My first memory of Egg Nog is not related to any experience of my own. I saw Cousin Eddie drink an Egg Nog filled moose glass on Christmas Vacation and that was that. I remember it looked like thick milk sprinkled with something brown and not very appetizing. I also know that there was more than likely some adult beverage mixed in with the Nog. My own family never has had Egg Nog around the holidays for some strange reason, nor have I ever been to a party that served the creamy drink, so I haven’t had the chance to try it. I guess I also never felt the desire to go out to purchase a carton of Egg Nog because the main ingredients are things that make my tummy sing a very angry version of Jingle Bells – cream, eggs, and milk – and I like to avoid angry Christmas songs.
Monthly Archives: December 2010
With the rising popularity of the “Farm to Table” movement and along side it star chefs like Sean Brock, Kevin Gillespie, and John Besh all promoting the concept in different ways, their influences have started to change the way I utilize local ingredients at home. Mostly it means considering a broader scope of fresh, seasonal, ingredients and trying to utilize as much of it as possible without waste. Learning to cook seasonally and locally has Southerners really considering our roots and a return to a society based around knowing and understanding where our food comes from, and if possible meeting the person responsible for producing it. Thinking about all this and the holidays inspired me to explore a Roasted Leg of Lamb for a nice change of pace.