at one point the tomtom gps had a Brian Blessed voice and I think about it every time I use a gps

I, uh, feel similarly. We'll see how it goes 😬

all has come to pass as was foretold

they need half-year memberships so I can zoo in summer and OMSI in winter. And don’t sleep on the train museum nearby!

It’s really good, yeah. Me and the kid probably going (again) tomorrow

@john13.bsky.social is the actual best! He drew this for me on a whim once and I still treasure it

It’s uncommon here. There are a couple local farmers I’ve gotten it from before, going to reach out and see if I can get my hands on a bunch for winter

found a pic from then! Sadly my savory plant didn’t make the last move, need to find a new source before December.

I’ve made it every year (with Mme. Benoit’s baked beans and cabbage slaw) since you taught me how in 2020!

For the aged I save one cup of the nog and mix with the alcohol for next year and keep in the back of the fridge (abv >20% and nothing can grow), I usually pasteurize the eggs for aged (can also buy pasteurized eggs).

Nutmeg is classic atop but some fresh ground pink peppercorns are also great.

for non-aged:
12 eggs, separate, cream yolks w 3/4c sugar, mix in 1qt whole milk and 1qt cream, add 5-5.5c alcohol (I usually use less dark rum for the fresh version) and 3/4c good maple syrup.

Then just before serving, whip the egg whites and add, then whip 0.5qt cream and fold in.

For aged eggnog (my preference):
12 eggs, separate, cream yolks w 1lb sugar, mix in 3c alcohol (I do 1c each bourbon, cheap cognac, dark rum), beat the egg whites and strain into the mix, fold in 1-1.5qt dairy (I do half each whole milk and cream), mix well and store in glass in the fridge 4-6wk