We're prone to weeping because happy hour at Tuscan Oven doesn't take place 24 hours a day. True, it keeps us occupied and blissful Monday through Friday from 4 to 7 p.m., with $4 domestic and imported beers and all signature drinks and wines by the glass priced at $3 off. But why can't it just go on and on? Why must we wait 'til late afternoon for specials like fried green beans or calamari, both available for a wee fee of $5 from the bar's small-plate menu? Why can't the mixologists come home with us to blend Pama pomegranate liqueur and Bacardi with fresh lime, club soda, and raw sugar, so that we don't have to go to them for a happy hour special called a Pamajito, which has changed both our tiny lives and our idea of what makes a great happy hour?