No Baboons in Mime

Yesterday, I desired french toast. I make it so infrequently that, every time I do, I look up instructions to ensure I don't leave anything crucial out. The ingredient that I would have left out was vanilla. So, I look in the cabinet and to my dismay, no vanilla. Ah, but there was almond extract. After I mulled it over, I said, "The heck with it," and just went for it. Now, this story doesn't end with the moral warning, "Don't use almond extract in your french toast." No, the point where the story goes awry is not in the taste but smell of said flavoring accessory. It has been said that the aroma of certain hard liquors will knock you over. I implore you: almond extract is not too be taken lightly either, and I am somewhat sure that the stuff will not get you drunk.






My brother went to England this week to see his son, and in honor of this, I watched two Eddie Izzard DVD's back to back (Unrepeated and Glorious). Too bad I am always poor.