I can't believe I've been away from the board for so long. I've only been away this long once in the past three years (going on four years now, or is it five?). I've felt especially bad not even having time to drop in to read everyone's comments at the start of 1897, which has really been top-notch in the writing, acting, and production departments. I missed most of the last three weeks and have just started viewing again a few days ago. My viewing was suspended when Quentin was killed by Jenny; I remember how much I disliked the Quentin-as-zombie aspect last time, so I'm not entirely sorry I missed that now, although maybe my opinion would have changed the second time around. Thought Frid's recitation of the spell from The Egyptian Book of the Dead yesterday was superb; would have liked to have heard more.
I'm hoping I'll be able to start posting again in January, but come February with new obligations, I don't know if I'll be able to continue participating as frequently as I used to.
There's nothing more I can really add to the DS discussion right now, so instead I thought I'd share a bit of holiday cheer.
This is my version of a recipe that appeared in a national newspaper supplement, but I have changed it enough to truly call it my own -- I just borrowed the basic idea. One thing I've done is change the proportions of rum and brandy flavors to reflect the penchant for brandy at Collinwood!
This is a fantastic alternative to store-bought eggnogs (and much easier than making your own eggnog) -- no eggs, no heavy, over-rich gloppy goo like the commercial brands. It's much lighter and more refreshing!
"Vlad's Holiday Cheer"
(Makes 4 servings)
What you need:
Mixing bowl, or large jar or pitcher for mixing and storing
Wooden spoon
Measuring cup and spoons
Ingredients:
1 quart 4-percent (whole) milk (4 cups)
4 rounded tablespoons "Reser's Hot Buttered Rum" (carried in the refrigerator section at grocery stores during the holidays. I've suggested alternatives to this below if you're unable to obtain it.)
1 / 4 cup sugar (or 8 sugar cubes)
1 / 2 cup brandy
1 tablespoon vanilla extract
Stir sugar, hot buttered rum mix, brandy, and vanilla extract until dissolved. Stir in milk. Place in freezer for several hours until very frosty. May be stored in freezer.
Enjoy in front of the fire, or while watching Dark Shadows.
For Christmas Eve, stir in a couple dashes of peppermint spirits or peppermint extract, and serve with a candy cane in each glass.
Warning: Very addictive! Reserve for holiday imbibing only. Do not attempt to operate machinery or heavy equipment if you consume as much as you'll probably want to!
Alternatives:
If you can't find the hot buttered rum mix in your store (it can also be ordered online), you can make your own. I haven't tried this, but it shouldn't be too difficult to duplicate. I would estimate using the following amounts based on the ingredients label:
1 cup brown sugar
1 / 2 to 2 / 3 stick butter
rum extract or seasoning to flavor
a pinch of salt
Blend together.
Now, if you don't want to go through THAT much trouble with the rum mixture, modify my original recipe as follows. In addition to the ingredients previously listed (minus the prepared rum mixture), add:
1 / 4 cup rum
a pinch of salt
Enjoy the spirit of the season!