Perhaps, Perhaps, Perhaps...

If you haven't heard about the show Coupling on BBC America you are missing out on a gem. Currently, this situational comedy takes place in London and tells the story of the lives of Susan, Steve, Sally, Patrick, Jane and Oliver. The show is in it's 4th series.

Steven Moffat is the creator of this hilarious opus. According to the Series 1 DVD, he wrote this about his relationship with Coupling producer, Sue Vertue. The wealth of material that presents itself when two people weave their lives together was something Moffat thought would be a great setting for a sit-com. Friends meeting friends. Ex's meeting Ex's. Friends and ex's "getting together". Steve and Susan (sound familiar?) are the nucleus that make these connections happen.

The show has coined a number of terms. A few of my favorite are "Nudity Buffer", "The Giggle Loop", "N.A.T. (Nose Avoidance Tilting)", and "Sock Gap". Anyone who is a fan has their list.

Underneath all the humor, Coupling really covers a broad range of the psyche of both genders. Whether it's Patrick being a true man's man, or Jane being a bit neurotic, the characters make it tough for someone to not be able to relate.

Some of you may have seen or heard about the American version of Coupling. I did give the show a chance, and I laughed a few times, but it just didn't work. I believe it was canceled after 3 shows.

I was introduced to Coupling a couple years ago by my friends, Nate and Tarpy. "Sex, Death, and Nudity" from the first series was the first episode I saw. This contained the dreaded "Giggle Loop".

I was hooked. The show has changed a little bit since then as Oliver has come into the picture. The original troupe included a character named Jeff. Richard Coyle, the actor who played Jeff, left after the completion of Series 3. He was the creator of all my favorite "terms" I mentioned earlier. Watching Series 4, I realized how much I missed Jeff. But, the show goes on as clever as ever.

I've introduced a few people to the show, and I haven't met anyone who hasn't loved it. I was watching it on a plane and the girl next to me kept peeking over and asking me what it was. I told her and she said she was going to TiVo it. I wonder what type of chain that has created, if any.

If you don't have BBC America, I know that Series 1-3 are available for purchase. Check them out, they are definitely worth it.

Back To The Valley

Camping was fun...Check it here, if you wish.

Need A Little Hill Country

Sheri and Destin are letting me out of the house this weekend. I will be jeading down to Cottonwood Lake around the Buena Vista/Salida area. I'm really looking forward to it, although I would have loved if all three of us could have gone down together.

The only plans are to relax, smoke a couple cigars, and reconnect with God's country. I'll let you know the details when I get back.

Last Mango In Paris

Here is my new favorite salsa. I was going for a sweet hot combination and this worked on the first try. I've used it on pork, halibut, and sole. It's good with tortilla chips as well. Maybe I"ll get crazy one day and have it with fried plantains. Very tasty:

Mango-Kiwi Salsa

3 medium mangos, diced
2 kiwis, chopped
1 fresh jalapeno, chopped
1/2 cup of red onion, chopped
1 roasted jalapeno, chopped
1 roasted red pepper, chopped
1 lime, juiced
A couple pinches of salt and pepper
A handful of fresh mint, finely chopped
Olive oil

Combine all ingredients, except the olive oil, in a mixing bowl. Then, add enough olive oil to loosen. Any oil will work, as long as it doesn't have a very strong flavor (i.e. Canola, Peanut, Vegetable).

For the roasted jalapeno and red pepper, I prefer to do them on the grill. Feel free to use any method. I haven't tried store bought roasted peppers, but I'm sure they would be fine.

Green Gold

As the first recipe posted on this site, I picked my most requested dip:

Kyle's Guacamole Recipe

4 medium avocados
1 lime, juiced
1 teaspoon salt
1/2 cup red onion, diced
1 clove garlic, diced
2 serrano chiles, diced
4 tablespoons fresh cilantro, chopped

Cut the avocados in half and remove the pits. Using a spoon, scoop out the flesh into a mixing bowl. Add the lime juice and the salt, and mash to the desired texture.

Mix in onion, garlic, serrano chilies, and cilantro. Check your seasoning. If you need to add a little more salt or lime juice, do it now. Cover with saran wrap and let it sit at room temperature for 20-30 minutes. This allows all the flavors to mingle with each other. Serve immediately or refrigerate until ready to serve.

Just like any other recipe feel free to manipulate the ingredients. If you aren't a huge fan of chilies take them out. Or, if you can take they heat, try some habaneros, but be careful. Habaneros are not the chili pepper you want to experiment with if you don't know your limits. Tomatoes are fairly regular in guacamole recipes. I've tried it before with roasted corn. Delish.

Have fun with it.

A.H. Hirsch Reserve

No, it's not a distant relative of mine. Although, I will continue to search for a connection.

A.H. Hirsch is a name every whiskey drinker needs to know. It graces the label of America's only 5-star Whiskey. This magical Pot-Stilled Sour Mash, Straight Bourbon was distilled in the spring of 1974 at Michter's Distillery in Schaefferstown, Pennsylvania.

You might be saying to yourself, "Bourbon in Pennsylvania? Is that even possible?" Fair enough question, especially regarding that an unwritten prerequisite of fine Bourbon Whiskey is that it is distilled in the proper Bourbon County of Kentucky. There are quite a few other rules consisting of ingredients and aging that are more important here. A.H. Hirsch fulfills all of them.

Michter's Distillery was established in 1753. Until it's closing in 1992, it was the oldest operating distillery in America. Bourbon County wasn't even formed until 1785. At that time, it was still part of Virginia, and was named to honor the Royal French Family. The former Fayette County was a major "hub", as it were, for distilled spirits travelling on the Ohio and Mississippi Rivers. These barrels were stamped with the county name, thus coupling it with the lovely amber nectar. (Information via Straight Bourbon)

I do not believe the good people of Pennsylvania have a claim on one of the richest regions for American Whiskey, but I do believe this is the crown jewel of bourbons. Hirsch's namesake comes from Adolf Hirsch who bought a large stock of the aged whiskey. He bottled the 16 Year and the 20 Year Reserve at Hirsch Distillers in Lawrenceburg, Kentucky; right in the heart of Bourbon County. Crafted in the hills of rural Pennsylvania, distributed from the Bluegrass State, a pot-stilled American original.

The pot still method of distillation was considered an older way to make whiskey. Michter's championed this art by making the only post-Prohibition pot-stilled Whiskey. Other fine distilleries thought this way was "too expensive". Although, it did attract the attention of Charles Everett Beam, a direct decendant of Jacob Beam, who took the position of master distiller. More in depth history lesson at Winebow.

A.H. Hirsch came into our lives a few years ago at Rose Pistola, a fine italian establishment in the North Beach area of San Francisco. My dad was sitting at the bar waiting for a table. He looked up and saw our last name on a bottle in big block letters:

He asked the bartender for a closer look, and obviously a taste. We haven't looked back since. Dad, Ty, and I now make it a point to have a bottle around at all times. Which is going to get increasingly harder. Henry Preiss the preserver of the "Hirsch Selections" says there are only about 200 cases of the 20 Year Reserve and 5,000 cases of the 16 Year Reserve in existence. This does not include what is already in stores.

If you come across one of these treasures, don't let it get away. The 16 Year is a little easier to find and comes with the label like the one in the above picture, or a plain white label with "A.H. Hirsch" in black script.

I was in San Francisco last month and visited Rose Pistola with a whiskey loving friend of mine. There was still a bottle behind the bar...

All Hail To The AEF

60 years to the day. Many brave men from the Allied Forces stormed the beached of Normandy in a valiant amphibious attack. One of them being my Uncle Bud.

Much has been said of their valor, and much will still be said throughout the ages; more eloquently than I ever could. I thank God for these soliders who did their duty so courageously, and all those who still do it today. I end with the Supreme Allied Commander's words...

Soldiers, Sailors and Airmen of the Allied Expeditionary Force!

You are about to embark upon the Great Crusade, toward which we have striven these many months. The eyes of the world are upon you. The hopes and prayers of liberty-loving people everywhere march with you. In company with our brave Allies and brothers-in-arms on other Fronts, you will bring about the destruction of the German war machine, the elimination of Nazi tyranny over the oppressed peoples of Europe, and security for ourselves in a free world.

Your task will not be an easy one. Your enemy is well trained, well equipped and battle-hardened. He will fight savagely.

But this is the year 1944! Much has happened since the Nazi triumphs of 1940-41. The United Nations have inflicted upon the Germans great defeats, in open battle, man-to-man. Our air offensive has seriously reduced their strength in the air and their capacity to wage war on the ground. Our Home Fronts have given us an overwhelming superiority in weapons and munitions of war, and placed at our disposal great reserves of trained fighting men. The tide has turned! The free men of the world are marching together to Victory!

I have full confidence in your courage, devotion to duty and skill in battle. We will accept nothing less than full Victory!

Good Luck! And let us all beseech the blessing of Almighty God upon this great and noble undertaking.

Dwight D. Eisenhower

So I moved....What about it?

So I made the the trek back to Nashville from Colorado. It was a long time coming. Three years in the"Centennial" state is plenty for me. It was fun at times and sad at others. All in all a learning experience. Getting back to TN is excellent move forward. I believe there is a lot more opportunity here, and the people are a lot more friendly. Stay tuned for more from "Ty's way....and thats the bottom line."

First Glass

Like that first nip of whiskey, you just have to lick your lips and do it.

I've had this site up for awhile now, telling myself, "Oh, I'll get to it, I'll get to it". Tonight, I made that step. There are still some design issues and formatting changes that will come sometime down the road, but for now here it is.

I wanted a blog where I could talk about whatever. Food, cigars, whiskey, and hopefully some serious stuff along the way. Obviously, by the title you may have guessed that it was inspired by the "Water Of Life", as they say. The subtitle, "Mutterings like honeydew vinewater", I stole from a Jimmy Buffett song, God's Own Drunk.

I've asked my brother, Tyler, to join me so you will see some of his babble from time to time. We may even get our Dad to pop on once in awhile.

So sit back and enjoy yourself. (Jack On the Rocks, optional)