Last week Nice L (‘Nice’ to distinguish her from eponymous others who aren’t) gave me some strawberry liquor which she had tried and didn’t like.
I made tipsy cherry sugar-free low-carb chocolate brownies with them. They were easy to make (important for someone like me who, being incapable of following a recipe, does science-with-ingredients instead) and everyone liked them, so I decided to continue.
I’ve had dried sliced bananas for what-seems-like-centuries, so I decided to soak them in Mum’s old banana liqueur and turn them into tipsy banana sugar-free low-carb chocolate brownies.
Couldn’t find Mum’s banana liqueur so used some of her rum. You’d think that dried sliced bananas in a glass jar would be fairly disctinctive, but one jar of oxidised-brown home-dried fruit looks quite similar to another, so finding them took a while. I’m pretty sure that they’re bananas – they’re the right shape and have the right kind of markings – but I must have had a brainstorm because they were with the dried porcini.
The tipsy cherries soaked up all of Nice L’s booze overnight, so I doused the probably-bananas in rum expecting the same thing to happen. Five days later, the bananas look no different but the rum has turned a lighter shade of purple.
I’ll turn them into probably-tipsy banana sugar-free low-carb chocolate brownies today or tomorrow. But will they be mushroom-flavoured tipsy banana sugar-free low-carb chocolate brownies? Tipsy mushroom sugar-free low-carb chocolate brownies Just plain tipsy banana sugar-free low-carb chocolate brownies? Something else entirely? Should they be served with tea, and what should I do with the rum?
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No apologies- I’m trying to post a funny a day this month as part of the process of learning how to write funny. I reserve the right to be appallingly clichéd, downright dull or basically boring in these posts, and may change, delete, forget or replace them at any time.
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