Got it, got it
, guess I'll beg, borrow, or steal this one. 
Wang or Bradley? Right now I just carry a generic BAP. :roll:~SoWal Spring Soiree April 25th~
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Got it, got it
, guess I'll beg, borrow, or steal this one. Wang or Bradley? Right now I just carry a generic BAP. :roll:
I wonder which of you ladies will run into me at breakfast at Red Bar again this year. Last year it was Tootsie, DD, and IBD (maybe one more).
Nothing like being greeted from across a noisy room by Tootsie yelling "Is that a Singinchicken?"
That was great, the look on your face.....I will be there Easter week also. Lets get together!!
...don't forget $500 Chanel Sunglasses--they can be had for $10 at the cardtables along the road--just look for the big red signs.
<BTW, it's Vera W'ang>
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I will be there Easter week also. Lets get together!!
Yes, yes, yes!
NOOOOOOOOOOOOOOO!
A soiree without Paula's limoncello. Haven't we suffered enough!
Never one to shirk my responsibilities, here's the limoncello cream recipe, along with a coffee cream liquor recipe. I haven't tried the coffee liquor recipe yet, but my cousin who gave it to me said it's excellent. Both are from Lorena, my cousin in Italy.
Lorena’s Crema di caf?
• 3 liters coffee
• 2 liter alcohol
• 2-3 kilo very fine sugar
1. Make coffee
2. Add sugar and mix very well so sugar doesn’t crystallize (Lorena makes very fine sugar in a blender)
3. When cold, add alcohol and mix.
4. Drink after one week
Lorena's Limoncello
8 lemons washed and dried
1 litre alcohol pure for cooking (vodka works well, too)
2 litre plus 250 fresh milk (10.57 cups)
4 busti vanilla ("busti" means packet and vanilla is sold in packets of powder in Italy, but I substitute 1 tsp liquid vanilla)
1/2 small glass cognac (about 1.5 inches cognac)
1 kilo 300 grams sugar (1 kilo = 2.2 pounds; 300 grams – 1.305 cups; 1 kilogram = 1000 grams)
1. cut lemon rind only, yellow part
2. put in alcohol for 2 days
3. 3rd day boil milk with sugar and vanilla
4. cool milk mixture and add alcohol and cognac
5. mix and drink
This is a recipe I found online that works as well:
• 4 organically grown lemons
• a quart of grain alcohol (again, vodka works, too)
• a quart of milk
• a pound of sugar
• a pint of water:
Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently. (I like using this method because it makes the milk creamier; just don't let it over boil or the milk will curdle)
Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.
I store my limoncello cream in the freezer and take it out a few hours before a party to defrost - if it's made perfectly, then it doesn't freeze in the freezer because there's just the right mix of alcohol/sugar/milk. But it's OK if it freezes because it will taste perfectly fine when it defrosts.
Remember not to put the limoncello in your checked-in suitcase at the airport if you're flying to SoWal. I did that once on my way to SoWal and the transportation authority took it all out of my suitcase because it was an "unidentified yellow liquid"...
I'm really going to miss the soiree!
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A quart of grain alcohol??????? oh my! I haven't had that since high school
I'll definitely miss seeing you all and the bonfire at the soiree if there's going to be one.