My friend Denise adores this book. We have similar tastes in books. She thinks that I’d adore it also. She let me borrow it back in August. I’ve read the 1st couple of chapters. It’s not a horrible story or anything. I just can’t get into it at the moment.

For now, I’m giving up on it. I do plan on coming back to it.

I intend to drink this. It sounds tasty. Here is the recipe:

1 shot amaretto almond liqueur

1 shot creme de cacao

fill with cream

ice

Combine liquers in shaker along with cream and ice. Shake and strain into a brandy snifter. Garnish with a sprinkle of nutmeg.

This is my absolute favorite hot sauce. It has a delicious fruity, peppery flavor. It’s not just super hot. I put this on a lot of my food. Really spices things up.

I haven’t made this yet. I did find a recipe for it.

Bacon Peanut Brittle

By Brian Ries

1/2 cup brown sugar

1/2 cup sugar

1/2 cup light corn syrup

1/2 cup water

1 tablespoon reserved bacon fat

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 tsp salt

3/4 cup cocktail peanuts

1 pound bacon (you won’t need quite that much, but cook the whole thing to compensate for the inevitable taste-testing)

1. Liberally grease a large baking sheet, or cover a baking sheet with greased parchment paper, or use a silicone mat (like a silpat).

2. Fry the bacon. You want it crisp, but not too crisp. Chop or tear the bacon into 1/4 to 1/2 inch bits.

(I found that the best combination were some crispy strips and some chewy strips. For some reason, there was more bacon flavor when I used basic supermarket brands; if you use thicker-cut bacon, you may need to increase the amount to get good coverage across the brittle.)

3. In a medium saucepan, combine both sugars, the corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil. Attach a candy thermometer to the pan, increase the heat to medium high, and cook, without stirring, until the mixture reaches 290 degrees. Immediately turn off the heat.

(Try not to mess with the sugar while it is boiling, in order to avoid crystallization. Corn syrup is much maligned, but it’s a classic tool that helps avoid that crystallization. I tried versions with all white sugar and all brown sugar, but found that a mixture of both combined deeper flavor with that glowing translucence that makes brittle so pretty.)

4. Stir in the bacon fat, vanilla, baking soda and salt and quickly stir to distribute. Then, quickly add peanuts and bacon bits and mix to coat. Immediately pour the hot mixture onto a prepared baking sheet. Use a silicone spoon or spatula to spread mixture as thinly as possible.

(There is so much stuff in the brittle, it will start to seize and thicken quickly. That – and the mass of bacon and peanuts – prevents the brittle from becoming nice and thin. If you want that style, cut the amount of peanuts and bacon you add and leave the heat on when you stir in all the ingredients. This should make for a lighter style of brittle.)

5. Cool 10-20 minutes until hard, before breaking into pieces. Store in a covered container.

Avocado Pie Aka “Frog Pie” recipe

2 ripe medium-large sized avocados

1 14 oz can sweetened condensed milk

1 8 oz package softened cream cheese

1/4 c lemon juice

1 9 in graham cracker crust pie shell

Whipped cream

Combine avocados, condensed milk, cream cheese and lemon juice. Either blend by hand or use the blender of your choice. Pour mixture into pie shell. Put pie into fridge for several hours or overnight,until set.

Notes:

• I did not use the cream cheese. It was good without it, just a lot runnier.
• Lime juice can be used with or instead of the lemon juice.
• I blended it by hand, which made it slightly lumpy.
• Pistachios can be added on top as a garnish, if one wishes.
• Bunny & I thought it tasted kinda like kiwis. Other cooks said it tasted like key lime to them.
• I made whipped cream by hand. I did not sweeten it, which worked out fine.
• After Bunny & I ate our pieces, we felt instantly energized & happy.

Delicious!

I agree with the glas It’s really tasty mixed w/coke or shot on it’s own. Cherry coke or Dr. Pepper are also tasty to mix with.

This is my favorite alcoholic mixed drink. It was a popular drink when I worked at “The Olde Harbor Inn”. One of the servers got me turned onto them.

This drink does contain a lot of alcohol. It is very tasty, & easy to drink too much! Be careful.

Here’s the recipe:

To make a Cocaine Lady (sometimes—but rarely—called a Lady Cocaine), you will need…

1 oz Kahlua or another coffee flavoured liqueur

1/2 oz Amaretto or Baileys Irish Cream or another Irish Cream flavoured liqueur

Milk

Coke

Shake the first three ingredients and/or simply pour into an old fashioned glass(aso called a rock glass) with ice. Then top with milk and coke.