Previous Post: Piglets

I put up a picture of the Piglets below, but I think Blogger is acting retarted right now, because on my screen the image is about half the size of a postage stamp. Well, at least you can barely make out the two Piglets on my knees. See, I really did finish them.

Also, I fixed the link to my Sad 13 Challenge blog. I was dumb for messing up the link. Please do not let that deter you from entering a mad sad mix CD.

Dude, I feel all squishy in the head right now. We had our 2nd annual Pumpkin Carving Brunch today. I was all antsy in the pansty to drink mimosas, so I cracked the sparkling wine open the split second our first guests arrived. Well, a few hours later the bottle was half-empty, but no one else was drinking mimosas. Yes, I may have been quasi-drunk before noon. Awesome! Well, no, not awesome, because my head hurts now. How does a career lush do it? I am a wuss.

I also made mulled wine. A total retard could make mulled wine. It's super-easy and quite tasty.
What makes a beverage a mulled beverage? Infuse it with spices and serve it warm. In the cookbook ("The Wise Encyclopedia of Cookery," published circa 1948) it said that cider, juice, wine and beer can all be mulled. Even water, I suppose. Know what we call mulled water? Tea.
TOTAL RETARD MULLED WINE
-1 bottle un-crappy but not super-great fruity red wine, like a Merlot
-Juice of 1/2 orange, strained
-3-inch piece orange rind
-4 cloves
-2 sticks cinnamon, each about 3 inches long
-4 green cardamom pods
-at least 1/4 cup sugar
-at least 1/4 cup honey
Combine all ingredients in an enamel-lined pan (aluminum pot = tinny taste). Warm gently for at least one hour; do not boil. Taste to check for seasonings (the less yummy the wine, the more sugar you will need). Serve.
Note: Instead of using an enamel-lined pan, you can dump everything in a crockpot; this eliminates the possibility of boiling.