Tuesday, November 20th

Tuesday's are my short days, and I had planned to go for a walk or head to the AGO and take in the Frida Kahlo/Diego Rivera exhibit and perhaps head to Kensington Market for a coffee at Moonbean.

Instead I went home, and curled up under my knitted afghan with a cup of tea and honey and a book to try and head off that scratchy feeling in the back of my throat so that it doesn't excalate into the bug that is working it's way through the school. Still a good way to spend a November afternoon.

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I uncorked my attempt at ginger beer, made with a recipe I found in Cottage Life that uses 2L plastic pop bottles and simple ingredients I already had. It was meh. Interesting experiment, but I'm not sure if my Moscow Mule consumption warrants more effort and expense to collect better bottles and ingredients. The Fever Tree ginger beer is expensive yes, but it's not like I'm going through that much of it.

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Day 2 of Back On the Wagon (BOW) – was in a calorie deficit until Keith came home and made me a grilled cheese to make me feel better. I knew it put me over, but there is no way I am going to refuse a surprise treat made with care, brought to me in bed by someone I love who wants me to feel better.

 

One Reply to “Tuesday, November 20th”

  1. Next time you’re by the AGO, may I humbly suggest either T.A.N. coffee on Baldwin or Dark Horse on Spadina (between Dundas and Queen) as alternatives to Moonbeam? Both are superior cups, with Dark Horse being the better of the two, but T.A.N. being much closer.

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    Much easier Ginger “beer”, that I use: Make a strong ginger & lime syrup instead and combine with carbonated water/club soda. Take about 15 minutes of effort (more if you peel the ginger), and an hour of steeping, then keeps in the fridge until it’s gone.

    I used 3-4 oz of fresh grated ginger, 1 cup sugar, 1 cup water. Combine and heat, stirring until sugar is dissolved. Remove from heat, add the zest of 1 lime. Let steep covered for an hour.

    Strain the syrup, add a couple tbsp of fresh lime juice and bottle.

    Now you can adjust the amount of syrup to the ginger level you like when making a mule. Just don’t forget the fizzy water unless you REALLY like sugar. Yah, yah, no fermenting involved, but also much easier, and still damned tasty.

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