Let The Season Begin With Reindeer Balls

The Dow dipped 1000 points on the news of a new COVID variant not named “Xi” last week. Of course nobody knows nuthin’ about the omicron mutation but that won’t stop the MSM from tossing the planet into tilt mode.   

- Robert W. Malone, MD, virologist and inventor of mRNA vaccines

The normal course of viral mutations is to become more contagious/transmissible but LESS lethal. This new COVID variant appears to be following that path, but the media will be right there, pointing out that it’s not impossible for a virus to become MORE lethal. Indeed, oh yee enlightened ones, anything is possible…if you just believe.

And it will be the MSM bolstering the will of the truly enlightened Wons, our “elected betters,” when they insist on yet another massive global economy lockdown. Why are they willing to spread mass fear and shut down the world economies for a variant that all current evidence indicates might produce a really bad cold/flu season you might ask? If your answer doesn’t contain a nefarious explanation you might just be part of the problem.

Which is why you can’t just leave the people who created the problem in charge of the solution.

And now, if you don’t mind, let’s get back to the real duties of the season. We will begin with Reindeer Balls.

AKA Rum Balls. This is a repeat, but then all the best recipes are. Make them now and they will be properly aged by Christmas.

Holiday Rum Reindeer Balls

Ingredients

• 3 cups crushed vanilla wafers: old fashioned way, rolling pin, new fangled way, food processor
• 3/4 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups finely chopped walnuts or pecans
• 1 teaspoon pure vanilla extract
• 3 tablespoons light corn syrup
• 1/2 cup rum – my family always used plain old Bacardi Silver but you could use dark rum or even spiced if that’s how you roll. Or you could use bourbon, in which case they’re bourbon reindeer balls of course.

Instructions

1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Stir in vanilla, corn syrup and rum.
2. Scoop and shape into approximately 1 inch balls.
3. Roll Rum Balls in regular sugar, confectioner’s sugar or cocoa. Store in a tin (old fashioned) or other airtight container (new fangled). They keep well for weeks, in fact they improve with age.

They are also lovely served in cute little paper candy cups.