Body Shot Invention: Hottie Body Toddie Shots

I realize it has been an embarrassingly long time since I posted anything on my blog. Figured if I was gonna start blogging during the [awful] winter months, that I should return with a BANG!

With Thanksgiving just days…Yeah, it’s tomorrow, folks, it is the time of year where we put away our margarita mixers and bring out the eggnog, cider and whiskey drinks. Let’s focus on the whiskey drinks for a minute. Hot toddies are quite yummy and very simple. Great for when you’re sick or if you just want to feign sophistication while you get hammered in front of a lovely wood burning fire.

Tequila and its little hoodlum friends have ruled the [trashy] custom of body shots for too long. Salt, lime, tequila and a drunk, agreeable stranger. During a dull moment at work I put my creative juices to work. I do want to give partial credit to my coworker, who I’m sure wishes to remain anonymous in all this, but she was a huge help in talking out the order of things with me.  After a 30 second Google search and scan of the results, I realized no one else has written up instructions for this awful idea. I feel obligated to share for other cold, trashy people that enjoy drinking.

Tools

• Brewed, still warm/hot tea
• Two shot glasses (preferably non-breakable)
• Honey
• Whiskey  (honey whiskey if you can shoot it)
• Fresh lemon, cut into small wedges
• An agreeable person (Shot Holder)

I noticed on several other sites that the authors pointed out the people you’re doing body shots with should be totally okay with this and not coerced. Also, you should drink responsibly and make sure everyone has a safe ride home. As if you’ll be getting up off the floor when you decide to do this one evening. There, disclaimer made.

Method

1. Pour shot each of whiskey and brewed tea. Do not fill to the very tip top. Your drunk friends will spill it.

2. Depending on the size and shape of your Shot Holder, you may want to adjust the placement of the items. So, with a dash of tequila salt, do something like this: Have the Shot Holder lay down and

• Hold the shot glass of tea in mouth
• Drizzle a preferred amount of honey around the clavicle of the S.H. (~2 teaspoons)
• Place a lemon wedge in the area of the base of the ribs (solar plexus)
• Balance a shot above the naval of (probably uncontrollably laughing) Shot Holder

Once everything is placed, don’t waste time or spill your liquor! Work your way up starting with the shot, biting into the lemon wedge, licking up the honey and gulping down the warm tea. Good luck getting past the honey, honestly. Especially if you think the collar bone is too mundane a place to drizzle honey. Feel free to adapt as needed.

There you have it, the

Hottie Body Toddie Shot

To protect the agreeable folks involved, I have not included photos. None of these pictures belong to me. Full cred and thanks to others. Enjoy those stock photos until you make some of your own memories.

 

Vidalia Onion Pie {Recipe Revealed!!}

Recipe by request from several of my Facwbook friends

Vidalia Onion Pie

For a regular size pie plate:
Crust:
1/4 box cheese its
2 tbsp butter
Insides:
2 large or 3 small onions
2 cups shredded cheddar cheese
3 eggs
1/2 cup of milk

If you have a deep dish pie plate, you’ll need a little more of everything.

To put it together,  crush the cheese crackers and add butter to make the crust and sautée the onions (with salt, pepper and red pepper flakes).

Layer the cooked onions with shredded cheese in the pie crust (I usually start and end with cheese).

Then mix the milk and eggs with salt and pepper and pour over top. Poke through the onions to let it sink in and add more milk if It looks like it needs it. Bake at 375° for about 30 minutes, or until set.

If it’s deeper, do three large or four small onions. Obviously, double thethe recipe if making two shallow pies.
I have never measured the cheesy crackers. I just crush em and line the pie plate until things look right.

This is very similar to a quiche and great for cheese and onion lovers.

Homemade Sushi

Again my sister in law braved the strange foods and helped me get over my fears of sushi making too.
We gathered the supplies: nori (seaweed) wrappers, sushi rice, sushi vinegar and spices, and several sushi fillings.

I will admit that the firsf three rolls I made I refused to take a pictures of. They were that bad.
Which brings us to common mistakes #1: overfilling nori with rice and other fillings. Results include not enough to wrap and seal roll and/or ingredients busting out the ends.

After getting a good tight roll, I discoverd common mistake #2: Learning a gentle hand and cutting with a sharp knife. This is what ruins most of my rolls. I squeezed the rolls too hard or the knife would mash instead of cut.

I tried making a rice on the outside roll. They were extremely difficult for me because it was harder to slice into the nori after the knife got sticky from the rice.

By the end of the evening I had eaten a lot of mistakes and had some yummy lumpy rolls to eat.
Recently, I tried making sushi for a lunch my house. Kit can be odd about non-steak-&-taters meals so I was worried at first. He loved it!

These are traditional sushi rolls with raw fish. I had to consider my budget when making this lunch. The fillings for my sushi were canned flakey crab and cream cheese. I took canned tiny shrimp and marinated them in lime juice, garlic, ginger, salt and pepper. The result was a spicy shrimp roll. The ginger was perfecto.

Which leads me to my final sushi making tip and the best advice we heard from the dozens of youtube videos we watched. Give yourself a break. The best way to make good sushi is keep trying. It proves itself too, my second attempt at making sushi for Kit and me was a huge sucess. I had to eater fewer dud rolls than the first time.
Can’t wait to try different ingredients and give it another whirl.

Have you ever tried sushi making at home?
Have any tried and true tips you want to share?

Spring Trip

In IL visiting the siblings. We have great plans for my weekend. Of course some of our plans involve a bit of wine.

Everytime I come to visit we try to hit a new winery. This time we visited Star View Vineyards. They have beautiful grounds surrounding their events/tasting building. We tasted five of their sweet wines which were all quite tasty. We left with souvenir glasses and a bottle of wine for later.

While shopping in town we got more scrapbooking supplies. Beth and I have decided that our distant descendents will likely be putting the final touches on our wedding scrapbooks long after our deaths.

We also stopped by the international grocery to grab a sushi mat. I hope you’re looking forward to see photos from the sushi rolling tonight. I expect a delicious train wreck.

After shopping we hung out at Rustle Hill Winery with a pitcher (or two) of their white sangria. Tom opted for a Gunslinger beer. After getting sufficiently spiffled we came home so Tom could catch up.

Beth and I slowed our boozing down with chocolate chip cheesecake dip, graham crackers and port. I made the sweet dessert dip earlier yesterday. It is so completely worth the 10 minutes it takes to put together. Want the recipe? Stay tuned.

Hope your week is going just as well. We’ll be hitting the Giant City State Park trails midmorning and picnicking in the woods.

Ham & Bean Soup

If you’re a regular reader, you know that I constantly steal recipes from my Sister in Law (SiL) and rework them depending on what I have in my cabinets. Yesterday, I did this and completely transformed a Vegan Bean Soup recipe that Beth found on Pinterest.

I will share my version of the recipe. The link above is to the original recipe if you’re more diligent about following recipes than me.

Easy Ham & Bean Soup

• Generous dash of olive oil
• 2 sweet onions, chopped
• 2 carrots, peeled and chopped
• ~4 cloves of garlic minced

Saute veggies in a medium sized soup pot until they are a bit soft–for about 10-15 minutes then add: 

• 3 cans of (whatever you can find) black beans, pintos or mixed beans—Or if you’re cabinets are like mine, one of each. Drain and rinse.
• 2 cups of your choice broth (I had beef broth on hand)
• Roughly 1 1/2 or 2 cups of chopped pre-cooked ham
• Salt & pepper to taste
• 4 tsp powdered curry
• 1/2 tsp red pepper flakes

Slap a lid on that puppy and set it to low-medium or just above a simmer for about 30 minutes. I forgot to add but I do recommended 1-2 TBSP of lime juice.

This would make a fine meal by itself, but if you really want a happy belly: 

Throw some tortillas in a skillet and put some cheese in the middle. A cheese quesadilla pairs beautifully with this hearty soupy meal.