A 50-year-old single malt whisky represents the pinnacle of whisky-making tradition. Steeped in history, patience, and unparalleled skill, these whiskies captivate enthusiasts and collectors alike. Beyond its taste, each bottle holds within it decades of craftsmanship and the stories of those who have perfected the art. But what makes this rare spirit truly exceptional?

The Art of Time

The creation of a 50-year-old single malt whisky requires an extraordinary amount of patience. Time becomes an ingredient as crucial as the barley or the water sourced from ancient springs. Every decade that passes allows the whisky to evolve and transform, gaining depth, character, and complexity. The journey from raw spirit to liquid gold is one only a few whiskies undertake. The result is a drink of rare finesse, where the distiller’s mastery can be tasted in each sip.

Craftsmanship Through Generations

Crafting a whisky that matures for half a century requires skill passed down through generations. Distillers often follow traditional methods, with subtle innovations added to refine the process. The blend of old-world expertise and modern precision makes these whiskies unique. The casks in which the whisky matures play a vital role, as the wood’s interaction with the spirit over the years enhances the richness of the flavor. Understanding how the wood, air, and climate affect each barrel is essential for producing a product worthy of its 50-year label.

At lochlomondwhiskies.com, this commitment to tradition is seen in every stage of production. The distillery carefully monitors its aging whiskies, ensuring that only the best casks are selected for extended maturation. Each bottle tells a story of dedication and precision.

What Makes 50-Year-Old Whisky So Rare?

Few whiskies make it to the 50-year mark. The rarity of these bottles stems from a combination of factors: the significant amount of evaporation (known as the “angel’s share”) during aging, the challenge of keeping the whisky palatable for decades, and the financial commitment required to store it for such an extended period. Each year, a fraction of the whisky inside the cask evaporates into the air, leaving behind a more concentrated and complex spirit. However, too much evaporation can spoil the whisky, making it unsuitable for bottling. The delicate balance between maturation and evaporation is one that distillers must carefully manage.

Additionally, the longer a whisky is left to age, the more unpredictable the result. Not every barrel will produce a whisky worthy of the 50-year label, and many are discarded along the way. Only the finest casks survive this lengthy process, adding to the scarcity of such bottles.

Distinct Flavors and Aromas

The flavor profile of a 50-year-old single malt whisky stands apart from its younger counterparts. Extended maturation allows for the development of intricate layers of flavor, often featuring notes of dried fruits, spices, honey, and oak. The wood imparts deep, earthy tones, while subtle hints of vanilla and caramel can emerge after years of interaction between the whisky and the cask. Each sip reveals a new dimension, with aromas that evolve as the whisky opens up in the glass.

No two bottles are the same. The unique conditions under which the whisky matures—temperature, humidity, and cask quality—all contribute to the individual character of each batch. This unpredictability is part of what makes 50-year-old single malts so desirable among connoisseurs.

A Collector’s Dream

Owning a bottle of 50-year-old whisky is akin to holding a piece of history. Collectors around the world seek out these rare spirits, not only for their exceptional taste but also for the prestige that comes with them. Each bottle represents the culmination of decades of expertise, dedication, and risk. Whether savored at a special occasion or added to a prized collection, a 50-year-old whisky stands as a testament to the distiller’s art.

Conclusion: The Pinnacle of Whisky Craftsmanship

Creating a 50-year-old single malt whisky is an art form that few distilleries master. It takes the right balance of patience, tradition, and skill to bring forth a spirit of such elegance and complexity. The rarity of these whiskies only adds to their allure, making each bottle a coveted treasure for enthusiasts and collectors alike.

Follow:

As a gamer, you probably spend more time in the gaming room or behind your device's screen than you do sleeping. In all these busy schedules, who has time for cooking? You could be battling the final boss or enjoying your favorite online casino game on Cratos Slots https://cratosslotz.com/, so who does the cooking then?
That’s why most gamers end up ordering online, but are you better off with ready-made meals instead? Both of them are quality options, of course, but let’s discuss their pros and cons to help you decide.

Ready-made Meals

As the name implies, they are ready-made foods that are usually available at supermarkets and grocery stores. They are perfect for gamers because they allow you to keep food in store for as long as possible. They also require minimal effort to prepare because you only need to pop them into the oven, and voila!
However, the major drawback here is that ready-made foods are often linked to some health risks from the preservatives and less nutritional value due to the long storage period. They are ideal for you if you prefer having a meal ready anytime you want.

Pros

  • Easy to prepare, saves time on cooking.
  • Pre-portioned meals help manage calorie intake.
  • Minimal dishes and utensils are required.
  • Generally cheaper than frequent dining out.

Cons

  • Repetitive options can lead to boredom.
  • Ingredients may not taste as fresh as home-cooked meals.
  • Often higher in preservatives and sodium.

Delivery Orders

Delivery orders are meal packages that you order from restaurants and food joints. They are mostly freshly prepared food and snacks that are delivered to you at high speed.
It’s a great option for gamers who love the idea of a fast meal but still prioritize the freshness of the food. They are usually more expensive since you'd have to order on demand and can't make a bulk purchase like ready-made meals.

Pros

  • Access to different cuisines and dishes.
  • Meals arrive ready to eat.
  • Ideal for hosting without cooking.

Cons

  • Costs can add up quickly with fees and tips.
  • Food may arrive cold or soggy.

Bottom Line

As discussed, both ready-made meals and delivery orders can help you sort out food headaches as a gamer. Delivery orders are perfect if you want fresh food and don't mind the wait and extra cost. But you can go for ready-made packages. If you want fast food, you can get it anytime and reduce costs through bulk purchases.
Follow:

Creating a 3-course meal at home is a delightful way to treat yourself and your loved ones to a restaurant-quality dining experience. Not only does it allow you to showcase your culinary skills, but it also provides an opportunity to enjoy a variety of flavors and textures in one sitting. In this article, we’ll guide you through a perfect 3-course meal with a creamy tomato basil soup, herb-crusted salmon with lemon butter sauce, and a decadent chocolate lava cake for dessert.

Appetizer: Creamy Tomato Basil Soup

Ingredients Needed

  • Fresh tomatoes or canned crushed tomatoes (28 oz)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup fresh basil leaves, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste

Preparation Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add tomatoes and bring to a simmer. Cook for 20 minutes, stirring occasionally.
  4. Use an immersion blender or transfer to a blender and blend until smooth.
  5. Return to pot, stir in chopped basil and heavy cream. Heat gently until warmed through.
  6. Season with salt and pepper to taste.

Tips for Serving

  • Serve with crusty bread or garlic toast to complement the soup.

Main Course: Herb-Crusted Salmon with Lemon Butter Sauce

Ingredients Needed

  • 4 salmon fillets
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup bread crumbs
  • Zest of 1 lemon
  • 4 tbsp butter, melted
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Preparation Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix together parsley, dill, thyme, bread crumbs, and lemon zest.
  3. Season salmon fillets with salt and pepper. Press the herb mixture onto the top of each fillet.
  4. Place the salmon on the prepared baking sheet and bake for 15-20 minutes, or until the salmon is cooked through.
  5. Meanwhile, prepare the lemon butter sauce by melting butter in a small saucepan. Add minced garlic and cook until fragrant. Stir in lemon juice and season with salt and pepper.
  6. Drizzle the lemon butter sauce over the baked salmon fillets before serving.

Tips for Cooking

  • Ensure the salmon is cooked through but not overdone. Serve with a side of steamed vegetables or a light salad for a balanced meal.

Dessert: Chocolate Lava Cake

Ingredients Needed

  • 6 oz dark chocolate, chopped
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour

Preparation Instructions

  1. Preheat oven to 425°F (220°C). Grease and flour four ramekins.
  2. Melt dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
  3. In a separate bowl, beat eggs, egg yolks, and powdered sugar until thick and pale. Add vanilla extract.
  4. Fold the chocolate mixture into the egg mixture, then gently fold in the flour until just combined.
  5. Divide the batter evenly among the ramekins. Bake for 12-14 minutes, or until the edges are set but the center is still soft.
  6. Let the cakes cool for a minute before inverting onto plates.

Tips for Perfect Lava Cakes

  • Use high-quality chocolate for the best flavor. Monitor baking time closely to ensure the center stays molten. Serve warm with a large dollop of whipped cream from https://www.nangwizard.net/ for an extra treat.

Conclusion

With these recipes for Creamy Tomato Basil Soup, Herb-Crusted Salmon with Lemon Butter Sauce, and Chocolate Lava Cake, you can create a perfect 3-course meal at home. These dishes are designed to impress and provide a memorable dining experience. Try cooking these recipes for a special occasion or simply to enjoy a gourmet meal at home.

Bonus Tips

Planning and Preparing a 3-Course Meal

  • Timing and Sequencing: Start with the soup, followed by the salmon, and finish with the lava cake to ensure everything is served fresh and hot.
  • Presentation and Plating: Take a few extra minutes to plate your dishes beautifully, enhancing the overall dining experience.
  • Wine Pairings: Consider pairing the meal with a light white wine for the soup and salmon, and a rich red wine or dessert wine for the chocolate lava cake.
Follow:

Buckle up, because we’re about to embark on a delectable journey through the whimsical world of Japanese snacks, courtesy of the fabulous TokyoTreat!

As a self-proclaimed snack aficionado, I’m always on the lookout for the next big thing in the munchies department. So, when I stumbled upon TokyoTreat, a subscription box service that delivers authentic Japanese snacks right to your doorstep, I knew I had to give it a try. Spoiler alert: It did not disappoint.

First of all, let’s talk about the sheer excitement of receiving a package from the other side of the globe. It’s like a mini Christmas morning every month! The box itself is a vibrant orange, covered in cute graphics that scream “open me immediately.” And who am I to resist?

Inside, I found a treasure trove of Japanese candy that made my inner child do cartwheels. From the quirky and colourful to the downright bizarre, each piece was a delightful adventure. There were candies that fizzed, candies that popped, and candies that turned my tongue all sorts of neon colours. It’s like Willy Wonka’s chocolate factory but with a Japanese twist.

But TokyoTreat isn’t just about satisfying your sweet tooth. Oh no, my friends. The Japan snack box also includes an array of savoury snacks that are equally drool-worthy. Take the Shimi Choco Corn, for example. These star-shaped corn puffs are coated in a generous layer of chocolate, creating a crunchy, melt-in-your-mouth experience that’s dangerously addictive.

Then there’s the savoury Umaibo sticks, which come in flavours like corn potage and takoyaki (octopus ball). They’re the perfect mix of crunchy and umami, making them an ideal snack for those late-night Netflix binges.

One of the best things about the TokyoTreat subscription box is the element of surprise. Each month brings a new theme and a fresh batch of snacks to discover. It’s a delightful way to explore Japanese culture from the comfort of your couch (and yoga pants).

Plus, it’s not just about the food. The box often includes a handy booklet filled with fun facts about Japanese traditions, snack history, and even some basic language lessons. So, while I’m munching away on my matcha KitKats, I’m also learning how to say “delicious” in Japanese. Spoiler: It’s “oishii,” and it’s incredibly satisfying to say out loud.

If you’re a snack lover with a penchant for the exotic and unusual, TokyoTreat is a must-try. It’s a fun, flavourful escape from the mundane, and it brings a little slice of Japan right to your doorstep. Whether you’re into Japanese candy, savoury snacks, or just love the thrill of a subscription box, TokyoTreat has something for everyone.

So, what are you waiting for? Treat yourself to a TokyoTreat box and join me in snack heaven. Your taste buds (and your inner child) will thank you.

Follow:

best countries for wine

There’s something inherently luxurious about sipping on a glass of fine wine. Whether you’re unwinding after a long day at work or celebrating a special occasion, wine has a way of elevating the moment. But what if I told you there’s a new trend in town that’s revolutionizing the way we experience wine? Enter the world of the self serve wine dispenser.

What Exactly Are Self-Serve Wine Dispensers?

Imagine walking into a sleek, modern wine bar where rows of gleaming wine dispensers line the walls. These innovative machines allow you to sample and pour your own wine with just the touch of a button. Gone are the days of waiting for a bartender to pour your next glass or feeling pressured to commit to a full bottle. With self-serve wine dispensers, you’re in control of your tasting experience.

How Do They Work?

Self-serve wine dispensers operate on a simple yet sophisticated system. Each machine is equipped with multiple wine bottles, typically preserved with inert gases to maintain freshness. Customers are provided with a prepaid card or wristband loaded with credits, which they can use to access the dispenser. Once you’ve loaded your card, you can select your desired wine, choose your pour size, and watch as the machine fills your glass with precision.

The Benefits of Self-Serve Wine Dispensers

Variety: One of the greatest perks of self-serve wine dispensers is the ability to sample a wide range of wines without committing to a full bottle. Whether you’re a seasoned wine connoisseur or a curious novice, you can explore different varietals, regions, and vintages at your own pace.

Flexibility: Say goodbye to rigid pour sizes and predetermined tasting flights. With self-serve wine dispensers, you have the flexibility to pour as much or as little as you like. Want just a taste? No problem. Craving a full glass? Go for it. The choice is yours.

Freshness: Traditional wine by-the-glass programs often struggle with maintaining the freshness of opened bottles. Self-serve wine dispensers solve this problem by preserving each bottle with inert gases, such as argon or nitrogen, which create a barrier between the wine and oxygen. This ensures that every pour is as fresh and flavorful as the first.

Empowerment: There’s a sense of empowerment that comes with being able to pour your own wine. You’re no longer reliant on a bartender or server to dictate your tasting experience. Instead, you have the freedom to explore, experiment, and discover new favorites on your own terms.

Where Can You Find Self-Serve Wine Dispensers?

While self-serve wine dispensers are still relatively new to the scene, they’re quickly gaining popularity in wine bars, restaurants, and tasting rooms around the world. In urban hubs like New York City and San Francisco, you’ll find trendy wine bars boasting impressive selections of self-serve options. Likewise, wine-centric destinations like Napa Valley and Bordeaux are embracing this innovative technology as a way to enhance the tasting experience for visitors.

Tips for Navigating the Self-Serve Wine Dispenser Experience

  1. Start with a Clean Palate: Before diving into your tasting adventure, be sure to cleanse your palate with a sip of water. This will help reset your taste buds and ensure that you can fully appreciate each wine you sample.
  2. Pace Yourself: With so many tempting options at your fingertips, it can be easy to overindulge. Pace yourself and savor each pour, taking the time to appreciate the unique characteristics of each wine.
  3. Experiment: Don’t be afraid to step outside of your comfort zone and try something new. Self-serve wine dispensers offer the perfect opportunity to explore different grape varietals, regions, and winemaking styles.
  4. Ask for Recommendations: If you’re feeling overwhelmed by the selection, don’t hesitate to ask for recommendations from the staff. They’re there to help guide you through the tasting process and can offer valuable insights based on your preferences.
  5. Take Notes: Keep track of your favorite wines by taking notes on their flavor profiles, aromas, and any other distinguishing characteristics. This will help you remember what you enjoyed and inform future purchasing decisions.

The Social Aspect: Bringing People Together

One of the most delightful aspects of enjoying wine is the social element it brings to gatherings. Self-serve wine dispensers amplify this experience by encouraging interaction and conversation among patrons. Picture a group of friends gathered around a dispenser, each exploring different wines and sharing their thoughts and preferences. It’s a fantastic way to bond over a shared love of wine and discover new favorites together. Whether you’re catching up with old friends or making new ones, self-serve wine dispensers provide the perfect backdrop for memorable moments and meaningful connections.

Environmental Impact: Reducing Waste, One Pour at a Time

In addition to offering convenience and variety, self-serve wine dispensers also contribute to sustainability efforts within the wine industry. By eliminating the need for single-serve bottles or by-the-glass pours, these systems help reduce waste and minimize the environmental footprint associated with traditional wine service. Furthermore, the use of inert gases to preserve opened bottles helps extend the shelf life of wine, reducing the likelihood of spoilage and further minimizing waste. For eco-conscious wine enthusiasts, self-serve wine dispensers offer a guilt-free way to indulge in their favorite beverage while doing their part to protect the planet.

The Evolution of Wine Culture: Embracing Innovation

Self-serve wine dispensers are more than just a novelty – they’re a reflection of the evolving wine culture and consumer preferences. As technology continues to advance, consumers are seeking out new and innovative ways to engage with wine, whether through online tastings, virtual vineyard tours, or interactive tasting experiences. Self-serve wine dispensers embody this spirit of innovation by offering a modern, user-friendly approach to wine tasting that appeals to a wide range of consumers. Whether you’re a tech-savvy millennial or a seasoned oenophile, these dispensers provide a fresh and exciting way to explore the world of wine and deepen your appreciation for this timeless beverage.

The Future of Wine Tasting

As technology continues to evolve, so too will the world of wine tasting. Self-serve wine dispensers represent just one example of how innovation is shaping the way we experience and appreciate wine. Whether you’re a seasoned aficionado or a curious newcomer, these modern marvels offer a fun, interactive, and accessible way to indulge in the finer things in life. So why wait? Grab a glass, press that button, and embark on your own wine tasting adventure today. Cheers!

Follow:

Feature in association with Fulmer Honey

There is a bit in a Winnie-the-Pooh story that I’ve always loved. It’s in the story called ‘In which Pooh goes visiting and gets into a tight place’, where Pooh goes to visit Rabbit, somewhat against Rabbit’s better judgment.

‘Pooh always liked a little something at eleven o’clock in the morning, and he was very glad to see Rabbit getting out the plates and mugs; and when Rabbit said, “Honey or condensed milk with your bread?” he was so excited that he said, “Both,” and then, so as not to seem greedy, he added, “But don’t worry about the bread.”

Pooh does then get stuck in Rabbit’s front door trying to leave, and they have to leave him there in the hole until he ‘gets thin again’, but generally I admire this approach to life and his love of honey. Honey is not only delicious, but it has all kinds of natural health benefits. Pooh was ahead of his time.

Winne-the-Pooh honey

It was the first thing I thought about when I was introduced to Fulmer. The Fulmer honey story is a lovely one. Their maternal great-grandfather, Gyorgy Fulmer, founded his apiary in 1929 with just a few bee families and some years later, their grandfather, Ferenc Takács, also started making honey. In 1959, Ferenc married Gyorgy’s daughter Maria, and one big happy bee family was created.

With nearly 100 years of beekeeping experience, the fourth generation of Fulmers is now at the helm and Fulmer now not only make their own honey but also source honey from specially chosen beekeepers around the world, selling it to 30 countries.

Quality and sustainability are the key drivers behind the Fulmer ethos, along with huge respect for bees. The bees go about their business, collecting nectar and adding their own special ingredients and flower aromas, and the result is a range of quality honey including chestnut honey, holly cream honey, maple cream honey and so much more.

As much as I love honey just with condensed milk and bread (bread optional) I wanted to do these special honeys justice. I decided to create a couple of honey cocktails.

Fig and honey martini

When I was thinking up flavour combinations, things that honey go especially well with, figs were top of my list. That and goat’s cheese, but that didn’t feel like it would be awesome in a cocktail. (Although remember when I made black olive, honey and feta ice cream?) Fig and honey though? Yum.

For my fig and honey martini, I used the James Bond of the Fulmer honey range – the Siaagn-Torecila Honey from their Limited Selection range. These honeys are unique and rare. They are dependent on very specific environmental and weather conditions and so can hardly ever be produced. This one blends the flavours of the cultivated fields of the French Pyrenees wild Spanish lavender. The result is delicious.

fig and honey martini

To make my martini I kept things simple to let the honey shine. I added a large handful of ice to a cocktail shaker along with two halved, ripe figs, a spoonful of honey and vodka. Shake it hard to mix everything well – let the ice do the work here of mushing the figs and blending the honey.

The result is a very simple, elegant martini that I’m sure Rabbit could have done with after having Winne-the-Pooh’s legs in his burrow for a week.

honey and fig martini

The Fulmer hot toddy with Fulmer honey lollipops

For this one I wanted to take a fun twist on a classic. It’s definitely hot toddy season, and everyone knows that lemon and honey is medicinal, but I didn’t want to make any old boring hot toddy. I wanted to make something that you could bring out at a Christmas party and everyone would go ‘Oooooh!’

I decided to make honey lollipops.

I’ve never made lollipops before and was also slightly held back by the fact that my sugar thermometer had stopped working, but I went for it. Literally all I did was heat some Fulmer forest honey until it was just about at the point where I thought I was going to burn it, and then I poured it into lollipop moulds. There is definitely a specific temperature that gets the honey to the point where it can set hard, so do check this – I think I got lucky.

(Note: Heating the honey takes away some of the health benefits, so while the lollies are fun, make sure you include the forest honey in its natural form in your diet too as it has a lot of minerals and a high iron content.)

honey lollipops

Once the honey lollipops have had time to set hard, it’s time to make your hot toddy. I used spiced rum for mine because as much as I try, I can’t like whiskey. I poured a large shot of rum into a nice chunky glass, added a thick slice of lemon and topped it up with boiling water.

Pop your lollies out of their moulds and hand them out to your festive friends along with the rum hot toddies. Sit back and lap up the praise.

honey lollipop

The honey lollies can then be stirred into the hot toddies – the honey slowly melts into the drink, or you can mix it up with a dunk and lick manoeuvre if you want to get a good dose of honey flavour. Fulmer’s forest honey is a naturally darker honey with a rich aroma, so once it has dissolved into your drink it gives it a lovely warm colour and flavour.

Two very different types of honey for two very different cocktails, but both delicious. I feel like if Winnie-the-Pooh had Fulmer honey with his condensed milk, he’d be a very happy bear indeed.

honey hot toddy

Follow:

Belle and I have got into the habit of mocking the trend in dupe videos. You know how supermarkets or budget brands bring out versions of more expensive products and call them dupes? Our habit started though because Belle saw a video of someone making a recipe for what they SAID was a dupe, but it was actually just a recipe. I can’t even remember what it was, but it was along the lines of ‘SPONGE CAKE DUPE!’ but then was just an actual sponge cake recipe.

To really get into it, you also have to say ‘dupe’ as DOOP! Loudly and in a high pitched voice. Imagine me picking an apple from a tree and holding it aloft and shouting ‘Tesco bag of apples DOOP!’

You get the picture. We are very funny etc etc.

I recently made my own DOOP, which was very exciting and made me feel like a Millenial. It was a DOOP for an amazing Black Forest pastry I got from Lidl a couple of weeks ago when I was having one of those weeks where you feel like pastries are the answer. Cherry and chocolate is one of my favourite combinations, and the Lidl pastries are excellent, so this was a 10/10 for me.

This is the Lidl version:

Lidl pastires

To make my DOOP I bought a roll of ready made puff pastry, cut it into squares, blobbed on some Bonne Maman cherry jam and folded over the corners. Pop them in the oven at about 200 degrees and pace about a bit while you wait. About five minutes before they were cooked I chucked in a couple of squares of basic dark chocolate, so there was time for it to melt but not long enough for it to burn. You can watch the process in a short Instagram video I made.

And here it is, my Lidl pastry DOOP! Obviously it looks better as I styled the picture to make it look FANCY and didn’t just dump it onto one of my rusty old baking trays, but even so, I was pretty pleased with it.

You are very welcome.

Cherry and chocolate pastry

 

 

 

Follow:

Deck the halls with boughs of pumpkins, fa-la-la-la-la etc etc!

I am feeling especially seasonal today as I wore an ACTUAL JUMPER walking the dog this morning at about 7.30am and my hands were even a tiny bit cold! Can you imagine? It was lovely. What with that and having my first pumpkin spice latte of the year, it’s all very jolly and cosy and the perfect opportunity for an autumn themed episode of It’s Five O’clock Somewhere. (My podcast. Ooh!)

In every episode of the podcast, my cohost Gill and I drink a cocktail and to annoy Gill, who is convinced there is a Big Cinnamon conspiracy, I decided to make a pumpkin spice martini.

By pumpkin spice martini I don’t just mean slugging a bit of vodka into a Starbucks latte, which I have been known to do for the podcast before, I mean an actual fancy drink in a martini glass and everything. The recipe, if you can call it that, is very simple indeed. It’s half vodka and half this Mozart pumpkin spice cream liqueur. Shake it all up with some ice, pour into a nice glass and garnish with a cinnamon stick if you have one. To be honest, Belle said my cinnamon stick just looked like an old twig, so I’m not sure it really adds anything.

Take a look and see what you think for yourself.

pumpkin spice martini

It does look quite like a stick.

Ah well.

It tastes EXCELLENT and I can guarantee that it gets you drunk nice and quickly too. I can testify to this because after I made this one for the photo, I saved it to drink before I went out for dinner with friends later that evening. Unfortunately I forgot about it until I was leaving and had to knock it back in one go. I say ‘had to’.. food waste and all that.

It was the responsible thing to do.

Enjoy!

Contains an Amazon affiliate link

Follow:

Why would you have boring old plain toast when you could have RAINBOW TOAST?? It’s easy to make as long as you’ve got a few food colourings and it makes for a fabulous activity for either:

  • Kids
  • Middle-aged perimenopausal women with too much time on their hands, who have been parents for so long that they’re not even sure what they like anymore and are concerned that death is imminent and that there’s no time left to start anything new

Can you guess which category I fall into?

It’s about four years ago now that I first wrote about my midlife unravelling. It had been creeping up on me for a long time and it was a while before I mustered the enthusiasm to question it, but when I finally did and started HRT, it did help to put things back together a little bit. I’m not saying I’m full of Zest For Life, but nowadays I can open my laptop without crying and don’t spend large chunks of the day staring out the window, so that’s good. I still cry at films but it’s reassuring to know I wasn’t just having a complete mental breakdown.

What I’ve really noticed though since the unravelling is that I’m much more conscious of DEATH. Sometimes I can be driving the car and I will imagine crashing and dying and I realise that would be FOREVER and it is terrifying. When you die, life STOPS. Isn’t that scary?? When I’m not having these brief but intense existential crises, I swing the opposite way and paint bread in the colours of the rainbow, because honestly why the hell not. We’re all going to die anyway etc etc, might as well paint stuff pretty colours in the meantime eh?

rainbow toast View Post

Follow:

Following on from Friday’s pumpkin spice latte extravaganza, I thought I’d roll with the vibe and do a spot of autumnal baking. I found some apples near my mum’s house and went rummaging in the bushes for blackberries and set about making some of the cutest apple and blackberry pies you’re going to see all autumn.

Take a look if you don’t believe me:

spiced apple pie recipe

WHAT DID I TELL YOU?

I had a very lovely time indeed fiddling about making leaves and what not, ignoring the fact that we are actually having a heat wave and it was 26 degrees outside. It’s September dammit! I had a pumpkin spice latte! I should be in tights by now.

Anyway, if you want to get into the autumnal vibe with me, here’s what you need:

  • One medium cooking apple (can be found near my mum’s house)
  • A good large handful of blackberries (I collected mine in a dog poop bag. Optional.)
  • A blob of honey
  • A generous sprinkle of cinnamon
  • A sheet of ready rolled shortcrust pastry
  • A beaten egg for brushing

If you’re on Instagram, you can watch a video of me making them here. Otherwise you’ll have to follow my instructions and use your imagination. View Post

Follow:

I’ve heard that you’re meant to include interesting seasonal content on a blog and it doesn’t get much more seasonal than a Starbucks pumpkin spice latte. Everyone knows that as soon as the PSL comes out you’re allowed to start wearing tights and humming Jingle Bells under your breath.

September 1st then, and off we went to the Starbucks drive-thru. I used to believe that my role as ‘parent’ would be pretty much done by the time my kids turned 18, but here they are, now 21 and 28, and neither of them can drive, so anything that involves driving through something is still my parental responsibility.

‘Bee says we can drive through Starbucks tomorrow for pumpkin spice lattes,’ Belle informed me last night.

‘That’s generous of her,’ I said, or something equally sarcastic. In Bee’s defence, I imagine what she actually said was much more along the lines of ‘ask mum if she’ll drive us through Starbucks’ and something got lost in translation. The sarcasm wasn’t even warranted as I didn’t mind at all – who doesn’t like a little autumnal themed Friday evening excursion? I’ve been on a strict budget lately as apparently everything in the world now costs a million pounds, and it turns out that when you do stuff less, it becomes more exciting, so that’s one perk at least of being Quite Poor.*

I picked up baby Joey from nursery, (the ‘baby’ who is now four years old and about to start school and WEAR A TIE of all things), and then Bee from work, and we set off. The seasonal tension in the car was palpable. All talk was of the pumpkin spice. I was ready to pull over and start Googling pumpkin patches so that we could recreate this epic pumpkin based scene.

I’m going to be straight with you here. As excited as I was for the outing and the autumn vibes, I was in two minds about the actual pumpkin spice latte. The last couple of years I’ve found it a little heavy on the spice and not really NICE, which does take the edge of the whole thing. I was putting on a brave face though. A little too brave probably, verging on manic.

new psl recipe View Post

Follow:

Advertisement feature in association with Modern Milkman

‘If I make some chocolate pancakes with a peanut butter sauce,’ I asked Belle, ‘will you eat them?’

‘Will I eat some chocolate pancakes,’ she said, looking like she might have misunderstood the question, ‘if you make them for me right now?’

‘Yes,’ I said.

‘Well yes,’ she said, ‘obviously.’

And so I did.

I pretty much only drink oat milk nowadays as it’s nicer in coffee and kinder on my stomach, and oat milk works really well in recipes too. Yeah yeah, I know you all know this, but did you also know that Modern Milkman can deliver oat milk to your door in the proper glass bottles? I didn’t. They also do kefir in glass bottles for the true millennials amongst you. Or strawberry milkshake for the 45 year old toddlers like me. All this as part of your regular dairy delivery. How very modern.

How to make dairy free chocolate pancakes

Modern Milkman has some plant-based milk recipes over on their website, or you can hang out here with me and the pancakes. For my dairy free pancakes you’ll need: View Post

Follow: