Tomorrow afternoon, Cory and I hop on a plane and head back to Massachusetts to spend Christmas with our family. I'm grateful we get to take the time to go back--we planned our savings accordingly before moving to make sure we could--since you never know what future years will bring.
And, because we are the smartest, most organized of couples, we're totally and completely packed and ready to go!
Actually, that's an utter lie. We have nothing packed. At all. We're just feeling extremely lazy tonight. The upcoming week with no doubt be crazy busy, as we try to do everything and see everyone and attend all friend and family events, so we figured it was best to just do as little as possible tonight.
However, we did clean up the house a bit, to ensure that we'll be coming home to a clean space. That's always nice, after a week away, to not have to worry about tidying up. We'll be coming back on New Year's Eve and spending that holiday with our friends in Austin, so even when we touch down back in Texas we'll still be keeping busy!
I made and photographed a few holiday treats that I'm scheduling to post while I'm away. It's probably too late to be useful for anyone, but if I don't post them now I'll have to wait a whole year ;)
This egg nog is pretty dang good... if you drink it immediately, anyway. After chilling, it got WAY too thick. This means I over-cooked it. I was so worried about making sure the egg was fully cooked, I let it get too thick on the stove. I forgot that it would thicken more as it cools.
I also tried to make a dairy free, natural sugar version and that one tasted FANTASTIC... until I overcooked that one. Overcooked almond milk turns into a clumpy mess. So sad.
Homemade Egg Nog
(Adapted from Doughmesstic)
- 6 large eggs, plus 2 yolks
- 2/3 cup sugar
- pinch of salt
- 4 cups whole milk
- 2 tablespoons vanilla
- 1/2 teaspoon grated nutmeg
- pinch of allspice
- pinch of cinnamon
- 1/2 cup Bourbon
-In a large pot over medium-low heat, beat together the eggs, yolks, sugar, and salt. Slowly add the milk, and mix until well combined.
-Turn heat to low, stirring regularly, until liquid has thickened just enough to coat the back of a wooden spoon. Add nutmeg, allspice, cinnamon, and vanilla. Remove from heat.
-Before serving, add bourbon (or rum!) and mix well. Can be served hot or cold, but I prefer hot!