Month: October 2020

Doing our best in covid times

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Every year since we’ve moved into the building, Katy has organised something for Halloween. This year, we tried our best but with the latest directives from the OFSP, it wouldn’t have been possible or safe to have the giant gathering like we had last year. Even then, Katy has been fretting over what could be done. In the end, she made just shy of 100 little baggies and hung them up in the trees in the park – and still she worries if it’s going to be OK. This is why I love my wife. She’s nuts, but she cares.

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First steps in the workshop direction

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Colin and I found a good starting point to make a solid workbench for our knife-making endeavours. We had to schlep it from the city center all the way up to his house. Bitch was heavy!! But heavy means solid, and with a bit of judicious prevention, it’ll be reused as a proper garden table once plan B comes to fruition. We had to clear out half his garage to get it in place, but that was a good thing done too. Next steps, tools and steel!

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Christmas display

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The Schilliger Xmas display was cute but a bit subdued compared to previous years. Given how shite 2020 has been, it’s a bit hard to work up a full heas of seasonal cheery steam. We’ve decided to push back our flight to the UK from December to next July, in the hopes that things will have improved by then and we won’t need to quarantine on both ends. We’ll be here for Swissmas. Pray that we don’t kill each other. Ho ho oy.

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[recipe] Earl Grey French 75

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Earl Grey-infused gin

1/2 cup gin (I used Tanqueray Rangpur)
2 teabags Earl Grey tea (or 2 tsp loose leaf tea)

Simple syrup

3 tablespoons sugar
3 tablespoons water

Per cocktail

1 ounce Earl Grey-infused gin
3/4 ounce fresh lemon juice
1/2 ounce honey simple syrup
Dry Champagne or Prosecco, for topping off the drink (a few ounces per drink)
Twist of lemon, as garnish

To make the infused gin: Measure out the gin and submerge tea bags in the liquid. Cover the gin and let it seep for 1 hour. Then remove the tea bags, squeezing absorbed gin into the mixture before discarding the bags.

To make the simple syrup: Combine the sugar and water in a small saucepan. Warm over medium heat, whisking occasionally, just until the sugar has melted into the water. Remove from heat.

To make a cocktail (you can make multiple drinks at once): Fill a cocktail shaker with ice. Pour in Earl Grey-infused gin, lemon juice and simple syrup in the proportions listed above. Securely fasten the cap on the shaker and shake until well chilled, about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne. Garnish with a twist of lemon.

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