On doing new things

This weekend I made a Tik Tok and drank a Negroni and both of these were firsts for me, or strictly speaking the Negroni was a first time enjoying a properly made Negroni at home – surprised it has taken me so long to embrace this cocktail du jour.

These accidental firsts are not part of an active quest to do new things or me ticking off a bucket list, more a reflection of my butterfly mind and a preference to hop, skip, and jump to the new to avoid doing all the boring old stuff I need to deal with.

Wind back to a couple of weeks ago when the sun was shining in Edinburgh & inspired more by optimism than the reality I bought a couple of cute tins of ready-made Negroni – thinking to enjoy these outdoors as a pre fish supper aperitif. This story has, as many weather dependent stories do in Scotland, a rather muted conclusion when the clouds rolled in from the hills and the appeal of drinking or dining Alfresco evaporated.

Blossom watching at the Meadows

Against the plummeting temperatures and grey skies,the tiny cute tin of Negroni was a ray of sunshine- the contents were delicious straight up and made a refreshing long drink with sparkling water added.

Pocket Negroni

So this weekend with research made on the perfect serve ( Stanley Tucci food memoir – Taste My Life Through Food page 9 ) – and ingredients purchased, my husband was appointed barman /mixologist. He created a splendid Negroni even if we had a bit of an exchange of views over some of the finer details around the correct glass to use and whether it was over ice or without.

I am so late to the party on the Negroni front and is odd to have missed out on this joyous experience for so long – what was I thinking? Maybe I missed the cocktail memo or I was washing my hair or just not paying attention. Regardless of the reasons for the oversight I am now happy to raise a glass to this wonderful late discovery. ( and as a note of caution to myself and any new to this delicious cocktail – Negronis are deceptively strong ) 🥴

Cheers !

Cheers

So to the Tik Tok – my daughter was home & so on hand to provide instruction and a steady hand for filming. Dinner was to be lamb with peas, onions and vermouth, a Diana Henry recipe from her book Simple (another first, trying this recipe) and I thought it a good subject for Tik Tok.

Leg of roast lamb with peas and onions
Lamb with peas, vermouth, and onions

Now and again I make amateur recordings of the food I am cooking and post these on Instagram stories. My filming style might be generously described as ‘unpolished’ and the finished output depends on various factors including – how behind schedule I am, how many glasses of wine the cook has enjoyed ( I do channel my inner Keith Floyd ), and whether I am making the recipe for the first time. Readers – do remember to read the recipe all the way through.

Diana Henry – cookery book

I have no specialist kit to speak of other than my phone and my husband is usually watching football so it’s usually a lone effort,without tripods or flattering lighting. I tend to film in between cooking & often miss lots of steps, and navigating the fine line between verisimilitude and burning dinner is quite the balancing act.


The end result is rarely a ‘how to’ guide, more a cook along and sharing.

My daughter Ellen who is almost a millennial and naturally a digital native, is at ease with phone technology, but more than that she has a really good eye for photography and infinite patience when working with her dear old Mum.

Ellen was both art director and videographer for Tik Tok number 1 – but she did give me small tasks to complete unaided – like choosing the music and cooking the lamb.

For a first attempt using some of the easier Tik Tok functions and effects,I was quite pleased with the finished film and it may have opened up a whole new set of distractions for me from the eternal unfinished ‘to do’ list.

The finished film is here👇

Tik Tok

One thought

  1. Great stuff! And excellent video. Thank you.
    Funnily enough Scriever recently rediscovered Negroni too, during a visit to Florence where it was invented. His last memory of Negroni, extremely vague, was of sharing a pitcher of the stuff with a couple of Swiss friends, in a rumbustious pub in Buenos Aires at the end of a language course. We must have made it home somehow….

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