Cucumber Shrimp Spread

I love this recipe and often make it to take to parties. And it's low-fat!
Canadian Living Magazine – June 1998 P. 97

1/2 long English cucumber, peeled (seeded if nec)
1/2 tsp salt
8 oz cooked shrimp (frozen is fine)
3 T light cream cheese
2 T light mayonnaise
1/2 tsp grated lemon rind
1 T lemon juice
1/2 tsp dry mustard
1/4 tsp pepper
4 tsp chopped fresh dill

Grate cucumber into a sieve, sprinkle with salt, and let stand for 10 minute.

Drain, and squeeze dry in clean tea towel.

Pat shrimp dry and puree in food processor with cream cheese, mayo, lemon juice and rind, mustard, and pepper.

Pulse until chunky/smooth.

Stir in chopped dill and grated cucumber.

Garnish with a few whole shrimp and a sprig or dill.

Refrigerate for 1 hour.

Per tablespoon
26 calories
3 g protein
1 g fat
1 g carb

Hot Rum Toddy

OK, I know this isn't a "healthy" drink but it's what I'm craving with this never-ending cold of mine. My buddy Bowerm says it should be 1/2 cup of rum, but that would put me under the table, or perhaps cause a new drunken podcast. :)

Here's the recipe for a traditional Hot Rum Toddy, from http://www.foodandheritage.com/toddy.htm

Ingredients:

1 cup of hot water

1 ounce of dark rum

2 teaspoons of brown sugar

1 teaspoon of creamed butter

2 teaspoons of freshly-squeezed lemon juice

grated nutmet

dash of powder cinnamon

dash of powdered ginger

hint of powdered cloves

Method:

Mix your dry and wet ingredients (except the hot water and rum) into a paste. Pour into a serving vessel one cup of boiling water. Stir in the paste until dissolved. Add your once of rum. Garnish with a curl of lemon peel and a cinnamon stick. Serve when hot.

Quantities:

Serving for 1.

Jessup Food & Heritage, Ltd. 2000