All posts by Nick McDonald

RECIPE: Nick’s Favorite Sausage Cornbread

  • 1 to 1.5 lbs pork sausage
  • 2 8.5 oz packages cornbread mix
  • 2/3 cup milk
  • 2 eggs
  • 14 oz can creamed corn
  • 4 oz can diced green chilies
  • 2-3 cups shredded cheese (I prefer sharp cheddar)
  • 1 oz package dry ranch dressing mix

Preheat oven to 350° degrees. Prepare 9×13 baking pan with non-stick cooking spray.

In large skillet, crumble and brown pork sausage until completely cooked through. Drain if necessary.

In large mixing bowl combine all other ingredients until mixed. Stir in cooked pork sausage last.

Spread into prepared baking pan. Bake uncovered approximately 35-40 minutes. Cornbread is finished cooking when a toothpick inserted into center comes out clean.

Cool before cutting.

RECIPE: Hair of the Camel That Bit You

  • 750 ml red wine of your choice
  • 1/4 c granulated sugar
  • 1 orange
  • 10 whole cloves
  • 4 cinnamon sticks
  • 3 star anise pods
  • 1 cup fresh orange juice
  • 4 cardamom pods
  • 5 oz Goldschlager

Dump red wine into a large pot or slow cooker over low heat. Add sugar, orange slices, orange juice, and spices – you can stick the cloves into the orange slices to make them easier to retrieve.  Simmer for a minimum of 30 minutes but longer is better.  Stir occasionally.  Serve while still hot in a mug, with 1 oz of goldschlager per serving. 

This recipe has a lot of room for customization.  You can substitute a few teaspoons of pumpkin pie spice for the whole spices, if you would prefer.  I would recommend putting ground spices in a tea bag before adding them to the wine, so your drink isn’t gritty.  Not sweet enough? Add more sugar. Not complex enough? Add peppercorns, ginger, juniper berries, bay leaves, a vanilla pod… even a little chili pepper can be yummy!

Episode 004 – The Hair of the Camel

Episode Notes

In this episode, we investigate the legend of The Red Ghost, a demonic beast that terrorized the American Southwest in the late 19th century. From there, things get tangential as we discuss camelcide, ghost miner role-call, and how to properly cook your wine.

*Technical Note: Again, we had some serious audio problems on Nick’s side during the recording of some segments, and we apologize. We guarantee that problem has been totally ironed out for future episodes. (Guarantee does not extend to future technical problems. Void where prohibited.)

You can find the recipe for The Hair of the Camel That Bit You here.

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Theme music is “Come Back Down” by The Lonely Wild, licensed through audiio.

Featured image photo by Talha R from Pexels

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

Episode 003 – Salty Bill’s Limp Richard

Episode Notes

Everyone knows at least one story about a Lover’s Lane ghost, but let’s call these specters what they really are: cockblockers. In this episode we investigate a trio of these incorporeal cockblockers–The Pitcher Man, The Bandage Man, and Skinned Tom. And in case you haven’t been blocked enough, a salty, foamy whiskey drink is on deck to try to finish you off. All this, plus Cait gives advice, Nick botches his audio, and both of them overshare about underage drinking.

*Technical Note: We had some serious technical issues this episode, and as a result sound quality has suffered. We apologize, and will iron out the wrinkles as well as we can for future episodes.

You can find the recipe for Salty Bill’s Limp Richard here.

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Have You Seen the Ghost of Tom? performed by Matt Griffo

Theme music is “Come Back Down” by The Lonely Wild, licensed through audiio.

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

RECIPE: Salty Bill’s Limp Richard

Fill a pint glass with ice.  Add whisky & beer. Give a gentle stir.  Top with salted cream.

Salted Cream recipe:

  • 1/2 c heavy cream
  • 1/2 c 2% milk
  • 2 tbsp granulated sugar
  • 1/4 tsp sea salt

Combine ingredients in mixing bowl. Whip with an immersion blender or hand mixer approximately 3 minutes until frothy.

DIY Haunted Television

Here’s a project that connects with me on all levels. Of course, I love spooky stuff and horror movie scares, and a huge part of what I love to do as a theatre director and designer is take what is normally thought of as a “movie special effect” and make it work in the nuts & bolts practical world. There’s a real satisfaction when the proper combination of tech and timing makes, say, an actor move independently of their shadow, or a person appear in different parts of the room too quickly to be human.

So this project by Instructables user gocivici is right up the center of my alley. He’s fitted an old cathode-ray TV with a Raspberry Pi and a mini-camera, and using face -recognition software has created a television that turns itself on, waits for the viewer to look away, and then places a spooky image behind them when they look back. Watch this:

It really is genius, and being Instructables, the how-to for creating your own is included on the site. It takes some Raspberry Pi programming and electrical engineering, but from what I see the instructions are very complete and should be manageable if taken slowly and carefully by anyone with a creative itch to scratch. I hope to see this (as well as some creative variations) in every Halloween haunted house by next fall!

Episode 002 – New London Old Fashioned

Episode Notes

In this episode, we travel to the Atlantic coast off Connecticut to visit one of America’s most unique buildings, the New London Ledge Lighthouse, and try a bright and bloody take on a whiskey Old Fashioned. All this, plus Nick tripping on his own tongue and bartending sins that will cause Cait to judge you.

You can find the recipe for the New London Old Fashioned here.

The New London Ledge Lighthouse is operated by the New London Maritime Society, who offer tours, rental, and educational resources about the historic landmark. Check them out!

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Theme music is “Come Back Down” by The Lonely Wind, licensed through audiio.

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

RECIPE: The New London Old Fashioned

  • 1 sugar cube
  • 3 dashes Angostura bitters
  • splash of soda water (about 1-3 tsp)
  • 2 oz. bourbon
  • 1 wedge blood orange
  • 1 or 2 Amarena cherries

Place sugar cube in bottom of glass. Sprinkle with bitters, and add soda water. Crush sugar cube with muddler then mix until sugar dissolves. Add bourbon and ice. Garnish with cherry and squeeze blood orange wedge into drink before dropping it in.

Episode 001 – Rooftop Lady

Episode Notes

The podcast has landed! Join Nick & Cait as they hash through total inexperience and sub-par equipment to bring you two chilling tales of spectral women and a spooky take on a Tom Collins.

This episode’s recipe is the Rooftop Lady

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through the podcast delivery system of your choice!

Theme music is “Come Back Down” by The Lonely Wind, licensed through audiio

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

RECIPE: Rooftop Lady

  • 1 ½ oz Dry Gin (we used Crater Lake Gin)
  • 1 oz Lemon Juice
  • ½ oz Butterfly Simple Syrup (see below)
  • Grapefruit seltzer to top

In a collins or pint glass, combine gin, lemon juice & syrup over ice. Add grapefruit seltzer to fill glass. Give it a little stir. Garnish with a grapefruit wheel.

Butterfly Simple Syrup

Bring water to a boil. Remove from heat, add tea, and steep for 5 minutes. Remove tea leaves and return to a low boil. Add sugar and stir for until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Store in the refrigerator for up to 30 days.
(Any butterfly pea flower tea can be used as a substitution.)