Resisting temptation…

I went to Wal-Mart this evening. We needed some stuff, and I needed to get out of the house. I’d finished pencilling and inking five strips, so a reward was in order.

I looked at the Carnation chocolate malted milk powder, and at the Nesquik. We ran out of both yesterday, and I thought that a tall glass milk doped with either of those would be very tasty.

I didn’t buy either one. I resisted the temptation. The only thing I bought that wasn’t on the list was balsamic vinegar.

Balsamic vinegar is really nasty when you mix it with milk.


14 thoughts on “Resisting temptation…”

  1. Balsamic vinegar is best taken straight up. Just pour yourself a shot glass and sip.

    But then I enjoy peeling lemons and eating them like oranges; your mileage may vary.

  2. But you can make a great balsamic reduction cream sauce for pasta. It’s one of my favorites when I am feeling sufficiently culinary. Ideal with chicken and a reasonably bitesize pasta like rotelli or penne.

  3. When I was in high school, a bunch of us played “Assassin” throughout my senior year. One of the guys decided to take out his “mark” by “poisoning” her iced tea with ketchup. She took a generous swig and vomited copiously. I tried some myself (the tea, not the vomit) and it was, indeed, horrifying. I challenge your Balsamic vinegar + milk concoction. May the most disgusting abomination win.

    1. Milk plus anything acidic quickly becomes nasty. After all, it’s curdling. It’s now on its way to becoming cheese, but not far enough along to be distinguished from “eeew… this milk has gone bad.”

      You want a bad party drink — make a screwdriver, but use whole milk, a spoonfull of Tang, and a 5g (about a tsp) of ascorbic acid in place of the OJ. Theoretically you’ll end up with something that looks nasty, but tastes like an alchoholic orange creme soda.

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