Hey Dorph, what about Limoncello? I'll post the recipe I used at the bottom of my post. I copied and pasted it from a GP discussion about a year and a half ago (can't remember who posted it, but I think it might have been LindaC) I've experimented with regular and crema versions of lemon, lime and orange. Yum. Good stuff. Homemade Limoncello Recipe Ingredients list: One Bottle (750 ml) Everclear (95% alcohol 190 Proof) ÂOne Bottle (750 ml) good but not necessarily premium vodka (40% alcohol 80 Proof) I use either the 80 proof or 100 proof, Smirnoff Blue label Â15-20 lemons (without scars or flaws in the skin if possible, & NO pesticides) Âabout 3 cups filtered tap water or distilled water (not mineral water) Â4 cups pure cane white sugar SUPPLIES: Âvery clean and dry gallon glass jar Âcone shaped coffee filters. (#4 size) ÂLarge glass pitchers. ÂOne cup sized measuring cups Âladle. Âfunnels (to fit the #4 coffee filter,) Âsmaller bottles for bottling into. Step One Day 1: Pour the bottle of Everclear and the bottle of vodka into the gallon jar. ÂWash off & dry lemons. Use a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white pith on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier. ÂPut the lemon peels in the gallon jar and stir gently. ÂCover tightly and put away in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion. ÂOccasionally stir or swirl to mix up the oils. ÂLet it set for at least 15 days, preferably 40 days. Step Two ÂDissolve sugar in water and bring to boil over high heat. Boil for 5 minutes. Â*If you want to make the Crema version use the milk, water, sugar mixture below instead of the water sugar mixture above. Or you can do a recipe of each. To have both kinds. (You may end up with leftover syrups.) ÂSet syrup aside to cool. (Must be cool to cold before adding to infusion.) ÂUse a slotted spoon to scoop lemon peels from the infusion and discard. Âstrain the infusion thru the filters to make sure all the peel is removed ÂMeasure and add the syrup, (either crema or clear) to the alcohol ÂTHE PROPORTIONS ARE 2 1/2 - 3 1/2 OF SYRUP TO 1 OF ALCOHOL INFUSION. Or to taste, IF IT IS TOO STRONG IT COULD CURDLE. Why this varies is if you cannot find the 100proof vodka you could use regular, it will not be as strong, so you will use less syrup/crema. ÂIf it does curdle add more syrup until the curdles dissolve. ÂStrain the mixture again through filters into large pitcher. (This is a messy process. If it is the cream syrup I filter it at least twice. The filters will clog quickly and you will use many of them.) In this step I may add a drop or 2 of yellow or orange food color & sometimes a drop or 2 of CLEAR vanilla extract. ÂYou should taste it to see the strength, and adjust it if necessary, but watch out cause it will getcha!! :) Â***it does mellow out as it sets. ÂReturn to cool dry place for anywhere from 5-40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello. It needs this setting time. ÂThen Drink (it should always be served very cold) & enjoy!!! Crema di Limoncello This is a Cream variation on the standard Limoncello, Âa quart of milk, Best to not use whole milk. Use 2% Do not use low or fat free Âa pound of pure cane sugar, Âa pint of distilled or filtered water: Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner & stir it down each time it boils up. ( do not let it scorch) This keeps it from curdling subsequently. Once the milk has boiled up for the last time, remove it from the fire and let it cool to room temperature. Stir in the alcohol, at which point the mixture should become thick and creamy. Then start pouring it through a coffee filters in the funnels to filter out any curds or film, that may have formed. Let it sit in the fridge or in a cool dark place for 30 days, and it's ready to serve. Best if kept in the refrigerator. When making the crema version after mixing the cooled milk mixture with the alcohol, I strain it 2 more times, or you may get a cream layer at the top of the bottle. Also I use a drop or 2 of yellow food coloring to brighten up the color, just like the regular version. You can also use oranges in the same way, then use a drop or so of orange food color. It will taste like a frozen orange crème-cicle. ***This liqueur is homemade for private use only. Not intended to be sold or served commercially***

Thanks, Kathy, for adding to the conversation about this. She actually tells a story about "Prince Charlie's Rose" which was told her as recounted through the records of Edrom Nurseries by Alex Duguid. I'll just quote: After the battle of Prestonpans in 1745, where Charles Stuart defeated the Government troops ... on the evening of that day a reception was held in the ballroom of Holyrood Palace at which the prince (Charles Stuart or Bonnie Prince Charlie) wore on his coat a double white rose. On the morning after the prince had gone the chambermaid found the rose left on the dressing-table in the bedroom. She took it home to her mother, a keen gardener, who managed to root the rose spray. Eventually the resulting plant was planted in the gardens of Carberry Towers ... where it flourished... In 1926 when the Misses Logan-Home moved the Edrom Nurseries to Silverwells, near Coldingham, the rose was planted there and soon developed into a large bush, increasing itself by suckers. Again when I came to Ballater in 1979 I took a plant of this rose with me, where it is spreading and flowering freely. Approximately 3 feet high, it produces many small double white flowers every summer. She says then that she still has a plant of Prince Charlie's rose which was given to her by this man named Alex Duguid, who worked for many years with the Misses Logan-Home at Edrom Nurseries.

Carol, you have now given me a craving for Mexican. It all looks really good. Dixie, love your kitty pic. Sharon, even if I don't do liver, I'd love to be there with you. Thanks for the wonderful pictures. Annie, I'll bet today seemed extra long at work since you were there last night. Hope you were able to eat some ribs. Denise, did you grill the chicken outside? I can hardly wait for spring...it's not here yet! Here's the snow that's been pushed from the driveway into a space the width of a car and about 24 ft long. We went out for dinner on Saturday night. The Rowe Inn is just a few miles from the house and a favorite. Our dinner's were all excellent as usual and I didn't think about taking pic's quick enough, before we had eaten most of our dinners. I did however manage to take a pic of Kim's dessert...a chocolate ganache with ice cream and a raspberry coulis... Last night we had our traditional boiled dinner. Corned Beef, red potatoes, rutabaga, parsnips, carrots and cabbage. I can't wait for leftovers tonight! Nancy

Do you mean the Long Island iced tea they serve? That was discussed a few years back....see the link below. Linda C Here is a link that might be useful: Logan's restaurant