51吃瓜

Last night around the campfire Pattie had explained that when they rolled out this morning it might take as much as two and a half days, if they were unlucky, a double Jornada, to travel from the banks of the Arkansas to the Cimarron. And between the two rivers, he warned, the landscape would change dramatically. For sixty or seventy miles there would be nothing but an immense barren plain鈥攏othing at all, no wood and no water, not a stream, not a creek, not a puddle, not a drip of spit (he said) until they reached either the Cimarron River, which was itself often dry, or a spot just to the north of it called the Lower Springs.

The terrain was thick with cholla and clumps of it clung to the horses with spikes that would drive through a boot-sole to the bones within and a wind came up through the hills and all night it sang with a wild viper sound through that countless reach of spines. They rode on and the land grew more spare and they reached the first of a series of jornadas where there would be no water at all and there they camped.

As a young man, William worked for a logging company on Vancouver Island, cycling 30 miles after a long day of physical labour. He qualified for the 1928 Olympics at Amsterdam …. [He] turned professional the following year, ending his Olympic career, becoming a popular figure in the sporting culture. He was even romantically linked to Countess Fern Andra, a beauty of German silent movies and friend of the spy Mata Hari. The romance likely was a bit of promotional ballyhoo.

Barely a decade ago, the New York men鈥檚 wear presentations merited their own dedicated week with all the attendant ballyhoo, parties, corporate sponsorships and street-style photographers trawling for Instagram fodder. People turned out in droves, disporting themselves in outlandish costumes 鈥�. Plenty of schlock was produced during those weeks 鈥�

Italicus is a new liqueur from Italy inspired by rosolio, a drink that was once the toast of the Court of Savoy …. Piecing together the original rosolio recipe was painstaking work; [Giuseppe Gallo, Italicus creator and an authority on Italian drinks,] spent many months trawling the archives of the University of Turin and interviewing superannuated Italians before he pinpointed a formula of roses, lavender, gentian and lemon balm. For his own recipe, he added chamomile, bergamot and fragrant Cedro lemon to the mix, resulting in a slightly more citrusy liqueur that works particularly well served 50/50 with prosecco, lots of ice and a couple of green olives.

[S]ommelier and “ma卯tre liquoriste” Deirdre Heekin …. began experimenting with herbal spirits and homemade cordials after returning from a 2002 trip through Calabria, where she encountered a rainbow of different rosolios, homemade liqueurs made from roses and other botanicals. “They were like nothing I’d ever seen before,” she said. “It was a total aha moment.” So, when Eden asked Ms. Heekin to consider developing domestic versions of the aperitifs she recalled fondly from her travels鈥攗sing not wine, but Vermont ice cider as the base鈥攕he dove at the chance.