AROUND THE SUN

 Another trip around the Sun! The 34th for the 20th time!!!! When people ask how old I am, I used to say somewhere between 40 and death...or 34 for the 20th time. But I have no problem admitting I'm now 54! Some still guest late 30 or early 40's and I can't complain. I've been asked my secret. I use a secret potion from Lisle Von Rhuman!  Jokes aside...I take care of myself, get sleep, good skincare, eat and drink fairly good, good sex life, and gin! I can't complain about how good I look. Hell, the way I partied in the 90's and early 2000's with club life, I should be a hag.

This waited for me this morning. The Mother left it on the table. My favorite: Choclate cupcakes with white icing. 

By time this post, I should be on the way to Rehoboth for my birthday weekend, being kidnapped and taken to see the Halloween festivities of the Seawitch Festival.

See next week, tootles till then!

PORTRAITS

Scylla

CHUCKLES

Work release programs provide felons with valuable job experience. 

He's getting a head start.

WARMING CIDER

 The nights are getting cooler, and the autumn air is crisp. Autumn is in full swing and there is no better time to sip mulled apple cider next to a fireplace, or bonfire. I made my first batch of mulled cider this weekend when I had some of the clan and the Capital Street duo over. It is sooo good. It's richly spiced like all apple cider recipes, with all the different spices and fruit. It truly tastes like fall in a cup. I have made it in the pass with rum, brandy or a bourbon whiskey, and mostly use the bourbon whiskey to make it. It can also be made on the stove top, or in a slow cooker. The recipe is simple.

*One gallon of farm stand apple cider

*A quarter of jar of Mulling Spices. I use Williams -Sonoma Mulling spices as they have all the spices in one jar ready to go. Allspice, cinnamon, cloves, nutmeg, orange and cranberry bits. Otherwise, I use about two tablespoons of these spices from the spice rack.

* Four to five whole Star Anise

*Two to three Cinnamon sticks.

*4 cups of Bourbon, brandy, or rum

* 1 cup ginger liqueur. I use the incredible, Domaine de Canton

*In a large pot bring to a boil the apple cider.

*Once boiling, I add in the quarter jar of the mulling spices, and the star anise and cinnamon sticks.

*I boil them for about 8-9 minutes.

* Let simmer on low for about an hour or two. The longer you let simmer, the more the spices will flavor the cider.

*Once simmered, pour the cider through a strainer into another pot to remove the mulling spices, or the mulling spices can also be wrapped up in cheesecloth, floated in the cider and then removed.

* I then simmer longer and add in the bourbon and ginger liqueur, on low.

* Pour into glasses, and I generally garnish with a cinnamon stick and 1-2 star anise in each cup.

* Sit and enjoy! 

The remaining, like that ever happens arounds here, can be stored in an airtight jar. Simply reheat in the microwave. I severed it the other night, with spiced nuts, a section of smoked cheeses, and a selection of smoked meats and prosciutto.

I love apple cider in the fall and winter in general, but when mulled, it is ever better!!!! But I still need a man to keep me warm at night!