I would have loved to write this last night but come Sunday nights, I’m exhausted! Especially now that the weather is finally starting to break and we are doing more outside.
This weekend two things dominated my time, cooking and geocaching.
Category: Recipes
Click here to get straight to the recipe. I hate reading too.
Last year I still had a pipe dream that I’d start a new food blog and spend my days experimenting in the kitchen with new recipes and cocktail ideas.
Then I started down the path and remembered how much work it would require, and, well, I’m not willing to quite the stability of my full-time job at the moment. So, here we are, inconsistently blogging when time allows.
Anyway, let me tell you about this Rum Cream!
Last year I had a pipe dream that I’d take up food blogging again. I thought if I started from scratch, it would be fun to rebuild an online repository for my food adventures, and I could share recipes and photos as a creative outlet.
Boy, was I wrong. Food blogging is just not fun anymore. At least not for me.
You know how everyone complains that food bloggers have these long-drawn-out stories before their recipes?
I originally planned on writing this post last week over the break, but time just got away from me. I don’t know what happened. It was Christmas Eve and then… BOOM!
Happy Election day! Even though it doesn’t feel too happy. Frankly, I’m avoiding the news and will be watching some cheese horror flick instead. The results will be the same if I watch or not, so why put myself through the roller coaster ride?
Anyhoo, yesterday I was inspired by our leftover Halloween candy and made myself a Peanut Butter Cup Cocktail. It took a few attempts (which I didn’t mind), and I have settled on this combination of ingredients. I’m enjoying the one in the photograph as I write this recipe up.