A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
Send Recipes to The Kairos Guy
All proceeds benefit the St. Blog's Fund for the Relief of Kairos Guy's incessant need for booze. (But there are no proceeds, so relax.)
Put a small (and easy to clean) pot on stove over medium high heat. Mix batter, egg substitute, and rum in a small bowl. Add ale.
When a water droplet dances on the bottom of the pot, pour in mixture all at once. Let sit for 15 to 20 seconds, then pour into warmed mug. (Bits of curdled egg custard floating on top are part of the charm.)
1 stick of unsalted butter 1/2 cup brown sugar 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground nutmeg
Clarify the butter (e.g., melt in the microwave, pour into a narrow storage container, let sit undisturbed for 15 minutes, then cover and refrigerate; after it resolidifies, get rid of separated milk solids and water foam).
Soften butter, then cream with sugar and spices. Makes enough batter for 4-6 hot drinks.
2-3 beets 1 tbs orange juice 1 tbs agave nectar salt and pepper
Peel beets and slice very thin. Combine them and rest of ingredients in an oven roasting bag. Immerse bag in water to force air out; seal bag with twist-tie.
Fill a small cooler with boiling water. Add sealed bag (keeping top above water level so water doesn't seep in) and close cooler.
Cook at about 185 F for about 30 minutes. If the water cools down much below 180 (this may happen right away as the beets come up to temperature) try scooping out 2 cups and topping off with boiling water as needed.