Sorry I have seem to have dropped off the planet. I know many of you know my Mom has been ill, but my Dad decided to take an unplanned trip down the stairs the other day and he did a number on his GOOD arm so I have taken up the driving and Dr. Appt. duty for them both. We had a bit of a scare at my Mom’s appointment yesterday that sent us to the ER, but all is well and we are so hopeful that by the time the new year rings in she will be a new girl. I’m not getting much done around here and I am behind, but I’m not complaining…it’s nice to get time to spend with your folks. We are all so busy anymore, and time goes by so fast, you never know when you might not have it anymore to spend with the people you love most.

Let’s talk about The BIG Feast tomorrow shall we?

Normally I would have this all planned out and pretty much ready to go…this year…not so much. I haven’t even had a chance to cook this week. Todd has been handling it, so of course we had pizza, and nachos, and junk food basically. From scratch junk food mind you, so at least there is some redemption there, but junk food just the same. I was so looking forward to today but I had a no sleep night last night again and they are starting to take a toll, I woozey, exhausted and emotionally and mentally scattered. I’m hoping that a few mugs of Sumatra Gimme! Coffee will perk me up (get it? Perk? Sorry, I couldn’t resist) because I really have not a clue what the heck I am going to do today if it doesn’t.

The Cayuga Ducks have decided that the snow is pretty cool, but theydon’t like the icy cold. Icy cold = no swimming = unhappy ducks. It’s hard to be a duck you know…The egg production is slowing a bit but the temperatures were also very extreme. To have negative digits this early in the season is rare. So far this week we have only had 6 eggs, a noticeable decrease but an expected one.

I’ll be back later today to post some menu plans, that is unless the couch and a blanket don’t grab me and hold me against my will.

In keeping with our cordial making, I set up four jars of Lemon Liqueur today. If you are waiting to try one of these, make it this one….it tastes so amazing any time of the year! I don’t have a pic handy, I’ll try to snap one later and post it for you. Here is the recipe:

Here is what you need:

1 c spring or distilled water
2 c sugar
4 T lemon zest
1/2 c fresh squeezed lemon juice
1 1/2 c 100 proof vodka

***notes***

• we use organic lemons or Meyer lemons when in season
• lemons are zested using a fine micro plane grater to avoid any white pith. This is VERY important. The pith will add bitterness.
• use a good vodka, the taste matters here

Make a simple syrup by boiling the sugar and water over medium high heat until the mixture becomes clear, do not over heat this or you will end up with caramel . Remove the simple syrup from the heat and allow it to cool to a just warm temperature and pour into a clean 1 quart jar with a tight fitting lid. Add the zest, vodka and lemon juice and stir. Seal the jar and store in a cool dark place for at least 4 weeks…6 weeks is best. After your wait is over strain the solids and decant. Store in the freezer and serve ICE cold.

To serve we rim a chilled martini glass with sugar infused with lemon balm.

VERY IMPORTANT NOTE-make at least two batches.