MDB Cocktails: The Chocolate Chip Cutie
Vulnerability in Sharing:
A couple of weeks ago, I wrote about the dichotomy between invincibility and vulnerability as a young adult. In that post, I focused on my experiences while traveling, but vulnerability is an interesting concept that comes to fruition in many forms and various strengths as your life goes on. When traveling, the vulnerability that I felt related to my personal safety as a solo traveler. But there’s another kind of vulnerability we experience every day: vulnerability in sharing.
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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 behavior of others is unpredictable, and because of this fact, we take gambles every day.
Lately, I’ve been thinking about the level of vulnerability I maintain on this website. Truth be told, I only have the smallest idea as to who is reading my writing (faithful commenters, thank you, thank you!!) Seeing as my writing is often an extension of my mind, it’s a scary thing to imagine that a person I don’t know in real life could conjure up an image that explains who I am purely from being a regular reader of my site. That’s both terrifying and exhilarating.
It’s terrifying in that when I’m writing, I wear an invisible blindfold to the extent at which these words will be sent out into the world. It’s kind of like being on stage but wearing a mask. That’s what makes it so exhilarating. I can project an image of who I am, and change that image at my will. No one will ever know what is under the mask unless I let them.
Sometimes, I lift the mask away and write highly personal posts where I have to convince myself to hit “publish”. I have an ongoing fear that everyone will hate my writing (I think every writer suffers from imposter syndrome), But I hit publish because I have an urge to connect, and sometimes, connecting behind the screen of the computer is easier and more meaningful. Strangely enough. The comments I’ve received from you after writing these personal pieces have helped bring me out of my internet shell, and have encouraged me to take risks with my writing.
The vulnerability can be a double-edged sword, but a sword isn’t always a bad thing. A sword is a powerful weapon, an age-old tool, and a symbol of strength. Vulnerability is worth the risk, most of the time.
Do you feel vulnerable when you share your writing or other aspects of yourself with others? Let me know in the comments
Chocolate Chip Cutie Cocktail:
Do you like your cocktails to resemble milkshakes and classic cookie flavors? If your answer is “yes”, this chocolate chip cutie cocktail should become part of your regular repertoire. Slightly sweet and very smooth Irish cream liqueur is swirled together with decadent creme de cacao, chocolate syrup, and chocolate chips in this dessert cocktail. Just because you’re an adult doesn’t mean you have to forgo fun, sweet cocktails! The mini chocolate chips tossed into the bottom of the glass melt slightly as you sip, and when scooped out with a spoon once you’re finished the drink, is a crunchy surprise.
MDB Cocktails: The Chocolate Chip Cutie
Prep time: 5 mins
Total time: 5 mins
Serves: serves 2
- chocolate syrup (like Nesquik)
- 5 oz Irish Cream liqueur
- 2 oz creme de cacao
- 1 tsp mini chocolate chips
- Chill two lowball glasses (or martini glasses) in the freezer for at least 15 minutes. Alternatively, you can fill the glasses with ice water while making the drinks, then dump out the ice water right before pouring the drink.
- To prepare the glasses, drizzle the chocolate syrup around the inside of the glass and sprinkle a few chocolate chips in the bottom of each glass.
- In a cocktail shaker, add a handful of ice, the Bailey’s, and the creme de cacao. Shake well to combine and cool the liquor. Strain, dividing between the two glasses. Serve immediately.