How to avoid red wine in winter
Taking a break from booze and avoiding a favourite libation.
Dear Reader,
Coming to you with a short post this Thursday, after the epics of the last couple of weeks.
I’m around four months into a break from alcohol. It’s not something I planned for – rather, it’s come about naturally. Or maybe as a result of some personal development work I’ve been undertaking.
While I normally take a break from drinking every January and sometimes even stop mid-December, I generally tend to drink throughout winter. This is because I genuinely enjoy the taste of red wine and whisky. Especially when paired with a good book.
Here are a few substitute drinks I’m turning to in the depths of the cooler months, to keep both the chill and red wine cravings away, or at bay. Some inspiration perhaps, if you’re thinking about, or currently doing the same.
And a note, to be clear – this isn’t a comment or judgement on drinking in general. Just a gentle sharing of what I’ve discovered during the last few months of avoiding alcohol.
Calming cups of tea
Tea is generally a wonderful thing to imbibe, if you’re in need of some kind of comfort (tea and sympathy!).
I personally start the day with a jasmine and rose petal blend I’ve been obsessed with for about eight years. If I’m working or mooching about the house, I drink this fairly steadily until the early afternoon.
Then, it’s a swap to a pot of honey chai if I fancy an after lunch sweet treat. I don’t mess around with chai after 6pm, due to its caffeine content.
In the evening, if I’m reading and fancy a drink of some sort to enhance the experience, I brew a cup or pot of camomile tea. I don’t really love camomile on its own, but do enjoy it infused with something else. I recently picked up a camomile and lavender blend from a lavender farm in Tasmania, which is hitting the spot. I also really love this peaceful tea blend from Organic Merchant.
Mint or peppermint tea is also nice after a big dinner, if the gut is in need of some soothing.
Mint, lemon & honey hot toddy
This is a time-honoured favourite and a good way of getting rid of extra mint, if you’ve purchased it for a recipe. Why supermarkets and grocery stores don’t sell herbs loose-leaf is beyond me…
Simply boil hot water, pop some mint leaves into a cup or pot, squeeze in some lemon juice and honey. Brew for about three minutes and enjoy.
I suppose you could also add some ginger into the mix if you fancied, but I prefer it simple and sweet.
This also works well in summer as a refreshing thirst quencher. Follow the same process, but stick it in the fridge after it’s cooled, So versatile!
Turmeric milk/latte
I landed on this last year while undergoing my yearly cleanse for – gulp – content.
Heat about a cup of your milk of choice, until it’s simmering but not boiling. I then add a tablespoon of coconut oil (which feels like an optional addition), a teaspoon of turmeric and honey or maple syrup. You can also add a sprinkling of good quality pepper, for an extra zing.
Extremely satisfying and tasty.
Non-alcoholic substitutes
I didn’t drink for some time during my early twenties. Options then were woeful. I can’t face lemonade today, as I reckon I drank a lifetime’s worth in two years.
Non-alcoholic options have come a long way since then, but I’m yet to find a decent red wine. They’re either too sweet or just taste plain wrong.
Melbourne is also quite good at providing non-alcoholic substitutes, something I realised when I was in Tasmania recently which just… wasn’t.
For years, I’ve been wanting to visit Aces Bar in Brunswick East, formerly an alcohol-free bar, which still has plenty of non-alc options on their menu. Now’s probably a good time to go.
Willows & Wine in North Melbourne also have an extensive non-alc cocktail list. I regularly think about their Old Fashioned mocktail. I need to go back.
Some mocktails are so sweet, they’re just upsetting to drink. So, when you find a good one, you need to hold on to it and never let it go.
It seems worthwhile to learn how to make some perfectly acceptable mocktails, perhaps using the cookbook below, which I’ve previously reviewed.
So. That’s how I’m approaching this drinking break. I’m not sure how long it’s going to last, but I’m enjoying it immensely.
How about you? Any warming drinks you like to dive into, if you’re avoiding drinking alcohol, whether for one night or in general?
What’s Cooking’s publishing schedule is changing
In other news and after some reflection, I’ve decided to change the publishing schedule for What’s Cooking.
After sending out a weekly missive for almost 18 months and somehow publishing over 100 editions, I’m reverting back to one edition a fortnight, or two a month.
At the moment, it’s looking like this will be the monthly free edition of the crumbs (as they’ve somehow turned into the most popular posts of the month), and one other post for paid subscribers. There may be occasional ad hoc sends, if something is timely or, I guess, I feel a burning need to send an extra newsletter out into the world outside of the regular publishing schedule.
What’s the reason for this? Newsletter fatigue, mostly. While producing these posts is the highlight of my week, I want them to be both well-thought out and worthwhile. It feels like everyone these days has a newsletter, and I don’t really want to continually pepper your inbox with content.
An extended publication schedule will also allow me to have a good, hard think about the story this newsletter needs to tell. I originally intended for this to be a food-centred publication and my, has it meandered all over the place over the last two and a half years! Which is fine (what can I say, I’m a gal of many interests), but I reckon it’s time to take it back to its roots. Eating, reading and experimenting. And heaping on wellness culture, when the chance arises.
If there’s anything you’ve enjoyed reading in the past, I’d love to know! Please comment below, or reply directly to this email.
And for all those who open this newsletter every week, comment, deliver a ‘like’, tell me via message or in person when they’ve enjoyed a piece of writing and even pay to read this thing – a heartfelt thank you. 💕
That’s it for this week. Catch you at the end of the month with the crumbs.
’Til then, stay well and well-fed.
-Celine
Thanks for reading! If you think this newsletter is quite okay, it can help quite a lot if you hit 💚 or even leave a comment – or forward it on to a like-minded friend.
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Totally understand needing to re-evaluate! We all need to do that more. My fave newsletters are of your travels, what you read and ate.