Quoting Michael Loo to Jim Weller <=-

We had spring breakup on Yellowknife Bay a few days ago

Is that early for breakup?

Yeah. By about 3 weeks. We also had our first frost last year Oct 3
when Sept 1- 10 is typical and last frost this spring in early May
(I forget which day) when May 30-June 4 is typical. Roslind planted
our herbs in planters on May 12 and 19 expecting to have to bring
them in several times at night but never had to. (The pussy willows
came out May 12 so that's what gave her the courage to plant early.)
That's variable weather but it's been like that for a decade now...
and that's climate change.

Last week I switched away from the rum tiki drinks to Ungava gin. It
has very prominent juniper and the northern botanicals that make
it's formula unique are rather subtle and perhaps overpowered. It
is so smooth that despite being 86 proof it is lovely sipped
straight up and so my martinis are drier and my G&Ts shorter than
usual.

This week I had used some canned peaches for something and
reserved the syrup for drink mixing, so I'm back on the rum tiki
drinks again.

A lot of cocktail recipes call for rum with peach schnapps and
either orange juice or pineapple juice but not both together. I
started fooling around with mashups of the Absolut Stress,
Missionary's Downfall, Calypso Cooler, and Down Under Snowball and
came up with:

4 oz peach syrup
1 oz lemon juice
3 oz orange juice
3 oz pineapple juice
4 oz rum
1 oz Fireball
4 ds bitters

The peach syrup is so sweet that one needs both bitters and lots of
lemon juice for balance and 1 oz of Fireball whisky in 16 ounces of
drink overall is the perfect amount. Anything more than that is
just nasty.

With this base mix I tried shaking 2 oz with ice and straining into
a martini glass, on the rocks, with vermouth, with tonic water and
ended up liking this the best:

2 oz base mix
1 oz coconut milk
2 oz tonic

I'm keeping notes on my experiments so I don't forget the ones that
work and am trying to come up with a good name for them, just in
case I decide to open up a tiki bar after I retire from real estate.

"Secret effective hangover cure? Though it takes time to work, I
have always found suffering to be a sure remedy." - some barfly in
Denver.


Cheers

Jim


... Men opening car doors for wives: it's either a new car or a new wife.

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On 06-06-18 22:31, Jim Weller <=-
spoke to Michael Loo about weather <=-

This week I had used some canned peaches for something and
reserved the syrup for drink mixing, so I'm back on the rum tiki
drinks again.

A lot of cocktail recipes call for rum with peach schnapps and

Here is something else you could do with those peaches and peach
schnapps.

Last time we made this, we did add the nuts, but not the raisons. I
don't think we have ever added the coconut.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BREAD PUDDING for 2
Categories: Dessert, D/g, Cajun, Bread
Yield: 2 Servings

MMMMM-----------------------BREAD PUDDING----------------------------

MMMMM---------------------------BREAD--------------------------------
2 1/2 oz Stale French bread,
-Torn into bite size pieces
- or 2 cups any type bread

MMMMM---------------------------LIQUID--------------------------------
3/4 c Milk (see note)
1/2 c Sugar
1/8 c Butter, melted
1 Eggs
1/2 tb Vanilla

MMMMM-------------------------ADDITIONS------------------------------
1/4 c Raisins
1/4 c Coconut (optional)omitted
1/4 c Chopped pecans
1/4 ts Cinnamon
1/4 ts Nutmeg
1/2 ea 1 lb cans sliced peaches
-(drained)
USE FRESH OR FROZEN PEACHES

MMMMM-----------------------WHISKEY SAUCE----------------------------
1/4 c Butter (1/2 stick, 1/8 lb)
3/4 c Powdered sugar
1 Egg yolks
1/8 c Bourbon-peach brandy or
-peach snapps* best choice
(used peach brandy)

NOTE: Amount of liquid depends on how dry the bread is. Experiment
until mixture is very moist but not soupy.

For the Bread Pudding:

Oven Method:

Combine liquid ingredients until well blended. Combine with
remainder of pudding ingredients; mixture should be very moist but
not soupy. Pour into buttered pryex bowl large enough for volume.

Place into non-preheated oven. Bake at 350 for approximately 1 hour
or until top is golden brown and knife inserted in middle comes out
clean . Serve warm with sauce.

For the Whiskey Sauce: Cream butter and sugar over medium heat until
all butter is absorbed. Remove from heat and blend in(TEMPER) egg
yolks. Pour in bourbon gradually to your own taste, stirring
constantly. Sauce will thicken as it cools. Serve warm over warm
bread pudding.

NOTE: For a variety of sauces, just substitute your favorite fruit
juice or liqueur to complement your bread pudding.

Source: New Orleans School of Cooking and Louisiana General Store.

Entered by Dale & Gail Shipp, Columbia Md. Personal note: Went to a
cooking class here and they prepared this recipe except that they
added drained canned peaches to the bread and used a peach liqueur
instead of whiskey for the sauce. It was superb.

Pudding for two tested 1/12 - worked well.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:02:33, 09 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

Here is something else you could do with those peaches and peach
schnapps.
Title: BREAD PUDDING for 2

I just realized I haven't had bread pudding since I grew up and left
home! That's 51 years ago. I used to like it; I must make some soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Bread Pudding 2
Categories: Chocolate, Pudding, Alcohol
Yield: 8 Servings

12 sl French Bread or Italian
-Baguette, day old, about
1 -inch thick
3 Eggs
2 1/2 c Milk
1/4 c Honey
1 ts Vanilla Extract
2 tb Brandy or Kahlua
1/3 c Cocoa Powder
2 ts Cornstarch
pn Salt

Arrange bread slices, staggering them, in a 12 - 14" long oval
gratin dish or a 4 C souffle dish.

In a large bowl whisk together the eggs, milk, honey, sugar,
vanilla and brandy or Kahlua. Sift the cocoa powder, cornstarch,
and salt together onto the egg mixture, then whisk until
thoroughly combined (and your arm will probably want to fall off
at this point).

Pour the cocoa-egg mixture evenly over the bread slices and let
stand until all the bread is thoroughly saturated with the
custard. Depending upon the freshness of the bread and the dish
you choose, this could take 1 - 2 hrs. Bake the pudding in a 325 F
oven for 40 - 60 min, until it is barely firm to the touch but not
dry and pulling away from the sides of the dish. Serve warm or,
alternatively, cover and chill thoroughly before serving.

From: Nancy from San Diego
Formatted by Reggie Dwork
Adapted from a resipe by Sweet Nothings

MMMMM

Cheers

Jim


... My spirit animal has rabies.

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On 06-10-18 20:45, Jim Weller <=-
spoke to Dale Shipp about Peach <=-

Here is something else you could do with those peaches and peach
schnapps.
Title: BREAD PUDDING for 2

I just realized I haven't had bread pudding since I grew up and left
home! That's 51 years ago. I used to like it; I must make some soon.

We had a trip to Louisiana late Feb & early March. I would say that we
were served bread pudding up to ten times in two weeks. Except for the
bread pudding souffle at Commander's Palace, all of them were homogeneous
in texture as if the bread/custard mix had been put through a blender.
I do not like that. I much prefer to have noticeable hunks of bread and
crust in my pudding.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stuffed Mushroom Morsels
Categories: Side dish, Mushroom
Yield: 24 Appetizers

24 Mushrooms, 1" in diameter
2 tb Butter or margarine
1 tb Chopped onion
1/3 c Cheddar cheese, grated
1/3 c Crumbled cooked bacon
1/4 c Fresh bread crumbs
2 tb Parsley flakes
Salt
Pepper

Wipe mushrooms with damp cloth and remove stems. Set caps aside.
Chop stems finely; saute in butter with onion until tender. Add
remaining ingredients; mix well. Stuff mushroom caps, mounding the
mixture on top. Arrange mushroom caps in a rectangle on a 24" length
of Heavy Duty Reynolds Wrap. Fold drugstore style: bring ends
together, folding loosely in locking folds, then fold both ends in.
Grill over medium hot coals for 15 minutes, or until mushrooms are
tender. Makes 24 appetizers. Source: The Reynolds Wrap Kitchens.
MM: Lyn.
From: Lyn Ortiz Date: 07-29-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:42:56, 12 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Bill Swisher to Jim Weller <=-

Still haven't gotten there. I'm here in Anchorage for the next 2
days, then there's a 4 day window from the 30th until the 2nd where I
can try again. On the 5th I take off for France and meet with Lilli, Michael, Jacquie, and Ian. I have to beat the freeze and worst case
the period of September 17 through October 10th, or so, is still the absolute fallback.

What are the odds of freezing temperatures there earlier than Sept
17th? Do you have somebody you can call to go there for you and
either turn on the heat or drain the plumbing?

We had a frost warning here last night but the temps only went down
to +2 C. after all. I checked around midnight and decided to leave
the tomato and herb pots outdoors after all.

Tomorrow might be one of the last times I fire up the grill this
year. A friend in another conference suggests this:

--MM

Labour Day Nacho Dogs

Bun
Hot Dog
Crumbled Tortilla Chips
Loads of oozy melty cheese
Salsa
Guacamole
Crema Mexicana (or sour cream)
Fresh cilantro

These could be your favorite seasoned tortilla chips.

Terry Pogue, FoodWine-L

I'll add dice raw onions to mine. - JW

---


Cheers

Jim


... Gravity is more noticeable in the fall when the apples are falling.

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