Cheers

I really do love my customers and the people I work with. They make the monotony of passing boxes and cans past a little red light bearable. On the day of Christmas Eve I had a pretty woman come through. She had enjoyed the prior evening drinking a wonderful Hot Buttered Rum with friends. The woman behind her in line asked if she would email her the recipe. Well you don't have to smack me on the head twice. I had my email written down before they were through talking and said "me too?". Now you would think that would be nice enough of her, but oh no. She brought me a jar of the mix in a pretty bag with a note saying she thought I might like to enjoy some after work that evening. OMG! It is Christmas Eve. She had plenty to do I am sure, yet she took the time to make my world brighter. I love these people.
I did have some rum at home and I couldn't be inconsiderate so I had a cup. Two cups actually. Big cups really. I had to stop there because I wasn't getting things done. This stuff warms your insides. Then it warms your brain. And then your vision if you keep drinking. It would be very nice with a group of friends or on a cold night in front of the fire with someone you love.

So to Christina, I hope your Christmas was blessed with joy and love.

This makes a lot, perfect for a party. I live alone so I only made half and gave a jar away at Christmas and still had plenty left over. If I made the full recipe I would be singing "I drink alone" with George Thorogood.

HOT BUTTERED RUM

Keeps for 2 months in refrigerator

1 qt vanilla ice cream softened

1 lb butter, softened

1 lb brown sugar

1 lb powdered sugar

1 t vanilla

1 t nutmeg

Cream butter & sugar(s) together.
Add seasonings.
Fold in softened ice cream

To serve:

2 heaping tsp of mix to a jigger of rum or bourbon.
Stir and add hot water!

Rum and the mix, just add hot water and top with nutmeg.

Thai Pork Lettuce Wraps

It's just another Mai Tai Monday.
I wish it was Sunday.
An I don't have to run day.
Cause that's my fun day.
Just another Mai Tai Monday.

Mai Tai's were originated by Vic Bergeron in 1944 and the Rum was supposed to stand out instead of fruit juices.

Well poo on them, I like the pretty, fruity Mai Tais.
With great girlfriends.
And flowers.

Mai Tai Monday went quite well.
A nice little girls get together.
Well, big girls actually.
You know, playing truth or dare, pillow fights in our lingerie, that sort of stuff.

Just kidding.

Though I do think that would be a really fun party when I am about 85.
Go out with a bang I say.
Embarrass your kids until the end.
You've earned it.

I made girly Mai Tai's, parasol's, fruit skewers, butterfly lollies, pink and orange straws.

MAI TAI'S GONE WILD
This is for each glass

6-8 oz pineapple & guava punch, (diluted by directions)
1/2 lime
Strawberries
Pineapple
Mint leaves
1 oz Dark rum
1 oz Coconut rum
1/2 oz Grenadine
Ice

This is actually better if you macerate the fruit in the punch for a full day. You can throw it all in the blender after that, or serve it with the chunks of macerated fruit or strain and use fresh fruit on the skewers. And if you want to get snockered then just add more rum. And call me.


Because the Mai Tai here is on the sweet side, the food should be a little spicy. Years ago I had the best Thai lettuce wraps. I love Thai food. The flavors just seem to explode in your mouth like a party. This is the closest I could get to what I remember. It wasn't exactly the same but I have gladly been eating the leftovers every day since.

THAI PORK LETTUCE WRAPS

3 lbs ground pork
2 small onions, minced
1/4 c ginger, minced
1/4 c garlic/ minced
1 t kosher salt
2 T cumin
2 T red pepper flakes
1/2 c sesame oil
1/2 c soy sauce

Limes, quartered
Cilantro, torn leaves
Mint, torn leaves
Green onion, sliced
Peanuts, chopped
Coconut, fresh or toasted
Bibb whole lettuce leaves, 2-4 per person
Spiced plum sauce (recipe below)

Brown the ground pork in a large saute pan.
Add onions, ginger and garlic, and continue cooking for 5 minutes.
You can transfer to a crock pot at this point or continue on the stove.
Add salt, cumin, red pepper flakes, sesame oil and soy sauce.
Stir and leave in crock pot for 4-6 hours on low.
Add 1/3 of the spicy plum sauce to the meat.
Place cooked pork and extra spicy plum sauce in separate bowls.
Also place limes, cilantro, mint, green onion, peanuts, coconut and lettuce leaves in separate bowls.
Everyone makes their own adding the different toppings. Gently roll up and enjoy.

SPICED PLUM SAUCE

1 jar plum jam
6 T Tom Yam sauce

Simple, simple, simple.
Heat and stir.


I also made flower garlands. Hours of work! I absolutely love them. We have 3 different dollar stores here, and one is far better than the others and is corporate owned. This is where I bought most of the flowers. I suggest choosing flowers with layers of petals, some with varied colors, and interesting centers. Take them apart layer by layer but leave one or two layers on the center pieces. By taking the flowers apart you will get far more use and interest. I used 15 lb fishing line and hot glued a piece of the petal for some and sewed the fishing line through others. You will find what works best. I only made 5 of these because they do take a while. I used the rest of the petals randomly on the table. It was really pretty and I just put all the serving dishes on top. I made a garland with the leaves also and used it on the front porch.


To recreate the original Mai Tai if you are interested, have a look at the suggestions of ingredients from Beachbum Berry

Saint James 15-year Hors D'Age Rum
Appleton Estate Extra rum
Marie Brizard orange curacao
Trader Vic orgeat syrup
Trader Vic rock candy syrup
Limes
Mint