Easy Eggnog!!

Makes 2 Servings!

2 cups (475ml) of milk

1/4 cup (59ml) heavy cream (or Half and Half)

2 large eggs

4 tbsp (57g) granulated or powdered sugar

1 tsp (4.75g) pure vanilla extract

1/2 tsp (2.37g) ground cinnamon

1/2 tsp (2.37g) ground cloves

(Optional) 2 tbsp (29.6ml) of 151-Proof Rum (75.5% alcohol)

Before making, store milk, cream and eggs in the refrigerator overnight to assure that they are cold.

1) Mix milk, cream, eggs, and vanilla.

2) Add sugar, cinnamon and cloves. (Optional: add rum)

3) Serve immediately or store in an airtight container in the refrigerator.

Sarah's Risotto

• 2 Tbsps butter
• 2 Tbsps olive oil
• garlic
• onion
• 1 cup Arborrio rice
• 3 cups broth (I use chicken, but I'm sure veggie would be good)
• juice of one lemon
• pepper to taste
• finely chopped spinach (I use up the fresh in the fridge, but I think frozen would do well, if well drained)
• optional: chicken, and any other leftovers in the fridge; broccoli, green beans, etc..... for some reason, grilled chicken is best
• diced tomatoes
• grated parmesan

In a large, heavy-bottomed pot that holds heat well, melt butter and heat olive oil. Add onion and garlic. A real cook would use chopped onion and minced garlic, but I'm always in a hurry and throw in the powder instead. When this is hot, but before it's smoking, add the cup of arborio rice, stirring frequently until liquid is soaked in and rice is slightly toasted. Add broth a half cup at a time, stirring frequently. Again, a real cook would have heated the broth before adding it to the mixture, but it seems to do just fine at room temp. Continue to add half cups of broth each time the liquid is soaked into the rice, still stirring every time you turn around. By the time you've used up the broth the rice should be plump and cooked through. Turn heat down to a simmer that isn't cooking your rice to the bottom of the pot and, if using, add chicken; stir. Mix lemon juice in completely and pepper to taste. I stir in the spinach at the last minute so it doesn't cook down too much. Serve topped with diced fresh tomatoes and sprinkled with parmesan. Bon Appetit! :-)