Blogging is a strange animal. A blog can literally reach millions, yet it can also be a voice crying in the wilderness. When I launched The Well-Seasoned Cook in early 2007, I did not have a plan. What I did have was a curiosity and hankering for a new experience that would be both introspective and insular, yet foster community and camaraderie. What I got was much more than I could have anticipated, an ever-evolving arena to nurture a variety of creative arts that are dear to me and the delightful discovery that they are just as dear to many, many others.
2008 is gearing up to be an exciting year. Scott’s book will be published next month; I have a brand new baby who will challenge my assumptions about art and technology; and The Well-Seasoned Cook will celebrate its first anniversary in March. I still do not have a plan; I do not want one, lest it spoil the surprises. But even though I don’t know where it’s going, I do know where it has been. I also know that you have been there with me, too, and have tucked me in the deep pockets of your own travels as we share the ride and the meal. I thank you for your visits, whether you subscribe to my feed or are just passing through. I heartily propose a shimmery froth of a toast. Get ready to clink your glasses. Here’s to all of you, to us…what was, what is, and what is yet to be. The world’s our oyster! Happy New Year, everyone!
Silver Fizz Cocktail - Adapted from the Cocktail.com recipe
2 ounces gin (or omit for a mocktail)
2 teaspoons fresh lemon juice
2 tablespoons superfine or powdered sugar
1 egg white (I used reconstituted pasteurized egg white powder)*
Lemon peel or maraschino cherry for garnish (optional)
Combine all ingredients except club soda and garnish in a cocktail shaker or blender. Shake or blend until well mixed and frothy. Strain into cocktail glass. Top with club soda. Garnish if desired. Makes 1 cocktail. --
* N.B. - Though the risk is low, consuming raw egg products can potentially expose you to the salmonella bacteria. You can find pasteurized egg whites in the baking aisle of your supermarket.
This post is being submitted to Bee and Jai of Jugalbandi, hosting the January Liquid Comfort theme of their monthly photography event, CLICK. Specifically, I am throwing the first photo into the ring for consideration.