(no subject)

[telophase]

Know what is most excellent? On a cold night, a warm cat and a hot cup of cocoa, liberally spiked with ButterShots.

The liquor store guy looked at me askance at my choices when I brought up a bottle of Amaretto, a bottle of ButterShots, and a bottle of that honey liqueur that's got the twee plastic hive on top of the cap. The Amaretto's for drinkin', but the other two are good in cocoa and on ice cream, dude!

Comments

[flamika.livejournal.com]

Get some Bailey's, and you can make some Buttery Nipples! (Kalua is also good with sweet things.)

[yankeerose69.livejournal.com]

I think I just caught a buzz just by reading this entry. *lol* But it sure does sound yummy and cozy.

[fuchsoid.livejournal.com]

Bailey's is very good on ice-cream too, especially when combined with a shot of espresso.

[plasticchimera.livejournal.com]

Baerenjaeger. :3 Basically Jaegermeister made with honey, with all the kick that comes with it.

[vom-marlowe.livejournal.com]

I tried the new caramel Bailey's--it's realllllly good. Mmmm.

[chomiji]

He looked askance, huh? Well, (1) whatever happened to "the customer is always right"? And (2) if the stuff's nasty, why does his store stock it? Tch! It's hard to get good help these days!

Hmmm ... I should buy some liqueurs. We currently have none. I'm reduced to doing peculiar things like adding a shot of chardonnay (with which I was cooking) to my healthful orange-carrot-ginger juice.

[telophase.livejournal.com]

He didn't say anything, but his expression wasn't fully hidden. XD

I found a half-bottle of wine at Central Market the other day. Which is good, because I tend to open a bottle, have a glass while I'm cooking, throw a bit into the dish I'm making, then have another glass with dinner, and then forget about the half-full bottle until it gets icky. But with this smaller size bottle - which, naturally, costs just as much as a full bottle - at least I won't waste half the wine.

Yeah, I could get those small bottles that come in four-packs - I've got some white wine for cooking in four-packs - but I tend to like import wines and things that aren't Merlot and Cabernet Sauvignon, which aren't available in the four-packs.

[chomiji]

I usually make leftover wine last well enough for cooking by wrapping an unopened plastic sandwich bag over the top of the bottle and securing it with one of those tough rubberbands that come around a bunch of broccoli, twisted two or three times around, and keeping it in the fridge. But on a regular basis I'm cooking in much larger amounts than you usually need to, so it gets used up faster. I usually have partial bottles of both a red and a white standing by.

To drink, I like stuff like Gewürztraminer, and that never comes in convenient little bottles, and usually costs a mint by the glass in a restaurant.

(On a related note, you know what else is really useful to keep around for cooking? This stuff!)