Sunday Sightings: The Omelet

Gathering of the Clans

This, my friends, is 'The Gathering of the Clans.' Simply one-third shot of each whiskey, combined with one shot of Bailey's. Think of it as an enhanced shot of Bailiey's.

It is a great means of getting in touch with your Celtic side.

How to Hard-Boil an Egg

This may seem at first glance an unnecessary piece of instruction, but stick with me. This is vital information and there is much to learn about boiling an egg of which many people are, sadly, unaware. I, for one, have come a long way since my first over-cooked, busting-out-the-shell egg. It seems as easy as spreading peanut butter on a piece of bread, but it is actually a lot more technical than one might think...but still easy!!

First things first. Place your egg inside the pot and fill it with cold water until it just covers the egg. This important detail will help ensure your egg does not cook too long. Also, if you place your eggs in already hot water, there is the danger of them cracking upon impact with the warmed water.

Heat the burner to medium high. If this produces a very rapid boil, turn it down a tad. Eggs boiling too vigorously will hit the bottom and sides, splitting open too soon.

Set the timer for 20 minutes. This produces a fairly solid yolk. If you like it on the softer side, perhaps 15 minutes but no less than 10.

As soon as the timer goes off, empty the hot water into the sink. Immediately fill the pot back up with cold water. This stops the egg from cooking any further. Dump again. Refill with a bit of water, enough to cover a third of the egg or so.

When you get ready to peel your egg, tap gently on the counter, or any other hard surface (a hard head will

do), until it has tons of tiny cracks. Start from the pointy end where there is a gap between the shell and egg inside. Your peel should come off easily. Very fresh eggs are a bit tougher, but a little patient coaxing should do the trick.

Enjoy with a sprinkle of salt and pepper. 

Sunday Sightings: Morning Cup

Irish Latte

With a somewhat well-rounded liquor and other miscellaneous beverages collection, we are slowly making our way into the world of mixed drinks. I, for one, find the land of 'mixology' a bit foreign. My familiarity with it involves Sprite and orange juice (an essential hot-summer-day, poolside concoction). When it comes to the other brand, namely that involving alcohol, I am quite the novice. But I do enjoy creativity and experimentation, which, I find, will serve me well in the venture into the land of mixology.

Gathering a little assistance from our online resources, Steve ran across cocktail builder, an amateur drink-builder's dream. You simply enter in all of the available liquids you have at your disposal - alcoholic and non-alcoholic alike - and the cocktail builder will provide you with a nifty little list of possible drinks you can make with them. It is a great resource to expand your horizons for your next cocktail party.

However, with all that said, I am proud to say I followed none of it and branched out on my own. (I was always loathe to play by the rules.) Although, my creation is eerily reminiscent of another 'Irish' drink I have had....

Irish Latte

1/3 c. milk, heated and frothed

1 shot of espresso

1 shot of Bailey's Irish Creme

If you prefer mochas, add 2 tablespoons of your favorite hot chocolate mix. I prefer Ghiradelli's Chocolate Mocha.

Stay tuned for another creative concoction.....