We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It's still chilly up here in Yankeeland. 30s (F) at night, low 50s at midday. An Irish coffee is good way to begin - or end (or both) a celebratory day.
- 1 or 2 shots of Irish whisky - 1 or 2 tsp brown sugar (I like that crystallized brown sugar called "Sugar in the Raw") - strong, hot fresh coffee - lightly whipped or shaken cream - not fully-whipped cream
Put brown sugar and Irish whisky into a coffee glass, or a wine glass with thick walls. Add hot, strong coffee up to 1 cm (1/3 inch) from the glass rim. (If you are cautious and don't want to risk cracking the glass, leave the spoon in the glass to absorb some of the heat.) Carefully add the lightly whipped cream over the back of a tablespoon.
Alternatively, you can make it the way some Irishmen I knew in NYC did it: Pour 1/3 of your cup of deli take-out coffee into the gutter, and splash some Seagram's 7 into it to fill the cup. Tastes disgusting, but it is warming and the right combo of upper and downer.
Now to marinate our leg of lamb (7 lbs., bone in) overnight. Sounds like Easter dinner, not brunch. Roasting it medium-rare is always a trick, even with the meat thermometer. 130-135 is about right, but the dang thing always keeps cooking after you take it out. Nobody likes brown lamb except the dog.
I like a drink as much as anyone, but to talk of drinking before handling firearms is irresponsible. At our camp in Lycoming County, PA, the rule is simple; when you start drinking, you are done hunting. It's just common sense. I know you know this, but non-hunters might not understand how serious we are with weapons.
I used to drink Seagram's Seven in just about everything except for coffee in my younger days. :>)
We're having some folks over for afternoon dinner and one of the invitees was a professional bar tender - owned his own bar in Vegas and everything. He's in charge of the pre-dinner, dinner and post-dinner alcohol.
I'll be sticking to my Diet Pepsi of course. Somebody is going to have to drive these people home. :>)
a rare piece of meat should be removed @ 125* and left to rest. It will finish cooking at rest. I've always tested by measuring a filet knife thro to the center of the roast. Let it collect the heat inside. CAREFULLY place the blade to your lip. @ 125* it will feel warm. Like testing a babies milk. BTW I have never burned my lip.