You may have noticed that Zestful Kitchen has a new look these days. Over the past few months ZK has been quiet on the front end, while a different story has played out behind the scenes. December and January were inundated with learning, failing, trying again, failing more, and a bit of success — at least I’d like to think so! I’m continually learning the ins and outs of a food blog, and although developing recipes, photographing, and writing are my favorite aspects, there’s so much more to blogging than that.
On this new site you’ll find recipes organized by season, type, diet, and ingredient. I’d love for you to look around and share your opinion; if there’s something you were hoping to see and don’t, let me know! I always enjoy hearing from you and want this site to benefit you.
I’m also launching a new “Ask Lo” section that will be posted monthly where I will answer some of your cooking questions. Whether it’s about cooking, blogging, or really anything in general, don’t hesitate. You can submit questions here, or email me at firstname.lastname@example.org.
And last but not least, since blood oranges are in season and we’ve got something to celebrate, I’m sharing this gorgeous Blood Orange Honey Bee photographed by the incredible and talented Kyle Keigan.
- 2 ounces gin
- 1 ounce honey simple syrup
- 1 ounce fresh blood orange juice
- ½ ounce fresh lemon juice
- Blood orange slice, for garnish
- Add gin, simple syrup, blood orange juice, and lemon juice to a shaker; fill with ice and shake well. Strain into a martini glass and garnish with blood orange slice.
- ½ cup water
- ¼ cup honey
- Heat water and honey over medium in a small saucepan. Cook, stirring until honey is completely dissolved and bubbles start to form around the edges of the pan. Remove from heat and let cool in pan. Store in the refrigerator for 2–3 weeks.