Pechins Mill Holiday Punch
Serves 8
Ingredients
- 2 quarts eggnog
- 1 quart vanilla ice cream
- 1 cup rum
- 1/3 cup brandy
- 4 black cats plus 1 gray tabby cat
- 1 beige Shepherd-Husky dog
- Ground cinnamon and nutmeg to taste
Pour eggnog, rum, and brandy into an extra-large punch bowl. Spoon in ice cream, dog, cats and spices. Stir to combine and watch the holiday chaos ensue.
When reaching for a classic, refreshing beverage, consider the 15-year-anniversary fizz. Take one PMP (Project Management Professional)-certified manager, 15 years of outstanding service to his employer, Merck, a splash of vodka and a wedge of lime. Serve over ice.
Searching for something a bit saucy this season? The food-and-travel-writer toddy could be your drink. Gather excerpts from the Tribune Syndicate newspapers (Chicago Tribune, LA Times, et al), BackHome, Field and Feast, and Ed Hitzel’s Restaurant Magazine, and books such as Be My Guest: Entertaining through World History and Francine Segan’s The Opera Lover’s Cookbook and place in a medium saucepan. Add 6 ounces of brandy, 2 tablespoons of honey, and a few cloves. Simmer on low for 5 minutes. Serve warm.
The fourth Christmas in this 205-year-old house finds Sean cracking the editor’s whip, prodding the feline scribe Thomas Kat to pick up his quill and pen the yearly holiday letter. Since elderly Tom has instead opted for an afternoon nap, the other in-house writer must set aside her cocktail book and ponder the past 12 months at 85 Pechins Mill.
Sean celebrated a milestone at Merck this year while I just signed a year contract with the Tribune Syndicate. He continues in his role as information systems manager. In addition to writing I periodically act as a recipe tester.
Another year sees us making a small dent in our unending list of home repairs. Had some chimneys fixed. Ran electric to and painted the barn. Painted the porch. Expanded the garden.
Wildlife continues to reign in Collegeville. October brought five wild kittens zipping about our porch. We caught, domesticated, and found homes for the cuddly quintet and now have their mother, an abandoned, domesticated, and recently spayed tabby, as our “porch cat.”
Sean’s interests led him in a culinary, rather than literary, direction. After enjoying the fruits of his father’s labors for several years, Sean apprenticed with Tom Dippold then struck out on his own, making sauerkraut.
For us, no year is complete without a journey or two. This year our trips focused on revisiting beloved destinations — San Francisco, England, and New Orleans — or visiting friends and family.
While Thomas Kat would no doubt conclude with more pomp and panache, I shall close by wishing everyone peace, hope, happiness and good health in the new year.
Merry Christmas, Happy Hanukkah and Happy New Year!
— Kathy