Ruby Week 4 - Whisky Milkshakes

The day of The Special Dinner has dawned.
Dave wanted to barbecue and he's an amazing "braai-chef" so we had put in our orders for T-bones or fillet in advance.
Will (who knows these things) showed me how to make Proper Dauphinois - like Delia, but more cream and more garlic. mmm...and then there was the rest of the yummy food.

I'd been looking for red inspiration for the table for some weeks. But I didn't want "red-in-your-face". Then in Hay of Wye I found some beautiful crimson and mauve striped fabric and another small overlay in a rich Kaffe Fasset design. I even found red fabric napkins on a sale.

In Hay, I came across 4-line-poem Boggle postcards and managed to find one that would suit everyone, even the kids. Izzy is crazy about dogs and has a wicked sense of humour. Nicky likes footie, and its time for Hattie to learn 999!

Calligraphers, don't you think this would be a fun exercise to sparkle up practise or design on capital letters? Give everyone scrabble pieces or even boggle, then they can make a poem and do it in loveley caps?

Here is my place setting: I got off lightly with place names didn't I?

We ended the meal with our South African favourite: Dom Pedros.
When I make it I just slosh ice cream and whisky to taste, so I asked my cheffy-cousin for the proper recipe. Andre Duif is so kind and was prepared to share it with all and sundry on the blog. All my South African friends who live in Gauteng - this is the person to ask for when you need a wedding planner or have a special function. He can do everything from flowers to food even to bridal gowns. creative1alternative@gmail.com

Here you are:
Dom Pedros - Serves 8-10  people

2 litres of good quality vanilla ice-cream, if you can get it with the vanilla seeds in, even better.

Let the ice cream stand out, for about an hour before serving.

I have found that if it gets microwaved it goes lumpy, and the drink is not as creamy.

·  Whisk it up adding 1 tot of GOOD whisky per person, (This makes for less of a throbbing headache the next morning) If you go more than one tot per person, you lose the flavour of the drink and it becomes an "all fall down drink" rather than an enjoyable one. Rather serve seconds.
·  250 ml fresh cream: this makes the blending process easier.
·  Blend all the ingredients in a food processor until smooth but still nice and thick.
·  Pour into the wine glasses (they will be half full)

·  Serve with Panache…

dust with cinnamon before serving, and if you really want to go over the top, take a whole cinnamon stick, or half a vanilla pod, and let it stick out the glass at an angle when serving.

·  Serve each glass on a side plate, with a Whisky flavoured chocolate truffle on the side.

Blog Update: This blog is getting refurbished and moving address soon to www.limetreesstudio.com. It is written for people who like to think creatively and enjoy visual information. It's filled with things I find inspiring and "behind the scenes" info and tips. Obviously it's biased towards my interests of lettering arts, printmaking and watercolours.  Because I'm a real person you'll also find it seasonal, celebrating feasts, holidays, family and friends. 
We are changing the look slightly and the address to www.limetreesstudio.com. Early next year we'll be launching the Limetrees Club, where members who join can download pdf's of tutorials, created by me and some other professional tutors. We'll launch with calligraphy, bookbinding, alphabet design, watercolour basics and Creative Inspiration (Find your artist). There'll be a members' gallery and forum. And the blog will still continue as usual for members and non-members.

Then there will also be a professional gallery which will sell artworks and letterworks by artists.
Hopefully this will be launched by mid-November, in time for Christmas

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