…because we better learn quick how to make the things we love.
I really don’t want to go into any coronavirus details. Do you? You’re getting all of that elsewhere and we need to just start thinking of this as a new normal for the time being. I mean, stay the hell at home, but we don’t need to get into everything here, right? You don’t come here for that anyway.
So it’s probably no secret that I’m a super prepare-er and planner and keep my kitchen and home stocked with back-ups all the time. Just on a normal week. My oldest and bestest friend in the world sent me a text over the weekend…
How are things? I feel like you’ve been training for this moment your whole life. 😍
I laughed at that for, oh… about 7 minutes. (We can all still joke and laugh now, right? Let’s not stop that. I mean, stay the hell at home, but let’s make sure we still find joy in things.)
So, yeah. Guess there’s never been a secret about my ways.
But I don’t stock up in, like, a freaky hoarder way… but more in a ‘well, we just don’t know what’s gonna happen and I’d rather be prepared for anything and then relax through life knowing I got it covered’ sort of way.
I also like making my own versions of things at home… and I know I’m not necessarily normal in doing any of these things. I like that I can control what’s in the things I’m eating or drinking, and I can feel better about all of it. Not just because the ingredients are likely to be more fresh and better in a homemade thing, but also because I truly feel proud and all around elevated making my own stuff.
Ok, look. What I will say about what we’re all going through right now, is that I think we, as a society, have become lazy and far too dependent upon others providing for us. With restaurants and bars closing, a lot of people are concerned as to how they are going to be fed well or enjoy the cocktails they’re used to having at their favorite bar… and I will preface what I’m about to say with making sure you all know I’m not a snob, I do enjoy going out, and I do like to support my local businesses who provide food and drinks for their town (guys, my heart is aching for you and your troubles… all you small businesses, you are receiving so much love from me right now)… BUT not many people know how to fend for themselves these days, and we need to get better at that.
I worry for the amount of cross contamination and potential food poisoning that could happen with so many people cooking for the first time in their kitchens, I worry about knife injuries, I worry about a lot of things. And maybe nobody who reads this would be in danger of any of those problems, but I’ve been helping people over on my instagram page with any questions or concerns they’re having… also with recipe ideas and ways to stretch their ingredients and roll-over meals into other meals, and I’m happy to do that here as well! Contact me directly and we can get through this together.
Real Quick-like Tip – Log what you have in your refrigerator and freezer and note the things that should be used first, by expiration date or just plain common sense, and highlight those. Use those ingredients first, then so on and so forth. Once you’ve made your way through the fresh things, go to the freezer things, and then you can start to rely on your pantry to get you through if you’re out of all things fresh.
I made my list days ago, and have been checking the things off as I use them, and have meals planned for months based on what I know I have in my kitchen. And if you can get another use out of an ingredient, do so.
Like, dude, your roast chicken should always, always, be turned into stock.
That sort of thing.
Now, onto the booze.
This is my recipe for homemade Irish Cream!… like Bailey’s. It uses just a few ingredients that, if you’re like me, you always have on hand anyway. The flavors can be adjusted to your liking, which is super fun because that way you get to sip as you create… which is how I got to this recipe! (Am I slurring?) I have a dairy free sub and there’s even a note about a substitute for fresh cream if you’re in that dire of a situation and somehow also really need your Irish Cream.
This Irish Cream is delicious, it’s homemade, it’s easy to make, it’s jolly, and damnit don’t we need some jolly right now.
Happy Saint Patrick’s Day, ya’ll.
Please don’t kiss me though.
HOMEMADE IRISH CREAM
I will preface this by saying I do not sip Irish Cream on its own. I mean, I could. And there’s nothing wrong with that, but that’s just not my preferred method of irish cream intake… I like to add it to some very strong coffee on special occasions, maybe with some coffee liqueur in there too 🤷♀️ So if you’re planning on having this on its own, I encourage you to taste it at the end and decide if you think it should be less sweet. If so, please add more of the milk / cream until it’s to your liking… or more booze!
In a blender, combine the following :
- 1 cup half & half or cream (if you’re out of fresh cream, etc., you can use canned table cream, such as Nestle Media Crema, which I always keep on hand, or even canned evaporated whole milk, which I also always have in my pantry. Either way, make it amount to 1 cup by adding a bit of water if the can is just shy of 8 ounces / 1 cup. Note, you can also use a dairy free milk- full fat canned coconut milk would be my best suggestion, however it would result in a sweeter irish cream as coconut milk is naturally sweetened.
- 14 ounce can sweetened condensed milk
- 1 2/3 cup Irish whiskey (or bourbon if that’s what you have!)
- 2 TB chocolate syrup (like the kind you squirt on your vanilla ice cream 😉
- 1 tsp vanilla extract
- 1 tsp instant coffee powder (regular or decaf – it’s your preference)
Blend until everything is mixed together and smooth.
Taste. Adjust as necessary.
Store in an airtight container for, like, I don’t know, months?… nobody really knows.
Stay smart out there, folks. Stay put. I’m here💚