Episode 10 – Lizzo and the Giant Otter

Show Notes Happy Amateur Night! In this episode, Nick and Cait celebrate St. Patrick’s Day with a couple of Emerald Isle tales. First up is the ghostly denizens of Malahide Castle, then the story of the fierce aquatic cryptid, the Dobhar-chú. After that, we present a bright and fruity St. Patty’s cocktail alternative to greenContinue reading “Episode 10 – Lizzo and the Giant Otter”

RECIPE: Crazy Caity Rae’s Whipped Shortbread

3/4 c softened butter 7 tbsp confectioners sugar 1 cup + 2 tbsp all purpose flour 6 tbsp cornstarch 2 tsp almond extract 1 tsp ground cardamom (optional) 1 c semisweet chocolate In a medium bowl, cream sugar and room temperature butter for approximately 4 minutes. Add almond extract & optional cardamom. Sift flour &Continue reading “RECIPE: Crazy Caity Rae’s Whipped Shortbread”

RECIPE: Cait’s First Coquito

Cait’s first attempt at Coquito. A work in progress, we may need to tweak the recipe in the future (more alcohol, etc.). 1 1/2 cups dark spiced rum 2 cinnamon sticks 1 (14 oz) can sweetened condensed milk 1 (15 oz) can cream of coconut  1 (13.5 oz) can coconut milk 4 oz evaporated milkContinue reading “RECIPE: Cait’s First Coquito”

Episode 005 – Christmas Special 2020

Episode Notes Holiday tidings to you all! Once upon a time, it was traditional to gather family and friends together on Christmas Eve and share tales of ghosts and spirits to scare and delight each other, a tradition that sorely needs to make a come back in our opinion! So in this special episode, joinContinue reading “Episode 005 – Christmas Special 2020”

RECIPE: Blessed Sacre-Mintini

2 oz Godiva White Chocolate Liqueur 1.5 oz Smirnoff peppermint vodka 1.5 oz Creme de Cacao (use the clear variety unless you want a weird colored drink) 1 oz heavy cream Combine all ingredients in a cocktail shaker with ice. Shake aggressively and strain into a garnished martini glass.  We used white chocolate syrup withContinue reading “RECIPE: Blessed Sacre-Mintini”

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 cookingContinue reading “RECIPE: Nick’s Favorite Sausage Cornbread”