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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.
 
 
 
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.