(Reblogged from erikonymous)


I must have walked right past it on the way out, but a few minutes later with a coffee in hand I spotted it: next to the stoop at knee height, a black and white stencil of a gorilla in a business suit. Hell, I thought. We got banksies.

I went to the hardware store and put out a couple traps, but within a week it was clear we had a full-blown infestation. Every day we’d get six, eight, once even eleven new stencils. Half of them didn’t even make sense. WTF is a koala in Ziggy Stardust makeup, feeding a broken parking meter supposed to mean?

In the end we took the nuclear option and called in a banksterminator. Not cheap, but they opened up the walls and flushed ‘em all out. Banksies themselves don’t do much structural damage, but if you leave them unchecked they can attract art critics and then you’re fucked.

Bridge and tunnel

houseofjules2 replied to your photo: I read the first two as being separate things. But you’re right, it must be marijuana vodka.

Oh, we asked her for clarification and it is definitely marijuana vodka. That’s when she told me to mix it 1:1:1, but you’d have to be high to put that much Cointreau in anything OH WAIT

I asked the server which bitters they were using in one of the house cocktails, which led to us swapping recipes, and eventually she said “I have something I think you’d like, but I don’t want to say it out loud.” 20 minutes later she returned, whispered “I had an intuitive sense that this was something I could share with you,” and slipped this piece of paper onto our table.

In case you’re having trouble reading the handwriting, or are merely as incredulous as we were, this recipe reads “Marijuana vodka with Campari & Cointreau.” The first ingredient you’ll need to make yourself, unless you know of a place to shop that I do not, and then mixed in equal proportions with the other two.

It’s possible I’m missing the point of this drink, because my first thought was not how unusual it was to be served a recipe for weed margaritas along with the third course at a very nice restaurant, but “One part Cointreau? That might be too heavy, I’d probably back that off and sub in some bitters…”

A coworker just introduced me to this cocktail. It tastes like grapefruit juice even though there’s no grapefruit in it, and I’m always looking for gin cocktails that aren’t all… ginny. I recommend making up a few of these sooner rather than later, before it gets all autumnal and shit.

The Jasmine

  • 1 1/2oz gin
  • 3/4oz fresh-squeezed lemon juice
  • 1/4oz Campari
  • 1/4oz Cointreau
  • Garnish with lemon twist


Took the ferry over to SF yesterday, biked over the bridge and up to Samuel P Taylor for an overnight before catching the ferry back from Larkspur.

I met a couple who was three months into a tour from Anchorage to Tierra del Fuego, and a French couple 17 months into a two year world tour. I caught up with them at the Ferry Building this afternoon; check out their bonkers awesome upright/recumbent hybrid tandem.

Also, sleeping outdoors in a hammock during an earthquake is… kind of fun, actually!