Cherry Mistmas and a Bottle of Rum

Holiday Rum Cake
(Recipe sent by friend)




Sample the Rum to check quality. Take a large bowl, check the Rum again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.

Ingredients:

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle Rum
2 cups of dried fruit

At this point it's best to make sure the Rum is still OK. Drink another cup... just in case.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the Rum to check for tonsisticity. Next, sift two cups of salt. Or something. Check the Rum. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you canind. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the Rum and wipe counter with the cat.

CHERRY MISTMAS!

Trick for Peeling Garlic

Peeling garlic is not one of my favorite tasks. But fresh garlic is so much more flavorful than dried flakes or even the pre-chopped garlic bought in small glass bottles and stashed in tje frig.

Here's a swift and easy way to peel garlic cloves, a trick I learned from my mother. Separate the cloves from the garlic bud and place them in a single layer on a tray. Heat for 10 seconds in the microwave. The skins will slit open and you can just slip them off the cloves.

If your microwave isn't as strong as mine, stick the garlic cloves in increments of 10 seconds. Cook until the skins split. Just make sure not to overcook them. Simple, no?