DRINK | a thank you + rhubarb gin sour

rhubarbginsour-12

Yesterday, eathalifax was awarded Gold in The Coast’s Best of Halifax Food Awards. There are no words to describe how I’m feeling.

These past few months have been hard. I know I’ve eluded to it in past posts but to be honest they’ve been some of the hardest times in my life. I’m finally ready to take back my life and that means drawing the strength to be honest. While many will be shocked by this, family and friends alike, it’s time to stop hiding.

Somewhere along the way, life changed. It got complicated, dark even. That’s not to say I didn’t still love food. Food is  – and will always be – my life. Want to know where you should go for dinner? I’d be happy to oblige. Looking for what to make with that celeriac you just got at the market? Sign me up. Despite all that, self doubt started creeping in. I no longer felt like my blog was good enough, even adequate for that matter. I felt, and sometimes still feel, like I’m a sub par cook and should probably put down the knife for good. There were even times I thought about packing it in and shutting down the site. Would anyone care? Would they even notice? I certainly didn’t think so. Stress started to take over. My happy place got darker and darker. Feeling just as stressed when I didn’t post, there seemed to be no winning. I tried to have perspective, to remember why I’m doing this in the first place. Was it for fame and money? Lord no though who wouldn’t like a little of that? It was supposed to be a place of passion, a place to share my love of food and cooking. How could that be stressful? Did it still make me happy? I wanted to believe. So, post by post I started reclaiming this space as my own. No stress. No judgement. No more tears.  

I have thought many times about confessing my thoughts despite how embarrassed and scared I may feel. Maybe I’ll lose readers, maybe I’ll gain some. What will my friends and family think? Regardless of what happens now, it was a step I needed to take.

So, you can only imagine what this win means. If I could hug each and everyone of you out there who voted, I would. I am beyond grateful. Today I raise a glass to you. You who make it all worth it. You who have given me the strength to carry on. You who remind me that everything is indeed going to be ok. 

rhubarb gin sourrhubarbginsour-6rhubarbginsour-4

rhubarb gin sour
Serves 1
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Ingredients
  1. 2 ounces Juniper Green organic gin
  2. 1/2 ounce lemon juice
  3. 1/2 ounce lime juice
  4. 1 1/2 ounce rhubarb syrup
  5. 2-3 dashes rhubarb bitters
  6. ice
  7. spring of mint
rhubarb syrup
  1. 2 cups chopped rhubarb
  2. 1/2 cup water
  3. 1/2 cup sugar
Instructions
  1. For the syrup, add rhubarb, water and sugar to a medium sauce pan. Bring to a boil then reduce the heat and simmer about 20 min. Strain well, pushing the pulp to release the juice. It will keep refrigerated for about a month.
  2. In a cocktail shaker, add the gin, lemon juice, rhubarb syrup, and bitters. Fill the shaker with ice and shake until the the tin frosts over. Double strain into your glass of choice. Garnish with a sprig of mint.
Notes
  1. This is boozy people. If you need something more toned down, add a splash or so of tonic or soda. I imagine a splash of sparkling wine or Prosecco would do no wrong either.
  2. If you like a creamy sour like us, add an egg white to the cocktail shaker BEFORE adding the ice. Shake (aka dry shake) a few times first then add the ice and continue with the recipe.
eathalifax http://eathalifax.ca/

6 Comments

  • May 24, 2014

    movita beaucoup

    First, congrats! Well deserved!

    Second, you’ve summed up everything I’ve been feeling about my blog for the past six months. If I hadn’t just paid to have it redesigned, I would have shut ‘er down back in January. But there is hope, yes? Here’s to keeping happy places happy!

    (And when all else fails, drink.)

    • May 25, 2014

      Kathy Jollimore

      Big thanks. And don’t you ever stop. The world needs your blog. Period.

  • May 23, 2014

    Aimee

    I love you. Never, ever put down that knife! You’re far too talented and our bellies need you. Kudos for having the courage to share this and a HUGE congrats on your gold! Xo

    • May 25, 2014

      Kathy Jollimore

      Thanks so much hon. The support means so much. You have no idea.

  • May 23, 2014

    Ceecee

    Congrats! As a transplanted Haligonian, I miss the east coast but blogs like yours help me keep in tune with what’s going on foodwise back there. I hope you keep blogging for a long time to come!
    Ceecee

    • May 23, 2014

      Kathy Jollimore

      Thanks so much Ceecee. Consider it done!