Should Auld Acquaintance be Forgot, And Never Brought to Mind?
December 30, 2011 / By Greg Henry- Should Auld Acquaintance Be Forgot And Never Brought To Mind Lyrics
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- Should Auld Acquaintance Be Forgot Lyrics
Should Auld Acquaintance be Forgot, And Never Brought to Mind? No. Hell no. That would break my heart. But it’s New Years and we ask that silly question time after time. Year after year.
Because in truth I am happy to have your acquaintance and I hope to have it a long auld time. So I gotta keep busy. I gotta post cool stuff. And I gotta ring in the New Year with festive style.
Should auld acquaintance be forgot And never brought to mind? Should auld acquaintance be forgot And the days of auld lang syne? For auld lang syne, my dear For auld lang syne We'll drink a cup of kindness yet For the sake of auld lang syne And surely you will buy your cup And surely I'll buy mine! We'll take a cup of kindness yet For the sake. Should auld acquaintance be forgot For auld lang syne? For auld lang syne, my dear For auld lang syne We'll tak' a cup o' kindness yet For auld lang syne And surely ye'll be your pint-stowp.
I think a Champagne Cocktail has festive style. But it’s a drink with some controversy attached. Its lineage can be traced back to 1862. It was once wildly popular as a sophisticated drink before dinner, and is the precursor to quite a few modern cocktails. However, it seems to have become a love it or leave it concoction. Opinions about its validity run strong. Especially among true believers of the grape and its almighty power.
So I leave it to you. Is a Champagne Cocktail a delightful way to mark an occasion, or is it a sickly sweet abomination that turns good Champagne into swill? Adding to the kerfuffle is the silly little fact that the Champagne Cocktail is sometimes referred to as “Chorus Girl’s Milk”. Which doesn’t seem like a compliment either to the drink, or the girl.
Should Auld Acquaintance be Forgot, And Never Brought to Mind?
But the point of the sugar cube is not so much to degrade the Champagne or to sweeten the drink, as it is to make the cocktail all the more festive. Because it makes even the bubbliest of bubblers just a bit bubblier, and that’s downright festive. But this is Sippity Sup, so I have another little tip to make this tippler even more festive. I think I stole it from Martha Stewart. But you can claim it as your own.
You see, if the standard version of a Champagne Cocktail doesn’t suit your delicate sensibilities, why not spike your Champagne with a sugar cube colored (and flavored) with the bright hues of festive liqueurs? So go ahead and skip the Angostura in a classic Champagne Cocktailand replace it with the bright tones and tastes of liqueur. I used Campari, Chambord, blue Curaçao and Midori, but there are lots of great choices.
The trick to success is a light touch, so use an eyedropper and work very slowly– one drop at a time. Let each drop soak in all the way before adding the next drop. Add one drop too many and the whole thing dissolves into a sugary little sludge pile! But even the mistakes are fun. Let the cubes dry completely before you attempt to move them, then simply drop one into a glass of Champagne and watch the colorful fizzle begin.
This is just one festive idea. Nathan, Andy and I have a lot more to share on The Table Set New Years Eve episode. I hope you’ll tune in either at The Homefries Podcast Network or on iTunes.
Happy New Year ye auld acquaintance of mine! GREG
Auld Acquaintance Champagne Cocktail serves 1 CLICK here for a printable recipe
- 1 sugar cube
- 3 dashes Angostura Bitters
- 1 oz brandy
- Champagne
Drop the sugar cube into the bottom of a chilled Champagne flute. Add the bitters right on top of the sugar cube, followed by the brandy. Slowly pour in the Champagne.
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show OnlineandSaveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.
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Should Auld Acquaintance Be Forgot And Never Brought To Mind Lyrics
I wonder what the heck you are talking about. I don’t get any of the references to ribbons. Just give us the recipe and cut the crap
Oh my goodness, Greg. This looks so so so good. Yeah, I love quinoa… not afraid to admit it. But this salad… wow… it’s perfection. Can’t wait to give it a try!
so i’ve never actually tried quinoa yet, mostly because that has made me feel rebellious. but seeing this post is making me think maybe i should actually at least try it. this salad looks good, and it has been so hot here it is not fun to cook.
Well, yes, quinoa is the darling of the blogosphere. I do not know about you, but for me, that alone often makes me shrink from writing about something. But occasionally I slip and pile just on. I’d say that quinoa, with its unique texture and flavor plus its health benefits is a topic well worth writing about. Spread the gospel, as they say.
This is one gorgeous slad. Your photo is seriously tempting, even before I gave the ingredients a good looking over. With the varying textures of quinoa, squash, kale, walnuts and cheese, and the flavor kick of basil and lemon this sounds like a very satisfying one dish meal. Bravo!
I knew there was a reason I left my Sunday market with a nagging feeling of regret. It’s because I passed on some summer squash that I could have used to make this salad. It’s 80 here in Seattle, which is like 100 degrees on the Seattle scale. This salad and a well-chilled Sauvignon Blanc would be fantastic.
Actually do like quinoa which is awesome. I use it mostly for fridge clean up and sneak veggies and all sorts of stuff into it!Now I’m trying to fugure out if I’m a lemming of sorts, hmmm.…
I love quinoa, and I love a good salad — even though it’s the middle of winter here. I even have kale and lemons on hand right now, so things are looking promising. Summer squash might be a little hard to rustle up right now, but I’ve got fennel and avocado which I’m thinking could make a passable substitute for this time of year.
Actually, haven’t all the lemmings move onto wheat berries?
Good to see you here. Hope that book has been shipped off to the printer (a) I’m dying to get my hands on it and (b) I like seeing you post on a regular basis. The salad looks wonderful … the quinoa I’m not so sure about. I made it once and it wasn’t love at first sight. Perhaps I have to try it again.
But I just haven’t liked it the three times we tried it. I think it’s the texture. We tried three varieties too, even the Aztec red. Oh well, I’m a bad food sheeple. And no.…I did not wear pink ribbons either 😉
I love quinoa or quinua, Greg! This is a delicious idea for this healthy grain!
Your honesty totally made my night. I’m trying not to picture you in ribbons though. LMAO, I refused to be a lemming for a long time as well. Hence the reason why you won’t find a biscoff, nutella or smore recipe on my site. However, since we do eat quinoa every so often, I might have a recipe or two posted for this absurdly popular grain. Your salad looks and sounds great though and would absolutely perfect for this nasty weather.
P.S. Not that I’d turn down the above sweet treats when offered, I simply don’t care enough to make them. Feel free to bake and ship them to me. Have a great weekend!
…know what biscoff is! But nutella. It won’t even melt. I think it’s made with vaseline. GREG
I would like to see you with ribbons in your hair! I’m with you. Hard to cook right now. But this is still GOOD food. I’ll even pin it. (Healthy, blah blah blah).
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What's Sup!
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