Vulnerability in Sharing:
A couple weeks ago, I wrote about the dichotomy between invincibility and vulnerability as a young adult. In that post I focused on my experiences while travelling, but vulnerability is an interesting concept that comes to fruition in many forms and various strengths as your life goes on. When travelling, the vulnerability that I felt related to my personal safety as a solo traveller. But there’s another kind of vulnerability we experience every day: vulnerability in sharing.
This is an emotion that we’ve all experienced in one way or another. Spilling your secrets, gifting something special to a friend, or inviting someone over to your home, all require some aspect of vulnerability. Any time you share a part of your life with another human being, you’re put in a position where you must decide how much of yourself you want to share. Every time I share baked goods with others I go through a mental exercise that consists of my wondering if this person is trustworthy enough that they won’t spit out the potentially gross cookie I made. The behaviour of others is unpredictable, and because of this fact, we take gambles every day. Continue reading MDB Cocktails: The Chocolate Chip Cutie
What’s your evening drink of choice? This winter, two ounces of rye whiskey with a splash of ginger ale and a splash of bitters kept me warm and toasty. It’s fairly close to a classic old fashioned, but not quite the recipe you’re going to read about today. The old fashioned seems to be having a revival these days with cocktail culture, and you don’t need to go far to find a bartender playing with the classic recipe with flavours like apple and chai.
I was chatting with my mom about my plans to do this recipe, and she mentioned the kind of old fashioned cocktails my Poppa used to make for my Nana. Strangely enough, his old fashioneds were built with rye whiskey, a splash of ginger ale, and a splash of bitters. Continue reading MDB Cocktails: A Classic Old Fashioned
The internet is an overwhelming place. Don’t you agree?
When you have a job where your office = the internet, it’s very difficult to create a divide between your work and home life. Work is at home, and home is at home. Where is the line drawn?
This becomes doubly complicated when you also use the internet for other purposes, like reading the news, watching Netflix, etc. Signing in to your website’s dashboard is only a click away. As is Lightroom and those photos you’ve been meaning to edit. I’m sure you can relate.
It’s taken me a few years to really understand this concept — this feeling of always being “at work” and “on”. I have always had a strong work ethic, and this urge to constantly work is sometimes to my detriment. I have a hard time knowing when to stop, to power down, to ignore Snapchat for a few days and practice healthy self-care.
I was reaching some sort of internet breaking point when I published my last post. I felt a strong urge to turn off the internet in some way, and taking a break from blogging seemed like the best way. After all, it’s rare that bloggers ever turn off completely as most continue to post and use social media while taking time off. You know who you are ;).
I read an old post recently from 101 Cookbooks (it’s a wonderful read) about maintaining a long term blog. Heidi talks about making realistic expectations for yourself, and for her, the goal was to post once per week.
I’m beginning to wonder if posting three times a week is actually realistic for me. I’ve been experiencing constant change over the past few years, with jobs, relationships, living circumstances, etc. Maybe it’s time I allow some wiggle room in my blogging schedule. Continue reading Easy, DIY Cinnamon Orange Bitters
I made a video!!!!!!!!!!!!!!!!!!
Have you delved into video with your food blog yet? Or maybe just for fun? Video has been that one thing that I’ve been terrified to try. I knew there would be a giant learning curve, since there are so many more tasks involved in shooting a video than taking a photo.
Lighting, timing, editing programs, figuring out how to actually shoot video on my camera — all these things made me steer clear of video in the hopes that it would eventually subside and become less popular and I would never have to learn how to do it.
Then I realized that was wishful and completely unrealistic thinking, and if I want to keep improving, I have to keep pushing myself. I’ve reached this stage with my photography where I am very proud of the photos I put on this site. They look the way I envision them in my head, and there’s little disconnect between how I want them to look and how the finished product appears. Of course I know that I have plenty of room for improvement, but I’m finally passed that “intro” phase (it was a multi-year phase for me) where absolutely everything was new and I was constantly referring to my manual.
That’s certainly not the case with video. I was so scared, I even considered handing off the project to someone else (something I never thought I would do for my blog baby). But then I thought of my Nana (Hi Nana!), who flies around her Mac computer, uploading photos and sending me emails and updates. For someone who grew up writing letters on paper, the amount of knowledge she so easily internalized inspires me. If she can do it, so can I! So, without further ado… Continue reading MDB Cocktails: Honey Kiss Cocktail + A Video!
Would you like to come over to my place and hang out for a little while? I’ll set you up at the best spot on my couch, give you a pile of blankets and pillows to keep you warm and cozy, and then I’ll make you this easy beer float. Guests should be made to feel welcome, after all, and what’s more comforting than blankets and pillows and a beer float?
Puppies, I guess, but I don’t have any of those. 🙁
My mom stressed the importance of hospitality to my siblings and me at an early age. As a kid, I always wanted to be a guest in my own home so I didn’t have to wash the dishes or do any chores (this hasn’t changed). Guests, she said, should be made to feel as comfortable as possible when they’re away from the warmth of their own homes. Little things matter, like having a fridge full of snacks and a variety of booze in the cupboard.
Continue reading MDB Cocktails: Easy Beer Float with 30 Second Chocolate Sauce
I’m currently sitting in my “nest” (favourite spot on the couch + blankets + pillows + laptop) sipping on some super strong french press coffee. I probably should have pressed down the grounds 20 minutes ago. Ooops. Since I consumed all the Baileys in my stockpile last night, it’s a black coffee kind of morning.
I’m unapologetically rolling out the new year with more butter, sugar, cake, bacon, cocktails, and all the other decadent treats you’ve come to expect from My Dish is Bomb. I’m not a fan of the “overindulge–>deprive yourself–>overindulge” philosophy as I appreciate a little decadence every single day, and it’s commonly known that a whiskey a day keeps the doctor away. Obviously. Continue reading MDB Cocktails: Fruity Bourbon Smash
So technically boozy peppermint hot chocolate isn’t a cocktail, but since it has booze and it’s drinkable, I think we can make some room for this one.
This recipe was a happy accident that involved a very necessary impulse buy. My parents gave me a very thorough education on the perils of impulse buys, but as my frontal cortex is still developing (I think…), I’m going to give in to the urge every once in a while, especially when it involves peppermint mocha Kahlua. This exists! It’s flying off the shelves of liquor stores in Winnipeg, and I was lucky enough to buy some before that happened.
There’s really no other way to drink this liqueur than in a creamy mug of hot chocolate. Or maybe a cup of coffee, but my brain can’t deal with that much caffeine in the evening. The pogo stick people do not like it one bit. Booze, on the other hand, they can handle. Logical? No. But it sure makes for an enjoyable evening. Continue reading MDB Cocktails: Boozy Peppermint Hot Chocolate
What do you think about this new series, MDB Cocktails? MDB stands for My Dish is Bomb, of course! I’m feeling pretty excited about this series, because I’d like to think my recent purchase of a cocktail shaker means I’m finally an adult. MDB Cocktails is a thing, and it’s going to stay a thing!
Bars featuring specialty house cocktails are becoming more and more of a trend in Winnipeg these days. Is it like that in your city, too? You can pretty much guarantee that if you go to the latest hipster haunt, you’ll be able to purchase something unique and fancy schmancy (like dandelion bitters…whaaaat?) for your drink of choice at a reasonable price. And when I say reasonable, I mean a young adult with a minimum wage job can afford one here and there, so they’re dirt cheap. 😉
As I mentioned in this post, whiskey is growing on me. With increased exposure, I really hope to appreciate whiskey straight from a glass. Kind of like jazz and modern architecture, I think that the more you know about whiskey and the more you’ve experienced it, the more you like it. Continue reading MDB Cocktails: The Cinnamon Sweetie
Did you like to drink pop as a kid (“soda” for the Americans)? My house was pretty pop-free for the most part, my mom cared about our teeth and all that jazz. It may have taken me a while to appreciate it, but I think it’s one of those things that you end up thanking your parents for when you’re older and more mature. Ahem.
Older and more mature me is super glad I never became a pop drinker because of the cavities and all. Thanks, Mom! But there was a particular scenario in which I was allowed to have a small cup of pop. This scenario was when I stayed home from school sick, and the particular pop was ginger ale. Continue reading Homemade Ginger Ale
If you are over the age of 21 and drink alcohol like a responsible adult (whatever that means), there’s probably a certain type you will never go near, because you had an experience as a teenager/young adult where you drank it like water and learned a lesson about the relationship between upset tummies and alcohol. Or maybe that’s just me. Beer coolers and straight vodka will never again touch my tongue.
Whiskey, on the other hand, I didn’t dare venture near in my early drinking days. Whiskey felt sophisticated, old, and far beyond the reach of my limited knowledge of alcohol. As I begin to study more about different types of alcohol, and become slightly more fluent in wine knowledge (a necessity as a server), I’m beginning to expand my drink repertoire. After all, I couldn’t stand the smell or taste of beer until I travelled to London and began to appreciate the nature of slinging down a cold brew in a toasty pub. Maybe it’s possible that with increased exposure, I’ll become a whiskey fan?
Continue reading Whiskey Hot Chocolate