Its real summer here and cooling Rum drinks abound.... I am going to throw a wrench into it and post a recipe for Rum – “non” drink... Stay tuned till later this post.

Speaking of Rum drink recipes, in last blog I mentioned finding substitutes of the Rums used so long ago and what we have now. I got a few drink recipes from distillers featuring their fine rums but want to comment. I guess what I need is overproof rums. It seems most of the recipes are looking for 140+ proof rums as these were what they carried in cask on ship board and for trade. Once at a destination they'd be proofed. As always – no one wants to transport water, so it made sense. However the sailors (yeah and pirates) drank the rum starting at that overproof rating. So that is the suggestions I need – over proof rums....

Its late but I am sure it will be repeated, A moonshine and whiskey distillation class was offered, I hope it will be repeated in the future – and I hope they include a Rum Class as well!

Join the distillers from Striped Pig Distillery and Mitch Abate from Downslope Distillery in Colorado, for the ultimate moonshine and whiskey making workshop. The distillers will cover all aspects of making corn liquor, what it takes to make a distillery succeed and answer any and all of your questions!

I will be in the North Woods over the next week so you may not hear from me much (perhaps a short post or two via my smart phone). We will be on our nearly annual trip to

As I continue to read RUM by Charles Coulombe, I gather recipes for drinks and food. I have post a couple of drinks and hope you tried them. Today I want to post a Recipe for …........... Baked Beans!!! Yes the colonists staple – actually sounds really good. I am not a fan of what often passes for BB, but this reads like it has some stand out flavor so I may give it a try!

2 cups raw pea (Navy) beans

3 Tbsp butter

2 cup chopped onion

3 cloves crushed garlic

¾ tsp dill weed

1 tsp allspice

lots of fresh black pepper

4 Tbsp dark mustard (Dijon-Poupon)

4 Tbsp dark molasses

3 cups tomato juice

¾ cup dark rum

2 tsp Tamari (or soy sauce)

1 cup water

2 Tbsp fresh lemon juice

1-2 diced carrots

1-2 stalks diced celery

1 chopped bell pepper

1 tsp fresh grated ginger

Place beans in a kettle of water (enough to cover beans with water). Bring to a boil then partially cover and cook over med heat until tender 1-1.5 hrs usually. Keep water level up to cover beans while they cook adding if necessary. When tender drain.

As beans are cooking add the spices all the measured liquids to the onions and simmer, covered for about 45 min – low and slow.

Preheat oven to 300. Combine the cooked beans, the sauce and the raw chopped vegetables into a large casserole. Cover tightly and bake for an hour or two.

Serve topped with sour cream, a green salad and cornbread.

Gotta tell you made me hungry just typing all that!

So, Till next time – take your rum seriously and.... Lick the glass!