XelaReko

Sorry, I should have been specific. The busses in Queens suck, not the concept of busses itself. I added more to my comment with specific grips. I think the city has more important things to tackle at the moment than a mostly functioning bus system that sucks.

I should have been more specific. The buses in Queens suck not necessarily that the concept of busses suck. I hate driving so much. I would much rather take the train or subway or anything really. The city has a lot more important things to tackle than a functioning but kind of shitty bus system though.

Busses suck. They are inconsistent and rarely go where you need. Usually it is just easier to drive, as much as I hate to admit it.

Edit: The busses on the outskirts of Queens suck then. I don’t know how they can be fixed honestly, just have complaints. They need to run more frequently and more reliably and to more places. They aren’t comfortable and they’re usually cramped. The roads are often unkind to the busses as well. I’m often looking at a 10 minute drive versus planning half my day around a grocery store trip. There is a reason that my area is called a transit desert. Most things are geared towards only going into Manhattan and to not within queens itself or even to Brooklyn.

Can confirm that this is extremely common in Brooklyn & Queens, and very confusing when I first encountered it. I am now married to a NYC native whose whole family says this.

I’m not saying I agree with the initial claim. Just wanted to clarify what I thought the poster was saying. I’m basically deaf in one ear so I only have half a horse in this race anyway.

I think the point is that you can distinguish distortion, not whether distortion is good or bad.

I love this cocktail so much! One of my all time favorites.

Let’s see how mobile formatting works…

I have 2 that I tested this weekend and 1 I am going to make today.

Berry Tea fizz

Found on Murray’s cheeses

This was a big hit! The vinegar added a depth to the flavor that was similar to a cocktail. Most people skipped the soda and drank it as a punch instead. Next time I will add another spoon of the vinegar to give it a little more kick.

• 1 cup sugar
• 6 tea bags of your favorite berry-flavored tea
• 1 cup diluted Murray’s Pink Grapefruit Vinegar, recipe in directions
• 1/2 cup fresh lime juice
• 1 orange, chopped
• 1 cup fresh raspberries
• 3 cups cold lime or orange club soda, or seltzer

Directions

1. Combine the sugar and 3 cups water in medium saucepan set over high heat.

2. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.

3. Dilute the grapefruit vinegar by mixing 3 tablespoons in 1 cup of water.

4.Combine the cooled berry tea syrup, diluted grapefruit vinegar, and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.

5.Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.

Yuzu Jasmine Spritz

Found on Murray’s cheeses

This was less a mocktail and more just a good drink. It went over well, but it didn’t have the complex flavor on the berry tea fizz. I will be using the jam on my toast though as it is delicious.

• 1/4 cup Kuze Fuku & Sons Yuzu Fruit Spread
• 1 Tbsp. honey
• 3 bags jasmine tea
• 250 ml. tonic water
• Candied citrus peel (optional)

Directions

1. Heat 16 ounces of water on the stove or in the microwave until just under a boil (about 170 F). Place the tea bags in a heatproof bowl or pot, and pour the hot water over them; steep for 5 minutes, then remove the bags. Add the honey to the tea, and stir until dissolved. Chill uncovered in the fridge until cold, at least 3 hours.

2. Add the tea and yuzu spread to a blender; blend for 1 minute. There should still be small visible yuzu pieces.

3. Split evenly into four coupe glasses; top each with a generous splash of tonic and a piece of candied citrus peel for garnish (if using).

Ginger Turmeric Tonic

Haven’t made it yet, but here is the recipe. Once again, from Murray’s cheeses.