Brown sugar

Which I think a lot of people would know.

And the other one I've got is Brown Sugar by The Stones.

Now,

I've got Brown Sugar in 1971.

Right.

So they're the ones I've got in my kind of rock, hard rock classics one.

Ironically, the BBC will probably be on the phone about brown sugar.

They will.

So sometimes even if I'm making it for a bunch of buds or something like that, we'll do like 50-50.

We'll do some of the traditional jalapenos, and we'll do some of these, which are like barbecue brown sugar jalapenos.

poppers so stay with me stay with me it's it really is phenomenal i love them um and especially anytime i want to make them for the family uh the girls will love those my my uh young daughters will love those so uh but we did it we did it with goose earlier because they really wanted poppers when I came home with some goose they're like hey let's make poppers let's make poppers we gotta have poppers I'm like okay okay well I've never done it with goose but we'll try it with goose it turned out great so actually did it again tonight I got on some of my first doves dove season has been mediocre at best I'll say I've shot like six over two hunts so not not breaking any records with the dove hunting this year for whatever reason they're just not in the fields that I've got permission Um, usually I do, I do really well in the doves as well, just as a caveat to that feel like save some face when I say I've shot only six and two hunts.

But anyway, so we made the popper.

But you can even just, like, fold it around it so it's almost like a hot dog bun.

It's just squeezed around it in a U-shape, and you got your – your dove or your teal or whatever you're putting with it, one piece of thin cut bacon, toothpick straight through it.

Now, if you're going to do it on a pan, put a piece of aluminum down because with the brown sugar, that is going to caramelize and it'll be a heck of a deal to clean that pan off and your wife will thank you if she's doing the dishes and you'll thank yourself if you're doing the dishes.

Put a piece of aluminum down on the pan.

But which gods, who it seems use a different lingo from mortals, are wont to denominate Stingo? Spare we to tell of the horse-collar grinning, the cheese, the reward of the ugly one winning, of the young ladies racing for Dutch body-linen, the soapy-tailed sow, a rich prize when you've caught her, Of little boys bobbing for pippins in water, The smacks and the whacks, and the jumpers in sacks, Those down on their noses and those on their backs, Nor skills it to speak of those darling old ditties, Sung rarely in hamlets now, never in cities, The king in the miller, the bold Robin Hood, Chevy Chase, Gilderoy, and the babes in the wood.

You'll say that my taste is sadly misplaced, BUT I CAN'T HELP CONFESSING THOSE SIMPLE OLD TUNES, THE OLD ROBIN GRAY'S AND THE EILEEN ARUN'S, THE GRAMMA CREE MOLLY'S AND THE SWEET BUNNY DUNES, ARE DEARER TO ME IN TEN-FOLD DEGREE THAN A FINE PANTASIA FROM OVER THE SEA, AND FOR SWEETNESS, COMPARED WITH THE BEITOVEN FUGUE, ARE AS BEST REFINED LOAF TO THE COURSEST BROWN SUGAR, A LACK FOR THE BARD'S WANT OF SCIENCE.

to which he owes all this misliking of foreign capricios.

Not that he'd say one word, by the way, to disparage our new idol, Monsieur Dupre, but he grudges, he owns, his departed half-guinea.

It looks back at where we've been and leans just a little toward what's coming next.

The brown sugar peach bourbon sour, yes, you heard me right, brown sugar peach bourbon sour is late summer in a glass.

Fresh peach, brown sugar, lemon, bourbon, bright enough for August, warm enough to hint at September.

It's the drink for the last really good evening before everything changes.

We were making the glaze for these.

They were, like, brown sugar, cinnamon, kinda like a Pop-Tart bar situation, and I told him to just sprinkle some cinnamon in.

He then...

I was like, "You don't have to measure it, just put some in." And I looked over at what he had done, and I was like, "Ooh, that is quite a bit of cinnamon." I was like, "Can you ever have too much cinnamon?" Like-