dianaschnuth

A couple weeks ago, I discovered this great site that has nutritional information for all kinds of alcoholic (and nonalcoholic) beverages. The website is drinksmixer.com, and it’s not just a good “nutritional” resource, but it also has the ever-helpful Cabinet feature. Tell it what you’ve got, both booze and “normal” beverages, and it tells you what you can make, either with only what you have or with one or two more ingredients.

I have come to an unfortunate conclusion, though. I dislike Applejack. It wasn’t very expensive, but I do wish I’d managed to sample it somewhere before procuring an entire bottle. After this, I’m not sure I’d be a fan of any kind of brandy, if apple brandy isn’t floating my boat. It’s just too damn strong; the first sip always takes my breath away. Yeah, maybe I’m a lightweight. I’m OK with that.

On the same night I bought my bottle of Applejack, though, I tried the Classic Irish Whiskey Flight at Claddagh Irish Pub. My original plan had been to sample some scotch, but the Irish whiskeys had more detailed descriptions in the drink menu, being that Claddagh is an Irish-style pub and all. So, I got three small shots of Irish whiskey, and I must say that the Jameson was my favorite of the three. The waiter made comment that a woman who likes Irish whiskey is a good catch, which amused both Aaron and myself.

I’m really not much of a drinker, and whenever I get to thinking about alcohol too much, it makes me feel like I’m some kind of lush. Which I know I’m not. Still, it’s weird to be thinking about what kind of alcohol I’d like to try, in the same way I’d think about different ethnic foods I’d like to try; especially knowing that I only really drink once every six months or so, and very rarely with the goal of “getting drunk.”

Yes, I have half a shot of the Applejack sitting here on my desk. And, yes, I’m going to finish it. Will I have anything else tonight? Probably not.

Made some Thai Red Curry with Shrimp and Pineapple for dinner tonight. Actually, it was green curry. The Cooking Club recipe called for red curry, but Aaron couldn’t find red curry at Meijer yesterday.

Once we find some red curry, I’m totally making this again, because it was SO good with the green that I’m curious how much better it would be with the red.

Now that I have green curry paste and fish oil in my cupboard, I’ll be on the lookout for more Thai recipes that I can make and serve over brown rice. I can’t believe how yummy that turned out. And, since I didn’t try to halve the recipe, Aaron gets to have it for dinner tonight when he gets home, and I get to have it for lunch tomorrow, and then someone gets to eat the last Gladware containerfull of homemade Thai.

*swoon*

Homemade shrimp and cucumber sushi. I haven’t rolled sushi in years, but this turned out relatively well.

I took the less-pretty pieces (shown) for myself, and put the better-looking ones in the fridge for Aaron when he gets home from work. He’ll be surprised; we haven’t made sushi at home in probably almost three years.

For future reference: I cooked one cup of brown rice in the rice cooker, then added two tablespoons of rice vinegar and two tablespoons of Splenda after the rice cooled. That yielded two rolls. Two strips of cucumber and six shrimpies per roll. It actually turned out a little sweeter than I’m used to, so I might have to revise the recipe next time I try this.

It appears that, in addition to keeping alive the Christmas tradition of sausage cake, I have inadvertently begun a new tradition.

Both this year and last year, I had to run out and purchase an ingredient last-minute. Both years, it was a vital ingredient for the brown-sugar glaze (although it hasn’t been the same ingredient I was missing). Both years, I attempted to buy the ingredient at the Quik Mart just down the street, but was foiled and had to drive seven minutes to Kroger instead — for one singular ingredient.

Hopefully, I can maintain the tradition of the sausage cake not sucking.

Oh, and in case you aren’t privy to the joys of baking with meat, it’s apparently a Welsh recipe handed down through the Cook family. As far as our family recipe goes, I’m sworn to secrecy, but this one will give you an idea of what it’s all about. It tastes kind of like a heavy spice cake. With a thick glaze / candy coating of brown sugar, reminiscent of maple candies. Except made with brown sugar instead of maple syrup.

OMG, so good. Sausage cake IS Christmas to me.