blue artichoke

The Snackdown continues, even on the road. I'm in east TN and after busy days of spotting mullets in Pigeon Forge, shopping in Knoxville and going through Christmas decorations, I made some eggnog for Grilled Blue Cheese's Christmas party (which I'm considering my surrogate Christmas party because I didn't get to host one of my own). This recipe left out one very important detail: the custard needs to cool before adding the bourbon. I didn't wait, and the nog separated. Not-nog. So, I put it out on the porch to cool and it froze. That was yesterday. Today I tried to save it by adding some more milk and blending the dickens out of it (too much dickens spoils the nog). That smoothed it out a bit, but it still had a grainy texture. I added more bourbon, figuring that if it was strong enough, people wouldn't mind chewing the nog. We'll see how it goes over at the party...

Eggnog #2 "Eggnog"
Recipe from Cooking Light. Encountered some problems. See above.
Ease of preparation: - (but with the new knowledge that alcohol makes hot custard separate, this would be much easier to prepare)
Flavor: +
Texture: - , grainy, but again, that is easily remedied by waiting to add the bourbon

I'm now over at Blue Grilled Cheese's compound. We're sitting on couches across from each other, emailing each other. I heart technology. It keeps me from having to talk out loud.