As we are rapidly approaching… more like rocketing toward, the days of spending hours upon hours with our loved ones, I started thinking about the drink we maybe shouldn’t be without. Instead of waiting until the news starts blaring “BLIZZARD APOCALYPSE OF 2011!!” in hopes of scaring us into canceling our travel plans to Grandma’s house, we should start with a warm and terribly fuzzy recipe.
Do not drink this before driving, operating heavy machinery, or trying to have an intelligent conversation.
2 cups Brandy
2 cups Rum
2 cups whiskey
5 eggs separated
2 cups powdered sugar sifted
1 qt Half & Half
In a large bowl whisk the egg yolks and the powdered sugar until light and fluffy. Take a swig of brandy. Dump in 1 cup of the rum, whiskey and the 1 cup minus the swig of the brandy. Refrigerate for at least an hour. Take a swig of Rum. Combine the half & half and the rest of the alcohol after taking a swig of whiskey (it needs to be even). Whisk the egg whites till soft to medium peaks. Fold the egg whites into the egg yolk mixture and then fold into the half & half mixture.Refrigerate. Drink, Eat, Sleep.
I believe the shelf life of this is well past that of a Twinkie.
The original version of this from Jane. Thanks Jane!
Hooray! PCW has a frequent buyer program in place!!
We’ve been trying to come up with some way to keep track of all the people that are coming through our doors without the old punch card system. Lucky for us a new company in town called Perka had the solution! Now every time you join us for a class you can “check in” to Perka on your iphone or Android or just send us a quick text and you’ll receive a “punch”. Hooray! So easy for you, so easy for us and no one kills any trees to do it.
After 3 classes you’ll receive a free utensil
After 5 classes you’ll get 20% off your next class
After 9 classes you get your 10th class free and become a VIP
VIP’s receive $5 off classes for life!
WHOA that’s pretty sweet. Download the Perka app for free now and be prepared the next time you arrive at the shop.
And once again don’t worry if you don’t have a smart phone there is a quick text you can do while you’re at the shop. Perka is for everyone!
Thank you so much to you all, because we have frequent class participators we can now have rewards, and we are very happy to be able to reward you. We appreciate all your business and your support so that we can continue doing what we love and hopefully bring more people back to their kitchens!
That’s right it’s just around the corner and one of the things we get asked about a lot is the gravy. For those of you who wait until the family is in the other room and then sneak the gravy into the blender in hopes of frappe-ing the lumps out before anyone sees, this blog’s for you.
Let’s talk about the meat of the matter. What makes gravy, gravy, is the use of the pan drippings. That’s the only thing that differentiates it from a regular ole sauce. But whether you are making a sauce or making a gravy the thickener that you need to be concerned about is the roux and this is the part that trips people up.
Continue reading No Wavy Gravy Here!
Our web designer just set up our blog to automatically publish postings to our Facebook and Twitter pages. So you can keep track of all our tips and stuff in both places. See you there!
When I grew up we had breakfast together every morning, Monday through Friday, on the weekends my brother and I were on our own for giant bowls of cereal filled with sugary milk (only because we added spoonfuls to the low sugar cereals my mother always bought). We ate dinner together every night at the table far away from any TV as long as there wasn’t a school sporting event or band or work.
Every summer we shucked and froze corn, picked beans, made jams and jellies, canned cherries, pears, and peaches, and watched movies while we cracked walnuts to get ready for the winter. I grew up with homemade bread and dessert served with almost every dinner. The kitchen table was covered with bowls making batches and batches of cookies for the county fair.
Continue reading Growing Up From Scratch
One of the theories that holds me enrapt is one that Malcolm Gladwell talks of in his book Outliers. It originated from Dr. K Anders Ericsson and it discusses the ten thousand hours of mastery. It fascinates me because it shows over and over that no matter economic status, gender, background or a slew of other variables, that if someone practices they will always catch up to someone with inherent ability. Anyone can achieve a level of mastery at ten thousand hours. Do you know what that means? That means my mother was right about practicing the piano, and seeing that now is really irritating.
Continue reading Culinary Tip #8 Ten Thousand Hours of Mastery!
It was Susana’s birthday on Sunday. HAPPY BIRTHDAY SUSANA!!!!! Business partner extraordinaire and best friend.
Anyway for her birthday, which she reminded me about on a regular basis, she wanted a lemongrass lime coconut cream pie with lime graham crust. Guess what people, you don’t need a recipe to make something that your friend has completely pulled out of her… head… and has to have to make her birthday complete. All right you need one recipe pastry cream, but even then, you are changing it quite a bit.
Continue reading Culinary Tip #7 Lemongrass Lime Coconut Cream Pie with Lime Graham Crust
Culinary Tip Week 6
Thank goodness for the pig and the magical animal that it is. I don’t really care which part you are serving me I will happily eat it. I am a total utilization food girl. And yes deep-frying is cheating; you can make it taste good in many other ways.
Continue reading Culinary Tip Week 6 Pork the Magical Animal
Let’s talk about meat. As a teacher first and foremost I get really irritated by the packaging in grocery stores. It gets more and more confusing trying to figure out what’s what in the meat department with all of the marketing terms that they use. It seems like it’s meant more to fool you than to help you to make a decision about what you want to put on your table for your family.
Continue reading Cooking Tip Week 5ish Taking the Mystery out of Meat Cuts!
Sorry I’m a couple days late, it took a couple days to recover from Teen Week, but we had a total blast and so did they. It’s nice to know that we helped a few kids learn some valuable life skills. If you missed it, it was so popular we scheduled another for Aug. 22-26th Sign up now before it fills up!
So this is a quick tip though highly valuable. If you are anything like me, the more I multitask the worse the individual results. I have to rely more and more on timers and reminders and the really messed up part is I even need one to remind me that I’m filling the wash sink. What??! It’s full of bubbles people, it doesn’t make any noise! I don’t remember until I hear the water pattering on the floor.
Continue reading PCW Cooking Tip Week 4 Burnt Pan Be Gone!