Dean, HAVE A HAPPY VARMINT BIRTHDAY! May your days be filled with BBQ, your nights with Dark & Stormys.
I'm glad I didn't screw up on the column. I was not lurking in a sinister manner, by the way. I didn't really decide whether to write something or not until afterward. The event fit so much with the other things that were happening. And I loved being able to get the word varmint into a column.
So far, of 3 responses I've received from Gentle Readers, 2 just wanted the limoncello recipe. At least they're reading.
And the parties I usually have, the most common questions are 1: Where's the bottle opener/corkscrew? and 2: Do you have a fire extinguisher? I think your dining table's on fire.
In return, for those desperate souls, here is the blue cheese deviled egg recipe:
Blue Devils (as a UNC fan, it killed me to use this title)
6 hard-cooked eggs, peeled, cut in half, yolks mashed in a bowl
2 tablespoons plus 2 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons crumbled blue cheese (the packaged crumbles are OK)
Salt and black pepper to taste (I like a lot of black pepper in this one)
About 2 tablespoons real bacon bits
Combine the yolks with the mayonnaise and mustard. Add the blue cheese and mash well into the mixture with a spoon. Taste, then season with salt and pepper. Fill the whites and garnish each half with the bacon bits. Makes 12. From "Deviled Eggs: 50 Recipes from Simple to Sassy" by Debbie Moose