“One cannot think well, love well, sleep well, if one has not dined well.”
-Virginia Woolf (A Room of One’s Own)
It’s hard to believe that I’ve now had this blog for 8 months and also that today’s post is my 50th! In the great scheme of things, this isn’t all that much time, but still, when you consider that when I started out I had no real clue what I was doing and had yet to find my rhythm (this isn’t to say that there isn’t room for improvement; far be it for me to be complacent), this is pretty remarkable. I’ve made scones, granola, pie, bread pudding, vegetable sides, soups, cakes galore, etc. I’ve braised, blanched and gone through more sticks of butter than I personally feel comfortable even contemplating, let alone admitting.
And, to top it all off, according to my blog’s stats, I even have readers! I’m not even sure who most of them are; yes, I know my dear friends and family check here occasionally, but I’ve got readers in Italy, Germany, and China (and beyond). Thank you for stopping by!
You might even say I’ve become a more than adept cook and one who is probably overly ambitious on a Tuesday evening when there are more pressing tasks at hand. On the other side of that coin, however, let’s not forget that I’ve also featured a sandwich here. Culinary adventure comes in all shapes and sizes. Unlike the chefs in Barcelona, I have no fantasies of discovering the secret art of hot ice cream. But I’m certainly not above experimenting with hot fudge.
The good news it that there’s still time; I’m only at post 50 (!) and going strong. I have many future posts planned (50 is, after all, the new 40!)–some already executed, some yet to be tinkered with and tested–but the main point is that I’m happy I have this blog as place tucked away from the madness of academia, or, even better, as a place where I figure out how to make academia and life work for me.
So, today I offer you a cocktail that you most likely already know and love: a Dark and Stormy. The point is to celebrate both simple pleasures and mini-milestones. The other reason behind this particular cocktail choice is that the past week here was essentially one miserably continuous downpour. Hoping to combat the gloom and doom not only by spicing things up a little, but also by seeking a taste of Bermuda, the obvious choice was a base of ginger beer (Reed’s, but of course), freshly zested ginger (my own personal touch; have I mentioned that I have a thing for ginger? ) and dark rum (not Gosling’s, but oh well).
I kid you not when I say that, with the first sip, I could almost taste the tropics.
Makes 1 perfect drink for a rainy, dismal day (*can also be enjoyed during periods of sunshine)
Glass Type: Typically a Collins glass, but I wanted something more festive and fun, so I went with martini glasses
2 ounces dark rum
3 ounces ginger beer
1-2 inch piece of fresh ginger, zested
-Zest the ginger directly into the glass.
-Pour in the rum.
-Then top it off with ginger beer.
-Sip and imagine Bermuda!