Happy Valentine’s Day!!..And National Cream Filled Chocolate Day

Hello All!!


My man and I aren’t really Valentine’s kind of people… but, I can never resist a day that gives me an excuse to make a gorgeous, delicious Drink!!!

So, if Love is in the air….

twerk heart

Or…. even if it isn’t…


game over

Everyone can use a little “ROMANCE” Which is why I decided that since it is also National Cream Filled Chocolate day it would be best to mix the 2 together and make a delicious cream and chocolate Cocktail!!!

So, grab your guy, gal, cat, dog, stuffed animal, or Book (I don’t judge!!) and let’s get this Romance Party Started!!!

Romance Cocktail



  • 1 oz ounce Coffee Liqueur (Tia Maria, Kahlua or as I like a little spice in my romance, I used Chili Chocolate Kahlua!!)
  • 1 oz  Irish Cream Liqueur
  • 1 oz dark creme de cacao
  • 1 ounce heavy cream


  1. Put some ice in a shaker
  2. Pour in all ingredients
  3. Shake for about 20 seconds
  4. Pour into martini glass
  5. Feel free to garnish with some cherries, a strawberries, some shaved dark chocolate… or all of the above!!!
  6.  CHEERS!!!

Food For Thought..Happy National Stuffed Mushroom Day, And Superbowl Sunday!!

Happy National Stuffed Mushroom Day!! And coincidentally, it falls on SUPERBOWL SUNDAY!!!


So, I have a dilemma with this years Superbowl… I don’t know who to cheer for!! I’m not a fan of Tom Brady (please, don’t start hitting your unfollow buttons… I’m sorry.) (and no, it’s not because of his deflated balls specifically… Lol!) But, the Pats have also already had their day in the sun… But, the Eagles are my brother in laws team AND pretty much my teams arch nemeses… my team is the Cowboys (PLEASE, don’t start pushing your unfollow buttons AGAIN! I know… why?? But, think of what I’ve had to go through the past few years and you can at least feel A LITTLE sorry for me!!) But, if the Eagles win I will NEVER. HEAR. THE. END. OF. IT. What to do?!?! Any suggestions??

Well, it’ll be an interesting night. But, at least A DELICIOUS NIGHT!!!

So, on to stuffed mushrooms!! I went with Jalepeno popper stuffed mushrooms!! Here’s the recipe and they only take about 25 mins, so plenty of time at Half-time!! Although, Justin Timberlake will be bringing sexy back.. so I don’t know if you’ll want to miss that! Lol!

Jalapeno Stuffed Mushrooms

stuffed mushrooms


  • 24 whole white button mushrooms
  • 2 cloves garlic, minced
  • 1 (4-oz) can diced jalapeños, drained
  • 1 (8-oz) package cream cheese, softened
  • 3/4 cup shredded cheddar cheese
  • 1/2 pound bacon, cooked and chopped


  1. Preheat oven to 350ºF.
  2. Place a baking rack on a foil lined rimmed baking sheet. Set aside.
  3. Remove stems from mushrooms.
  4. Combine cream cheese, garlic, jalapeños, cheese and cooked bacon.
  5. Spoon cream cheese mixture into mushroom caps. Place on baking rack.
  6. Bake for 15 to 20 minutes.

Now back to the game!!!

Happy Groundhog Day!! With Kindred by Octavia Butler


So, in honour of Groundhog Day I decided to read a book that involved time loops…. but, I couldn’t find one. I’m actually glad that I couldn’t think of one because I wound up finding a book that was on my TBR shelf that had to do with time travel that I had been meaning to read for a while, and right after I started reading it I had Kim over at By Hook or by Book  remind me that it’s Black History Month, so this book was perfect for both! I’m so glad I read it as it was a very powerful and inspiring read. It was a great snowy day to curl up and devour this book because…

winter never ending.gif



5 out of 5 Stars

“I closed my eyes and saw the children playing their game again. “The ease seemed so frightening,” I said. “Now I see why.”


“The ease. Us, the children… I never realized how easily people could be trained to accept slavery.”

Edana (Dana) Franklin is leading a simple life as an author in 1976 with her husband Kevin when she begins to get pulled into the 1800s with nothing her and Kevin can do to stop it.

“He frowned a little, shook his head. “You vanished.” He seemed to have to force the words out. “You were here until my hand was just a couple of inches from you. Then, suddenly, you were gone. I couldn’t believe it. I just stood there. Then you were back again and on the other side of the room.”

She is being called back to help one of her white ancestors, Rufus Weylin, who happens to be the son of a Plantation owner and an owner of slaves. It is only her that can continue to save his life to keep her timeline safe

“Again, what would have happened if the boy had drowned? Would he have drowned without me? Or would his mother have saved him somehow? Would his father have arrived in time to save him? I must be that one of them would have saved him somehow. His life could not depend on the actions of his unconceived descendant. No matter what I did, he would have to survive to father Hagar, or I could not exist. That made sense.”

When Kevin manages to hold her and follow her in to the past, there is more to worry about than before. It was hard enough staying free when she is a black woman alone in the 1800s, but can she and Kevin survive in this time without it changing their relationship?

“I felt almost as though I really was doing something shameful, happily playing whore for my supposed owner. I went away feeling uncomfortable, vaguely ashamed.”

Also, if Kevin had to be holding Dana to get there… what would happen if they were to be separated and she was called back home?

“Why did you try to stop me from coming?”

“I was afraid for you.”

“For me!”

“At first, I didn’t know why. I just had the feeling you might be hurt trying to come with me. Then when you were here, I realized that you probably couldn’t get back without me. That means if we’re separated, you’re stranded here for years, maybe for good.”

He drew a deep breath and shook his head. “There wouldn’t be anything good about that.”

“Stay close yo me. If I call, come quick.”

This was an amazing and insightful read. They definitely don’t sugar coat the lives of the slaves and they way that they were treated. This book contains scenes of graphic violence, but it’s a very real story of the corruptions of those times. Even the lives of Dana and Kevin in 1976 still had their trials as it tells of the troubles with their families when they were married showing that even 100 years in the future times may not have changed as much as we wished they had…. even looking at the world now. Things will never be perfect, but hopefully we will all never stop learning.

Kindred is Best Served with a Time Warp

time warp

Obviously, it was hard to choose a drink to go with this book as I did not want to seem insensitive to the content of the book. It is a very powerful read, so I went with a lighter fruity drink to help soften the heaviness of the content. I focused on the Time travel aspect of the book as that was the first reason for me choosing to read it, and I am immensely glad that I did.


  • 2ounce melon liqueur
  • 1ounce Coconut Rum
  • 1ounce pineapple juice
  • 1ounce blue curacao
  • 1ounce raspberry cordial (you can get away with grenadine)
  • 2 cherries
  • cracked ice


  1. Shake melon liqueur, coconut rum, pineapple juice and ice then strain into a 5oz cocktail or martini glass.
  2. Add raspberry cordial and blue curacao, garnish with cherry(ies) and serve.
  3. CHEERS!!

Sunshine Blogger Award!!

sunshine blogger

Thanks so much to Sim over at Sim’s Jollies and Jaunts  who nominated me for this award! Everyone should check out her blog!! It’s WONDERFUL!!


  • Thank the blogger who nominated you in a blog post and link back to their blog.
  • Answer the 11 questions the blogger asked you.
  • Nominate 11 new blogs to receive the award and write them 11 new questions.
  • List the rules and display the sunshine blogger award logo in your post/or on your blog.

1. What other bloggers inspire you?

All of the bloggers out there (especially the ones that I follow) inspire me!! They all work so hard and have such great ideas. Everyone has been very supportive and made this technology infant feel comfortable trying to enter this blogging world!!

2. What made you want to start a blog?

I’m trying to get into the editing world and… I love books, I love booze and I love food… Why not combine these things?! It just made sense!

3. What was your favourite cartoon as a kid?

…. So many choices!! I loved Gumby, chip and Dale Rescue Rangers, Tail Spin,

4. When you were a kid, what did you tell people when they asked you what you would be when you grew up?

I was going to be an Author, an Actor and a Singer. A triple threat!! Lol! Funny enough, I’m none of these.. But, there’s still time! 😉

5. What has been the most rewarding thing for you with blogging?

Really, everything has been very rewarding! The people have been lovely, it’s been a lot of fun, I’m really enjoying the experience so far!!

6. What 2018 movie are you looking forward to seeing?

There aren’t really any that I’m “looking forward” to seeing… I’m interested to see what they do with “A Wrinkle in Time” and “Ready Player One” but… I don’t have high hopes.. And I just found out that they’re doing a gender reversal re-make of “Overboard” …..WHY???
7. Would you rather read a books or see a movie?

I really like both!! I would say that I prefer reading, but sometimes you just need to turn off and throw something on.

8. How did you choose your blog niche?

I wanted a book review blog, but I wanted it to be different… So, why not add booze??

9. What’s the best gift you’ve gotten and from who?

I have loved all the gifts that I’ve received… I can’t really list one thing. I’m grateful for all things!

10. How do you come up with blog posts and do you have a regular publishing schedule?

Regular. Posting. Schedule? What’s that?? Lol! I try to post every day, but I don’t really have a schedule as I love to post National Food and Drink days and they are random.. So, everything else comes in around them.. Maybe someday I’ll have a set schedule. Right now I just try my best to post every day and what goes up is a bit of a free for all! Lol!

11. What was the most embarrassing moment of your life?

Well… I won’t post about this as it was a long LONG time ago… But, let’s just say the police don’t take “I’m sorry officers, we were listening to the Beatles” as a good excuse for anything…

Well, since no one took my open nomination last time and answered my hard thought out questions I’m re-using them and I’m NAMING NAMES!! Lol!

  1. Irina at- I Drink and Watch Anime
  2. Venessa at- Food in Books
  3. Alicia at- Miss Honeybug’s Reads and Crafts
  4. Bookraphy
  5. Meeghan at- Books Baking and Other Questionable Hobbies
  6. Robbie at- Robbie’s Inspiration
  7. Renew or Redo
  8. D. Wallace Peach at- Myths of the Mirror
  9. James J. Cudney IV at- This is my Truth Now
  10. Michelle at- Reading Minds
  11. Shalini at- Books, Reviews et al by Shalini

My Questions

  1. What are 5 words of phrases that make you laugh?
  2. What are 5 ways to win your heart?
  3. What is something you’ve always thought “…. What if?” about?
  4. What are 5 of you pet peeves?
  5. If you could trade lives with anyone for one day, who would it be, and why?
  6. What is the strangest thing you’ve ever eaten?
  7. What is your favourite joke?
  8. Where would you go if you were invisible?
  9. What is one thing you own that you wish you didn’t?
  10. What is a weird habit that you have?
  11. What is the longest word you know?

Hope you all enjoy! Don’t feel pressured to answer… but I DID work really hard on these questions… ;p Lol!

Happy Robbie Burns Day!! Authentic Robbie Burns Dinner


January 25th, the day to celebrate the life and works of the famous Scottish Poet Robert Burns. First, a Little about Burns Night. I’m going to tell you right now. Haggis is GOOD!! Don’t look at what it is.. It’s like shepherds pie.. or a meatloaf… it’s just meat and spices and oats. It’s good!!

The first supper was held in memoriam at Burns College by Burns’s friends, on 21 July 1801, the fifth anniversary of his death; it has been a regular occurrence ever since. They held the first Burns supper on what they thought was his birthday, 29 January 1802, but in 1803, they discovered the Ayr parish records that noted his date of birth was actually 25 January 1759. Since then, suppers have been held on or about 25 January.

Burns suppers may be formal or informal. Both typically include haggis (a traditional Scottish dish celebrated by Burns in Address to a Haggis), Scotch Whiskey and the recitation of Burns’s poetry. Formal dinners are hosted by organisations such as Burns clubs, the Freemasons or St. Andrews Societies; they occasionally end with dancing when ladies are present. Formal suppers follow a standard order.

Piping in guests

the men

A piper generally greets the guests, who gather and mix as at any informal party. At less formal gatherings, traditional Scottish Music is played.

Host’s welcoming speech

The host says a few words welcoming everyone to the supper and perhaps stating the reason for it.

All the guests are seated and grace is said, usually using the Selkirk Grace, a well-known thanksgiving said before meals that uses the Scots language. Although attributed to Burns, the Selkirk Grace was already known in the 17th century as the “Galloway Grace” or the “Covenanters’ Grace”. It came to be called the Selkirk Grace because Burns was said to have delivered it at a dinner given by the Earl of Selkirk.

Selkirk Grace

Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.

Soup course

The supper starts with the soup course. Normally, a Scottish soup, such as Scotch Broth potato soup, cullen skink, or cock-a-leekie, is served.


“Piping” of haggis

Everyone stands as the haggis is brought in. It is usually brought in by the cook on a large dish, generally while a piper plays the bagpipe and leads the way to the host’s table, where the haggis is laid down. “A Man’s A Man for A’ That”, “Robbie Burns Medley” or “The Star O’ Robbie Burns” might be played. The host, or perhaps a guest, then recites the Address to a Haggis.

the dinner

Addressing the haggis

Address to a Haggis

Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my airm.
(fa = befall, sonsie = jolly/cheerful)

(aboon = above)
(painch = paunch/stomach, thairm = intestine)
(wordy = worthy)

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.
(hurdies = buttocks)
His knife see rustic Labour dicht,
An’ cut you up wi’ ready slicht,
Trenching your gushing entrails bricht,
Like ony ditch;
And then, O what a glorious sicht,
Warm-reekin, rich!
(dicht = wipe, here with the idea of sharpening)
(slicht = skill)(reekin = steaming)
Then, horn for horn, they stretch an’ strive:
Deil tak the hindmaist! on they drive,
Till a’ their weel-swall’d kytes belyve,
Are bent like drums;
Then auld Guidman, maist like to rive,
“Bethankit” hums.
(deil = devil)
(swall’d = swollen, kytes = bellies, belyve = soon)
(bent like = tight as)
(auld Guidman = the man of the house, rive = tear, i.e. burst)
Is there that o’re his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect scunner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
(olio = stew, from Spanish olla/stew pot, staw = make sick)(scunner = disgust)
Poor devil! see him ower his trash,
As feckless as a wither’d rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro’ bloody flood or field to dash,
O how unfit!
(nieve = fist, nit = nut, i.e. tiny)
But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his wallie nieve a blade,
He’ll mak it whistle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thristle.
(wallie = mighty, nieve = fist)

(sned = cut off)
(thristle = thistle)

Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinkin ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a haggis!
(skinkin ware = watery soup)
(jaups = slops about, luggies = two-handled continental bowls)

At the line His knife see rustic Labour dicht, the speaker normally draws and sharpens a knife. At the line An’ cut you up wi’ ready slicht, he plunges it into the haggis and cuts it open from end to end. When done properly, the “ceremony” is a highlight of the evening.

Main course

haggis cutting

split haggis

 Haggis served wi tatties an neeps(with potatoes and swede)

At the end of the poem, a whisky toast will be proposed to the haggis, and the company will sit down to the meal. The haggis is traditionally served with mashed potatoes (tatties) and mashed swede (neeps).


Other courses

A dessert course, cheese courses, coffee, etc., may also be part of the meal. The courses normally use traditional Scottish recipes. For instance, dessert may be cranachanor tipsy laird (whisky trifle), followed by oatcakes and cheese, all washed down with the “water of life” (uisge beatha), Scotch whisky.


When the meal reaches the coffee stage, various speeches and toasts are given.

Immortal memory

The main speaker gives a speech remembering some aspect of Burns’s life or poetry. It may be either light-hearted or serious and may include the recitation of a poem or a song by Burns. A toast to the Immortal Memory of Robert Burns then follows.

Address to the Lassies

This was originally a short speech given by a male guest in thanks to the women who had prepared the meal. However, it is now much more wide-ranging and generally covers the male speaker’s view on women. It is normally amusing and not offensive, particularly since it will be followed by a reply from the “lassies” concerned. The men drink a toast to the women’s health.

Reply to the Laddies

This is occasionally (and humorously) called the “Toast to the Laddies”. Like the previous toast, it is generally now quite wide-ranging. A female guest will give her views on men and reply to any specific points raised by the previous speaker. Like the previous speech, it should be amusing but not offensive. Quite often, the speakers giving this toast and the previous one will collaborate so that the two toasts complement each other.

Works by Burns

After the speeches there may be singing of songs by Burns (such as Ae Fond KissParcel o’ Rogues and A Man’s a Man) and more poetry (such as To a MouseTo a LouseTam o’ ShanterThe Twa Dogs and Holy Willie’s Prayer).

That may be done by the individual guests or by invited experts, and it goes on for as long as the guests wish. It may include other works by poets influenced by Burns, particularly poets writing in Scots. Foreign guests may also be invited to sing or say works from their land.


Finally, the host will call on one of the guests to give the vote of thanks. Then, everyone is asked to stand, join hands, and sing Auld Lang Syne to bring the evening to an end.

Auld Lang Syne by Robert Burns

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!

Chorus.-For auld lang syne, my dear,
For auld lang syne.
We’ll tak a cup o’ kindness yet,
For auld lang syne.

And surely ye’ll be your pint stowp!
And surely I’ll be mine!
And we’ll tak a cup o’kindness yet,
For auld lang syne.
For auld, &c.

We twa hae run about the braes,
And pou’d the gowans fine;
But we’ve wander’d mony a weary fit,
Sin’ auld lang syne.
For auld, &c.

We twa hae paidl’d in the burn,
Frae morning sun till dine;
But seas between us braid hae roar’d
Sin’ auld lang syne.
For auld, &c.

And there’s a hand, my trusty fere!
And gie’s a hand o’ thine!
And we’ll tak a right gude-willie waught,
For auld  lang syne.
For auld, &c.

Auld Lang Syne (as you may know it)

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne.
For auld lang syne, my jo,
For auld lang syne.
We’ll tak a cup o’ kindness yet,
For auld lang syne.
And surely ye’ll be your pint-stowp!
And surely I’ll be mine!
And we’ll tak a cup o’ kindness yet,
For auld lang syne.
We twa hae run about the braes
And pu’d the gowans fine
But we’ve wander’d mony a weary foot
Sin auld lang syne.
We twa hae paidl’d i’ the burn
Frae mornin’ sun till dine.
But seas between us braid hae roar’d
Sin auld lang syne.
And there’s a hand, my trusty fiere!
And gie’s a hand o’ thine!
And we’ll tak a right guid willy waught,
For auld lang syne.
Should old acquaintance be forgot
And never brought to mind?
Should old acquaintance be forgot,
And long, long ago.
And for long, long ago, my dear
For long, long ago.
We’ll take a cup of kindness yet
For long, long ago.
And surely youll buy your pint-jug!
And surely I’ll buy mine!
And we’ll take a cup of kindness yet
For long, long ago.
We two have run about the hills
And pulled the daisies fine;
But we’ve wandered manys the weary foot
Since long, long ago.
We two have paddled in the stream,
From morning sun till dine;
But seas between us broad have roared
Since long, long ago.
And there’s a hand, my trusty friend!
And give us a hand of yours!
And we’ll take a deep draught of good-will
For long, long ago.


So, this might go a little weird.. And I hope no one hate me for it, but as well as National Irish Coffee Day

irish flag

It’s ALSO Robbie Burns Day!! (A day to celebrate the life and works of Scottish poet Robert Burns)

scottish flag robbie burns


So, I figured that we’d start the day with an authentic Irish Coffee and a poem from Robbie Burns while we drink! (I know, the Irish and the Scottish in the same post?? WHAT AM I THINKING!!) Hopefully, no one gets TOO angry about it!


I hope you will all come back and join me later today for my post featuring Robbie Burns Dinner and the piping in of the haggis!


But first, some Irish Coffee!

irish coffee


  • 1 cup freshly brewed hot coffee
  • 1 tablespoon brown sugar
  • 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
  • Heavy cream, slightly whipped


  1. Fill mug with hot water to preheat it, then empty.
  2. Pour piping hot coffee into warmed glass until it is about 3/4 full.
  3. Add the brown sugar and stir until completely dissolved.
  4. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon.
  5. CHEERS!!

Now, go make yourselves one, I’ll wait..


And enjoy ‘A Red, Red Rose’ by Robert Burns

O my Luve is like a red, red rose
That’s newly sprung in June;
O my Luve is like the melody
That’s sweetly played in tune.
So fair art thou, my bonnie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a’ the seas gang dry.
Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun;
I will love thee still, my dear,
While the sands o’ life shall run.
And fare thee weel, my only luve!
And fare thee weel awhile!
And I will come again, my luve,
Though it were ten thousand mile.

Food For Thought: Happy National Cheese Lovers Day!!

Ok… This has to be MY. FAVOURITE. DAY. Actually, I’m pretty sure when I doing my research there was a WINE AND CHEESE DAY… *salivating* I don’t know….

Anyways, NATIONAL CHEESE LOVERS DAY?! Yes, please!!! So, grab your cheese and let’s go!

cheese meme

So, I got crazy today…. I made my first Soufflé and I’m so proud!! Now, I will tell you right now that I’ve never TASTED a soufflé before.. But, from the descriptions I feel like I did a pretty good job! So, let’s start this party off right, with a recipe! A Recipe from Julia Child to be exact!! So, you KNOW it has to be good!!



  • 1 c grated Gruyere cheese
  • 1/2 tsp cayenne (or paprika)
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • 1/4 tsp cream of tartar (for the egg whites)
  • 4 Tb of butter (1Tb for buttering mold)
  • 1 Tb grated Parmesan cheese (for dusting mold)
  • 3 Tb flour
    1 c milk, lightly boiling
    4 egg yolks
    5 egg whites


  1. Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
  2. Tear a long enough piece of foil so that it is long enough to wrap around your mold.
    Fold in half length-wise and butter one side. The buttered side will be the “inside” of the mold.
  3. Wrap the foil around the mold.
  4. Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
  5. Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
  6. Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
  7. Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
  8. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will “break up” and begin to have a foamy consistency… So, I will admit right now that this step didn’t work for me.. My whites were a little runny and would not come together… But, my soufflé worked out pretty good! So, I’m ok with that!
  9. As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
    Do not leave your egg whites! Continue checking them. What you want to see are “traces” on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
  10. If they don’t get to stiff peaks… Continue anyways, because it still worked for me!
  11. Once the egg whites are done, don’t let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
  12. Stir in all but about 1Tbl of the grated cheese into the cream mixture
  13. There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
    Continue with the rest of the egg whites. Be careful not to over fold. It’s OK if there are white streaks leftover.
  14. It’s also ok if you just ignored this advice because your whites did nothing. It was still good, just continue!
  15. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about 3/4 high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
  16. Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
  17. Cook until puffed up and not liquid in the centre (use a tester stick to check) approx 30 mins

I know it’s silly, because I probably didn’t make mine perfect… But, I’m pretty proud!! National Cheese Lovers Day=SUCCESS!



Happy National Hot Buttered Rum Day!!

January 17th, Happy National Hot Buttered Rum Day!!

It took a while… but, winter is finally in full swing. We’ve had a couple of Blizzards come through here that were fast and fierce.

groundhogs day

It’s actually not that bad today. Nice and sunny and only -8 with wind chill!

backyard winter

I don’t know how cold it is for all of you.. possibly not cold at all! (I’m thinking of you, Robbie and probably Carole! Lol!)

But, let’s not bother going outside. Let’s not bother digging ourselves out.

kitty blizzard

Let’s just get cosy and comfy and drink some Hot Buttered Rum!!

hot drink.gif


Hot Buttered Rum Recipe:

Ingredients:  serves 4

  • 2/3 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch salt
  • 3/4 cup spiced rum
  • 2 cups boiling water
  • 4 sticks cinnamon, for garnish


  1. Using an electric mixer or a sppon and some elbow grease, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended   and smooth.
  2. Transfer the mixture to a 4-cup (or larger) measuring cup.
  3. Add the rum and then 2 cups of boiling water.
  4. Stir until the butter mixture dissolves.
  5. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

hot buttered rum

hot buttered rum 2





Happy National ‘Fresh Squeezed Juice’ Day!!

Is this a thing?!?! WHY YES IT IS!! The best part is that it comes first, so I’m putting this post out today to get you all set for NATIONAL FRESH SQUEEZED JUICE WEEK JANUARAY 17-23!!!

So, I couldn’t seem to find ANYWHERE the reasoning behind this weird and wonderful Holiday observance… so, I’m making up my own logical reason.

I’m sure that we all had a long, stressful, probably not quite healthy, Holiday season. So, now it the Day (or, if you would like to wait) The week, to replenish our bodies with those sorely lacking vitamins!

I know, that here, there were A LOT of different colds and flu’s going around (I luckily avoided pretty much all of them, YAY ME! My man on the other hand got both Strep Throat and Tonsillitis!)

ren and stimpy

So, let’s all grab our juicers and get ourselves some much needed energy!!


Let’s Make some Juice!




  • 3 Carrots
  • 2 Oranges
  • 1 Lemon
  • 1 Cucumber
  • Feel Free to add some apple Juice from Concentrate to thin it out a little


  1. Cut up your ingredients to juicer size to fit. (MAKE SURE YOU PEEL CITRUS FRUITS. THE RIND WILL MAKE YOUR JUICE BITTER)
  2. Throw it all in
  3. CHEERS!!

*Please plan ahead and buy whatever fruit is on sale in your area. This can quickly become the most expensive juice you have ever ingested if you do not plan ahead!* 

I know you’re all saying BUT, WAIT NICOLE! NO BOOZE?!?!?! Feel free to add any booze you like to spike up your fresh juice! This was my morning before heading off to work…so, booze was off the table! But, indulge, enjoy and CHEERS!!

Happy National Bloody Mary Day!!

Sorry….. Did I say that too loudly?  …*whisper* happy national bloody mary day.

Hope you all had a great night last night!! Even though my blog is booze based I’m not much of a party girl! So, I was in bed at a nice respectable hour!

hungover 2

I got a wonderful, comfy sleep in my own bed..


And I woke up bright eyed and bushy tailed first thing this morning!!


hungover 3

Ok, so maybe we all need a little “hair of the dog”! So, let’s make some Bloody Mary’s!!



    • 1/4 cup (2 ounces) tomato juice
    • 3 tablespoons (1 1/2 ounces) vodka
    • 1 teaspoon Worcestershire sauce
    • 3/4 teaspoon freshly grated horseradish
    • 3 dashes hot pepper sauce, such as Tabasco
    • 1 pinch salt
    • 1 dash freshly ground black pepper
    • About 1 cup ice cubes
    • any garnish you desire


    1. Rub a slice of lime around the rim of the glass and twirl in some celery salt on a plate to rim the glass
    2. In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper.
    3. Fill glass with ice, then pour mixture into second glass.
    4. Pour back and forth 3 to 4 times to mix well,
    5. then sprinkle lemon juice over.
    6. Garnish with whatever you want! Be creative!! I am the Queen of garnish and prefer to make my Bloody Mary into a meal, so I garnished mine with a shrimp, pepperoni, horseradish cheddar, a pickled garlic scape and an olive! GO NUTS
    7. CHEERS!!