It’s that time of year again, Linda! All the kids have been plunking themselves down in front of their TVs this evening for one reason and one reason only: The 46th Annual BacArthur Restaurant Industry Genius Grant Conferment Ceremony, brought to you by Susan and Thomas Q. BacArthur, The Gene F. and Billy D. McGillicuddy Foundation, viewers like you, and several billionaires. The festivities kicked off a few hours early this year, with a charming cocktail reception that appears primed to become a yearly tradition, should the food and beverage industry continue enjoying unprecedented growth–our economic experts unanimously agree to this trend’s sustainability as we close out 2019.
Several of the past year’s top emerging bartenders have been hired to wet the whistles of the greatest eatery / watering hole luminaries in our tri-state region. If you look carefully, you might just see the glimmering looks of magnanimity in the eyes of all these foodservice professionals as they wait with bated breath to find out who’s the lucky recipient of the prize that will allow them to explore their more scholarly pursuits for at least a week–perhaps a fortnight, depending on their current cost/s of living–without having to pick up a desperation shift at the last minute next Friday night.
Truly the American Dream, Linda.
“Of course we have our ways
of eating elephants,
but they’re egregious
and I’ll take no part.”
from her famous ‘Sermon on The Gout’
My name is James Arnettison.
In the following words,
I am going to enlighten you
on the perfect form that is
the sloppy pour.
First off, you might be asking:
“hey James, I gotta ask you something”,
and then I’ll say:
“well go on ahead”,
and then you’ll say:
“cool, thanks for taking the time to listen”
and I’ll say:
“of course, any time!”
It may take a few more exchanges
before getting to the question at hand,
which is this:
what is the sloppy pour?
A sloppy pour is an upcharge
on a shot (the kind you order at a bar).
Rather than a neat pour,
where all the contents are neatly contained
within the confines of the glass,
the sloppy pour
requires virtually no skill.
The bartender is, in fact, encouraged
to waste alcohol
as they attempt to hit the glass
with about 80% accuracy (give or take,
depending on the establishment’s preferences).
The result is the perfect sloppy pour.
Those long ropes of vodka and tequila
will now be even ropier–
up to 30% ropier, in fact–
as bartenders are given the go-ahead
to wreak havoc on the bar top.
We can get into
the sanitary aspects of this practice
another time, though
liquor does tend to disinfect
more than it infects.
I thundered through the threshold,
enthralled by many a porcupine diary–
when will we ever learn the true everlasting
Constantinople cantaloupe constitution?
I reckon never, though many local geniuses
think there’s a global phenomenon unfolding
with a vengeance.
I can only postulate,
though the post-latte high
seems to have stalled for a moment,
just briefly enough to incriminate
the most experimental of dancers
both near and far.
We’re still left baffled
by Hemingway’s cat collection,
but a learned individual once told me
that the more toes a feline has, the closer to
the beholder becomes.
Shotgun or no shotgun,
there’s quite a bit of cortex
to bandy about all willy nilly
if you’re willing to lose a day or two
to the unbending, unaltered
chimpanzee rhetoric machine.
Oh lord, I’ve lost
too many days
Dalmatian infringement, circumlocution–
tendril paradise was never meant
but for the others
[the others who backfloat
with a tendency to drift, aimless,
through the tides of amalgamated superiority
and spit themselves out afresh
on a new morn, weaving
in a pattern of non-commitment, content to
spackle neurolinguistics to
the shoehorn of
prefers the ditties
over the deities,
though the allocator
would beg to differ.
Mr. “Screams ‘GEEZ!'” went rarin’ by my left window,
almost as though he’d even had a care in the world–
if it hadn’t been for that cheez whiz spritzer marmalady
gettin’ her gunk in his junk (or his gunk
in her junk, can’t quite remember).
Elemensexary, my dear Tulip the Begonia Wallace.
I’ve been awaiting your arrival for some time now,
young man. I can’t wait to get a good pasta cooking,
if you know what I mean. If you don’t,
no worries, we’ll get you set up like a Pastafarian
on Wednesday evenings, ensconced in the price of
the pledge of allegiance. You may consider this schedule
an eighth more sensational than the tap dodger aligners
who’ve risen to prominence within the last four months.
But enough of that nonsense, it’s about time for me
to devote the digestion of fandom complication atoms
to a starry-eyed wanderer named McGriff (who looks
nothing like Elliott Gould, no matter what LaVernia says).