

The word “Martini” has been bastardized, as has the suffix “-tini.” They are now most commonly used to describe any drink served in a cocktail glass. Thus, an Appletini is by no means an actual Martini, though it is very good, if admittedly rather frou-frou.

If a drink is obviously based off of the Martini blueprint, then using the term seems appropriate (and that opinion makes me a lot more lenient than a lot of Martini lovers). Otherwise, there’s probably a better name for those weird house cocktails at various restaurants. Perhaps if we all showed a little creativity, the Martini would remain its good old self, instead of a limitless list of mostly overly sweet specialty cocktails.

Is Vodka Flavorless?

No. Stop saying that it is. It’s not odorless, either. And not all of it is even colorless.
Vodka is, however, neutral. It is a spirit that’s been distilled to the point where there is no trace of what it has been distilled from — and as such it can be distilled from almost anything that contains sugar or starch. That being said, it’s definitely not tasteless. Different vodkas have different textures, different mouth feels, different aromas, and definitely different tastes. The differences are just subtle.

Keep that in mind, because there’s a segment of the cocktail community that hates vodka with a passion, despite it being the most popular spirit in the world. I’ve heard suggestions that one ought to buy a cheap vodka and keep it in the bottle of a more expensive vodka to trick the mind. Don’t do this. Vodka, like any other spirit, has a noticeable difference in quality depending on the price. If that cocktail enthusiast can’t tell that it’s a cheap vodka they’re using, then I doubt that they’re all that good at tasting drinks to begin with.

Sour Mix

Sour mix is a little silly, and I say this even having a bottle in my fridge. Sour mix is essentially sweetened lemon/lime juice. That’s it. In almost every recipe where you see sour mix, you can replace it with an equal measurement of lemon juice and simple syrup (or lime juice and simple syrup). It’ll probably be better this way, because if your drink is too sour or too sweet, you can add juice or syrup to taste. You can’t do that with a pre-made mix.

But, like I said, I have a bottle in my fridge, and I do use it sometimes (most often for a Lynchburg Lemonade), so maybe that makes me the douchebag.


There’s nothing wrong with a frozen Daiquiri, but you should know that’s not what the original drink is. The original drink also contains no strawberries or strawberry flavoring.

The original Daiquiri is a mix of rum, lime juice, and simple syrup. I’ve got nothing against the frozen version you’ll often see on cruises or at resorts, but you should give the original a try. It’s pretty good. Respect.

Captain Morgan

In addition to being a brand of spiced rum, Captain Morgan was also a real person. Henry Morgan was a Welsh privateer hired by England to essentially fuck things up for the Spanish in the Caribbean. Even though those Captain Morgan commercials depict a suave and fun-loving party guy, the real Captain Morgan was more fond of murder, rape, torture, looting, theft, and arson. I don’t know if he liked rum or not.

And you thought the Redskins had an offensive mascot.

Common Phrases

A few common phrases allegedly have their origins in booze. Take “The Real McCoy,” for example. The theory behind this phrase goes that in the time of rum-runners, a lot of captains would mix their product with water to stretch their profits. And you expect rum-runners to be honest people, don’t you?

Well, old Captain McCoy was an honest smuggler, even if his contemporaries were not. He allegedly did not cut his rum with water, and thus we get the phrase “The Real McCoy.”

“Mind your P’s and Q’s” may also come to us thanks to alcoholic beverages. In old English pubs, customers would have their beer served to them in pints and quarts. However, being old English alcoholics, these patrons would often get rowdy and unruly. When this happened, the bartender would yell at them, telling them to mind their own pints and quarts. “Mind your own pints and quarts” became “mind your P’s and Q’s,” and thus many a grandmother eventually told their grandchildren to go drink some beer when trying to teach manners.

I’m not sure if either of those origins are true, but I like to think that they are.

Medical Spirits

As many of you may know, several cocktails and cocktail ingredients have their origins in medicine. This was back when a shot of whiskey would cure whatever ails you, so to be fair medical science hadn’t progressed that far. Really, it’s a miracle the human race didn’t die out.

The popular Gin and Tonic is one of those medicinal cocktails — though, in this case the alcoholic ingredient wasn’t the medical ingredient (as is the case with most of these cocktails), but the mixer. Back in the 1800s, malaria was a big problem in areas like India. However, it was discovered that quinine — an ingredient in tonic water — could be used as a treatment.

The problem was that the tonic water of the time was quite bitter — thanks to the medicinal quinine. So, the army of the British East India Company introduced a cocktail of water, lime juice, sugar, gin, and quinine to make the drink go down easier. Usually things were added to liquor to make it more palatable — not the other way around. Tonic water must have sucked two hundred years ago.

Today tonic water contains a lot less quinine and is usually sweetened, as it is no longer used as an actual tonic.

Smart Travelers Drink Beer

If you ever travel and you find yourself in an undeveloped or developing country, it might not be safe to drink the water. However, it should be safe to drink the beer. We have yet to discover a pathogen that can survive in alcohol. As long it hasn’t been contaminated with something else, you should be fine.

So, don’t worry about your travels. You might not stay that well hydrated, but chances are you’ll be too wasted to care.

Death by Wine

George Plantagenet was the First Duke of Clarence back in the 1400s. Unfortunately for old George, he was convicted of treason, as most people were back then. He was executed, but legend has it that instead of beheading or any other traditional type of execution, the good Duke was drowned in a vat of Malmsey wine.

There’s no way to know if this is true or not, but his body was eventually exhumed, and it appeared that Georgie boy had not been beheaded. Truth or fact, it’s an oddly romantic story — so much so that Shakespeare used it in Richard III. In the interest of a good story, let’s assume it’s fact, and go on believing that George got trashed one last time before he met his maker.

Mad at MADD

The founder of Mothers Against Drunk Driving (MADD) is no longer associated with the organization. She quit, because she felt that the organization was becoming too anti-alcohol, rather than anti-drunk-driving. The lesson here? Don’t drink and drive, but do drink.

Don’t think that’s good advice, well let’s go ahead an uphold Godwin’s law: Hitler was a teetotaler and abstained form alcohol. He also got his ass kicked by FDR — who ended prohibition — and Winston Churchill — who was drunk pretty much all the time. So, I repeat: Don’t drink and drive, but do drink. It’s what freedom-loving non-Nazis do.

Delicious, Delicious Barrels

Do you like bourbon? Scotch? Do you like any type of whiskey? Well, then you might enjoy licking barrels. You see, whiskey is aged in barrels, and most of the flavor (and all of the color) comes from the wood of the barrel. Some other spirits like rum and tequila are aged this way, but most of their flavor comes from what they’re distilled from — sugar or molasses and blue agave respectively.

This is why aged liquors have richer flavors — they’ve simply been flavored longer by sitting in the barrel for longer. It’s a little gross to think about, but hey, if you like whiskey, I’m not judging.

Dangerous, Dangerous Equipment

Speaking of barrels, turns out distillation equipment also to blame for absinthe’s bad rap. About a hundred years ago, absinthe had a reputation as a terrible drug and hallucinogenic that would make you go insane — after all, absinthe gets as high as 150 proof, so it was a pretty easily-earned reputation.

Well, that reputation is not completely fair. A lot of the adverse affects were actually the fault of heavy metals that were introduced during distillation. In other words, the absinthe was poorly made and became contaminated. The contamination caused health problems, and temperance movements got it banned in a lot of countries.

Today, absinthe bans have been lifted in many of those countries, including the United States. In the United States, absinthe must be legally thujone-free (which only has trace amounts in absinthe anyway), but you can finally get absinthe that contains wormwood, and is a high-proof distilled spirit, as opposed to a replacement liqueur.

A Drunken Honeymoon

Turns out in ancient Babylon, wedding gifts used to be a lot more fun than a fatted calf. After a couple got married, the groom’s new father-in-law would provide the former with all the mead he could drink for a month — and in ancient Babylon, the calendar was lunar-based. And mead, of course, is a fermented honey beverage.

Thus, this period was known as the “honey month” or “honeymoon.” And now your mind is blown with ancient world trivia.

One bonus for the road about ancient Babylon: If you made a bad batch of beer back then, your punishment would be to be drowned in it. Serves you right.


That’s it, my lovely folks. I hope you enjoyed this little adventure. I know I sure did. I’ll be back next week with some more drinks. See you then!


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