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Food and booze

Originally published at BunkBlog. You can comment here or there.

I would like to point out that not all fruitcake is bad.  Alton Brown’s Free Range Fruitcake, for example, is yummy as heck.  And, unlike many fruitcake recipes, it only takes a week or two to age, not months and months.  Some recipes start with, “gather your ingredients in July…”  Not for me, buddy.

Of course, now my coworkers think that I only make desserts with a solid alcoholic base. In the past month, I’ve brought in Black Forest cake (kirschwasser in several places, as well as port wine), panettone bread pudding (rum), and now the fruitcake (rum and brandy). I am not a lush, honest.

Someone must think we are low on wine, because I came home to a ridiculously large box, containing a very generous gift basket and four bottles of wine.  Kat was heartened to see at least one bottle of white.  We have about ten reds but no whites until today.  Whoever sent this (the card was unsigned), thank you.  You rock.


( 2 comments — Leave a comment )
Dec. 19th, 2008 12:07 am (UTC)
ooo ooo ooo!!! i'm going to try alton browns 'how to brine a turkey', which was originally a thanksgiving show but i'm going to do it for christmas dinner since i was at my mom's for thanksgiving and, let's face it, it's not holiday celebration until i've personally cooked a turkey...

i do his scrambled eggs too...make them JUST LIKE the instructions...everyone tells me that i make the best eggs they've ever had and it's TOTALLY alton brown!
Dec. 19th, 2008 01:27 am (UTC)
Just here for the food
First, love the userpic.

Second, Alton has always been good to me. His oven-broiled barbecue ribs have been a consistent hit, for sure.
( 2 comments — Leave a comment )