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14 March 2010 @ 08:48 pm
i hab a code, part two  
Hot Flannel, per Georgette Heyer ("Sylvester", near the bottom of p. 80 in my edition, otherwise about 3/4 of the way through chapter 7). Our faithful retainer has been suffering from a severe cold in the head, necessitating (according to our heroine) that he not be made to trudge miles through a snowstorm on the previous day. Now it's time to remove from the Inn:

"Keighley, fortified by a potion of gin, beer, nutmeg, and sugar, which he referred to as hot flannel, raised no objection; so the horses were put to again."

I raised objection to the beer in that formula - sounds nasty - and I have no gin. So I've invented the Vermont hot flannel:

Hard cider (about 1 cup)
Brandy (about 1.5 oz)
Maple syrup (1 to 2 TBS)
Nutmeg, freshly grated, to taste

It's quite pleasant, but it could have used a little more nutmeg. But then, lots of things with alcohol, sweetener, and a little spice are bound to be quite pleasant, at least for those of us who like alcohol. (The beer (and gin) might actually give it a more interesting flavor.)

I don't know whether it's having a therapeutic effect, either. For that matter, I may be past the cold thing, and just back to my normal allergies (hard to tell).

I think, all in all, that the hot lemonade recipe is both tastier and more effective. If I'm still feeling in need of a hot restorative before bed, I'll go back to that recipe.
 
 
 
betonicabetonica on March 16th, 2010 03:33 am (UTC)
re: i hab a code, part two
That killer tea looks fascinating. Someday when I'm no longer allergic to garlic (yes, I know, very strange and inconvenient) I'll have to try it out.

We used to put whole raw garlic, lemon juice and rind, orange juice and rind and olive oil in the blender. And then drink it. It was intense.
Tessa: QVlightwalker on March 16th, 2010 04:40 am (UTC)
Re: i hab a code, part two
Arahha! Eek!

I've had garlic and orange juice in temporal proximity and I emerged kinda horrified. That must have been intense.

I'm so sorry you're allergic to it right now - there's no real replacement flavor, is there. Can you eat garlic shoots - at least get that garlicky chlorophylly zing in salads and stuff?
betonicabetonica on March 16th, 2010 01:09 pm (UTC)
Re: i hab a code, part two
It was actually kinda good... once you got used to it. But ingesting a couple of cloves of raw garlic every morning resulted in me reeking of the stuff, so I didn't do it again.

For cooked garlic, I've found that grated onion - half cooked and have just heated and added at the end - makes a pretty good substitute. And many dishes that are known for their garlic flavor also have lots of salt and either butter or olive oil, which in themselves are yummy combination; additional fresh basil or something works wonders. So the garlic hasn't turned out to be totally necessary, although it does make eating out a bit awkward. I doubt I can eat garlic shoots; they're the same plant, after all. I might try garlic chives, since they're not actually garlic.