paradigm shift

What if I approached mixing a cocktail just like I approach making a sauce - let's say - or a dish of pasta?

What if I mixed up the ingredients myself, rather than buying a green - or red - or chartreuse-coloured bottle of something?

I think this guy Mark Bittman is on to something. Read about it in the NY Times, here.


Maybe I can mix me a mean margarita without opening one of these bottles. (Which I never want to open because I never end up using it all which means I have to throw it out in a month or so and then buy another bottle for the next time I might want one of these cocktails, but which I won't want to open because I never end up using it all which means. . . . you get the idea.)

It's nice to think I could try, anyway. Like Bittman says: "It's empowering."

All-righty then!

But maybe I'll wait until after noon. . . .

[do I have limes?]