This gin based cocktail is a rather glamorous little tippler with a deservedly glamorous name: The Aviation Cocktail.
Aviation Cocktail- Gary Regan VersionPrint This Recipe Total time Yield 1Source Gary ReganPublished
- 2 ounce gin
- ½ ounce lemon juice
- ½ ounce maraschino liqueur
- 1 lemon twist
Fill a cocktail shaker two-thirds full with ice and add all of the ingredients. Shake for approximately 15 seconds. Strain into a chilled cocktail glass. Garnish with lemon twist.
On many of the comments…I too have been doing this the same amount of time as you, matter of fact I believe I discovered you (did I say that) on foodbuzz.com and found you adorably smart, and very creative… I have backed away from this to twice a week, so I can breath, eat what I want, and only talk about what hits me, or happens to be a wonderful experience in the kitchen (I eat what I want in between commercial breaks…
I have been seriously trying to decide what cookbooks I might get out and try now and then…and not burn out…
I always feel you moving at lighting speed. When I visit, I am praying “I hope it’s only one new post” so I can breathe, enjoy it, not skip over it…and then I see I’ve missed three.I enjoy your self-reflection. I am constantly battling with myself about my blog’s viewpoint. I do promote healthy right along with butter, cream, meat and alcohol as I don’t see those things as unhealthy. I see freeganism as unhealthy.
I’ve never cooked eggplant this way, but now I have to.
I so know where you’re coming from on this. I think that my style of cooking has changed too since having a blog (for both better and worse). I certainly apply a Spud filter when I’m thinking about what to make and I’m familiar with that repeating dish syndrome — I’ve had blueberry sauce for three days running now! On the other hand, I’ve tried to be reasonable about a blog schedule that fits in with all of the other things that I have going on and I actually find it a relief on those evenings where I’m making something that’s just for me and not for the blog — no pictures, no precise measuring, just the food and the cooking thereof.
So take the time you need, slow down and enjoy. That’s got to be both good for you and for your blog.
Greg, you could have written this entire post about me (except you are a much better cook), all of it. I am prudent, purposeful and very shy, even if I love to chatter to people, yet not only do I love to share — whether stories, experiences or food — but I love getting others to open up to me. I have fallen in love with food blogging and enjoy the cooking and the fact that I am now more rigorous about it, more experimental. My posts must be meaningful, must say something about me yet I love when it inspires people to share their experiences and feelings about the subject, too. Your blog never ceases to amaze me; the food is fabulous and inspiring, the blog posts are interesting and always enjoyable to read. Happy 9th month birthday and I feel like I’m at the party.
Love this eggplant dip. Great flavors.
… and full of clarity. I love every aspect of your site; your narrative, photography and original recipes are sources of inspiration for me, not to imitate but rather to emulate. I completely understand the need to maintain the balance between remaining true to your ideals for your blog while continuing to let it and yourself develop.
I truly appreciate the mentions here. It’s a testament to your standards and the quality of SippitySup that it’s hard to believe it’s only 9 months old! Now, this roasted eggplant dip looks and sounds amazing. During a tour of the farmer’s market with a local chef, my eyes were opened to the variety of eggplants available. I know what I’ll be picking up next …
(One last thing: I nearly forgot to tell you that your tweet for the Peppadew & Scallops post was picked up by Heavy Table, a new online food magazine based in the Twin Cities :
Great post about blogging! I love the recipe and your pictures are amazing.
Wow, happy 9 months. You have accomplished a great deal in such a short amount of time. I, for one, greatly appreciate the art and carefulness (can’t come up with a better word than that) of your blog. It speaks to your demand for quality. I too am having thoughts about the direction I wish my blog to go for the future. I applaud your decision to continue to grow in your love of food by stepping back a bit, and learning through others’ recipes. Great post, and I wish you the most throughout your journey.
Wonderful post. I think alot of food bloggers go through feeling something like this. There is an obligation to your blog and an obligation to yourself and you have to find the balance.
I was just writing the same kind of post on my site. I’m working on the quality of pictures and I am doing a massive amount of classic recipes now instead of doing the completely created by Eric stuff. It’s been a fun ride so far!
Congratulations on 9 months, your baby is beautiful.
I think it’s important to find the balance that works for you. I only post two or three times a week because sometimes it is nice just to concentrate on cooking and learning new techniques and flavor combinations.
I enjoy cooking and baking. I never really thought of my blog as something I have to put up or maintain for the sake of having a blog. I naturally like to share. It’s one of the things I’m passionate about. As long as you keep blog on what you feel comfortable with, I’ll be here reading every one of them. I enjoy your writing and insights to certain dishes and ingredients.
ps. eggplant dip = yum!! I must try it.
I completely agree. There is a fine line between the love cooking and food and the NEED to fufill a specific product for the blog. It can be overwhelming and just not fun at times. The blog should be a reflection of a passion and love for food and the preparation, not a chore. So I applaud you for stepping back and realizing this! I’ll read as long as you continue with witty and entertaining writing, original recipes or not.
I also have been told i’m too aloof and snobbish at times in my life, but my true life long friends know the real me so that’s all that matters.
That’s a really awesome thought about blogging. I look forward to learning more from your blog. Btw, this eggplant dip looks scrumptious. Your photos are always very beautiful and I love the feelings in them all the time.