Grog!

     Not much to post about. Surfed today in Bradley Beach, it was really fun and had one of the best backside tubes of my life I think. Got 007 all glassed on Saturday, mostly sanded on Sunday. Looks like it'll be a fast board. I hate waiting to find out!

British Vice Admiral Edward "Old Grog" Vernon

      If you find yourself reading "A Christmas Carol," which you should, this year, and if, like me, you are particularly keen on seasonal culinary things, especially if they are things from a bygone time, such as the Victorian era, then you will find yourself really wanting to eat and drink all the things that are at all the feasts in the book. The plum pudding (not made with plums, but raisins) will intrigue you, because how could a pudding be hard, and why was it set on fire? The goose will probably make your mouth water, partly because of the excitement surrounding it and partly because, if your like me, you've never had a goose, as it was supplanted as the bird of choice for holiday meals in this country long before I was born. But one thing got me good: the Grog that gets passed around in front of a blazing fireplace. If the idea of hot alcoholic drinks in front of a fire doesn't make you feel incredibly happy, then please hibernate until after Christmas, you're not wanted (JUST KIDDING IT'S CHRISTMAS EVERYONE'S WELCOME). 

     But what is Grog? According to all-knowing wikipedia, it was introduced to the British Navy in 1740 by the gentleman above, Admiral Edward Vernon. For 230 years it was issued to seamen at noon and after work. That's quite a run. Originally Grog was a water and rum mixture (4:1) but since its incarnation it has undergone some changes. When I made it for the first time last night, I used the Joy of Cooking recipe, which is as follows:

In an 8 oz. mug, stir together:

     1 teaspoon Sugar Syrup or Maple Syrup (I used Maple)

     1 tablespoon strained lemon juice 

     1 jigger (1.5 oz) dark rum (I used The Kraken black spiced rum, which is my new favorite rum)

Fill mug with:

     Very hot tea or water (I used tea)

Garnish with a twist of:

     Lemon peel

Dust top with a little:

     Ground nutmeg or cinnamon

     So I did this, and it was delicious. Jeannine opted for no tea, and she didn't like it as much. If you look online, of course, there are many recipes, some of which include lime juice instead of lemon, brown sugar, cinnamon sticks, cloves, etc. I made it tonight with lime juice, a bit more rum, and chai tea. I have to say, I prefer the one from Joy of Cooking. Thanks Irma Rombauer!