Ooooh! I just love, love, love this time of year!!! (do I sound like Eloise who lives at The Plaza or what?!) Despite being completely allergic to the Christmas tree sap, I can't wait to get a live one, decorate it, and admire it for nights on end. Whether it’s to make you feel festive, to shut the kids up, or feed your hungry vacuum cleaner … ‘tis the season, my Little Jingle, to get your tree.
Best Tree Tip #1. Before leaving for the lot, take your tree stand with you so that the tree can be cut to its specifications. Not only is this a frustration-saver, but you don’t have to break out the saw or clean up the ensuing mess.
Size Matters … so to speak. Measure the space (height and width) where the tree’s going before heading to the lot. Most standard rooms will easily fit a 7-foot tree; but if your room has a cathedral ceiling, you could go larger – just expect to pay a premium the larger the tree.
Great Rule of Thumb: Select a tree that is at least one foot shorter than the ceiling (you can fit that angel or star on it and accommodate the tree stand).
Freshness Dating (for your tree, not for your favorite Diva)
Find out when your lot’s trees are delivered. The shorter time period on the lot, the fresher the tree. AND: The more frequent the delivery, the fresher.
Freshness Testing
For Fir trees: Green needles on fresh trees break crisply when bent sharply with your fingers (imagine a carrot)
For Pine trees: Due to the different fibrous nature of pines, these needles do not break with the above-mentioned test unless they are dried out.
Lift the cut tree a few inches off the ground and let it drop on the bare trunk. Green needles should not drop off the tree; a few dried, inner needles = OK to fall, but not the outer ones
If you see excessive needle loss, discolored foliage, notice a musty odor, or see wrinkled bark, move along.
More later, my Sparkling Tinsel!
Friday, November 30, 2007
Monday, November 26, 2007
Back from Carnegie Hall
Hey, Divas and Dudes. There were no postings after early last week because I went to NYC for Thanksgiving and to rehearse (MANY hours a day) for an appearance at Carnegie Hall yesterday at 2:00 p.m. with John Rutter conducting his masterpiece, Magnificat. It was thrilling, exciting, amazing, exhausting, wonderful, and much more. I can't talk about it without crying. We got a standing ovation at the end, so that was a thrill of a lifetime ... as was the look of immense joy on Rutter's face as he threw his arms up in the air and threw his head back at the completion of the performance. (Photo here features Main Squeeze and Main Dish outside Carnegie Hall marquee).So, what does a Main Dish do after coming home from Carnegie Hall? Laundry. More postings soon after I recover from the trip, arriving home in the wee hours, and doing mine and the boys' laundry for the last week. In the meantime, enjoy the photos and remember: Nothing is impossible. EVER! 
Outside Carnegie Hall with a bunch of Gorgeous Creatures! (That's what I address choral group members as ... they are ALL Divas and I love them all!!!!)
With Diva Sarah at The Brandy Library in Soho Friday night.
Tuesday before leaving - Dress Rehearsal at Canterbury UMC, Choral Group Musical-Heart-Throb Terre Johnson conducting, CBS 42 filming over his shoulder, and with a crowd of more than 250 onlookers in the sanctuary. A truly amazing send-off!!!!
Monday, November 19, 2007
Quick Turkey Tips
If you have a frozen turkey and it’s still in the freezer, TURN YOUR CAR AROUND and pull it out of the freezer NOW!!!! And call in sick on your way back home. You have some serious work to do, but I’m here to help you out of your personal pickle with my Quick Turkey Tips.
Quick Defrost Option 1
You may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Cold Water Turkey Thawing Time
Turkey Weight / Hours to Allow for Thawing Turkey
8 to 12 pounds / 4 to 6 hours
12 to 16 pounds / 6 to 8 hours
16 to 20 pounds / 8 to 10 hours
20 to 24 pounds / 10 to 12 hours
What a lovely way to spend your day (and night). Enjoy this a lot if you choose this option. Wear comfortable shoes, K?!
Quick Defrost Option 2
If you’re totally crunched for time, you can, if you’re brave, put the turkey in the microwave to defrost – if it fits. Just PLEASE follow the package instructions or your bird will take to the air until it hits the 6 walls of your microwave.
For the love of Pete, DO NOT …
Leave a turkey on the counter overnight to defrost. In the time it takes the center to defrost, the surface of the turkey could become warm enough for salmonella to set in. Plus, it gives Fido/Fifi the opportunity for a very large and gross snack. [Insert horror film music here] You know I'm serious about this - I had a bad case of colitis this year (while it wasn't from turkey sitting out, I would HATE for anyone to get colitis for any reason, but especially from turkey).
What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.
Frugal Tip: Food stores may run specials on whole turkeys during some holiday periods. Take advantage of this and purchase 2 birds and storing one in the freezer for the next holiday event.
What's the Fastest Way to Cook Turkey? Use an oven bag (I love these things!!!!) and roast a 24-pound turkey in about 3-1/2 hours. IMPORTANT: Spray the sides of the oven bag with Pam to keep it from sticking AND brush vegetable oil on the skin of the turkey so it will turn golden brown.
Do not cook turkey all night at a low oven temperature. Cooking at low oven temperatures increases the risk of insuring a terrible 24 hours following your meal (salmonella + lots of time with the Porcelain God).
Can I Roast Turkey Ahead of Time and Reheat It Whole? Not so much, unless you want a turkey the texture of cardboard. Nice try, though. If you insist on doing this, slice the roasted turkey and place it in a foil-lined pan. Spoon chicken broth over the turkey to re-moisten it.
Can I Stuff the Turkey the Day Before? Combine only the dry ingredients the day before. If you don't have a large enough bowl, use a handy-dandy oven bag (I’m overly fond of them, you know!) to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan.
Speaking of Stuffing It:Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking.
Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Do NOT overstuff the turkey – remember, it expands while cooking – and if it doesn’t cook thoroughly, it will be a Thanksgiving to forget.
Remove the stuffing from the turkey before the turkey is carved.
Other Preparation Pointers
· Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or unsalted butter and seasonings/herbs.
· Place an aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking, then remove the foil to allow for browning.
· For easier carving, allow the turkey to stand 20 minutes once removed from the oven.
How Long Can Cooked Turkey Be Left At Room Temperature For Snacking? After cooking, remove stuffing immediately and slice turkey. Refrigerate leftovers. Never leave roasted turkey, stuffing or gravy at room temperature for more than 2 hours.
Quick Defrost Option 1
You may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Cold Water Turkey Thawing Time
Turkey Weight / Hours to Allow for Thawing Turkey
8 to 12 pounds / 4 to 6 hours
12 to 16 pounds / 6 to 8 hours
16 to 20 pounds / 8 to 10 hours
20 to 24 pounds / 10 to 12 hours
What a lovely way to spend your day (and night). Enjoy this a lot if you choose this option. Wear comfortable shoes, K?!
Quick Defrost Option 2
If you’re totally crunched for time, you can, if you’re brave, put the turkey in the microwave to defrost – if it fits. Just PLEASE follow the package instructions or your bird will take to the air until it hits the 6 walls of your microwave.
For the love of Pete, DO NOT …
Leave a turkey on the counter overnight to defrost. In the time it takes the center to defrost, the surface of the turkey could become warm enough for salmonella to set in. Plus, it gives Fido/Fifi the opportunity for a very large and gross snack. [Insert horror film music here] You know I'm serious about this - I had a bad case of colitis this year (while it wasn't from turkey sitting out, I would HATE for anyone to get colitis for any reason, but especially from turkey).
What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.
Frugal Tip: Food stores may run specials on whole turkeys during some holiday periods. Take advantage of this and purchase 2 birds and storing one in the freezer for the next holiday event.
What's the Fastest Way to Cook Turkey? Use an oven bag (I love these things!!!!) and roast a 24-pound turkey in about 3-1/2 hours. IMPORTANT: Spray the sides of the oven bag with Pam to keep it from sticking AND brush vegetable oil on the skin of the turkey so it will turn golden brown.
Do not cook turkey all night at a low oven temperature. Cooking at low oven temperatures increases the risk of insuring a terrible 24 hours following your meal (salmonella + lots of time with the Porcelain God).
Can I Roast Turkey Ahead of Time and Reheat It Whole? Not so much, unless you want a turkey the texture of cardboard. Nice try, though. If you insist on doing this, slice the roasted turkey and place it in a foil-lined pan. Spoon chicken broth over the turkey to re-moisten it.
Can I Stuff the Turkey the Day Before? Combine only the dry ingredients the day before. If you don't have a large enough bowl, use a handy-dandy oven bag (I’m overly fond of them, you know!) to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan.
Speaking of Stuffing It:Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking.
Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Do NOT overstuff the turkey – remember, it expands while cooking – and if it doesn’t cook thoroughly, it will be a Thanksgiving to forget.
Remove the stuffing from the turkey before the turkey is carved.
Other Preparation Pointers
· Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or unsalted butter and seasonings/herbs.
· Place an aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking, then remove the foil to allow for browning.
· For easier carving, allow the turkey to stand 20 minutes once removed from the oven.
How Long Can Cooked Turkey Be Left At Room Temperature For Snacking? After cooking, remove stuffing immediately and slice turkey. Refrigerate leftovers. Never leave roasted turkey, stuffing or gravy at room temperature for more than 2 hours.
Friday, November 16, 2007
For Turkey, Will Travel?
If you are a guest, here’s how to get invited back and not stuck being the host next year:
~ Arrive no earlier than the time the host has announced and no later than half an hour after the time.
~ Stay about an hour after dinner unless travel plans or sleepy children necessitate leaving earlier.
~ Bring a gift plus a bottle of wine if you're not bringing a dish or two
~ Offer to help set up for dinner and to clean afterward
~ Notify the host of any special dietary needs IN ADVANCE -- if you are a vegetarian, diabetic, or allergic to common foods. Better yet, bring a special dish yourself.
~ If you're going to a potluck Thanksgiving, bring a serving dish with your contribution. Take a page from my supper club and prepare it at home and bring any serving pieces necessary.
Write a thank you note. These people are completely exhausted after catering to you, so the least you can do is thank them in writing. Wouldn't your Mama be proud?! You know it's the right thing to do anyway.
Bon Appetit!
~ Arrive no earlier than the time the host has announced and no later than half an hour after the time.
~ Stay about an hour after dinner unless travel plans or sleepy children necessitate leaving earlier.
~ Bring a gift plus a bottle of wine if you're not bringing a dish or two
~ Offer to help set up for dinner and to clean afterward
~ Notify the host of any special dietary needs IN ADVANCE -- if you are a vegetarian, diabetic, or allergic to common foods. Better yet, bring a special dish yourself.
~ If you're going to a potluck Thanksgiving, bring a serving dish with your contribution. Take a page from my supper club and prepare it at home and bring any serving pieces necessary.
Write a thank you note. These people are completely exhausted after catering to you, so the least you can do is thank them in writing. Wouldn't your Mama be proud?! You know it's the right thing to do anyway.
Bon Appetit!
Wednesday, November 14, 2007
Dishin’ Turkey with Marjorie, The Main Dish
The big cooking day is one week away, so I'm at your service serving up tips just for you, my little Giblet! Let us give thanks that Thanksgiving is a one day feast – and won’t drag on for days like the original one did.
One Ground Rule: If you’re one of those folks who believe it’s just not Thanksgiving without Great Aunt Lulu’s famous hooch dressing and you’re going to be ticked if the idiot your brother married doesn’t include it again this year. Here's how to avoid your utter disappointment:
1) Make it yourself
2) Let the hostess know you’re bringing it (If you're not making the beloved dish yourself, proceed directly to the next step)
3) SHUT UP!
Keep focused: Thanksgiving is about families, working yourself to death, worrying in advance about other people’s behavior, and eating yourself silly.
If you are the host/ess, here are tips to keep your head above the dish-water:
~ Whenever anyone offers to help or bring a dish, say, "I’d love for you to! What do you have in mind?" If they need prodding, suggest staples like sweet potatoes, cranberry sauce, vegetables, wine, or … my favorite, squash soup. WAIT! What am I thinking? Wine IS my favorite. Though, I do love squash soup.
~ Use hollowed bread loaves for serving cheese or dips. Save your serving pieces and spare the dishwasher.
~ Before the guests arrive, sit in each chair to make sure each guest won’t whack others with elbows, or constantly kick the person across from them.
~ Include favorite kids' foods, especially those they can eat by hand (you know that louse your sister married is only a giant kid anyway!)
~ Plan at least one low-calorie dish and consider a vegetarian option.
~ Before dessert, clear the table, and fill the sink with soapy water so stuff can soak
~ When creating your shopping list, don’t forget candles, flowers, and be sure to pick up club soda for immediate spot removal
~ Save food containers and grocery bags for packing up leftovers and handing them out to guests on their way out.
~ Bake desserts and side dishes that can be refrigerated and confirm deliveries from food services or caterers.
~ Create a timetable for the cooking that has to be done on Thanksgiving Day so everything will be ready at mealtime.
~ Don't forget breakfast on Thanksgiving morning. Cereal, frozen waffles, or fruit are low-prep ideas. Heck, if you’re cooking the big meal, send a caravan-load of folks to IHOP or Mickey D’s for Pete’s sake! Don’t make any more work for yourself. It also gets that rowdy kid out of your house and you get a moment's peace.
Off to stick my head in the oven. Toodles!
One Ground Rule: If you’re one of those folks who believe it’s just not Thanksgiving without Great Aunt Lulu’s famous hooch dressing and you’re going to be ticked if the idiot your brother married doesn’t include it again this year. Here's how to avoid your utter disappointment:
1) Make it yourself
2) Let the hostess know you’re bringing it (If you're not making the beloved dish yourself, proceed directly to the next step)
3) SHUT UP!
Keep focused: Thanksgiving is about families, working yourself to death, worrying in advance about other people’s behavior, and eating yourself silly.
If you are the host/ess, here are tips to keep your head above the dish-water:
~ Whenever anyone offers to help or bring a dish, say, "I’d love for you to! What do you have in mind?" If they need prodding, suggest staples like sweet potatoes, cranberry sauce, vegetables, wine, or … my favorite, squash soup. WAIT! What am I thinking? Wine IS my favorite. Though, I do love squash soup.
~ Use hollowed bread loaves for serving cheese or dips. Save your serving pieces and spare the dishwasher.
~ Before the guests arrive, sit in each chair to make sure each guest won’t whack others with elbows, or constantly kick the person across from them.
~ Include favorite kids' foods, especially those they can eat by hand (you know that louse your sister married is only a giant kid anyway!)
~ Plan at least one low-calorie dish and consider a vegetarian option.
~ Before dessert, clear the table, and fill the sink with soapy water so stuff can soak
~ When creating your shopping list, don’t forget candles, flowers, and be sure to pick up club soda for immediate spot removal
~ Save food containers and grocery bags for packing up leftovers and handing them out to guests on their way out.
~ Bake desserts and side dishes that can be refrigerated and confirm deliveries from food services or caterers.
~ Create a timetable for the cooking that has to be done on Thanksgiving Day so everything will be ready at mealtime.
~ Don't forget breakfast on Thanksgiving morning. Cereal, frozen waffles, or fruit are low-prep ideas. Heck, if you’re cooking the big meal, send a caravan-load of folks to IHOP or Mickey D’s for Pete’s sake! Don’t make any more work for yourself. It also gets that rowdy kid out of your house and you get a moment's peace.
Off to stick my head in the oven. Toodles!
Monday, November 12, 2007
Crockin' Out
My, my! This topic is certainly heating up, Kitten!
I simply must tell you before I launch ahead that at this very moment, the Chicken Artichoke dish 2 posts ago is cooking downstairs - it's been much too long since I enjoyed it. Since posting the recipe, I can't get it off my mind, so might as well cook it and force it down the boys' throats for dinner just for sport. Oh, and I'm simultaneously cooking 2 batches of Fabulous Brownies (Food for Thought, Jr. League cookbook) for The Market. I feel so efficient! And I'm completely hopeful that these wonderful simmering concoctions will fill my home with a lovely aroma ... that will cover up the chili I burned to smithereens on Friday which stank up my entire abode just 2 days before a 5 year old birthday party. For the record, I haven't burned supper ever, so I'm over-due.
At the par-tay, I served a shrimp dip that is so easy and delicious, that it would be a domestic crime for me not to share it. AND you can prepare it in your crock pot (LOOK! I've finally arrived back on topic).
1 can cream of shrimp soup
8 oz cream cheese (reduced fat, of course!)
couple splashes of Worcestershire sauce
On the stove: Cut up the cream cheese into cubes. Dump in cream of shrimp soup. Splash in Worcestershire sauce to taste. Stir. Melt. Stir some more. Serve. Refresh your container every 3o minutes or so to ensure warmth of dip for your invitees' palates.
In the crock pot: same directions, just set the pot on low and give it 2 hours to get to the consistency of dip.
I doubled the recipe. I had about 40 people at the back yard soiree and have left-overs (I'm going to put it on loaded baked potatoes tomorrow night for supper). Kids and grown ups loved it. I served it with Tostitos. Slice green onions or add chopped cilantro on the top if you want to add color. I didn't think the kiddies would go for that "suspicious green stuff", so I skipped it this time.
Oh! There goes the oven timer. Toodles!
I simply must tell you before I launch ahead that at this very moment, the Chicken Artichoke dish 2 posts ago is cooking downstairs - it's been much too long since I enjoyed it. Since posting the recipe, I can't get it off my mind, so might as well cook it and force it down the boys' throats for dinner just for sport. Oh, and I'm simultaneously cooking 2 batches of Fabulous Brownies (Food for Thought, Jr. League cookbook) for The Market. I feel so efficient! And I'm completely hopeful that these wonderful simmering concoctions will fill my home with a lovely aroma ... that will cover up the chili I burned to smithereens on Friday which stank up my entire abode just 2 days before a 5 year old birthday party. For the record, I haven't burned supper ever, so I'm over-due.
At the par-tay, I served a shrimp dip that is so easy and delicious, that it would be a domestic crime for me not to share it. AND you can prepare it in your crock pot (LOOK! I've finally arrived back on topic).
1 can cream of shrimp soup
8 oz cream cheese (reduced fat, of course!)
couple splashes of Worcestershire sauce
On the stove: Cut up the cream cheese into cubes. Dump in cream of shrimp soup. Splash in Worcestershire sauce to taste. Stir. Melt. Stir some more. Serve. Refresh your container every 3o minutes or so to ensure warmth of dip for your invitees' palates.
In the crock pot: same directions, just set the pot on low and give it 2 hours to get to the consistency of dip.
I doubled the recipe. I had about 40 people at the back yard soiree and have left-overs (I'm going to put it on loaded baked potatoes tomorrow night for supper). Kids and grown ups loved it. I served it with Tostitos. Slice green onions or add chopped cilantro on the top if you want to add color. I didn't think the kiddies would go for that "suspicious green stuff", so I skipped it this time.
Oh! There goes the oven timer. Toodles!
Friday, November 9, 2007
Crack-pot Crock-pot Rapid Response
Please note the survey to the left and participate. Saucy Diva is dying for cold hard numbers.This is my crock pot. Isn't it ugly??? It's the only thing I own that sports a country style theme. My dearly departed grandmother gave it to me when I was in college. I'd never heard of crock pots before that. I didn't even use it until I was 35 and had moved it approximately 6 times before plugging it in. My favorite things to cook in the crock pot these days:
Artichoke Chicken & Pasta that serves 4-6:
1 ½ lbs boneless, skinless chicken breasts
1 8 oz. package fresh, sliced mushrooms (always a time-saver to buy the sliced variety!)
2 6-oz. jars marinated artichoke hearts, drained
1 tbsp. minced garlic (another time-saver is to buy the jar of minced garlic)
¼ C. white wine (I generally am a bit liberal with this measurement!)
1 tsp. black pepper
1 sprig each of fresh basil, oregano, and rosemary (if you don’t grow them in your yard, use a pinch of each from your spice collection)
Angel Hair Pasta or Spaghetti
Combine all ingredients except pasta in the crock pot. Cook on low for 6-8 hours. Cook pasta. Put pasta in bowls and ladle the contents over it. It comes out looking like a pasta dish with sauce. Even my kids like to eat this!
You can have instant Mexican Night when you walk in the door compliments of your crock pot with Beef Tortillas (and the kids love this, too!)
1 lb. ground beef
1 (10 oz) can of Italian tomato soup
Pinch of basil
1 C. your favorite chunky salsa
¼ C. milk
6 tortillas
1 C. shredded Cheddar cheese
In advance, brown your ground beef in a skillet. Then place cooked beef in slow cooker. Combine soup, basil, and salsa. Cook on low for 6-8 hours. During last hour of cooking time, stir in milk. Spoon mixture into tortillas; add cheese (or other favorite garnishes) just before serving.
Just last night, Diva Ann emailed me asking, "Diva Marjorie, What is a good recipe for a cold night drink to warm your insides, please? Ann" I emailed her back a quick stop-gap solution. Should you want to share with others, here’s a tasty toddy to raise your crock pot spirits --
1 ½ lbs boneless, skinless chicken breasts
1 8 oz. package fresh, sliced mushrooms (always a time-saver to buy the sliced variety!)
2 6-oz. jars marinated artichoke hearts, drained
1 tbsp. minced garlic (another time-saver is to buy the jar of minced garlic)
¼ C. white wine (I generally am a bit liberal with this measurement!)
1 tsp. black pepper
1 sprig each of fresh basil, oregano, and rosemary (if you don’t grow them in your yard, use a pinch of each from your spice collection)
Angel Hair Pasta or Spaghetti
Combine all ingredients except pasta in the crock pot. Cook on low for 6-8 hours. Cook pasta. Put pasta in bowls and ladle the contents over it. It comes out looking like a pasta dish with sauce. Even my kids like to eat this!
You can have instant Mexican Night when you walk in the door compliments of your crock pot with Beef Tortillas (and the kids love this, too!)
1 lb. ground beef
1 (10 oz) can of Italian tomato soup
Pinch of basil
1 C. your favorite chunky salsa
¼ C. milk
6 tortillas
1 C. shredded Cheddar cheese
In advance, brown your ground beef in a skillet. Then place cooked beef in slow cooker. Combine soup, basil, and salsa. Cook on low for 6-8 hours. During last hour of cooking time, stir in milk. Spoon mixture into tortillas; add cheese (or other favorite garnishes) just before serving.
Just last night, Diva Ann emailed me asking, "Diva Marjorie, What is a good recipe for a cold night drink to warm your insides, please? Ann" I emailed her back a quick stop-gap solution. Should you want to share with others, here’s a tasty toddy to raise your crock pot spirits --
Sweet Hot Buttered Rum (you know I do love a festive adult beverage):
2 C. brown sugar
2 C. confectioner’s sugar
½ C. butter
Pinch of salt
3 sticks cinnamon
4 cloves
1 ½ quarts water
4 C apple juice
Cook for 5 hours on low (with the cover on, silly!).
Then, stir in 2 cups rum (I prefer dark, but suit yourself) or rum extract.
Ladle into mugs (with this quantity, Pumpkin, consider sharing). Garnish with whipped cream or a scoop of Vanilla Ice Cream and a sprinkling of nutmeg.
Bottoms up!
2 C. brown sugar
2 C. confectioner’s sugar
½ C. butter
Pinch of salt
3 sticks cinnamon
4 cloves
1 ½ quarts water
4 C apple juice
Cook for 5 hours on low (with the cover on, silly!).
Then, stir in 2 cups rum (I prefer dark, but suit yourself) or rum extract.
Ladle into mugs (with this quantity, Pumpkin, consider sharing). Garnish with whipped cream or a scoop of Vanilla Ice Cream and a sprinkling of nutmeg.
Bottoms up!
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