#Hot Buttered Rum recipe

[brunchbinch]

Toasted marshmallow hot buttered rum (x)

[wooangson]

Recipe for Old-Fashioned Hot Buttered Rum This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.

[chosenxbyxetro]

Old-Fashioned Hot Buttered Rum - Cocktail This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.

[askwhatsforlunch]

Rum Lemon and Manuka Honey Hot Cross Buns

Each year, I bake hot cross buns for Good Friday. And send the recipe to my girlfriend, who once tried and failed to make me bite in one of these beauties when we were spending Easter in London, years ago. Sultanas, you know, not my thing! Thus, if my first attempt had been Mary Berry’s traditional recipe, it was also --no offence to the Queen of puddings!-- my least favourite, however light-handed I was on the raisins. From then on, the dried fruit I used in my buns were luscious figs, soft apricots, jewel-red cranberries, and as the years went on, they became more and more decadent with chocolate and nuts and spirits.  Tastes, however, evolve with time. I still would not snack on dried raisins, but if they have been soaked in brandy or rum or whisky overnight, I will happily fold them into buns or ice cream! And thus, as Ava and I are girlfriends again, I’ve also come back to the classic bun: lemon and sultanas, but with my touch of rum and honey from Aotearoa where my love dwells, these gorgeous Rum Lemon and Manuka Honey Hot Cross Buns! A very good Good Friday to all of you, my friends!

Ingredients (makes a dozen):

1/3 cup sultanas

¼ cup Ginger and Lime Rum

1 ¼ cup milk

28 grams/1 ounce unsalted butter

2 heaped tablespoons Manuka Honey

¾ teaspoon Vanilla Extract

3 ¾ cups strong white flour (or bread flour)

1/3 cup caster sugar

1 tablespoon yeast

1 teaspoon salt

1 large lemon

55 grams/2 ounces cold unsalted butter, cut into small chunks

1 large egg, lightly beaten

1/3 cup all-purpose flour

a bit of water

1 tablespoon good quality white rum

1 heaped tablespoon Manuka Honey

The evening before, place sultanas in a clean jar. Pour Ginger and Lime Rum over the dried fruits, and seal the jar. Shake the jar energetically, and leave to soak overnight.

The following morning, drain the sultanas thoroughly, saving the soaking Rum (of which you should have at least a tablespoon) for the glaze. Set aside.

In a medium saucepan, combine milk, butter, Manuka Honey and Vanilla Extract, and heat over a low flame, until just simmering. Remove from heat and let cool, ever so slightly.

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure the last two don’t touch at that stage. Grate in the zest of the whole lemon. Give a good stir. Add butter, and rub into the flour mixture, until it resembles coarse meal. Dig a well in the middle, and add the egg. Add half of the Manuka warm milk mixture, mixing ingredients together. Gradually add the rest of the milk as you might not need all of it. You should get a sticky soft dough.

Tip dough out on a lightly floured surface, and add Rum-soaked sultanas. Knead them into the dough, for about 3 to 4 minutes.

Return dough to the bowl, cover with cling film, and prove, 1 hour and a half to two hours, or until doubled in size.

Tip dough out onto a lightly floured surface, and knead again, a good 5 minutes, stretching the dough and folding it on itself before turning it and repeating, before returning to the bowl. Cover with cling film, and let dough rise a second time, about an hour to an hour and a half .

Line a baking tray with baking paper.

Again, tip dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a ball, and arrange 12 balls on prepared baking tray, leaving a bit of room between them to allow them to grow and join. Prove one last time, for an hour, until buns are joining.

Preheat oven to 215°C/415°F.

In a small bowl, whisk together flour and water, until you have a smooth paste. Spoon mixture in a small piping bag and pipe a regular horizontal line on each row of buns. Repeat process vertically. Place in the oven, and bake at 215°C/415°F, for 25 minutes.

Combine reserved soaking Ginger and Lime Rum with more Rum and Manuka Honey in a small saucepan. Thoroughly squeeze in the juice of half the lemon, and heat over medium heat, until it just becomes syrup-y.

Once baked, remove Rum Lemon and Manuka Honey Hot Cross Buns from the oven, and brush immediately with the warm Honey and Rum syrup to give them a nice glaze. Leave hot cross buns to cool as long as you can, before enjoying slathered with butter and a nice cuppa!

[joelamatguell]

Hot Buttered Rum Single Serving Nothing sets the mood on a cold winter day better than a roaring fire and a hot buttered rum. This is a single-serving recipe.

[thehumantrampoline]

Had a shitty stupid day, came home and made myself a hot buttered rum, and with the first sip every sore muscle in my body relaxed. In case you need a cure like that, here's my recipe. I make mine in a big ass mug so if you use a standard coffee mug you'll need to size it down. It's all to taste, anyway.

Brew mug most of but not all the way full with strong black tea. Traditionally it's made with hot water but we all know tea is the best kind of hot water. Chai would probably be great but I love just an English breakfast.

Add a couple spoonfuls of brown sugar, a splash of vanilla extract, a little cinnamon, and a pinch of salt (a little more than you think you'll want)

Add rum. A strong warm flavor is ideal - black rum, spiced rum, I got a vanilla one once that made phenomenal buttered rums. Strength is up to you. In a big mug that I'm just drinking for comfort I'll still put a good shot in there, but if you want you can mix this shit deadly and it'll still be delicious.

Look at me. Look at me. I wouldn't lie to you about this. "Buttered" is literal. Add a big hunk of butter. No, bigger than that. Whisk it in until it melts. When you got enough in there it should be just a little paler and more opaque than it started.

If you sip it and it tastes sweet but flat, like it's missing something, add more butter or salt. Enjoy. Don't say I never did anything for you.

[ltwilliammowett]

Cooking like a Sailor- Frisian teatime

Today it's going to be a bit Friesian again and this time the delicious treats come mainly from the North Sea islands and Halligen, where they usually originated before they floated ashore and were eaten or drunk there.

Now that we are approaching autumn with great strides, there are such delicacies. This was the time when many of the seafaring men returned home, which meant a rich harvest of specialities from foreign countries and often also the weddings were hold which were arranged the year before.

But let's start with the drink: tea punch, just the thing for the wet and cold season when it's stormy and raining outside.

Ingredients: Black tea, köm and kluntjes (brown sugar candy).

But even more important than the right ingredients are the way it is prepared and consumed. If you are in a hurry, you have no place at the tea punch table!

The tea punch is served as follows: The teapot is placed on the teapot warmer and the pre-heated bottle of Köm is placed on the table. Don't be surprised: the tea punch cups are tiny. This has nothing to do with stinginess, but with cosiness. And this is how it works: Pour tea into the cup, add a dash of köm and sugar to taste. Listen to the Kluntjes crack, stir and drink hot. Have a chat and then top up again.

This drink has existed on the islands since 1735, when a ship with tea chests stranded off Amrum at Theeknobs, although at the beginning there was no knowledge of how to prepare the tea leaves. As a result, the tea was drunk quite thinly, which was also due to the fact that tea was something special that was not always available, just like schnapps. Köm is a spirit similar to aquavit with caraway seeds. The yellow (geele) Köm is particularly common in the North Frisian region. This is a spirit, usually made with grain, which is mixed with caraway and sometimes with a hint of aniseed.

The tea punch was of course also known on ships, but here the köm was swapped for rum and the punch was used to warm up rather than for chatting. Sailors preferred to do this on land.

What do you serve with tea? Hallig Knorken or Friesenwaffeln are best. This wafer-thin delicacy has been around since the 16th century thanks to the Dutch who settled in northern Germany. They were light waffles that were made with rum and then served with plum jam and cream. Again, these delicacies were either brought by the men or had to be bartered or bought on the land, as the islands and Halligen did not have huge areas of land available for agriculture and so there was a lot of trade with the delicacies from the sea.

Ingredients for 4 people (this is the modern recipe) 4 eggs 200g sugar 250g butter 300g flour 3-4 tsp. cornflour 50ml rum 1 packet of vanilla sugar 1 pinch of salt

Bake the waffles in an iron and then serve hot with plum jam and cream.

Now we come to the highlight of every festive table - the Friesentorte. This magnificent cake is truly a precious piece. Because it requires valuable ingredients that were not always available back then and were therefore more likely to be found on festive tables. It is not known when it has been around, but probably since the 19th century, thanks to the sailors who brought many recipes with them from other countries. Like puff pastry, for example.

Today's variations also work with shortcrust pastry, but are not the original recipe

Recipe

Bake two puff pastry bases (you can use ready-made pastry) Brush one of the bases (the top) with egg yolk and sprinkle with caster sugar Leave the second (base) plain After baking, spread the base generously with plum jam Spread not too little whipped cream on the plum jam base Cut the top into 12 even pieces and then arrange the pieces on top.

The wealthier the family the more the cake would consist of several layers. Which made eating even more complicated, because how do you eat this monster without smearing cream all over your face? Well, you take the lid off, eat the inside and nibble the lid separately.

So there you have it and I wish you a delicious tea time of a different kind. Enjoy your tea and your tasty treats like real Frisians.

[bakingtherapy]

Just Keep Baking #5 German Apple Cake

Sul Sul, Gerbits. Today we are going to be making an apple cake from Germany. This is by far the most unique apple cake that I have made as of yet. The cake itself tastes almost of an apple strudel. 

This recipe is very different from other recipes, because it comes from a German Cookbook, and it has some ingredients that I had to go search on how to make, or what to substitute it with. 

The recipe will be in the description down below. 

You will need three different sets of ingredients. One for the pastry, one for the filling, and one for the brushing. 

For the Pasty you need:

flour

baking powder

sugar

vanilla sugar; for this I just put some white sugar into a bowl and added a little vanilla extract.

You are also going to need

1 egg white,

½ of an egg yolk; yes! Half of an egg yolk

Milk or water

butter, a lot of butter, or margarine.

For the Filling you need:

Apples

sugar

raisins

the recipe calls for “a few drops of Oetker rum flavor” and I just substituted vanilla extract. 

For the brushing you need:

the other ½ of the egg yolk

milk.

Now according to the recipe, you are going to “preheat for 5 minutes at VERY HOT, and you are going to bake it at moderately hot.” Not anywhere on the recipe does it have temperatures. Which was kinda hard to figure out. So, I had to do a little bit of a search and figure out if someone knew what temperature “very hot” is and google said it was about “375 degrees fahrenheit.”

You are going to want a clear spot to work. This recipe gets really messy. But it tastes really good.

The first thing you are going to do is put together the pastry. 

On a pastry board you are going to sieve the flour and the baking powder. Yeah, this recipe doesn’t have you put the pastry into a bowl. It’s just like, put it directly on your pastry board. If you don’t have a pastry board. You can use a cutting board and parchment paper. 

Now we are going to make a well in the center and carefully pour in the sugar, vanilla sugar, the egg whites, the ½ egg yolk and the liquid. Be careful of putting everything in the well at the same time. You may have a mess on your hands like I did. I will admit, I was worried about this recipe. Because I have never seen a recipe like this, and it kinda scared me. 

The ingredients need to be mixed until a smooth paste with flour drawn in from the sides of the well.

Cut the butter or margarine into small pieces, on top of the paste, cover with more flour and work from the center knead all of the ingredients together into a smooth pastry. 

Add more flour if the dough is sticky.

Divide the pastry into two, and roll out one half to the size of a baking sheet, which is about 12 by 16 inches. 

Trim it with a pastry wheel and set on one side. This is the top of the cake.

Roll out the other piece of the pastry to a size 2 inches larger all round than the baking sheet. 

Cover the greased baking sheet with this larger layer; so that it comes up on the sides of the sheet to form a rim. 

The easiest way to do this is to roll the pastry onto the rolling pin and then unroll it onto the baking sheet. 

Now that we have the pastry ready for us to use, we are going to be making the filling. 

If desired, you can peel the apples, and then you will have to core the apples, slice them and stew them slowly with 2 oz or a ¼ cup of sugar and the washed and drained raisins or currants, stirring all the time. Because you don’t want them to burn or caramelize. 

Season to taste with more sugar and add the flavoring, which in our case is the vanilla. 

Leave it to cool. 

Spread the cold filing onto the layer of the pastry on the baking sheet. 

Brush the edge of the pastry with the egg. 

Put the second layer of pastry onto the filling, brush with the egg yolk, mixed with milk and prick it with a fork. 

Place the baking sheet fairly high in the oven.

Bake for 20 to 30 minutes at 375 degrees Farenheight.

And then wait for it to cool a little bit before serving.

This recipe was very intimidating for me. But I feel like I accomplished it. When I brought it out of the kitchen, it wasn’t sent back in. So that is a positive. I love doing these apple recipes from around the world, it is very interesting to see the differences in apple recipes. 

I hope that you are enjoying these apple recipes. Don’t worry for those of you who don’t like apples, the next recipe that I am going to do is not an apple recipe. Feel free to check the description down below for the recipe. Vadish, Dag Dag. 

Show the original author some 💖💖💖 Robby's Cookbook Collection

Printable version of this recipe: on the blog

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[capricioussun]

Favorite fall/chilly weather drink?

Rus - hot chocolate! Especially with lots of marshmallows. Might also really like white chocolate hot chocolate, but he doesn't like it with peppermint flavoring, or really any other flavoring besides maybe caramel.

Edge - spiced lattes. Whether it's nutmeg, cinnamon, "pumpkin spice", "spiced cider", whatever, as long as it's not too sweet too, he prefers his fall beverages with a shot of espresso lol

Stretch - mulled cider 1000%, he loves it soo much. Especially when they put a stick of cinnamon in as garnish? Forget about it.

Void - mulled cider black tea typically, but honestly any spiced tea is usually good with him. He doesn't usually add anything, but on the rare occasion he'll put a little honey in.

Cire (lovefell Sans) - dark hot chocolate with cayenne pepper. Him and his brother both love the stuff, and Lace's recipe is his favorite. The really thick, rich flavored kind.

Dusk (horrorfell Papyrus) - rooibus tea with a little brown sugar and milk. It's simple, and granted can be an any time of year favorite, but it's his favorite thing for a chilly fall morning on the porch, watching the leaves fall.

Blue - buttered rum. He’s got a little bit of a penchant for thick beverages, and he likes the way the sweetness is tempered well by strong, good quality rum. He doesn't drink often, but he makes an exception for buttered rum a few times every fall.

(Continuation from here)

[thebluestbluewords]

Jane’s Recipe Blog: Summer Birthday Cake

(irl recipe is modified from weekend at the cottage Harvey Wallbanger Cake)

Magic Mix Orange Liqueur Cake

posted by user: Sugar

to: sugarandspikes.auradon.blog 

date: 27 of June, Summer 

Summertime, and the living is busy! I don't know about you, but between my school and my family, I've spent 72 of the last 78 hours running around like a chicken with my head cut off.

the girls are enjoying the summer weather at least! My roommate's boyfriend brought home another crate of chicks for the flock last week. We're being overrun with eggs. Expect more eggy recipes very soon!!

If you're anything like me, summer is the busiest time of year. School programs for me and Spikes are both picking up the pace with our summer service hours, and I've got my roommate and her boyfriend home all the time while they're on break. It's great having the extra hands around the house, but it also means that we've been visiting and hosting family and friends basically non-stop since the summer started. 

I love baking. I love my family. I love watching my family enjoy my baking. But do you know what I don't love? 

Missing out on those special summer moments because I'm spending every moment I'm home in the kitchen. 

That's why this is the absolute easiest-ever summer cake. It's moist, soft, and packed full of the most delicious orange flavor. The orange glaze is easy to whip up in a few minutes, and it's a great excuse to buy a new whisk!

Check out my lemon bars recipe post for the story of how my last whisk died 😱

The non-stick coating on my new whisk makes it great for whipping up glazes, syrups, honeys, and other sticky sauces. Once things calm down, I'm thinking of making a lavender-infused honey glaze to put on my lemon poppy seed muffins for that little extra touch of sweetness. 

And speaking of nonstick, the coating on the whisk makes it non-magnetic! Which is GREAT if you're like me and hosting any fairy friends this summer. Magnetic fields play havoc with flower fairy equilibrium. It's cool to be kind to our neighbors and avoid cooking with magnets when you're making treats for non-humanoids. 

That being said, this cake doesn't involve any time boiling hot syrups, which makes it perfect for hot days like we've been having in Auradon lately. It also goes perfectly with a cold glass of lemonade, or a cup of iced ginger tea. The orange in the cake will meld great with lemon or ginger flavors, or provide a beautiful contrast to some black coffee, if you're just trying to get through the day 🙃

Sugar Says: 

Watch your oven temp on this one - it's easy to underbake and end up with a cake that's still soggy in the middle. 

If you like a more flavorful glaze, add an extra splash of vanilla to your mix. If you're serving this to kids, omit the vodka and swap for equal parts water or orange juice. (coconut water is also a delicious swap!) 

Make sure to double check the size of your boxed cake mix BEFORE you add it to the bowl! A double size box mix may look good to your eyes, but it'll look a lot less good when it overflows your bowl and takes over your entire kitchen. 

Spikes Says: 

Why are there like four cups of booze in the cake??

I don't think it's fair to tell the kids they can't have this 

We need to make a chocolate version of this STAT.

Sugar Says:

Magic Mix Chocolate Cherry Rum cake is going on the test kitchen list for the holidays!

THE RECIPE:

INGREDIENTS

For the cake:

1 box deluxe yellow cake mix

1 package vanilla flavoured cooked pudding and pie filling

1 cup canola oil

3/4 cup orange juice, fresh or from concentrate 

1/4 cup vodka

1/4 cup Galliano liqueur

4 eggs 

Softened butter (for pan) 

For the glaze:

1 1/2 cup icing sugar

1 tablespoon orange juice 

1 tablespoon Galliano liqueur

1 teaspoon vodka

DIRECTIONS

Preheat the oven to 350°F. 

Grease a Bundt pan. Or a regular cake pan. I’m not your mom. A cupcake tin will also work, but know that this case doesn’t rise a ton, so you may need to fill your cupcakes higher than usual to compensate. 

Add the cake mix and pudding mix into a medium-sized bowl. 

Add oil, orange juice, vodka, Galliano, and eggs. A stand mixer will make this step easier, or you can conscript your boyfriend into mixing it at a low steady speed for 2 minutes 🙂

Pour the cake mixture into the prepared pan. Tap the pan on the counter to pop any bubbles in the batter.

Bake for 50 to 60 minutes. A toothpick inserted in the center should come out clean. 

Let the cake cool. This step is essential. Fend off any partners who want to eat the cake hot out of the pan. Let cool about 20 minutes, or one really vicious round of Uno.

Once cake is partially cool, gently loosen the edges. Invert onto a plate. 

Let the cake cool completely at room temperature (about 3-4 hours) before frosting. Do not try and hide the cake in the freezer. It will not work. They will eat it anyway and you’ll have to start over. 

To glaze: 

Mix the icing sugar, orange juice, Galliano liqueur and vodka until the mixture is smooth. Add more orange juice just a few drops at a time to achieve a thinner consistency. 

Drizzle the glaze over the cake. Allow time for glaze to set before eating. 

[nbula-rising]

Tiramisu Cookie Cups PREP TIME 20minutes COOK TIME 15minutes CHILL TIME 1hour hour YIELD 20 -24 SERVING SIZE 1 cookie

Ingredients

FOR THE COOKIES: (SEE NOTE) ¾ cup (170g) unsalted butter softened ¾ cup (150g) granulated sugar 1 large egg 1 teaspoon vanilla extract ½ teaspoon almond extract optional ½ teaspoon baking soda ½ teaspoon cream of tartar ½ teaspoon salt 2 cups (248g) flour

FOR THE FILLING: 4 ounces (113g) cream cheese softened ⅔ Cup (75g) powdered sugar ½ teaspoon vanilla extract Pinch of salt 1-2 tablespoons cold brewed coffee to taste 8 ounces Cool Whip you may substitute about 3 cups freshly whipped cream Cocoa for dusting

Instructions

Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray Make the cookies: Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour. Place 2 tablespoon balls of dough into each muffin cup. Press the dough flat along the bottom and halfway up the sides of the muffin cup. It doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. Bake for 8-10 minutes until they’re just turning golden brown and cooked through. When they’re hot from the oven, use the back of a glass (a shot glass or small juice glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from the pans (with the help of a butter knife, if needed). Beat cream cheese until smooth with a hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in the Cool Whip. Spoon about 1 1/2 to 2 tablespoons of filling per cooled cookie cup. Dust with cocoa and serve. Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling.

Notes You can substitute 1 roll sugar cookie dough in place of the homemade recipe. To enhance the coffee flavor, add a teaspoon of rum extract. Store loosely covered in the refrigerator for up to 3 days. Almond extract is optional, but adds amazing flavor! Be sure the cookie cups are completely baked for best results removing them. When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.

[so-much-for-subtlety]

Do you have any good banana bread recipes?

This recipe is from Ruby Tandoh (she was one of the gays on Great British Bake Off) and I love it!

I use 1/4 tsp of ground cardamom rather than grinding cardamom pods myself, and I think the glaze is nice, but most of the time i skip it because it tastes great without.

BANANA BREAD

If you'd rather make this with "normal" sugar, just swap the agave for 140 grams of superfine sugar (1c + 2 tbsp) or light brown sugar (½ c + 3 tbsp) and then add 3½ tablespoons of milk with the rum or brandy.

Similarly, you can omit the cardamom if it's not to your taste, although I really like the citrusy spice alongside the banana's creamy sweetness.

Makes 1 medium loaf, serving 6 to 8.

125 grams (½ c + 1 tbsp) unsalted butter, softened

⅓ cup agave nectar

2 medium bananas, well mashed

2 tablespoons rum or brandy

2 large eggs

190 grams (1½ c) all-purpose flour

1½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

4 cardamom pods, seeds only, crushed

Glaze (optional)

1 tablespoon + 2 teaspoons water

100 grams (¾ c + 1 tbsp) confectioners' sugar

5 by 9-inch loaf pan

Preheat the oven to 350°F. Grease the loaf pan and line it with parchment paper.

Cream the butter, then stir in the agave nectar. Beat in the bananas and rum, then the eggs and a couple of tablespoons of the flour. Beat until smooth, but don't worry if the mixture looks a little curdled at this stage.

Combine the remaining flour with the baking powder, cinnamon, salt, and cardamom in a separate bowl then add to the banana mixture. Fold the ingredients together, then stir lightly until fully combined.

Spoon the batter into the prepared pan and bake for 45 to 55 minutes, until a knife inserted into the center of the cake comes out clean. While the cake is baking make the glaze: stir the water into the sugar, a teaspoonful at a time, until combined. Set aside.

Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack set over a tray (to catch any drips). Spoon the glaze over the top of the cake while it's still hot. It will cover the top and run down the sides in thick rivulets, but it will set to a cracked sugar crust as the cake cools.

[doeyedangel]

hii i’m also a total baby about alcohol but starting to learn how to make drinks so if you still want suggestions here are my favs right now! if u have a bit of time and don’t mind making a large batch of something (that u can reheat later) mulled wine is amazing, find a recipe that’s got a decent bit of apple cider in it and add dark rum (or whiskey if u don’t have rum) to taste at the end. doesn’t taste at all like alcohol in a bad way and is stronger than it seems. i’m also a big fan of a hot apple cider with brown sugar butter and rum, especially a rum with vanilla in it like captain morgan’s. i hope this helps!!

Hii omg :o wowow i never even thought about making my own drinks, thats so cool ur learning!! ^^ THANK YOU FOR THE RECOMMENDATIONS idk if i like warm drinks, ill have to try them out!!!!

[drathanasius]

A recipe for measles:

Syrup of Saffron and Treacle Water, Syrup(s) of Maiden-hair or Hyssop, Tea of Sage or Rosemary, Sugar-Candied, or Buttered Pills, Hot Beer and Rum, Hot Cyder, Hot Honey, Water with Roasted Apples in it, Shavings of Castile Soap in a Glass of Wine or Beer, or Tea made of Rhubarb, and sweetened with a Syrup of Marshmallow (Althaea officinalis).

From the 1713 Boston measles outbreak.

[sage-a-licious]

I’m going to make some hot buttered rum! The recipe I found looks so good and you can keep it in the fridge or freezer before you add the rum. It’s like hot chocolate but hopefully better!

[everydayducksoup]

300 words a day

Hockney Dachsund

At the end of the day I am warm in my soft and stiff holiday bed and it's all not as big as I thought it was. Like when you're making cookies and every single grocery store is closed and you've only half a stick of butter you can add cream instead, and if you're lonely there are friends that you can call into the fold, and as long as there is gravity to tie scales of warm wool together there is yarn and therefore there is knitting, perfect repetition, chain on chain on chain.

At the end of the day everyone is balking at the price of carrots with you, and your mother never changes her obsession with new types of hot sauce, and the recipe for eggnog with two cups of rum is so easy to make and even more to drink, cream and sugar and a dash of cinnamon and Julia Child on the TV and onion soup bubbling in your future-memory. Palm-sized 2-dollar coin in your grandfather’s attic, tennis, new exciting names for all the loving in your life. Hockney’s portraits of his two best friends, and yours on the less noble square of the video call back home.

There's always orange light at the window and diner breakfasts at noon and forcing the best men in your life to watch a three-hour cowboy movie, remembering your steadfast friends in every place they go. Remembering the person you were once and then not now. Now you're someone else, someone who doesn't want to say “no longer”. Someone wearing ankle socks under two handmade blankets and a firefighter T-shirt, someone writing three hundred words a day. Someone happy. (Almost always, even when you aren't, even when you think you'll never be— you're someone happy.)