Many of you have asked how I decide what I will write about each week.  Many times I don’t know until it happens.

It happened on Saturday with the 4th bowl game of the day.

Air Force and Western Michigan.

I learned early in an 8th grade Home Economics class; there is nothing appealing about blue food.  Rare are vegetables in the blue family.  Blueberries are great and come to mind….a few other blue fruits….but blue and food are not the norm.

Same rings true for me with Blue Football Field Grass.  Not Bluegrass because I love the Kentucky Bluegrass and Bluegrass music.

A Blue football field is hard to digest.

Especially if the players are wearing blue.

Boise State’s football field is blue.  It was the home of the Famous Idaho Potato Bowl.

Two random thoughts.  Florida Gators should wear their orange uniforms if ever playing on that field.  Same for Auburn, Tennessee and Texas, the other UT.

Orange and Blue are complimentary colors and would certainly stand out.

Boise State wears blue uniforms which means they blend in with the field.  Hard to see. Hard to tackle.

And one last aside.  I love Idaho potatoes and appreciate their bowl game venue.  Don’t think Idaho potatoes are blue.

AND…..

Speaking of Kentucky Bluegrass….another Kentucky great….Kentucky Bourbon and Eggnog.

This recipe will be served in our home Christmas Eve.

 I very well remember the first time I tasted real eggnog.  My teetotaling grandmother said, “let’s make eggnog!”  She never drank a drop of alcohol, but at Christmas, that was another thing.

Her recipe, as I remember it, was to place two eggs in a glass, fill with bourbon and beat with an old fashioned eggbeater.  I remember thinking, wow!

I also didn’t think it tasted very good.

My new and improved recipe was given to me by a neighbor and our friends became eggnog drinkers at least at Christmas Time.

One word of caution…it contains raw eggs, beaten and soaked with bourbon overnight.

Kathy’s Eggnog

Serving Size:

Print Recipe

Ingredients

• 12 eggs beaten together
• 2 cups sugar
• 2 ½ cups bourbon
• 1 quart milk
• 1 1/2 quarts cream
• Nutmeg

Instructions

1. Beat eggs. Add sugar and beat well.
2. Dribble bourbon slowly to egg and sugar mixture, beating continuously.
3. Let stand overnight or longer in refrigerator.
4. Day of use, add 1 quart milk and 1 1/2 quarts cream, whipped and folded into bourbon mixture.
5. Sprinkle nutmeg on top. Makes 1 ½ gallons.

Notes

This is delicious but deceiving. Make sure your guests understand that bourbon is in the concoction.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Have a wonderful Holiday Season.  Looking forward to Christmas with my family.  Also looking forward to College Football Bowl Games.

Next post might include photos of my eggnog in moose cups ala Christmas Vacation.

Watch for upcoming stories from my tailgating travels.

I will be in Jacksonville for the Tennessee/Iowa Taxslayer Bowl game.  Stop by to visit.  We’ll be in Lot M.

I’ll save you a seat at the table.