Blood Orange Sorbet Mimosas (Allie Posts A Lot!)


It's still January (for another day, at least), so please forgive the reflective, resolution-y journal entry you are (maybe) about to read.*

*Otherwise, please feel free to skip down to more photos of pretty oranges and cocktails. 

Last January 30, I started this blog thing with a toast to the view of the (fogless) Bay from my living room and a real curiosity as to whether it would hold my interest or if I would even remember to post. A year later, I guess I have the answer to that last question, 72 times over (!!!) and I'm far from bored. Most days, Tea and Fog feels like a second full time job, except actually fun, and I'm so excited to see where this thing takes me in Year 2 (spoiler alert: there is a bone broth bandwagon situation currently simmering in my Crock-Pot, a ton of roast chicken on the way, and I still heart kale).

After going back and re-reading my first post, I have to say 1) I didn't cringe as much as I thought I would, 2) not too much has changed, and 3) yet everything has at the same time. It's January again, so I'm back to mainlining veggies and kicking ass with my fitbit,** and I'm full of plans and recipe ideas. Seriously, just looking at the list on my phone gives me anxiety.

**Current step count: 130,892

But the best thing to come out of this blog is that I have a space for myself to be creative in so many ways, from dreaming up weird dishes to eat to then making them to writing about it, to that one time I made a video. Thinking about the experience of the last year, the writing is the part I'm most thankful for, even if I'm only writing a few words on my excitement for the new Avengers movie or writing a thesis on why we shouldn't work so hard to make desserts healthy, or trying to describe my food tourism adventures in a more exciting way than "I ate this, then this, then that." Just recording my words and sending them out into the digital ether has become a weekly process I look forward to, something I didn't even know I was missing until I made it a part of my life. It makes me happiest when friends or family tell me, "It sounds like you!" or "That made me laugh!", and I even appreciate the ego checks, like when my mom told me "You're witty, but not funny", or my sister told me she didn't like the asterisks,*** because hey, at least it means they're reading. And that's what I want to do with this thing, to tell people about the food I discover and my stories that go along with it, maybe convince them to stay and read in spite of the sad photos, and hope they find it all as fascinating as I do. Food is life, it's community, it's culture, it's the easiest and fastest way to share ourselves with each other, and Tea and Fog is me, sharing with you. Thanks for reading!

***So many, Claire, just for you!

Sorry, maybe it was the champagne, but I got a little sappy there. Please don't leave me! I made us drinks!

Blood Orange Sorbet Mimosas

For the mimosas:

  • Blood orange sorbet, homemade or store bought (I made this one from David Lebovitz)
  • Champagne or other sparkling wine
  • Blood orange peel (optional, for garnish)
  1. With a small cookie or ice cream scoop, drop two scoops of sorbet into each glass.
  2. Top with champagne and garnish with orange peel, if using. 
  3. Repeat as desired.