As I suspected on Friday, my radiant glow was not attributable to the carrots but rather to the beginning of a cold with fever. It was coming on stronger yesterday while I was baking, but it slammed full force at bedtime last night. (On a side note: yes, the sitter came as scheduled, so the birthday dinner outing went off without a hitch--hurrah!).
Rather than cooking, I am spending the day between bed and computer, blowing my nose and catching up on some editing. But I did want to post one recipe, my father's primary weapon against head-colds: a hot toddy.
Is it health food? Absolutely. In my book, a warming elixir that makes you feel better with every sip qualifies as health food by every measure (including the jigger).
Cheers--hope to be back at the stove tomorrow.
Bourbon Hot Toddy
The liquor varies in hot toddy recipes: some swear it must be scotch, others call for brandy or rum. But my dad is a bourbon man, so that's what it's got to be for me.
1 ounce (2 tablespoons) bourbon
1 tablespoon honey (or more to taste)
2 teaspoons fresh lemon juice
1/4 cup boiling-hot water
1 slice of lemon
Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with boiling water and stir until honey is dissolved. Float lemon slice on top. Cuddle up in a warm soft blanket, preferably by a fire, and start sipping. Makes 1 serving.