Morninβ. Welcome to the very first edition of The Pacific Rim Almanac! To the 16 of you reading this, a huge thank you for signing up.
Canada is a large beautiful country that has more culture than the over priced organic kombucha sitting in your desk. Our unique role in this fermented tea is to keep you up to speed on the best of local lifestyle happening in your neck of the woods. Itβs a job we take seriously, so send me an email if you have any feedback or suggestions.
So in 5 months from now when someones telling you about βthis local lifestyle newsletter that they loveβ and tells you to sign up, you can turn around and say β βhey pal, Iβve been a subscriber since day oneβ, and pull out the laminated copy you keep in your bag as proof.
Thanks, Sean
Todayβs read time: 4 minutes.
Weather
The Cork Board
Trivia Time
Can you guess what Tofino beach this is?
The Cottage Kitchen
You likely canβt 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 βdown with the sicknessβ, so letβs get to the βrootβ of the problem π₯
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 youβll 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.
Larryβs 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
Where are you reading from? Hit reply with your town and what you'd like to see more of. Your replies shape what we cover next.
Until next time,
Sean
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