Morin’. Folks it’s officially November, and I’m not ashamed to say that shorts are still in rotation. Am I pushing it? Yes. But I’m known to push fashion boundaries. The cutting edge of style doesn’t always come through GQ or Vogue— it’s a barking dog at 11:30 P.M. that needs a walk around the block when you’re already half ready for bed. Cue shorts, Blundstones, and a Patagonia jacket. Simple, iconic.
Speaking of walking your dog — some advice. If you haven’t noticed— the clocks have gone back, and we are now in the land of pitch dark by 6:00 p.m. Get something like this for your pup. Cars will see you, and if there’s a strobe setting, every dog walk turns into an impromptu rave. 🪩
Not an ad, just a writer that cares.
Today’s read time: 4 minutes.
The Cork Board
The Cottage Kitchen
You likely can’t tell this through the written word, but our office (myself and my wife) have been battling the first cold of the season. This recipes theme is “down with the sickness”, so let’s get to the “root” of the problem 🥁
Ingredients - Serves 6
200 grams fresh ginger root, peeled and roughly chopped
120 milliliters fresh lemon juice (about 3 lemons)
120 millilitres water or fresh orange juice
1 tablespoons honey or maple syrup (optional, but you’ll want it once you read the below ingredient)
0.1 teaspoons ground cayenne pepper (optional, but the burn is great)
Steps
Prep the ginger: Wash and peel 200 grams fresh ginger root, peeled and roughly chopped. Roughly chop it into small pieces so your blender can handle it easily.
Blend: Add the ginger, 120 millilitres fresh lemon juice (about 3 lemons), and 120 millilitres water or fresh orange juice to a blender. Blend on high until completely smooth, about 1 minute.
Strain: Pour the mixture through a fine mesh sieve, nut milk bag, or cheesecloth into a bowl or jug. Press firmly to squeeze out all the liquid.
Sweeten and spice: Stir in 1 tablespoons honey or maple syrup (optional) and 0.1 teaspoons ground cayenne pepper (optional) if using. Taste and adjust to your liking.
Serve or store: Pour into small shot glasses and drink straight. Store the rest in a sealed bottle or jar in the fridge for up to 5 days, or freeze in ice cube trays for longer storage.
Larry’s tip: Take one shot at a time, ideally with or after food (ginger is harsh on an empty stomach). Add a pinch of black pepper and turmeric for an extra anti-inflammatory kick, or swap lemon for lime or apple juice for a milder flavour. If you have a juicer, you can skip the blending and straining by juicing the ginger directly, then mixing with lemon juice and water.
A Final Note
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Until next time,
Sean
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