full to the brim of a wall

He has said in the past that he will not leave the embassy, even if the accusations of sex crimes are droppedreenex .
The woman who accused Mr Assange of sexual molestation and unlawful coercion - who is identified in legal papers only as AA - is said to be relieved that the case is now behind her.
"She had wanted him to stand before the court and answer the accusations but it's five years ago and she's not interested in going to court now," her lawyer, Claes Borgstrom, told the BBCreenex.
"She wants to put it all behind her. It's been a difficult time for her and she's now trying to forget about it and move on with her life."
Swedish prosecutors had initially insisted that Mr Assange be questioned in Sweden, but earlier this year - under pressure to advance the investigation - agreed that he could be interviewed in London.
But the Swedish government has been unable to negotiate access with the Ecuadorian authorities, with both sides blaming the other for the impassereenex .

 
When we found out the guys at Park Slope, Brooklyn's Pork Slope bar were teaming up with the Kelvin Natural Slush company to offer a Mint Julep Kelvin Slushie for Derby Day, of course we had to make it a priority to get the recipe.
Though there's nothing like a traditional Mint Julep, a frozen-slushie take on the classic bourbon and mint cocktail is a pretty badass--okay, maybe not quite badass, but definitely fun--way to toast the Run for the Roses.
Though the drink that Pork Slope is offering relies on a natural mix created by the Kelvin company, John Bush--the beverage director at Brooklyn's Pork Slope, Talde, and Thistle Hill restaurants--kindly shared his recipe for this Mint Julep Slushie, which is inspired by the version served at Pork Slope. Give it a try and let us know what you think in the comments!
Mint Julep Slushie
Makes 2 slushies
Ingredients:
5 to 6 mint leaves, plus more for garnish
5 ounces bourbon
3 ounce simple syrup
Preparation:
Muddle mint leaves in a glass. Add to blender with bourbon, simple syrup, and 2 1/2 cups ice and blend well. Add an additional 1/2 cup ice to achieve slushie consistency if desired. Pour into 2 glasses and garnish with a sprig of mint.
Styled by Rhoda Boone; photographed by David Cicconi.