Today is Hot Buttered Rum Day. I like Emeril Lagasse's Hot Buttered Rum recipe best. We made it over the holidays and it was quite a hit. We did cut the rum down a bit, though. The amount suggested is a wee bit too strong. The batter keeps for a nice long time. Buy a decent rum ... none of that trendy junk with pirates and parrots, please.
A long time ago a gentleman in California introduced me to mailart. His postcards inspired me to go beyond a stamped image on a piece of paper. I am still a tentative mailartist, but I want to thank Eduardo for his inspiration. So this card goes to him with my thanks and a promise to continue to explore art.
January 17, 2011 at 8:23 PM
Card is beautiful! Care to share the recipe?
January 17, 2011 at 8:45 PM
Recipe is linked in the blog, but if it isn't working for you, go to FoodNetwork.com and search hot buttered rum. I think Emeril's recipe will be the first. It's really good!
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