Country-living and Holiday Cheer

Many of you city-dweller might be curious how us country-folk get geared up for the holidays. I'll tell you, it isn't easy. With the nearest mall-santa over 40 miles away, we tend to rely heavily on the 'nog. Yes, that holiest of communions between the raw eggs and whiskey is our primary Christmas time fuel.

Making it from scratch is recommended, especially by highly regarded culinary types like Mark Bittman. I tend to do whatever Mark Bittman tells me, so here goes with his recipe for the egg-nog.

Note: Bittman calls for Rum and I call him a pansy. Use Whiskey.

3 eggs, separated
2 tablespoons sugar, or to taste
1/2 teaspoon vanilla extract
3 cups milk or half-and-half
1/2 cup rum (optional), or more if desired
Freshly grated nutmeg to taste

1. Beat the egg yolks with the sugar until well blended. Stir in the vanilla, the milk or half-and-half, and rum if desired.

2. Beat the egg whites and fold them in thoroughly. (You need not be too gentle; they should lighten the drink but not be discernible.) Top with grated nutmeg and serve.

Perhaps Rob will shed some light on how they do it in Des Moines. Out of respect for the subject I'm forgoing the obligatory photo of a woman on/with a bike.