Out with the Old and in with the New (and a new cocktail!)

So much living has happened since my last real post on here in 2019: home renovations, Covid, my return to horses, expanding our gardens and fruit trees, family weddings, and our first grandchild. I’ve debated dropping this blog so many times, feeling uninspired and discouraged to write and share. I often wondered why I even started this experiment, but the reason remains the same: food and memories and I love to teach. I often photograph a good meal I’ve had, not just because I want to document the beauty or quality of the food or experience, but because I like to share and teach. Once a teacher always a teacher.

I hope you’ll consider subscribing. I don’t post often and promise not to bore you too much. I know in this day and age people turn to Pinterest for a recipe, not a story or prologue. If that’s you, then simply scroll down for the recipe. I won’t feel bad. I get it. hint: there’s a recipe at the end.

Looking for some listening and reading to do during the winter??

What I’m digging lately:
– My granddaughter and my renewed love of early childhood growth and development and the Montessori Method. All the Montessori books, written by Dr. Maria Montessori and the Gesell Institute books are worth a read. I’m re-reading them now.
– The Let Them Theory book by Mel Robbins
– Fourth Wing series of books by Rebecca Yarros (3rd one out soon!)
– Irish & Celtic Music Podcast, a weekly show
– Equievolution, an unmounted equine wellness and learning center in RI.

I leave you with a Brene Brown quote that is speaking to me:
“Time is growing short. There are unexplored adventures ahead of you. You can’t live the rest of your life worried about what other people think. You were born worthy of love and belonging. Courage and daring are coursing through you. You were made to live and love with your whole heart. It’s time to show up and be seen.”

Here’s the recipe at the end…

Winter Spiced old fashioned

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Dehydrate those clementines/mandarin oranges for your cocktail garnishes. They are the perfect size and stay a gorgeous vibrant orange. Forget about using oranges; they usually get very dull looking when they’re dried. I was told that blood oranges look gorgeous when dehydrated, and those would also work well here. The mandarin orange slices take about 4-5 hours in a 135°F dehydrator or oven. Here’s a recipe that my daughter created for the spiced syrup I made.

Winter Spiced Old Fashioned
Makes 1 cocktail
– 2.5 oz bourbon
– .5 to .75oz spiced simple syrup (depending on how sweet you like it)
– 2 dashes orange bitters
– 2 dashes angostura bitters
– 2 dashes cardamom bitters
garnish: dehydrated mandarin slice or fresh orange twist

Directions:
Pour all ingredients into a cocktail mixing glass. Express an orange peel into that mix, add ice, stir with a cocktail spoon, strain, and pour over a giant cube into a chilled old fashioned glass or coupe glass.

Spiced Simple Syrup Ingredients:
– 1C light brown sugar
– 1C filtered water
– 1/4C mulling spices mix

Spiced Simple Syrup Directions:
Warm all ingredients in a pan and stir until dissolved. Bring to a boil and then gently simmer, covered, for 25-30 minutes. Let sit for 2 hours and strain. Will keep for a week in the refrigerator.