Time Traveling

[joylene butler]

Last night I dreamed I was transported back to the farm I grew up on. I sat at the kitchen table talking to my dad, who's been gone since 1983. I explained to him that I'd returned from the future. He gave me 100% of his attention, then asked some questions. When I told him I was married and lived on a lovely lake in central B.C., his beautiful blue eyes glazed over; I think he was picturing himself sitting on our deck or fishing in our lake. He looked sad when I told him his grandson was also a soldier, and he was fighting a war in the Middle East in a place called Afghanistan. In my dad's day, it was part of the Soviet Union. He was shocked when I told him how much gas was, what we paid for a bottle of Crown Royal, and how much a new 4x4 went for. He laughed when I said I was twelve years older than he was at that moment. I guess no matter how old I get, I'm never going to stop missing him.

If you have nothing but time on your hands, here's a delicious eggnog recipe I found online:
While whisking eggnog by hand is fine, a hand mixer is best. It not only speeds things along, it also creates an eggnog with a creamier texture and body.

While the yolk and dairy parts of the recipe can be assembled the day before, wait to beat and add the egg whites until just before serving. This prevents the frothy bubbles formed by the whites from deflating.
The world's best eggnog

Start to finish: 20 minutes

Servings: 10

6 eggs
1/2 cup granulated sugar
3 ounces good quality bourbon (such as Maker's Mark)
3 ounces sherry
3 cups whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg, plus a pinch to garnish

Place a large bowl in the freezer for 10 minutes to chill.

Meanwhile, separate the egg yolks and whites. Refrigerate the whites.

Once the bowl has chilled, add the egg yolks and use an electric hand mixer to beat for several seconds. Add the sugar and continue mixing until the sugar is dissolved and the yolks have turned light yellow, about 1-2 minutes.

Add the bourbon and sherry, then beat until well mixed. Add the milk, heavy cream and nutmeg, then beat until well mixed. Place the bowl in the refrigerator until ready to serve.

Just before serving, place the egg whites in a second large bowl and use an electric mixer to beat until they form stiff peaks.

Use a silicone spatula to gently fold the egg whites into the yolk mixture. Finish by gently whisking the eggnog to smooth the texture. Serve immediately.

--Merry Christmas

joylene