Well dear readers, a bunch has happened since we last spoke. I had my last day with The Walt Disney Company and moved on to other opportunities. Though I did work with some incredibly talented people who are working on some really interesting projects, ultimately it was not a good fit for me. It’s hard to argue with the culture that has created something like Disney, and believe me I tried. Ultimately, I wasn’t doing my best work there and it was having a negative impact on my personal life. After a year with the company, I took a new opportunity and couldn’t be happier!
Now that I’m happier, and more motivated, I’m hoping I can come back to this site more. If nothing else, I’ll hopefully get to work some more on the project I mentioned in my previous post.
Thanksgiving is coming up quickly and this is going to be the first real Thanksgiving I’m not doing anything with family. Instead, some friends we’ve made out here are all going to get together and have a good time. In addition to no family, I will also not be making my usual Buffalo Fried Turkey as there were concerns about what a “Sports bar Thanksgiving” would actually be like. To that end I must punish them by making my infamous Artillery Punch.
Normally Artillery Punch is a new years thing but I like to break it out for Thanksgiving, New Years, Christmas, and most weekdays. The last time I did this, my stepbrother ended up having to leave dinner early and sleep off his stupor. It’s going to be a real good time!! For those interested in bringing cheer to your holidays, the recipe is below.
- 2 ounces of green tea leaves
- 4 large lemons
- 1⁄2 lb light brown sugar
- 1 quart dark rum
- 1 quart brandy
- 1 quart rye or bourbon whiskey
- 3 bottles champagne or sparkling wine
Directions 1. Soak the tea leaves 8 hours or overnight in a quart of cold water. 2. Strain the liquid from the leaves into a large container that will hold all the spirits (use wooden, porcelain, or glass; do not use plastic or metal). 3. Juice 3 lemons through a strainer into the tea and add the sugar, stirring until it is dissolved. 4. Stir in the rum, brandy, and whiskey, cover, and let stand at room temperature for at least 8 hours or for up to a week. Do not worry, nothing can hurt this mixture now. 5. When ready to serve the punch, thinly slice 1 lemon. To serve the punch, allow 6 cups of the base for every bottle of champagne. First pour the brew over an ice ring or large block of ice in a punch bowl. Add the sliced lemon and swirl in the champagne, being careful not to disturb its effervescence. Serve with caution.