Hi friends. These days are busy. Tomorrow the publishing house I work for is putting on an all day conference in downtown Calgary. I’ve planned a lot of it myself and am heavily involved. It is the first time I’ve ever planned an event like this and, let me tell you, it is stressful. BUT…I think we’re almost ready. My boss gave me a surprise day off today (he’s taking care of the last-minute errands today) so that I can be ready for my 6:30am pick up tomorrow morning. I’m going to be go go going from 6am – (probably) 9pm tomorrow.

Whooo boy.

So, today I will relax by mailing some Christmas cards, drinking an excellent starbucks americano, and maybe scouting out Theo’s Christmas present. Oh and do the dishes. I’m always doing dishes.

Over the weekend my brother-in-law and sister-in-law (Stephan and Kalyn) hosted a Christmas party at their house, aptly named ‘Wiebemas’. It was pretty awesome. That is a picture of their real and delightfully skinny Christmas tree. I brought along homemade eggnog (yes, I made it) and we feasted on a multitude of goodies and played some Christmas games.

Unfortunately that night there was a bit of a blizzard, so a few guests couldn’t make it. But it was excellent and got me right in the Christmas spirit. Oh and my eggnog was a huge hit (one person described it as ‘quite delightful’). It is an old recipe, from my Allen Grandparents and stems from my Grandpa’s hockey days in Texas in the 40s. It’s a bit of a scary recipe, but it worked! Here, I’ll share it with you:

Dallas Eggnog

12 egg yolks

12 egg whites

1 1/2 C sugar

1/4 tsp. salt

1 quart heavy cream

1 quart milk

1 quart bourbon whiskey

1 C rum

{Yes, those measurements are right}

Beat egg whites until stiff. Blend in 1/2 C sugar. In another bowl beat egg yolks, 1 C sugar and salt until very light in colour. Combine the egg mixtures and stir until thoroughly blended. Add the cream, milk and bourbon. Beat well, then add rum. Pour into a gallon container (I used a rubbermaid) and store in the fridge. Stir or shake before serving. Ladle into small cups and sprinkle with nutmeg. Make at least one week before serving so flavour mellows. Serves 30.


So, I’m sure you could make it with less alcohol than that. It is a bit extreme. Not sure how it would work or taste without the alcohol, but you could try. This was a recipe I’ve been wanting to make for years, and I’m glad I finally did.

Happy Tuesday!