Avast, Key West!

This past week, while I was in Key West studying the literature of the future, I couldn’t help but search out the Caribbean pirates of the past.

I think they sell other costumes here, but why bother?

I wanted to try this on so badly!

I think they really got my look down, don't you?

More to come, including my trip on the schooner Appledore and your Hot Pirate of the Month!

Yaaaarrrr!

Yaarrr, it be here at last! International Talk Like A Pirate Day be sailin’ in on the mornin’ tide, and like a good Pirate Princess, I’m swillin’ a jigger o’ rum to celebrate! And I’m dustin’ off the rip-roarinest pirate chanty o’ all time, “The Last Saskatchewan Pirate,” by those Canadian buccaneers, The Arrogant Worms. No landlubber boards me vessel without knowin’ it.

I’ve also plundered this sing-a-long o’ that pirate chestnut “Drunken Sailor” courtesy o’ me mateys at Talk Like A Pirate Official Headquarters. (Don’t ye be worryin’, it’ll be gettin’ catchier as it rolls on!)

Baking with the Captain

As promised, I tried out this recipe for Pirate Bread Pudding this past weekend (I could’ve waited until the 19th, but why?) I cut it in half, mostly because (gasp!) the rest of my household aren’t as rum-crazy as I am. Plus 2 cups of half-and-half is a lot if you only have one of those little half-pints lying around. I ended up doing a cup and a half of milk, and half a cup of half and half (that sentence is mind-boggling.) I used golden raisins; soaked in rum, of course, they’re delicious by themselves.

Coming out of the oven.

I also halved the sauce, which turned out super-thick and kind of grainy, even with only half a cup of butter, hmmm. All in all, whiskey plus rum plus raisins = pure pirate comfort food.

The ramekin was just for serving; I thought it looked cute.