Tuesday, May 31, 2016

Ever thus to deadbeats


For T and I Memorial Day Weekend bookends our years, marking the end of one year and the beginning of a new one. We celebrate with an annual viewing of our favorite movie, the Coen Brothers' classic "The Big Lebowski," and for two hours we hang out in a smoky bowling alley drinking Caucasians, macro-beers, and Sioux City Sarsaparilla with The Dude, Walter, Donny, and The Stranger, 

As I wrote last year in my Called to the Table column:
What holiday could be better than Memorial Day to celebrate all things Lebowski? With its rainbow of fragile pacifists, conscientious objectors, veterans, and rich politicians, "The Big Lebowski" reminds us of the politics behind war and the characters who play their parts in America's history of lines in the sand. Every time we watch "The Big Lebowski" we notice more of the "ins and outs," the strands in the old Duder's head, and the the rug isn't the only thing that ties the room together.
"The Big Lebowski" is a perfect movie. Although as the Stranger once asked, "Do you have to use so many cuss words?" It is nearly impossible to quote from the flick without injecting swear word here and there.
And then there is the bowling.
A viewing of "The Big Lebowski" isn't complete without our homemade Minnesota version of In-N-Out burgers (I like them Animal Style) and some delicious deadbeat dessert. This year we added White Russian Ice Cream to the menu.

The Dude abides and he is still taking 'er easy for all us sinners, and just like The Stranger I take comfort in that.

White Russian Ice Cream
14 ounce can sweetened condensed milk
14 to 15 ounce can coconut cream
3 tablespoons each coffee liqueur (such as Kahlua) and cold coffee or espresso
2 teaspoons vanilla extract

In large mixing bowl whisk all ingredients together.

Pour mixture into prepared ice cream maker and mix according to manufacturer's instructions until ice cream forms soft-serve consistency. Spoon into lidded container and place in freezer for 2 to 4 hours.

Pour a few tablespoons of Kahlua and vodka over a few scoops of ice cream and serve.

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