Basiljito

I have a very unrefined sense of taste. In a blind taste-test between a $2, $30, and $200 bottle of wine, I could maybe pick out the Two-Buck Chuck, but I would be lost between the other two. I don’t think this is a bad trait to have: as long as I don’t need to impress anyone, I can save a lot of money. But it also means I subject everyone downstream of my “cooking” to my gustatory caprice. I also make a bad bartender.

I probably shouldn’t have been in charge of making drinks at the dinner party the other night, but I wanted to make mojitos. You get to make sugar water, and then you get to smash leaves with a stick, two of my favorite activities in preschool. No one complained about the drinks, either. It turns out that if you put enough sugar, lime juice, and rum in something, people won’t really notice that they’re drinking basiljitos. Or, if they do, at least they won’t complain about it to your face.

That is, until the host points out that the box of mint leaves is still sitting unopened on the other counter. Then they all laugh at you. And then they get to try little-shards-of-glass-jitos.

This entry was posted on Saturday, June 24th, 2006 at 3:27 pm and is filed under Gibberish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.