The Triforce
1/3 Goldschlager
1/3 Banana Liquer
1/3 Sugar Cane Rum

Well, I know what I’ll be serving at our next geek gamer party.

…BRB Kahlua Mocha, Johnny Green, splash of buttercream coffee creamer, top w/ half n half and milk.  IDK what you’d call it but hot damn it’s good.  I feel drunk just thinking about it.  Oh, wait.  I bet it’d be awesome with some cold coffee, over ice.  I’d try it now, but that would require making coffee, and it IS 4AM.

Easter’s coming up, and I know some of you love the holiday, and quite a few more of you love the chocolate, so!  Dyeing eggs was always my favorite thing about Easter, even more than trying to find them the next morning.

If your local stores haven’t been inundated with dye packs, here’s handy instructions on how to dye eggs using natural dyes.  If you feel like going the full distance, here’s instructions on how to make real chocolate filled eggs.  These always fascinated me as a kid, they’re much easier to make than you might imagine, and they’re so much fun to crack open, especially when they have a surprise inside!

Or, if you’re a lazy, discount chocolate muncher like me, pick up some Peeps at the store, along with chocolate bars and graham crackers, and make S’meeps!  They’re delicious and slightly subversive, just the way I like my post-holiday candy.  You can also microwave them — just be careful, the Peeps don’t actually lose shape when they’re heated, so stick to about 15-20 seconds and let them cool first, lest you end up with a burned finger / Peep bite!

…well, this evening I finally saw something to top even that.  Anthony Bourdain, cracking and devouring a small mountain of shellfish, using nothing but his hands.

Now, this comes with a story.  Many years ago I had a French boyfriend, and said boyfriend and I sat down to a seafood dinner with Mint.  You should know that I love fresh shellfish with a passion unrivaled by any other foodstuff.  After watching me hand-crack and devour my own small mountain of shellfish, my boyfriend turned to Mint, saying, “If you want to know how a woman is in bed, watch her eat.”

The main reason for our expedition was jelly babies, as I stole a few off the cosplayers at SDCC and remembered just how much I love them.  They had two different kinds of knock-offs, which aren’t as good as the real ones, but for some reason you can’t seem to get those here.  Something about carcinogenic food coloring?  I guess unless I make a trip back to London I’ll just have to suffer with second rate confections.  /cries.

We also got HP Sauce (it’s fair to say that almost anything is better with HP Sauce), an absolutely huge jar of Branston Pickle, Marmite (shut up, I like it), and a handful of Cadbury’s Dairy Milk bars.  I’m so pleased.  Their prices are even quite reasonable, considering exchange rates and freight.  We’ll probably be heading back reasonably often.

Gabriel was puzzled at why they’d sell things like cereal, dried peas, pasta sauce, etc.  He’s never spent a long time in a different country, so he doesn’t really understand how it feels when absolutely everything tastes different.  There’s kind of a strange variety of homesick that tends to be cured by the sorts of things you never appreciated back at home.  I would’ve killed for an American Diet Coke when I was in Paris.

The Threadcakes competition is pretty awesome.  I’m becoming a real fan of the new trend in adorable delicacies, even if half the time they don’t look like something I’d want to eat…

For your free bonus link, here’s a short explanation of why we can’t have nice things edible ball bearings in California.  Sometimes, yes, my state is really stupid, I know.   /sigh.

…and oh, oh my goodness is it marvelous.

I took the proportions from the Bitten recipe, but since I didn’t feel like baking anything tonight, I made it the lazy way…

Combine ingredients in a heavy saucepan. Cook on low heat, whisking constantly, until mixture thoroughly coats the back of a spoon, about 15-20 minutes.
Pour into little cups and refrigerate.

If you take the same recipe and double the dairy, it makes a lovely ice cream.