Unicorn (Unicorn@Indenial.com)
Sun, 31 Oct 1999 02:13:14 -0500
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true one from reader Ruth Albright:
I hope you find this as amusing as I did. My husband's great-great
grandfather was a full blooded Cherokee Indian, and the family had
been searching for his date of birth, which tribe he belonged, etc.
One day, when my husband, my stepdaughter (she was nine at the time)
and myself were at his aunt's house, the conversation turned to the
attempt to seek info on this man. On the way home that night, my
stepdaughter sat up from the back seat and announced it was "cool" to
be related to the banana. After a moment or two of thought, I started
to chuckle and informed her that she was related to the Cherokees, not
the Chiquitas!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Basil St. Jacques prefers to sip his almond liqueur straight, while
Charlotte Russe prefers hers on the rocks or in her after-dinner
coffee. They both agree that it is delicious on ice cream.
Almond Liqueur
1 cup (250 ml) unsalted almonds, chopped
4 cups (1 L) vodka
A 2 inch (5 cm) piece of cinnamon stick
1/3 cup (80 ml) sugar
Combine all ingredients in a large bottle or jar and shake thoroughly.
Let steep for three to four weeks. Strain through a coffee filter or
several layers of cheesecloth and add more sugar if necessary. Makes
about 1 quart (1 L).
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