Caution–don’t try this at home!
Meda just got back late Friday night after several days in Chicago. She was tired, a little jet lagged.
On Saturday morning, still a little tired, she turned her attention to the kitchen, which under my watch had apparently not been restored to the appropriate level of cleanliness.
She noticed bottles on the counter. There was the small olive oil bottle, now empty. We buy olive oil in a larger bottle, and then transfer to this small bottle for everyday use. Not far away, on the counter, was another square bottle, label not showing, that appeared to hold a bit more oil waiting to be transferred. Right color, right bottle shape. So, being in clean up mode, she started pouring from the large bottle into the smaller one. As she started pouring, she got worried that the consistency didn’t seem right, so she called across the room to me.
“Is this the right bottle,” she said.
I looked up, and let out a cry of pain as I recognized what was happening.
“No!”
Not soon enough to prevent a shot or two of fine Bushmills Irish Whiskey from being poured in with the dregs of the olive oil.
Somehow I don’t think this is going to result in a new “whiskey ‘n oil” fad, although I might use the concoction to marinate some chicken for the grill.
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Ka’a’awa Martini, please. Shaken, not stirred.
Bartender: It’s oil. Shaking is as helpful as stirring.
Oh, the humanity.
Well, that’ll teach ya to keep the sauce near the sauce!
My oils are on the opposite side of the kitchen from my whiskey (Bourbon, never Scotch or Irish, thank you very much).
We should have consulted a design professional like yourself!
And, for the visually challenged or tactilely inclined, different bottle shapes for each are a MUST!
All you need is a little brown sugar + ancho chili powder and you got yourself one heckuva pork shoulder marinade.