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« Dekas | Main | It's Not That I Don't Love You And Totally WANT to Write a 7000-Word Post, It's That I'm Sick »

Still Kickin'

Not heavin'. Just so you know, and many thanks for your concern.  At first I was terrified it was the Return of the Dreaded Both-Ends Norovirus, but everything mostly stayed put, so I'll take the achy and run.

Last week I made a usual half-cheeked attempt to Christmasize.  Cookies were made.  The floor, however, remains unswept.

I made Christmas tree cookies, the recipe for which instantly attracted me because the cookies are green, and therefore far more exciting.  It's not a vegetable... it's not horribly fungified bread... it's sugar!  The instructions included an admonishment to brush the cookies with an egg white to make them shiny, but instead the cookies wound up just looking mottled and pissed.  Now I'm looking for something else to make.  Something with liquor.  Only, not a lot of liquor.  The bulk of it will be required elsewhere.

In the meantime, Freelance Switch plays another new one.

heating element at:  mbe@drinktothelasses.com

tip the bartender

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Reader Comments (10)

Make rum balls. You have to buy a whole bottle of rum and it only takes about 2 tablespoons.

December 19, 2008 | Unregistered Commenterstarnarcosis

Heh. Rum balls.

December 19, 2008 | Unregistered CommenterMB

If you like amaretto, I made some rockin' chocolate amaretto fudge earlier. It doesn't take much of the amaretto (and the fudge has a bit of a warmth to it, as well). Here's a link (or at least the URL) to the recipe: http://www.recipezaar.com/Amaretto-Amore-Fudge-83372

December 19, 2008 | Unregistered CommenterSunshine

Heh. Amaretto fudge.

December 19, 2008 | Unregistered CommenterMB

Here in Mexico we have a traditional http://www.experience-san-miguel-de-allende.com/ponche.html" rel="nofollow">punch made of seasonal fruits that tastes great, and even greater if you add a little brandy for extra punch ;-)

December 19, 2008 | Unregistered Commenterred pill junkie

Fruitcake. Just put some fruit in a big bowl. Drown it in rum for like 5 days. In the meantime, finish the rum yourself. I think you can just eat the fruit after that. and it is well preserved and lasts forever.

December 19, 2008 | Unregistered CommenterKell Belle

I am highly amused by Kell Belle's fruitcake recipe that appears to simply involve fruit doused in rum. Now that's a fruitcake I can get behind.

December 19, 2008 | Unregistered CommenterToni

Pecan pie with bourbon. Only needs that special three tablespoons of bourbon, leaving you with plenty left over. You can serve the pie warm with ice cream and more bourbon dribbled on the ice cream with chocolate shavings.... (substitute dark rum if you don't like bourbon)

December 19, 2008 | Unregistered CommenterCA Sailing Lady


All I remember about making fruit cake with my grandmother was that she always filled a bowl with fruit and poured liquid over it and left it on the counter for days. I was 5 at the time (31 now) and never understood how making a cake involved letting the fruit sit and not touching it. I also never remember her baking any of it. the bowl just disappeared. I have since learned that was a big bowl of rummy good fruit. I still don't know what goes with it to make a cake.

My step grandmom did teach me about egg nog too. 1 quart egg nog, 1 large bottle Jack Daniels. As I am the oldest grandchild I was always allowed to taste it. God I loved that woman.

December 19, 2008 | Unregistered CommenterKell Belle

[...] it happens, Will is a fan of my pissed-off green tree cookies.  He requested one specifically, bypassing the pantry and reaching for the counter where the [...]

December 24, 2008 | Unregistered CommenterEvergreen « Blonde Champ
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