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.
Sometimes I’m brimming with ideas, and sometimes I’m completely stumped. Maybe, posting once a week would even out the playing field a little and allow me to spend more time on my writing. Maybe, posting once a week instead of three would allow me to take more pictures of the recipe, make a video, and also write something personal and sincere. It’s all up in the air right now, but it’s certainly something I’m considering.
Ever since my whiskey obsession came to fruition, I’ve been obsessing over the many ways to enjoy that lovely sipper. My hipster/mad scientist tendencies led me to homemade orange bitters. I chose a cinnamon and orange flavour, but you can pick any combination you like as long as you use a bittering agent (orange zest, lemon zest, etc.). For easy dispensing, buy a small eyedropper from a local drugstore. Happy experimenting!
Easy, DIY Cinnamon Orange Bitters
Author: Palette Dining
Cook time: 2 hours
Total time: 2 hours
- 3 navel oranges
- 6 cinnamon sticks
- 2-3 cups 90 proof vodka
- canning jars (I used three 250 ml jars)
- eye dropper for adding bitters to drinks
- Preheat the oven to 175 F. Rinse the oranges, then zest them right onto a baking pan. Bake for two hours, stirring every half hour. Let the peels cool completely before dividing among the jars.
- To break up the cinnamon sticks, use a cheap serrated knife to score them down the middle, then break them in half with your hands. Add two cinnamon sticks to each 250 ml jar. Divide the orange peels evenly between the jars. Fill each jar 3/4 full with vodka.
- Let the jars steep for about four weeks, giving them a little shake every day. Test the bitters every week to check their strength. Once they’re finished steeping, strain out the cinnamon and orange zest. Make an old fashioned!
Recipe adapted from Saveur