2009
11.11
11.11
It’s that time of year. The eggnog is now in season. Christmas must be just around the corner.
Sure, it’s pasteurized “stuff” that is more food coloring and artificial flavoring that actual egg-ful eggnog (We made the real/basic stuff when I was growing up. Throw some eggs, milk (the kind that had actual cream in it), vanilla, and sugar in a blender. Garnish with freshly ground nutmeg. Nothing like it. If you don’t mind raw eggs in milk.)
But I love the store stuff even if I ‘cut’ it with milk so it isn’t so thick.
