There is also a special quiz question for you today: What do the names of all these drinks have in common?

1) Dig Ophelia

Ingredients
2.5 oz G’Vine Nouaison
.5 oz Bo Nardini Rue Grappa
.25 oz St. Germain
5 sprigs lavender
1 tsp honey
2 dashes Fee Bros Grapefruit Bitters

Instructions
Add gin, grappa, and lavender to shaker, muddle
Coat chilled cocktail glass with St. Germain
Add honey to shaker and shake
Strain into glass and add bitters

2) Citizen Charlotte

Ingredients
2.5 oz G’Vine Nouaison
.5 oz Etrog Citron Liqueur
.25 oz Dolin Dry Vermouth
1 Tb thyme
1/2 of a garlic scape

Instructions
Chop scape into 1/2″ chunks
Put all ingredients except vermouth in shaker, muddle
Coat cocktail glass with vermouth
Shake contents of shaker and strain into glass!

3) Dalton Trumbo

Note: I used wild black caps for this drink. If you can’t get black caps, regular raspberries are probably the best suitable replacement. Here’s a picture of black caps in case you live somewhere where wild berries are plentiful:

So that is what is in the drink!

Ingredients
3 oz G’Vine Nouaison
4 sprigs of oregano plus one for garnish
5 black caps plus 2 for garnis
1 tsp honey

Instructions
1) Put all ingredients in shaker, muddle until berries are well-crushed and gin is bright pink.
2) Shake and strain into chilled cocktail glass
3) Garnish with oregano and additional berries

Thank you to gildedage who is my new official Drink Entitler Person.

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I am feeling uncreative and beyond naming things right now. Which you may have noticed from my last post where I just started naming things “strawberry” in different languages. I figure the options right now are 1) sit around naming them for the next hundred years or 2) just throw ‘em up without names. If you want to volunteer names, go for it!

1)

Ingredients
2 1/2 oz Small’s Gin
1/2 oz Scarborough Faire Gin (homemade infusion! I make it with Gale Force Gin and 1/2 cup each parsley, sage, rosemary and thyme)
2 sprigs oregano
1 small plum,
1/2 oz lavender syrup
1/4 oz Branca Menta

Instructions
Add cut up plum, 1 sprig oregano and regular gin to shaker.
Muddle, then add Scarborough Faire gin & syrup. Shake.
Coat chilled cocktail glass with Branca Menta, discard excess.
Pour drink into glass, add oregano for garnish.

2)

Ingredients
2 oz Magellan Blue Gin
1 oz Carpano Antica Formula
1/2 oz limoncello
1 rib rhubarb plus a small piece of rhubarb for garnish
1 Tb lemon thyme
3 dashes Fee Bros Rhubarb bitters

Instructions
Add gin, thyme and chopped rhubarb to shaker, muddle well
Add Carpano Antica & limoncello and shake
Pour into chilled cocktail glass and add bitters
Garnish with leftover piece of rhubarb!

3)

Ingredients
2 oz Dogfish Head Jin
1oz Dolin dry vermouth
1/2oz Domaine de Canton
1Tb purple basil + 1 leaf for garnish
1Tsp Vietnamese coriander (this is different from your more typical coriander/cilantro and has broad, flat, shiny leaves) +1 leaf for garnish
1 hot pickled pepper
1/8 tsp cinnamon
Bottle Green Ginger & Lemongrass Soda to top

Instructions
Soak pepper in gin for five minutes.
Add gin (with pepper), basil, lemongrass, and Domaine de Canton to shaker, muddle.
Add vermouth & cinnamon, shake
Pour into highball glass with ice, add soda until glass is full. Garnish with leaves.

4)

Ingredients
2 1/2 oz Ethereal Gin
1/2 oz Averna amaro,
1/2 oz Heering Cherry Liqueur
10 bruised sage leaves (Bruise the sage leaves by running your index finger and thumb in opposite directions against the leaf)

Instructions
Put all ingredients in a glass. Muddle, then shake.
Strain into a chilled cocktail glass. Easy!

5)

Okay, I have to say, this is the best drink of the bunch. And it’s vodka. Vodka! My mother wanted a drink to showcase our new honey, so this is seriously made with honey RIGHT out of the hive. How awesome is that? But you should all try it. I recommend a lighter honey. Clover is probably fine, or acacia or tupelo.

Ingredients
3oz Comb Vodka
1/4 oz Mathilde peche
1/2 oz freshly extracted honey (any honey will do if you are not a nerd like me)
1 tb fresh lavender plus a sprig of lavender blossom for garnish
2 tb fresh mint.

Instructions
Add vodka, lavender and mint to shaker, muddle just until leaves are bruised.
Add honey and shake.
Coat chilled cocktail glass with Mathilde peche
Pour drink into glass, garnish.

Whew, okay, now I am caught up with the drinky-drinks.

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By Monday, the chickens were much fluffier and were developing more adult feathers!

Also, our new hive was really seeing some activity. Hive #1 has so much honey we are going to be harvesting next weekend, hooray! It’s crazy, you can smell the honey in the air from like ten feet away. Our new hive is a hive of blonde bees, and they are very pretty and redder in color than our other bees. It’s neat because you can tell them apart by sight.

Yesterday, my mom made the most awesome nachos and salsa ever. I can take zero credit for any part of this meal except that I dumped some of my pickled hot peppers on the nachos, so good. Oh, and I picked the asparagus, but I’m going to post another post, probably tomorrow, about cultivating asparagus in your garden!

The nachos have steak, cheese, black olives and peppers on them, and the salsa is black beans, grilled corn and grilled onions, tomatoes, avocado, garlic, cilantro, lime juice, and a little cumin. Yum!

Anyway, here is the cocktail I made to go with the nachos and salsa:

Happy Accident

Ingredients
2.5 oz Depaz rum
.5 oz Elisir MP Roux
.25 oz cognac
about 6 sprigs of oregano
about 4 sprigs of chamomile, plus three chamomile blossoms for garnish

Instructions
Put rum, oregano, chamomile,in a shaker with ice and muddle well
Add MP Roux and shake
Coat chilled cocktail glass with cognac
Pour drink into glass, add blossoms

And here is the drink I made today. This is my first drink using Boyd & Blair, which is the vodka I’ve been waxing poetic about to everyone I speak to. And you can consider this my first entry into the “drinks that absolutely require the flavor of vodka” category :-P

Drink Me

Ingredients
2.5 oz Boyd & Blair Potato Vodka
1.5 Tbs chopped wood ear mushrooms, reconstituted if dry
1 tsp whole black peppercorns
.5 oz black pepper-wood ear syrup (basic simple syrup with 2 tbs wood ear mushrooms, 2 tsps black pepper added)
.25 oz Dolin Blanco vermouth
6 drops white truffle oil

Instructions
Crush peppercorns slightly
Leave vodka to sit with mushrooms and peppercorns steeping in it for about 5-10 minutes
Strain vodka into a shaker with ice, add syrup and shake
Coat glass with vermouth, add contents of shaker
Add of few of the vodka-soaked mushroom pieces back to the glass
Add truffle oil in little drizzles

The best thing about this drink is that not only is the drink yummy, but you end up with vodka-soaked mushrooms that are freaking amazing. I’m actually going to save them to use in other stuff.

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Actually, let me just show you.

Do you notice anything special about that picture? Like, say, the presence of two hives instead of one?

Well, that is because my parents got up at the crack of dawn to ACQUIRE A NEW QUEEN. And now we have two hives! So exciting.

The bees are producing crazy honey. Like, we put in some empty spare frames with some comb they made last year but never got around to filling, and it was full within about eight hours. Crazy! I’m excited to see what this honey tastes like compared to the goldenrod honey they made last autumn.

Bees are the most awesome. Check them out!

Love them! That last one was a bee on my leg. They kept landing on me today. At first it was because I was wearing crazy madras shorts which make them think I am a beautiful flower, so I changed into whites and I think then it just meant that they love me. D’aww.

Anyway! I got a ton of work done in the garden today. We went to three garden centers and picked up a bunch of stuff, including a golden raspberry bush and Vietnamese coriander, which is one of my favorite drink-worthy herbs, but we couldn’t find it last year.

Here’s some of my gardening work for today:

That is my mom’s bed of eight basil plants in seven varieties. We bought SEVEN varieties of basil. Who does that?! So now, we have an entire bed of basil. Excellent?

That one is carduni, which is another thing I love (fried!), but that is pretty hard to find. We couldn’t get it last year. Then it’s collards, cauliflower, and brussels sprouts. I was a little disappointed that we didn’t have another vegetable that began with the letter “C” to go in that bed, but it’s cool because I do love brussels sprouts.

Yesterday, Jess came up, and we got invited to a barbecue at the neighbors’ at the last minute. It was fun, but I got massive horrible asthma pretty much the whole time I was there, and ended up sitting on their sofa in their living room the whole time. I felt really badly about it, but there wasn’t much I could do.

Then, this morning, we got up and went to see the new Pirates of the Caribbean movie. It’s sort of crazy, because the last two I went to opening night in costume, and this one, I was only vaguely aware that it had opened. It says something about how my life has changed, and something about how disappointing the last two movies were. This one was cute. It wasn’t as good as the first one, but it was much easier to follow and not as overwrought as the second and third ones. It didn’t actually ever feel like it was a long movie, which is good when something is over two hours.

Then was gardening and beekeeping, hooray! I wore the bee hat today and everything, which I usually don’t do.

Jess was in Chile for a while, and she brought me back a bottle of really good pisco.

Jess tends to like sweeter, fruitier drinks than my mom or I do, and we have a ton of berries in the fridge right now, so I made this for her and then added the pickling liquid for me and my mom.

Ingredients
2.5 oz pisco
1 large strawberry or 2 small
10 blueberries
1 tsp basil jelly
Juice of 1/4 lime
1 tsp pickling liquid from a jar of pickled hot peppers
1 slice lime

Instructions
Cut strawberry into chunks
Add strawberry, blueberries, and pisco to shaker with ice and muddle until fruit is well crushed.
Add jelly, lime juice, and pickling liquid and shake
Pour into chilled cocktail glass and add lime slice

We also dumped the leftover fruit from this into our wine tonight :-P Yum.

Last but not least, I leave you with pictures of the chicks, who are fluffier and cuter than they were last time two days ago!

And our scallop appetizer (with bacon, brown butter, and scallions)

And the second batch of salt & pepper ice cream (made with more brown sugar and less white sugar), served with a 12-year balsamic

Are there ice cream flavors anyone would like to suggest I try? As long as it is a flavor that appeals to me and for which there are ingredients available, I will consider pretty much anything.

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Now, there’s a little more of this story I might tell you another time…I *will* tell you another time…but I’ve been planning on making toffee bacon ice cream all winter, and then yesterday I came up with an idea that was either inspired genius or gross! So I had to try it!

Cracked Pepper and Sea Salt Ice Cream

Ingredients
3/4 cup whole milk
3/4 cup half & half
1/2 cup white sugar
1/4 cup piloncillo sugar
4 egg yolks
2 Tbs honey
1 Tb vanilla bean paste
1 tsp cracked black pepper
1/2 tsp fine sea salt

Instructions
Whisk the egg yolks and the sugar together until frothy and pasty.
Mix the milk and half & half together in a saucepan, cook just until boiling, remove from heat, wait until it stops bubbling.
Add 1 Tb of the hot milk to the sugar and egg mixture, whisk quickly to keep the eggs from cooking.
Keep adding the hot milk to the sugar and eggs in small increments, whisking and pausing between additions, until 3/4 of the hot milk has been added.
Pour the milk/egg/sugar mixture back into the saucepan, and add honey and vanilla, heat over medium heat, stirring frequently until mixture thickens.
Remove from heat and chill for at least four hours.
Once chilled, add heavy cream and stir until well mixed. Stir in salt and pepper.
Put entire mixture in ice cream mixer and follow instructions for your ice cream mixer until frozen. Put finished ice cream in freezer.
Chill for at least two hours in freezer.
Serve with cracked pepper and additional shavings of piloncillo on top.

I can’t even tell you how awesome this was. It is so lovely. I really wasn’t sure if it would even be edible, but holy wow, I want to eat it all the time. I am making another batch of it up here at the barn for my parents.

Story number 2: In which Tea actually makes a drink with vodka that isn’t something for her dad.

You know how sometimes things all come together in funny ways so that weeks have themes? Well, here’s how my week went as far as my libation imbibement for the week.

trouserminnow posted something about vodka earlier this week, and pretty much the question of what cocktail there might be that is actually better with vodka than with any other spirit, where the vodka is actually tasteable as the centerpiece of the drink (many vodka cocktails are all about covering up the flavor of the vodka). Which I’ve been thinking about now on and off, because I can’t *not* take that as a challenge. And I have a theory which I will be trying out later this week at home.

Then, I was over at Astor, and apart from getting an excellent little daiquiri-style drink, I discovered Boyd and Blair, which is very possibly the greatest vodka I have ever tasted. Seriously, this thing has a depth to it that I’ve been starting to see in some newer vodkas, but it just goes beyond anything else I’ve ever had.

Then, tonight, my mom bought a bottle of Comb, which is distilled from honey. I love their gin, Comb 9, and the Comb was ostensibly a “We need a good vodka for guests who hate gin” purchase. Because pretty much anytime my parents have friends up to the house, they want vodka, and we have barely any (at least compared to anything else in our cabinets).

Also, today, I sent karnythia a drink recipe, and I know she’s a vodka drinker, so I was messing around with vodka in my headspace to begin with, and then I wanted to try a variation on what I gave her. So, karnythia, this drink is also for you!

Split Hive

Ingredients
2.5 oz Comb vodka
.5 oz rhubarb-honey-white balsamic syrup (recipe below)
10 blueberries
1 4 inch narrow piece of rhubarb stalk.

Instructions
Add everything but the piece of rhubarb to a glass or pitcher, muddle until blueberries are well-crushed.
Strain into a chilled cocktail glass, add stalk for garnish.

Ingredients for syrup
4 small rhubarb stalks
2 Tbs honey
2 tsps white balsamic vinegar
1/2 cup water

Instructions
Chop rhubarb into very small pieces.
Add to small saucepan, add water to cover.
Add honey and vinegar, heat until boiling.
Once boiling, stir intermittently to keep rhubarb from sticking to pan
When liquid becomes syrupy and rhubarb has cooked down completely, remove from heat. Strain into a bottle.

And finally, for the most exciting news of the day!

I went out to Long Island after work, and met my mom to drive up to Connecticut, with a stop at Suburban Wines on the way (which was incredibly disappointing; this place used to have an amazing selection. I don’t know if it’s a reflection of the clientele or staff turnover or what, but while their bourbon selection is still pretty okay, that’s pretty much the ONLY selection that wasn’t completely decimated. It was sad! But I digress. Anyway, I get into the car, and when we stop at a light, my mom tells me to be quiet and listen.

I hear this sound. It goes, peep peep peep.

PEEP PEEP PEEP.

It takes me a second.

“Holy shit, is that in the car?!” I ask.

“It’s in the car,” my mom answers.

So then when we stop the car at Suburban, the first thing I do is open the back door to see the new babies.

PEEP PEEP. They peeped all the way home! It is the most joyous noise in the universe, all the little peepings! So cute! So exciting! Chickens! I do not even know where to begin with how awesome this acquisition is!

I HAVE CHICKENS, PEOPLE. CHICKENS.

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beautyofgrey

I wore this one to work today! I really like the little rosette on it.

I have been having a little love affair with dresses that I probably would never have even considered wearing a couple of years ago. The kind that look frumpy on the hanger! The kind with crazy prints that look like the Von Trapp Family’s discarded curtains. When I started working at King Features, I had to upgrade my wardrobe after a year of working out of my apartment and having to dress for comic shows. I mean, I cuted up, but my cuting up involved cute tee shirts and floofy skirts, and I needed to step it up a little.

This one is a little little-girly, but I freaking loved the fabric too much to pass it up. It’s crazy soft and floaty and reminds me of a dress I had in college, that had butterflies on it in similar colors.

The thing is that at first I was buying slacks and stuff, and that’s just not me. I mean, like I was saying to drjeff, if I had my druthers, I would still be wearing ball gowns and shit like I did in college. And I just had no idea how to dress like me but still like a grownup. It was awkward. I think I posted a bunch of posts here asking people how to dress, but I just didn’t quite get it.

It didn’t help that my body type made dressing hard. I mean, I am lucky in that I’m a normal dress size
(6-8), but my boobs pretty much mean that a lot of clothes are out. Strapless? Out. Strappy? Out. Halter? Nope. Backless? Nope. Nothing with an empire waist or any kind of decoration around the bustline, because it always falls at the wrong place.

This one isn’t my typical style, really, but I really liked the print and the sleeves! I was on a cute floral print kick, apparently! Which I like because so many colors!

And then I started watching Mad Men, and like every single person who has ever seen Mad Men, developed a huge crush on Christina Hendricks. In between fanning myself off, though, I noticed that here’s finally someone who is pretty much exactly my size. We have almost the same measurements and it was like, hello, lightbulb! I can see how all these clothes look on her and try to buy things with similar styles. And that’s what I’ve been doing since, well, the end of last summer. And I never feel like I’ve put something stupid on because I don’t know how to dress anymore!

On to drinks!

Highland Park

Ingredients
2.5 oz G’Vine gin
.5 oz limoncello
1/4 cup fresh lilac blossoms (removed from stems) plus some blossoms for garnish.
.25 oz St. Germain

Instructions
Add gin, limoncello, lilacs to pitcher or glass with ice and muddle well.
Let sit for 5 minutes
Coat 1 chilled glass with St. Germain, discard excess
Pour, garnish with remaining lilacs.

Remedy (This and variations on this is what I was drinking all last week when I was crazy sick)

Ingredients
2 oz Bulldog gin
1 oz Elisir MP Roux
1 Tb local honey

Instructions
Put all ingredients in a pitcher or glass with ice and stir. You need to stir for a while to get the honey to dissolve if you are using thick honey.
Pour into chilled glass!
That is all!

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I’m not sure how to describe it. Ethereal has one of the most unique flavors I’ve ever tasted in a gin, that I can only explain by likening it to the flavor that you get in your mouth when you’re sitting around a bonfire and you breathe in the scent of burning wood. So, really fascinating and complex and difficult. It’s not something I’m just going to sit around and drink, but mixing it was sneaky because I didn’t want to cover up the burning flavor. I tried it with like seven different things and I’m still not 100% happy with this one but the sorrel is something I’ve never used in a cocktail before and that part worked perfectly.

Ephemera

Ingredients

2 oz Ethereal Gin
1 oz Ramazzotti
3 large sorrel leaves
1/8 oz Zirbenz Stone Pine Liqueur

Instructions
Chiffonade the sorrel leaves.
Add Gin, Ramazzotti and sorrel to a pitcher and muddle.
Coat a cocktail glass with Zirbenz, pour out excess.
Strain drink into glass!

Tonight, we had a dinner party, and on account of having to get the house ready, we just ate sandwiches, although saying “just” when discussing these sandwiches is a bit of an understatement. This is my sandwich:

The is prosciutto, salami and capicola with provolone and arugula and a tiny bit of rosemary olive oil. It was to die for.

Also, yesterday: Do you remember my giant asparagi? Well, this one is giving them a run for their money. Also, I think it is getting a job in the adult film industry:

Oh my word.

Then, today, dinner party! I forgot to take pictures of the salad, but it was a plain old tricolor. Here is the other stuff we ate!

Antipasti!

This is my invention. It’s polenta spooned on a cookie sheet in disk shapes, topped with prosciutto and baked until the prosciutto is crispy and the polenta is firm, then covered with fried crispy sage and brown butter.

Linguini primavera covered with seafood!

Tiramisu and a raspberry-rhubarb crostada!

So I like making negronis but usually when we have company and I am like “negronis!” the company is like “gross!” which is sort of devastating because negronis are my go-to drink. This time, everyone but my father said yes to negronis so I was sort of tickled and I got to make a whole pitcher of this:

Blood Orange Negroni

Ingredients
1.5 oz Rogue Pink Spruce Gin
1 oz Campari
.5 oz red vermouth
Juice from 1/2 blood orange
1 blood orange wedge
10 sage leaves

Instructions
Add gin and 9 sage leaves to pitcher and let sit five minutes
Add campari, vermouth, and juice, plus leftover orange pieces, muddle
Strain into glass and garnish with blood orange wedge and one sage leaf

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Most people don’t eat sage flowers, even if they eat sage all the time. They’re very sagey, and a little minty, and a tiny bit sweet, and a really good addition to a salad, if you already grow sage and don’t do anything with the flowers. So I thought they’d be good in a julep.

Ingredients
3 oz bourbon
1 oz brown sugar simple syrup
1/2 cup of mint sprigs plus two for garnish
about 15 sage blossoms

Instructions
Chill a julep cup or rocks glass
Add ice to a pitcher
Add all ingredients except mint for garnish
Muddle well, let sit about five minutes, stir and pour
Add mint for garnish

And here is me in my derby hat! I am rooting for Pants on Fire and Rosie Napravnik!

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I was so pleased with the violet cocktail on Friday that I decided to try another violet cocktail on Saturday.

Wretched Groom

Ingredients:
1/2 large Bosc Pear
3 oz Greylock gin
13 fresh violets
1 1/2 tsp evaporated cane juice
splash of Cognac
splash of Mathilde Poire liqueur

Instructions:
–Cut two very thin slices of pear, dice remaining pear into 1/2″ cubes
–Reserve three violets, add violets, pear, cane juice and gin to shaker
–Muddle well, until violets and pear are completely macerated
–Add cognac and liqueur
–Shake
–Pour into chilled cocktail glass, garnish with violets and pear slice

I also decided that what with all the violets, I might as well pick as many as possible before they wilt and/or get mowed and try to make my own creme de violette. Yesterday, I picked somewhere in the vicinity of 100-200 violets and cooked them with sugar, but that didn’t taste nearly violet-y enough, so today I picked about a thousand violets and I’m going to try just infusing the fresh violets and see how that works.

So, yes, I spent three hours picking violets. I’m not proud. Or tired.

I also picked slighty-smaller-craploads of dandelions, because I decided I’m going to try making my own bitters. I’m excited because I think I’m going to try using asparagus blossoms in the bitters. I figure if I infuse a bunch of different things separately, then I can try mixing and matching them until I get the right concoction. Bitters often use dandelion greens, but I picked some flowers, too. I’m secretly excited for when the asparagus goes to seed, because asparagus fronds have the most awesome flavor and I can infuse some of those. And sorrel.

Then I used the flowers to make this, partly because supertailz requested a drink using Magellan yesterday, but I’d already gone with Greylock as the iris flavor in Magellan would completely overpower the violets, which are really, really subtle. You know, subtle enough that a hundred of them don’t appear to leave much of a flavor in simple syrup.

Bradbury

Ingredients:
3 oz Magellan gin
6 dandelion blossoms
Splash of Ramazzotti amaro
Splash of Cardamaro
A few droplets of walnut oil

Instructions:
–Reserve one dandelion
–Add dandelions and gin to shaker, muddle until dandelions are completely macerated (they will look like small yellow ribbons)
–Add Ramazzotti and Cardamaro
–Shake and pour
–Garnish with remaining dandelion blossom and walnut oil to taste

In other news, we picked some of the first asparagus of the season. Let’s talk about this asparagus. You know how there’s all that talk about how organic vegetables are necessarily smaller and wimpier than the factory farmed kind?

Yeah? Well MY ASPARAGUS AND I CHALLENGE YOU.

LOOK AT THE SIZE OF THAT ASPARAGUS.

It was also shockingly sweet and tender for the size. I was mightily impressed with our asparagus-growing prowess.

Oh, also, I lied. About the not being tired part.

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So, anyway, this is not about any of those bottles. My mom and I tried Comb 9 a few weeks ago because it’s a gin distilled with honey, and I made something with Mathilde Peche, dry vermouth and honey from our bees, and it was pretty good. So when I got in the house and asked her what she wanted, she said Comb 9.

The problem is, my mom and I haven’t been in the house in like three weeks, so there wasn’t anything in the way of fresh fruit or anything. I kind of wanted to make a pear drink, but that’s hard without, you know, pears. We only had some blood oranges and those would totally overwhelm this stuff.

So I went outside to pick some fresh herbs, and this is what I found:

Hundreds of white violets, blanketing the lawn like snow.

We’ve never gotten violets like this before, not in such abundance!

So:

Baudelaire
2.5 oz Comb 9 gin
3/4 oz Domaine de Canton
1 1/2 tsp Evaporated Cane Juice
13 fresh white violets
1 1/2 tsp fresh thyme

1) Reserve three violets
2) Add all other ingredients to a shake
3) Muddle well– you need to crush the violets until they start to become a pulp, not just bruise them
4) Strain through a fine wire mesh into a cocktail glass
5) Garnish with remaining violets

I wasn’t sure if it would work, but it did! The drink got a lovely pale green color and you can actually taste the violets in it! It is flowery and slightly sweet. So if anybody else has a yard full of violets, you should try this!

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