People come in and out of our lives, and the true test of friendship is whether you can pick up right where you left off the last time you saw each other.
Today ‘the old guy’ and I travelled up the 401 to our favourite art store. After making our purchases we then travelled to Oshawa to visit old friends. Friends we keep in touch with by email but friends we have not had the opportunity for face to face time with lately.
Stepping through the door great bear hugs were exchanged and for the next four hours we talked non-stop. Old memories were recalled. We talked about our children, grandchildren, happy days and sad days. The ‘old guy’ and Ken reminisced about the years working together and where other guys are from those days.
One memory we recalled was the annual Christmas Open House at our home. The feature of the event was home-made eggnog. This hi-octane drink was made from scratch. Milk, cream, whipping cream, eggs and rum were assembled into a wonderful festive treat. One of our guests was heard to say “I can hear my arteries hardening”.
The morning of the party I would start whipping up the eggnog. Each batch was poured into a sterile, five gallon pail, yes I said five gallon pail. This pail would not fit in the refrigerator but fortunately this was made when the weather was cold enough to allow storage on the deck. A tight-fitting lid was on the pail. We did not want to look out the window and see drunken blue jays or squirrels frolicking in the yard. When guests arrived, sometimes up to seventy people, we would fill the punch bowl and refill it as people enjoyed the nog. The recipe has been shared with many family and friends over the years. It can be made without the rum for the kids to enjoy but that seems like a waste of eggs, milk and cream.
During our visit it was revealed that Ken couldn’t locate his copy of the recipe so I decided to share it with my blog followers. You will find it below.
When we left for home it was with promises to visit again soon. Life is too short to let old friends drift away and when we can pick up right where we left off years ago it is obvious we are all friends for life.
6 eggs, separated
1/4 tsp salt
2/3 cup sugar
1 pint (2 1/2 cups) light cream
1 cup milk
1 cup light rum
1/2 pint (1 1/4 cups) whipping cream
freshly grated nutmeg
Beat egg whites and salt until frothy. Gradually beat in 1/3 cup sugar and continue beating until stiff peaks form.
Beat egg yolks until light. Gradually add remaining sugar, beating until thick and lemon coloured.
Beating constantly, very slowly add light cream, milk and rum.
Whip cream until softly stiff.
Gently fold whipped cream and egg whites into egg-cream mixture.
Serve sprinkled with nutmeg.
Makes 12 cups. Maybe doubled or tripled.
***I think I found this recipe in a Dairy Farmers pamphlet years ago.