Where I’m At

I read a nice little post on The Blue Hour a few days ago that made me think. It was called “Where I’m At” (thus the name of this post) and was just kind of about sitting back and taking stock. One of the great things about blogging is the immediacy of it: you write something and you publish it and people read it right away. But so often, we’re always making sweeping statements about the seasons, upcoming holidays, food trends, or traditions. Today that’s not going to happen.

fall leaves
It’s early afternoon on a Wednesday in Marin and I’m still not used to daylight savings time.

There are lots of leaves in the driveway and pacing dogs in the kitchen. I’m waiting for the mailman.

I’m feeling a little restless with a too-long to-do list.

Gearing up for Thanksgiving in New York. Trying to dig my fall sweaters out of storage and figure out a time to get my bangs trimmed. And drinking lots of milky earl gray tea.

I’m reading Harold McGee’s On Food and Cooking and Baking Cakes in Kigali.

I’m craving nachos something fierce lately.

I just bought a new pair of boots I adore.

I’m trying to let the holidays wash over me and take from them what makes me happy, leaving the rest far behind.

In a few days, I’ll accompany my friend to get her nose pierced in the city and buy a crate of apples at the farmer’s market.

I have a little secret I really want to share with you but I can’t quite yet. Soon though. Very soon.

That’s where I’m at.

And while I sit and take stock right here right now, I made myself a large glass of shandy (or shandygaff), my new love. I had a ball jar full of house shandy at Farmer Brown restaurant in downtown San Francisco the other night and rushed right out to buy some ginger beer the next day. Now, I’ve got shandy on my mind. To make it at home, just experiment with a lighter beer that you love and either ginger beer, cider, or a citrusey soda. For my shandy’s  I happen to like Bundaberg ginger beer. A lot.  I suggest a big ball jar and a spin around the neighborhood before the leaves all drop. And check out Brian’s post when you have a second.

Fall Shandy

Fall Shandy

  • Yield: 1 cocktail
  • Prep time: 5 mins
  • Total time: 5 mins

Ingredients

3/4 cup ginger beer
3/4 cup light pilsner or IPA (or hard cider might even be nice, too)
1 lemon wedge

Instructions

Mix ginger beer and beer together and garnish with lemon wedge. Drink slowly on a Wednesday afternoon–or any day that calls for shandy.

Comments

  1. Nicole

    OOh, I'm totally in love with those boots too! Any chance you would share where they are from?

  2. Maddie

    Love that picture of the dew-kissed leaves -- makes me want to bundle up in a peacoat (scarf and mittens, too).

  3. Tracy

    i'm making nachos on saturday! You should come over!

    1. megang

      Why oh why do you not live closer? Seriously.

  4. Lauren

    Rockin' boots. I'm used to Shandys with lemonade. Ginger beer sounds good for an extra kick. :) Looking forward to reading about the new recipe!

  5. Janet

    So glad you got the boots! Yay!

    Super sad I missed the shandy in a ball jar. Doesn't that sound kind of dirty, actually? Heh.

    Do I know the secret? I think I might know the secret.

    Miss you! Plans must happen immediately after you get back from NY.

    1. megang

      Oh you know the secret. Let's be honest...most everyone knows the secret :) Miss you!

  6. Anne Zimmerman

    Ummm. love the boots. love. lucky you. i'm baking a pear pie right now. fall is nice, huh?

    1. megang

      Aww..pear pie! Fabulous. Do you read the blog Food Loves Writing? She just posted a really pretty looking one today.

  7. megang

    Wow, the boots are popular!

    They're from Macy's. You know those days when Macy's puts things on quadruple sale? Yep, I bought them on that day. They're Marc Fisher.

  8. kickpleat

    Yes, I feel the same about daylight savings time - all messed up somehow. I love your new boots, your beautiful photos and sign me up for a glass of that shandy. Yum.

  9. Lisa Waldschmidt

    Let's not pretend there is a Fall in Marin. You want to kick some leaves - come to Ohio. The piles ar so big you can hardly drive down the street.

  10. Kasey

    Oh Megan, I do love those boots :)

  11. Amanda@EasyPeasyOrganic

    Just had a shandy with lunch! Though here (in Australia) they're made with a Sprite-ish soda instead of ginger beer. Soooo yum. Reminiscent of Corona with lime. Yay for shandies!!

  12. Jacqui

    I like how you change things up here, Megan. Reading this and another post today has gotten me thinking about the way we food bloggers write, and how I write, and seeing words differently. I often get caught up in the "Here is a recipe, here is a backstory, here is how it all links up" when I'm writing posts, and sometimes forget about the simple art of crafting words together to create lovely prose. You've done that here, Megan, and in all of your posts, and I'm thankful for the inspiration. Hope you have a great weekend!

    1. megang

      Oh man, Jacqui. Thank you so much for the very sweet, generous comment. I'm so glad to hear that you're enjoying the blog. It is funny, isn't it? The way we make either conscious/unconscious decisions about how to present a recipe or a bit of information...the words we choose and the way we decide to mash it all together. I'm glad you occasionally feel inspired. That means a great deal. Hope you have a good weekend, too!

  13. Mary

    Have not heard of Baking Cakes in Kigali. Cover is gorg. Looking forward to reading it, preferably with a fall shandy in hand.

  14. Denise Michaels - Adventurous Foodie

    Thanks for sharing what's happening in your world. It takes courage to be real.

    My Aunt Patty used to make this concoction with Vernors Ginger Ale and orange juice. She'd heat it up in a saucepan and serve it in a mug with a cinnamon stick. It was a favorite in the evening after the Thanksgiving feast.

  15. Mary

    What a gorgeous blog! I'm having fun exploring and will come back to visit soon.

  16. Andrea

    I want those boots. I'm been looking for exactly those boots. Where did you get them??

  17. Mardi@eatlivetravelwrite

    Coming here and reading your words and looking at your pictures always instills such a great sense of calm in me. Thank you.

  18. Danielle

    Yippee for new boots! Love the color, now you've got me itching to check out Macy's quadruple sale....it's so rewarding to find bargains isn't it? ;)

    Never tried a Shandy, but since you recommend it, I will. Also? Anything with Bundaberg ginger beer cannot be all that bad can it? Can't wait for you to share your secret! xo

  19. El

    Great post. Enjoy Thanksgiving in NY!

  20. Dana

    Sounds good! I've got a ginger beer recipe kicking around somewhere, I'll have to give this a try!

  21. Sharron Clemons

    Sounds good! I've got a ginger beer recipe kicking around somewhere, I'll have to give this a try!

  22. Keisha Carver

    Yippee for new boots! Love the color, now you've got me itching to check out Macy's quadruple sale....it's so rewarding to find bargains isn't it? ;) Never tried a Shandy, but since you recommend it, I will. Also? Anything with Bundaberg ginger beer cannot be all that bad can it? Can't wait for you to share your secret! xo

  23. alana

    i love your blog! its great!

    1. megang

      Thanks, Alana!

  24. Sheila

    I made this shandy this evening and it was lovely!!! Beautiful photos as well! Thank you!

  25. Mike

    That 'Fall Shandy' sounds just like a Shandygaff, which is an English Victorian beer cocktail. Shandys are still drunk all over the UK - though they're now more familiarly made with a mixture of lemonade and beer - where they tend to be drunk in the summer, when the cold lemonade or ginger beer cools down the local ale (which is usually served at room temperature). Some recipes call for a shot of Grand Marnier or orange curacao.

  26. Favorites List (November 2011) « About food

    [...] should attempt to incorporate something new, and I suspect you’ll agree that Megan’s Fall Shandy, Tina’s Autumn Quinoa, and Lora Zarubin’s Green Beans with Pickled-Onion Relish all [...]

  27. At This Moment « Whimsey Pie

    [...] idea for this post came from The Blue Hour and A Sweet Spoonful.  These writers seem to be able to pull off the concept in far fewer words than I can.) [...]

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