Monday, May 05, 2008


OK fair RoundTablers...i need some help from you. Its been years since we pickled our tongues in this ambrosial spirit. I've the thirst for it...and i'm beginning to see the bottom of my Drambuie bottle.

As i was savoring the neat golden nectar from my brothers in Tain, i thought, "i haven't had any Glayva in years." We can't get it in any local sugarshop here in Oklahoma (something about the weird liquor laws here), so... if you're in your local "candystore" could you please check for me? I'd be more than happy to send you price + postage + healthy gratuity...i may even get you a bottle!

Tonight, while sitting down to a dinner of Beer Can Chicken (recipe follows), sweet corn maque choux, peas, and by special Queen's request...stuffing, the Prince sees his friend Luke outside playing...he points at him, "Yuke!"

"Do you wanna go out and play with Luke?" Expecting an emphatic nod of the head and the proverbial "Ha!" which in 23 month old interprets as, "YEAH!"

Instead we got, "No....EAT!"

The Queen about choked on the chicken wing she was...cleansing.

The kid just don't let anything throw a shadow across his plate...a good apple not far from the tree, that's my boy.

Beer Can Chicken
1 whole 3-4 lb. chicken
1 can of beer (of course i've been using my homebrewed Pumpkin Beer)
2 T. Olive oil
2 T. Brabant spice rub
4 cloves garlic
1 small yellow onion

Preheat grill or oven to 325*. While that is warming...rub entire chicken with olive oil then spice mixture, even the inside if you can. Take a yellow onion and cut it down until it fits in the hole in the top of the bird snugly but doesn't slip completely in or out. Take a good pull on the beer, or two little ones, enough to get the surface down about an inch or two. Mash 4 cloves of garlic and the remaining onion together and put into the can of beer. Place chicken, legs down, over the can (if cooking on the grill just place it directly on the grates, if in the oven put it on something to catch the drippings) and cook for about 1 1/2 hours or until completely done. Cut up...Dive in.

Brabant Spice Mix (this is excellent on fried taters)

1/2 t. each of white pepper, onion powder, garlic powder, black pepper

1/4 t. each of cumin and cayenne

1 T. salt


Junk Diva said...

I think I will give that chicken a try. Also the spice mix. Jameson dosen't look like he has missed many meals, little tank.

Science Geek said...

You've taught your children well. Why play when you can eat?

Anonymous said...

When can we both sit down together and write a book? You have a gift and why you don't get paid for using that gift, I'll never know. You have the time. Seriously, consider writing a book and getting it published.
Big Bro

Course of Perfection said...

Although the Science Geek may be scrawny, he never misses meals, seconds, scraps, snacks, or elevenses. He & Jameson might be on the same page. (and I'm pretty sure it's a page in a cookbook)

The Friendly Neighborhood Piper said...

Diva: She GOOD!...yup...he don't.

Netloc: Perfect foodology: "why play when you can eat?" That's a keeper.

Bro: I'm seriously glad you like the writin'...but i have my audience. I write for two reasons (well on certain days there's more)namely and in respective order- Posterity- for later remembrance and for the kids to read about their childhood. Secondly, for you and everybody else to keep up with what's going on in the kingdom. Granted, i think the second influences more than i'd care to admit, since i like the comments...i'll admit...i'm vain like that. Seriously, if you wanna see some WRITERS, check my blogroll, i'll give you a headstart in no particular order...Straight White Guy, The Exile, Neptunus Lex, Doc at They Rode On, and Elisson. Now THOSE are some WRITERS, and there's plenty more good one's on my list and theirs. But, who knows, maybe i'll submit something someday that i think is worth publishing.

Jewels: Neither of'em'll be scrawny long. I'm sure The Prince's homeschool reading material will be a bit "untraditional" like John Folse's Anthology.

Buck said...

I've never had the pleasure of sampling Glayva and this looks like something I most definitely should do! I don't believe I've ever seen it, to be honest. Certainly not around these parts, anyway. But there are two varieties of single malt and a bottle of Drambuie in my fun-locker... ;-)

I'll keep an eye out, but don't hold yer breath...

The Friendly Neighborhood Piper said...

Uncle Buck: Glayva is englishified for Scots Gaelic "Gle' mhath" (in Gaelic, which you probably already knew "mh" is pronounced "v".) which interpreted is "very good". Which is absitively posilutely the truth. Lemme recollect...Miss Glayva wraps a warm blanky around your mouth and the heat soaks in like its electric and then comes the heather, honey, almonds, and citrusy licorice...(sigh)...