Cocktail Hour, a webcomic by Scraps

Yes, that’s right, I’ve run away and am floating away in the Gulf of Mexico for 8 days, starting right about now. As such, comment approval may be a little bit slow (but don’t stop leaving them, I promise I’ll check in periodically) and next week’s comics might be creatively delivered. I’ll post something, but the ship’s connection speed might determine whether it’s uploaded per usual or a picture in the blog post. But I’ll post something, I promise.

This vacation is sorely needed and will, hopefully, rejuvenate me (and Todd) for the year ahead–it’s gonna be a busy one! First up, at the end of February is MegaCon and I’ll be there, in Artist Alley at table Yellow #6 (I swear I feel like a food dye everytime I say that). There will hopefully be other convention appearances to announce, but nothing is firm yet so watch this space, as it were. Second, the Year 1 book is very near completion. My hope is to have it for the Con, that’s the goal, but if not, it’ll be available through me or various other spaces. More concrete news when I can give it to you. Oh, and did I mention I’m starting another strip? I am! It’s scheduled to launch after I get back from vacation and will be hosted over at SoulGeek webcomics. More on that when I have a link to share. Finally (or so it would seem), I’ve entered myself into Dimestore Productions Small Press Idol with a project that’s been in my head for about a year and a half. I’ll be sure to post more when the first round goes live and you can see what things come from my head when I start thinking fiction!

So, is that enough? Maybe? Well, that only takes me through the frist half of the year, who knowns what July will bring!

And by boat I mean ship. And by ship I mean cruise-ship.

That’s right, folks, in case you missed the earlier note I’m on vacation this week, bobbing around the Gulf of Mexico on the Carnival Mircale. Today we were in Belize where I picked up both Ginger and Cashew wines which I’ll have to review in full once I’m back state-side, along with the Tamarind liqueur I picked up in Roatan.

But first, back to the boat. I think Boat Drinks are essentially the same as what some call “skirt drinks”: the  fruity concoctions that may or may not come with an umbrella or some other sort of decoration on the rim. The Jimmy Buffet song of the same name makes me wonder if boat drinks are purely a modern invention or if these cocktails reach far enough back to have been something like scurvy prevention and the like. (My reasoning is that cirtus and other fresh fruits would have spoiled on long journeys without some sort of preservation and fermentation would have been the method of choice for the juices. Mixing them with other liquids would let you stretch them farther.)

But enough of my meandering…

Almost the first thing you’re presented with on a Carnival cruise is the Drink of the Day (DoD). On embarkation it’s the Fun Ship, made up of Vodka, Light Rum, Apricot Brandy, Amaretto and fruit punch and garnished with an orange slice, cherry and an umbrella. Of course I had one with lunch and got my souvenir cup needs out of the way (if only I knew which day the drinks came in the coconut cups!).

One night at dinner I tried the Mojito of the Day. Apparently Mojitos are the new martini, with all sorts of varieties available. This one was a Melon Mojito and, I would presume, just took the addition of some Midori or other Melon liqueur along with the Rum, Simple Syrup, muddled mint leaves and club soda to make it what it was (tasty!). Other options I’ve seen (but not tried) were the Mojito Margarita and the Apple Mojito. I have to admit, I’m a bit of a purest with the Mojito. As much as I enjoyed the Melon one, I think the regular Mojito is enough of a stand-alone, definitive presence that the additions really aren’t necessary.

Today, being Innauguration Day, the ship’s bartenders have decieded to offer three themed cocktails: The White House (a frozen drink of melon liqueur, pina colada and blue curacao), the President (vodka, triple sec, amaretto, sloe gin and cranberry juice over ice) and the Oval Office (a non-alcoholic drink of mango mix and grenadine). Just like I’ve chosen not to watch the Innauguration in the lounge (I’m on vacation, folks!) I think I’ll pass on the politically-tinged beverages as well.

But that won’t necessarily stop me from finding out just what the Coco Loco Monkey is…

Bono’s Put Bar-B-Q
Locations in Florida and Colorado

The second husband introduced me to Bono’s in Gainesville on one of our trips down to Orlando and I have to say that might just be one of the best things to come out of that marriage

I was told they had the best smoked turkey. Ever. And I was told right. Most smoked turkey breast tends to be kinda dry, at least in my experience. Not Bono’s. I don’t know how they do it (I suspect a deal with some dark overlord), but their turkey breast is moist and flavorful, you don’t even need any sauce!

But speaking of sauces, there’s another stand-out in the Bono’s smoke pit: the Mustard sauce. Technically known as the Original 1949 Sauce, this mustard sauce is the tops, be all end all of meat condiments.

Granted, they also offer pork (tasty), chicken (standard) and beef (can be dry, needs the sauce!) along with 3 other sauces in their stable: Sweet & Tangy, Hickory Red and Smokin’ Pit Hot sauces are all available to try and bring home in bottles behind the register. Next to the mustard I’m partial to their sweet sauce, as I am with most places, but usually don’t even bother when the beloved Mustard sauce is on the table.

Side dishes range from green beans redolent with bacon (very salty so it might actually be salt pork instead of bacon), the usual fries, sweet potatoes and (Todd’s favorite) the deep-fried corn on the cob. I’ve also ordered their potato salad (which is the only side not made on the premises, according to our waitress)  and their squash casserole.

Now, at every barbecue some rain must fall. There have been a few less-than-stellar experiences at Bono’s. As I hinted above, the smoked beef was rather dry on our last visit (both Todd and I ordered it with similar results) and their Texas toast is often similarly dry (I like mine with penty of garlic butter, thank you very much, and last time there was almost no butter and definitely no garlic!). But probably the worst item we’ve ever had there were their onion rings. It’s sad, right: how can you screw up onion rings? I’m afraid they did, though. While nice and large (always a good start) they were coated with such a load of heavy, caked-on, barely seasoned batter which made the size overwhelming, and not in a good way. The sauce they came with was good, though.

So if you find yourself in one of the many cities along the Florida east coast (or Gainesville, or, you know, Colorado?) with a Bono’s and you want some good smoked turkey, Bono’s is the place to try! And if anyone is brave enough to order the “Hawg Size” portion of one of their plates, please take a picture and send it to me!