I spent my Sunday making a sailor's lunch for the Judge and Gibbet. Sitting on a piece of "real" Swiss cheese:  Escargot, blue cheese, grapes, black sausage, brie, salami, a soft boiled brown egg and a few pretzels. I still dislike the way I am happy with my projects until I see all of the faults.  Practice, practice, practice!!

While I am saving for the East Side Townhouse that will be home to my new project, The Judge and Gibbet, I plan on making enough food to fill the bar and the kitchen. As I mentioned before, I am very rusty, but hopefully with practice, I will get better.  Following is the layout for the pub:  Bottom floor, main bar and bar kitchen, second floor, more bar seating with fireplace, (including roasting pig on a spit).  Also on the second floor, a room for the "seamstress".  Hers will be double room, extending in the back of the structure so that she can have a salle de bain of her own.  The third floor will hold private bar seating and a tattoo parlor. On top, the most important area, the home to the pub owner.  This is where he sleeps in his coffin and "takes care of", unsavory customers before they can bring harm to the small town he has come to love.  I am still in the planning stages, so if anyone has any ideas, please feel free to share them.

After a sailor brought Miss Irma a coconut from the South Pacific, she asked the bartender to mix her up a fancy drink. Joe did his best with what he had to work with.  He even fashioned a fancy umbrella for the "seamstress" who works above the bar.

I am not terribly happy with the coconut, but intend on practicing a lot more!

Because the Judge and Gibbet is a coastal bar, I thought there may be a sailor or two who would want some spam musubi. I had some trouble getting everything tightened up, but it was a fun attempt. The tiny plate is sitting on an egg for size reference.

If yesterday taught me anything, it is that I am extremely rusty at making mini food.  My last attempt was twenty years ago, and I gave up after making a very ugly plate of sushi. It is going to take a lot of practice, but I would like to fill my bar with mostly homemade wee food so that I can keep my budget down enough to get a few more of Kiva's wonderful pieces as well. Here is my attempt at pork and beans, pickled eggs and olives.  My bacon turned sideways in the jar, but I am going to try not to sweat it, as the lid is now glued on.