So, um...

[vvalkyri.livejournal.com]

So, um.
For several Baitcons I've brought habanero'd Amaretto for-to make an ice cream of the same flavor. Suddenly I'm leaving in well under 48 hours and don't have habaneros nor a clear idea where my amaretto is and I only just found a small bottle of amaretto.

If I get habaneros today I'm not sure whether that gives enough time for the spice to infuse. OTOH by the time I would be in Boston a week later* the liqueur would be quite spicy, but I don't know if there will be anywhere appropriate to bring it.

Or I could just buy some Frangelico and bring that for-to make something nonspicy instead. I'd imagine it would go 1-1 in a recipe that ordinarily would use Amaretto. Also last time I was successful in a highly alcoholic nondairy nonspicy fleetingly frozen Amaretto/Coco Lopez/Coconut milk mixture.

Anybody care? Any comments?

And re the rain, Aigh. (Tent's been in the trunk since last Baitcon.)

* looking like I'll arrive Tuesday 7/24. Will folk be at Diesel? Also, while I'm writing here, I'm probably going to send a bunch more postcards from up thataway. Right now I'm just going for volume** rather than farflung - I'll bring a bunch from mostly DC but if anybody happens to bring other places, (near or far) yay :).
** the last week or so of waiting is a particularly good time to be pleasantly distracting...

Comments

[klingonlandlady.livejournal.com]

You can speed up the process by doing an alcohol extraction chopping the habs fine and simmering them in a small amount of alcohol for a bit, then adding it to the larger bottle of amaretto. Safety tip- do this outdoors, it releases deadly mustard gas.