Fresh Strawberry Daiquiris

Two martini glasses filled with Strawberry Daiquiris
Shaking, not blending, ensures the strawberry flavor shines through in these fresh strawberry daiquiris.

TODAY’S MUSINGS:

Stephanie & Marc: “Attention everyone; we have an announcement…We’re PREGNANT!!!!”

Me: “What if you regret it later and then it’s too late?”

Everyone in the room: {Crickets}

“What if you regret it later and then it’s too late?”  Why is this question deemed completely acceptable to ask someone who made the decision NOT to have children, but it is considered abhorrent in the scenario above?

This week, I read a post where a woman was sharing her reasons for not having children and someone responded with the question above. I am also child-free by choice and have weathered the same question over years of my life. 

We are all confronted with serious choices throughout our life, among which is the decision to bear children. Pros and cons are weighed; guts are checked; consequences are ruminated upon, before most life-altering decisions are made. For me, the answer was, “no.”  Of course, I wondered if I would regret my decision – just like I pondered if I had made the right choice to buy this house, move to another city, take a job I wasn’t qualified for, or when I broke up with someone I thought I loved. Yet, I don’t think a woman should decide to birth and raise a child out of fear of making the wrong decision.

Throughout my baby-bearing years, I saw the life I wanted and was 99.98% positive that life did not include children. But, I also realized, should that .02% ever grow stronger as I matured, excellent options remained open to me – adoption, fostering, mentoring.  While, conversely, women who give birth and realize they weren’t cut out to be a parent have fewer palatable options – give the child away, abandon the child, become a resentful parent inflicting emotional scars, attempt to grin and bear it.  The person who has a child and regrets it later has a hell of a lot more to lose than someone who doesn’t.

“But, no one REGRETS having a child! Once you give birth, you’ll feel more love than you thought possible.”

I will concede that most women do not regret having a child, but there are plenty who do due to their unpreparedness to be a parent, the state of their marriage, the father’s non-participation (whether physical or financial), or economic hardship.

“But don’t you want someone to be there to take care of you when you’re old or be with you when you’re dying?”

Giving birth to children is NOT an insurance policy made flesh. I can imagine someone, in their late 40’s, inhaling salt water during a scuba-diving mishap, their last thoughts as they sink to the bottom of the ocean being, “Damn, having children didn’t help me in the end, after all.” We don’t know how or when our lives will end.  While it would be NICE to die of old age, surrounded by our loved ones, should we rely on that scenario when family planning?  I’ve experienced my fair share of final moments – some offspring step up to care for an aging parent, some don’t. Some family members hold vigil during the final moments, some don’t.  Some mourn, some don’t. Raising children does not safeguard us from dying alone and destitute.

I am not vilifying women who want children or have children. That is their choice, just like it was my choice to not have kids. By the way, I’m biologically in that “it’s too late” time of my life and I don’t regret my decision; not one bit. 

TODAY’S RECIPE:

Below is the ideal cocktail recipe to celebrate strawberry season – and a woman’s choice. Cheers!

Fresh Strawberry Daiquiris

  • Servings: 2 cocktails
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Shaking, instead of the usual blending, ensures the strawberry flavor shine through in these fresh strawberry daiquiris.


Ingredients

  • 5-6 very ripe fresh strawberries
  • ½ ounce simple syrup
  • 2 ounces white rum
  • 1 ounce fresh lime juice

Directions

  1. Muddle strawberries and simple syrup in a cocktail shaker until well mashed.
  2. Add white rum, lime juice, and 6-8 ice cubes. Shake until well chilled.
  3. Pour through a sieve (don’t use the shaker strainer*) into chilled martini or coup glass. Garnish with a strawberry.

* We found the shaker strainer clogged too quickly with strawberry pulp. A sieve works better.

Mexican Coffee (Café de Olla)

two mugs of Mexican Coffee

Today’s Musings:
I’m tired of fighting the good fight for a bad man.

I’m sick of men who use their hands, their fists – on walls, on me. Did my father hit?  No, or at least I have no recollection.  He threatened.

“I’m gonna knock your teeth down your throat.”

He was four times larger and ten times older…and I believed him.  A 5-year old child doesn’t understand hyperbole.  I’m tired of these hot-blooded men who loom and intimidate and, conversely, men who shut down and pout, childlike, when boundaries are set. I’m over guys who are incapable of verbalizing their emotions and equally fed up with those who lack feelings to emote. I have no room for strutting narcissists or men with fragile egos, which, on the balance, are two branches of the same tree anyway. I’ve paid my dues tip-toeing on my share of eggshell roadways to nowhere. 

I refuse to spend another minute with someone who lies. I’m done with men who willingly cheat on their partners in exchange for a moment with me and I’m equally tired of boyfriends who unhesitatingly cheat on me for another’s piece of ass, another notch on the bedpost. I won’t waste another minute on available men who flirt but are petrified to make a move, looking towards me to orchestrate each assignation. I don’t have time for men who sacrifice nothing while expecting me to forfeit my dignity, my work, my security, my happy life, in the name of ersatz Love.

What use have I for a man who doesn’t even attempt to appreciate my hobbies or interests or a partner who entertains no passions or interests outside of me?

I’m fed up with men who tacitly insist they own my body, refusing to accept “no” means no, pushing their seed in anyway, and enact laws that steal options for dealing with the aftermath, men who believe women are incapable of informed choice, convinced they must “help” us decide.  I refuse to play nicely in this patriarchal sandbox any longer.

– Dedicated to my own Good Man.

Today’s Recipe:
Raised in Southern California, I grew up steeped in a brew of Mexican flavors, so I was surprised to learn about a traditional Mexican drink I’d never experienced – Café de Olla, a.k.a. Mexican coffee.

When you are served “Mexican” coffee here in the states, it’s a simple combination of regular coffee flavored with a bit of cinnamon.  On my recent stay in Baja, however, I was introduced to traditional Café de Olla.  Traditional Mexican coffee is made in an earthenware pot (an Olla de Barro – hence the name) and is a sexy and complex alchemy of coffee, citrus, and spices. Each morning of my two-week stay, you could find me at 7:00 a.m.  laptop open and a steaming clay mug of this elixir within arm’s reach.  The hotel even made a “Julie Recommends Mexican Coffee” sign at our daily breakfast and a few coworkers and customers were asking me where I could get a cup (eschewing the ubiquitous Starbucks on property for this exotic blend).

Traditionally, this spiced drink is served very sweet and very black, but I usually drink my morning cuppa unsweetened with just a bit of cream so, in the version below, I’ve dialed the poloncillo way back to allow the coffee and spices to shine.  This recipe may seem like a lot of futzing in this age of pod-coffee; it’s worth the added few minutes – especially on a chilly and rainy weekend morning like this one. 

Mexican Coffee (Café de Olla)

Rich, spice-ladened coffee lightly sweetened with caramelly piloncillo – this updated recipe uses much less sugar than traditional Café de Olla.


Ingredients

  • 4 cups water, divided
  • ¼ cup piloncillo (or dark brown sugar)
  • 4 3” strips orange zest
  • 4 whole cloves
  • 1 cinnamon stick, slightly crushed
  • 1 star anise pod
  • ⅛ teaspoon vanilla extract
  • 4 rounded tablespoons ground coffee (Mexican origin preferred)
  • milk or cream (optional)

Directions

  1. In a small saucepan, combine 1 cup water, piloncillo, orange zest, cloves, cinnamon, and star anise. Bring to boil and stir until piloncillo is fully melted. Remove from heat and let steep for 10 minutes.
  2. Bring remaining 3 cups water to boil. Spoon coffee into a French press and add vanilla. Strain spice syrup over coffee, add boiling water, let steep 3-4 minutes and then press down filter. Pour into mugs, lighten with milk or cream, if using, and serve with a cinnamon stick.

Italian Hot Chocolate – Cioccolata Calda

Two cups of Cioccolato Caldo with whipped cream

TODAY’S MUSINGS:
Yes,  I know, it’s been ages since you’ve heard from me, but I have a legitimate reason for the silence and, no, my “reason” isn’t that I’ve been lazy.  If you are reading this post for illumination on where I’ve been and what I’ve been doing these past three months,  I’m sorry to disappoint, but I’m saving that story for another day.  Stay tuned.

Today,  you’ll find me sitting at a dining room table, swaddled in a bright orange down comforter in a chilly, yet cozy cabin just off the main road in Angels Camp, CA.  Outside my window, sun-spattered rolling golden hills dotted with majestic live oaks belie the chilly temperatures outside my door.  Yesterday, an unexpected “bomb cyclone” made for a grey, cold and wet day  – and fevered conversations about hot chocolate steaming away on the camp stove.

Let’s face it,  American hot chocolate is insipid at best – lackluster, brown-colored Swiss Miss® water at its worst.  We are not celebrated for our chocolate beverage prowess in the States.  The Spanish, with their thick chocolate and churros, are world-renowned for their rich, dark, dippable rather than drinkable, chocolate and they stand proudly at the apex of the hot chocolate pyramid of deliciousness.  Not far behind them are the French and their “chocolat chaud,” The rich beverage available for sipping on chilly Parisian streets.Christmas mornings, my sister combines copious quantities of Ghirardelli Double Chocolate cocoa powder,  a smidge of sugar, and an equal ratio of whole milk to heavy whipping cream in an effort to recall her memories of the decadent beverage sipped in the City of Lights. Her final result?  Satisfying, but not quite mind-blowing.

 I must admit, however, until last night,  I was entirely in the dark when it came to Cioccolata Calda, Italy’s version of the drink.  I’ve been fortunate to visit Italy and, during my travels, study, as well as indulge in, its cuisine.  Accordingly,  I’m familiar with Italian espresso, various wines and their regions, amaro, limoncello, nocino, grappa, and the early evening Aperol spritz, leaving nary any room for something as seemingly innocuous as hot chocolate.  Oh, what have I been missing?!

Last night, with my first (scalding) sip,  my hot chocolate world expanded. I could use poetic words like “decadent,” “rich,” “silky,” and “fudgy” to describe this ganache in a mug,  but today I’ve decided to be straightforward – the Italians can call their hot chocolate what they like, but it is, in essence, a mug of warm chocolate pudding before it has been allowed to set – milk, cream, cornstarch and dark chocolate…the makings of a most excellent creamy dessert – and damn indulgent hot chocolate.  It would be made only more satisfying with crisp biscotti for dunking.  This Christmas,  I’ll be taking the reins on the morning beverage; step aside, Sis.

TODAY’S RECIPE:
You don’t want the hot chocolate to boil (212° F), but you need to heat it to a temperature of 203° F for the cornstarch’s thickening properties to activate.  Don’t rush the process by turning up the heat – be patient, heat it slowly, and stir often.


Italian Hot Chocolate

  • Servings: 4 small cups
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This thick, rich, and not overly sweet elixir will change the way you think about hot chocolate. With the addition of coffee, this belly warmer also makes a five-star mocha.


Ingredients

  • 2 cups Half & Half, divided
  • 3 Tablespoons sugar
  • 1 teaspoon cornstarch
  • 4 ½ oz. dark chocolate, finely chopped
  • Tiny pinch salt (optional)
  • Lightly sweetened, freshly whipped cream

Directions

  1. In a small saucepan over medium heat, whisk together 1¾ cups Half & Half and sugar until small bubbles begin to form around the edges (don’t boil).
  2. Meanwhile, in a small bowl, stir together the remaining ¼ cup Half & Half and cornstarch. Set aside.
  3. Once the Half & Half is heated, add the cornstarch mixture and whisk for 30 seconds to combine. Add dark chocolate and salt and continue whisking for about 5 minutes until the chocolate has fully melted and the mixture thickly coats the back of a spoon (similar to a thin chocolate sauce). Pour into 4 small coffee mugs.Top with a dollop of freshly whipped cream.

New Year’s Mulled Wine

Today’s Musings:

 “Hush, hush, keep it down now, voices carry…” – Aimee Mann

My subconscious, whispering in my ear, played that loop over and over.  How foolish I was to disregard the implications.
I will not be silenced.

Siblings, secreting our history, provide a whitewashed version.
I will not be silenced.

Lovers, patronizingly deciding they know better, advise me not to post it.
I will not be silenced.

Confidants, with murky glimpses of my tale, admonish me for whom I tell.
I will not be silenced.

Childhood memories, keenly recall the consequences of talking back.
I will not be silenced. 

I will speak my truth, I will write my story, I will shout at the top of my lungs, because, finally, whether you choose to believe me or not, I will not be silenced. 

Today’s Recipe:


New Year’s Mulled Wine

I’ve been making mulled wine for years, but my family declared this particular recipe “the best” ever.


Ingredients

  • 2 cups apple juice
  • ½ cup sugar
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • 24 whole allspice berries
  • 12 whole cloves
  • 3 cinnamon sticks, broken in half
  • 2 whole star anise pods
  • 1 bottle dry red wine

Directions

  1. Combine apple juice, sugar, orange, lemon and spices in a medium pot. Simmer until sugar has dissolved and spices have steeped, about 15 minutes. Do not boil.
  2. Add wine and heat until hot.
  3. Pour through a small sieve into mugs with an orange slice or cinnamon stick in each.

Bakewell Alexander Cocktail

Two Bakewell Alexander cordials


Sunday, my guy and I binge watched five hours of Better Call Saul, not leaving the couch, not getting out of our PJ’s – entirely guilt free. This is the new normal in the midst of COVID-19 and a shelter-in-place quarantine.

Another result of my self-quarantine is creative recipe concoctions using only on-hand ingredients. Friday, during lockdown, I cleaned out my liquor cabinet and found a number of bottles, barely used, from last year’s various cooking and baking recipes (How did I accumulate THREE different kinds of Sherry?). I gathered up the most promising flavors, experimented a bit, got tipsy in the process, and came up with this winner.

Stay healthy everyone!

Bakewell Alexander Cocktail

  • Servings: 1 cocktail
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Rich and creamy chocolate almond cherry cordials – taste like dessert in a glass.


Ingredients

  • 1 part whole milk or cream
  • 1 part chocolate liqueur (such as Mozart brand)
  • ½ part almond liqueur (such as Disaranno)
  • ½ part Kirsch
  • Good-quality maraschino cherries (such as Luxardo)
  • Freshly-grated nutmeg

Directions

  1. Pour a bit of the syrup from the maraschino cherries in the bottom of a glass.
  2. Combine milk, chocolate liqueur, almond liqueur and kirsch in a shaker with crushed ice. Shake well and strain over cherry syrup.
  3. Garnish with a maraschino cherry and freshly grated nutmeg. Serve.