Pepper Mill Rubirosa at Jimmie Mireles blog

Pepper Mill Rubirosa. Rubi, as his friends called him, was certainly the prototype for “the most interesting man in the world”. In his day, rubirosa was famous for his bedroom antics; These days his name is generally evoked in culinary environs: Along the riviera and in the nightclubs of paris and manhattan, rubi was known as 'toujours pret' — always ready — and the large peppermills in parisian restaurants came to. Every time you pick up a large pepper mill, you must now think of porfirio rubirosa. Rubi’s legacy lives on in paris, though, where to this day, when diners ask the waiter for a giant pepper mill, they ask for a “rubirosa.”

Reggie Darling Bring Me the Rubirosa!
from reggiedarling.blogspot.com

Along the riviera and in the nightclubs of paris and manhattan, rubi was known as 'toujours pret' — always ready — and the large peppermills in parisian restaurants came to. In his day, rubirosa was famous for his bedroom antics; Rubi’s legacy lives on in paris, though, where to this day, when diners ask the waiter for a giant pepper mill, they ask for a “rubirosa.” Every time you pick up a large pepper mill, you must now think of porfirio rubirosa. These days his name is generally evoked in culinary environs: Rubi, as his friends called him, was certainly the prototype for “the most interesting man in the world”.

Reggie Darling Bring Me the Rubirosa!

Pepper Mill Rubirosa These days his name is generally evoked in culinary environs: Every time you pick up a large pepper mill, you must now think of porfirio rubirosa. Rubi’s legacy lives on in paris, though, where to this day, when diners ask the waiter for a giant pepper mill, they ask for a “rubirosa.” In his day, rubirosa was famous for his bedroom antics; Along the riviera and in the nightclubs of paris and manhattan, rubi was known as 'toujours pret' — always ready — and the large peppermills in parisian restaurants came to. Rubi, as his friends called him, was certainly the prototype for “the most interesting man in the world”. These days his name is generally evoked in culinary environs:

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