Wednesday, March 16, 2011

St. Patty's Eve

I don't know why I love St. Patty's so; perhaps it's the idea of music and revelry enjoyed by even the stingiest of misers.....but -- it's nearly upon us!

I enjoyed a St. Patty's Eve cocktail of:

2 oz Irish cream
1 oz vanilla vodka

on ice. A wondrous companion for poking about the kitchen (if I do say).

Being in a festive mood, I made some Irish Cream cookies to bring into work.

1/2 c. butter
3/4 c. sugar
1 tsp vanilla
1/4 c. Irish cream liquor
1 egg

2 c. flour
sprinkle salt
1 1/2 tsp baking powder

And let this refrigerate for at least two hours, while you run to the store and dye your hair and whatnot.

To wile away the time while this chilled, and to satisfy my forever longing, I made up this recipe:


1/2 c. flour
1/2 tsp baking powder
1 tbsp powder
1 sprinkle salt
1 sprinkle baking powder
1/3 c. buttermilk (1/3 c. + dash lemon juice or vinegar)
Spoonful melted butter
1/4 c. raisins?

I know that I did not follow the recipe precisely; and so it is that I do not know if I will enjoy the concoction I conjured up for tomorrow's meal...will it be as I remembered? Will it give me a sense of good will and home?

Nevertheless, here is lunch for tomorrow:

The frosting for the cookies is as follows:

- mound confectioner's sugar
- dash Irish cream
- dash milk

and then add one or the other until it's a frosting consistency. I regret my lack of ability to be more specific, but you have to play baking by ear. It's the only way to do it!

1 comment:

  1. In the last picture, I have an image of the plate being left overnight in a aviary and one little bird going around and crapping individually on each one. Oh, and the aviary is right next to a spinach factory.

    Now don't get me wrong, dearest, I love your blog!