This week I reached another milestone in my sober journey – six months. Some said ‘boy, that’s flown’, but I beg to differ; it hasn’t flown.
There have been highs and lows, but one thing I am very sure of, is that going sober has been the best decision I’ve made in a very long time.
Later in the week she got back in touch and invited me to be interviewed for a podcast. A podcast? That would be a first! I’ve done the odd Facebook Live in my time (and in fact have one tonight over on The Bridge Cottage Way Facebook page at 8pm), but this would be the first interview style podcast I had done. In for a penny, in for a pound, I thought.
I was asked about my relationship with alcohol (it’s been a long one) and how this affected me. Janey then moved on to ask about the moment I decided to give up the booze and how this has been for me, ending with how I’ve changed as a result. Rather than me telling you all about it now, I’ll leave you to listen. Here it is:
Click here: Spotlight on Sue Reed, Six Months Sober
Janey has asked if you leave a review on the podcast, that would be awesome.
I’ve been making rhubarb cordial this afternoon to take to the Bridge Cottage Way virtual garden party. It’s delicious. Would you like the recipe?
Here it is:
300g golden caster sugar
zest & juice 1 lemon
zest & juice 1 orange
slice root ginger
400g chopped rhubarb
Put all the ingredients in a large pan and cook until the rhubarb is mushy.
Place a piece of cheesecloth or muslin in a sieve and pour rhubarb mixture through, having placed the sieve over a large jug or clean bowl. (keep what’s left in the sieve to have with yoghurt for your breakfast)
Pour into clean, sterilised bottles, and store in the fridge.
Serve in a ratio of 1 part rhubarb cordial to 4 parts fizzy water.
Will keep for up to a month, but it may well not last that long.