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Thu Mar 29, 2012, 10:51 AM

 

How I feel today about the impending Friday...

7 replies, 1991 views

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Always highlight: 10 newest replies | Replies posted after I mark a forum
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Arrow 7 replies Author Time Post
Reply How I feel today about the impending Friday... (Original post)
Taverner Mar 2012 OP
OriginalGeek Mar 2012 #1
Taverner Mar 2012 #3
OriginalGeek Mar 2012 #4
Taverner Mar 2012 #5
OriginalGeek Mar 2012 #6
Taverner Mar 2012 #7
siligut Mar 2012 #2

Response to Taverner (Original post)

Thu Mar 29, 2012, 11:06 AM

1. I must feel the same way

I wore my guayabera shirt to work today

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Response to OriginalGeek (Reply #1)

Thu Mar 29, 2012, 12:32 PM

3. Me too!

 

Blue and direct from La Habana, Cuba

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Response to Taverner (Reply #3)

Thu Mar 29, 2012, 02:20 PM

4. lol, mine's pale yellow

and direct from Target....but at least it's 100% algodon.

Now if I had some coffee, a cigar and some dominoes and a concrete table by the beach I'd be all set.


I'm about 45 minutes from the nearest beach though...and my boss kind of insists I do some work this week...(since I was at a trade show the first 2 days of the week...)

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Response to OriginalGeek (Reply #4)

Thu Mar 29, 2012, 03:34 PM

5. I could go for Cuban Coffee, a Cohiba and a bottle of Havana Club myself

 

I actually picked my shirt up in a thrift store - cost me all of $4

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Response to Taverner (Reply #5)

Thu Mar 29, 2012, 07:27 PM

6. Hmmm, i think I'm beginning to foresee

the recipe
for a
a great weekend....

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Response to OriginalGeek (Reply #6)

Thu Mar 29, 2012, 08:10 PM

7. Let me add the recipe for a Cuban Zombie...

 

1/2 oz 151 rum
1 oz pineapple juice
1 oz orange juice
1/2 oz apricot brandy
1 tsp sugar
2 oz light rum
1 oz dark rum
1 oz lime juice
1 dash Angostura Bitters

Blend all ingredients with ice except Bacardi 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry.


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Response to Taverner (Original post)

Thu Mar 29, 2012, 11:11 AM

2. And if you are drinking Absinthe . . .




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