This is rumball season. The secret to good rumballs is lots of rum. And so when I'm making them in sub-industrial quantities I use own-brand navy rum. The basic model uses wheat based biscuit powder, coconut, cocoa powder and condensed milk. But the key is the rum. You know you've put too much in when mixture gives off fumes, and when children eat one and fall asleep.
Stage one of the first batch is complete. The mixture is in the fridge. Does no one understand that I'm committed to something other than feeding faces, washing, ironing, dusting, vacuuming, and so forth from next week?
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment