Tell me this isn’t the most ominous tiki bar ever.

“It was a day like any other, until she walked into my office. She was a dame unlike any other. Her umbrella – could you call it an umbrella? – was thin as paper and soaked through, but behind it, there she was, chilled to the bone. So sweet, so velvety. So rich. Her consistency was as thick as the fog hanging over the Bay Bridge, but boy, she went down smooth.” For her recipe, let’s investigate after the jump.

Thank God for blenders, for they have eliminated the need for rotary beaters and sieves.

Thank God for parasols with names on them to know whose milkshake brings what boys to which yard.

Thank God Prune Flips are no longer a thing.

Milk, maple syrup and ginger ale, all together? Is that an old version of the Master Cleanse?

  1. I don’t think I like it when people assume that pineapple is a bland enough flavor that you can blend anything with it and it will be delicious. Pineapple and MINT? Greuse. Also, have you ever had the misfortune of seeing/eating that pineapple casserole that has CHEESE ALL IN IT?

    • Liz
    • May 13th, 2010

    I’m not familiar with this pineapple-cheese delight. It’s a real thing? I can’t even get on board with that pre-mixed pineapple and cottage cheese from the grocery store.

    I could be convinced that pineapple and fresh mint leaves taste good together, but peppermint extract? Why not just rim your pina colada glass with crushed candy cane?

  2. Just google “pineapple cheese casserole.”

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: