Good morning, everybody (or for some of you, good afternoon, I guess… Today has two food type holidays. First, it’s National Whiskey Sour Day….From: “The Bartender’s Bible” by Gary ReganPublished by: Harper Collins 1991Library of Congress Catalog Card Number 91-55104 WHISKEY SOUR 2 ounces blended whiskey1 ounce lemon juice1/2 teaspoon superfine sugar1 orange slice1 maraschino cherry In a shaker half-filled with ice cubes, combine the whiskey, lemon juice, and sugar.Shake well.Strain into a sour glass.Garnish with the orange slice and the cherry. Sour Glass Shaker …second, it’s National Banana Split Day! Here’s a bit different take on a banana split. From: 2500 recipes (everyday to extraordinary) (Paperback edition) By: Andrew Schloss with Ken BookmanPublished by: Robert Rose Inc. Toronto, Ontario Canada (2007) ISBN 978-0-7788-0162-7 Stir-Fried Banana Split 2 tbsp butter 25 ml4 bananas, sliced into rounds 43 tbsp packed light brown sugar 45 ml2 tbsp dark rum 25 ml4 scoops vanilla ice cream 4Wet Bourbon Pecans (recipe below)In a wok, melt butter over medium heat. Stir-fry bananas for 1 minute.Add brown sugar and stir to coat bananas.Add rum and stir-fry until sugar dissolves, about 1 minute.Serve over ice cream; top with Wet Bourbon Pecans (which can be made in the wok).Serves 4. Wet Bourbon Pecans 3 tbsp butter 45 ml2 tsp cornstarch 10 ml1/3 cup dark corn syrup 75 ml1/3 cup bourbon 75 ml1 cup pecan pieces 250 ml In a heavy sauce pan, melt butter over medium heat.Stir in cornstarchAdd syrup and bourbon and bring to a boil.Add pecan pieces and simmer for 2 minutes.Serve warm or let cool.Makes about 1 1/4 cups.