Quarantine Cocktail Hour Stephanie Morris

On this episode of the Quarantine Cocktail Hour, I talk to a fellow vegan chef, Lindsey! I spoke to Lindsey back in in the middle of July.
Lindsey has been stuck in the Philippines since February and we talk about what life is like when you've been locked out of your home (in this instance, we're talking about China.) Although Lindsey is originally from the US, she wasn't able to return home to the states or return home to China so has since decided to stay put in the Philippines. We chat about teaching kids from home, the shit-show that is China and or course, mommy coping mechanisms. We also touch on veganism, runnign vegan restaurants in China and of course, what she's been cooking up during quarantine on a deserted island. Lindsey gives some great advice to all us worrisome babes out there during this crazy time in our lives so listen in and don't forget to hit  that subscribe button!

Lindsey's Drink-of-Choice
Whiseky, on the rocks
"that's it because mama's too tired"

Welcome back to the Quarantine Cocktail Hour!



On today's episode, I talk to Craig Philip Barber aka CPB! I spoke to Craig back at the end of June when he just got back from India. In this episode we talk about being in an Indian lockdown for 30 days, traveling around the world teaching yoga and of course we touch on our past lives (2007 or so). Craig is such an interesting person and I feel like he's lived so many lives. This episode is chocked full of great advice with a touch of nomadic bliss. Come join us as we go back two months, when we all thought this mask thing would go away on it's own. Joke's on us!

Also, Craig is sitting outside for some of this episode so the wind does make an appearance in all it's fierceness so apologies for the sound quality. He goes inside so it does go away! Enjoy!





CPB's Chai Coco Cacao

42.5g cacao paste (or powder)

300ml coconut milk

200ml hot water

1/2 tsp ground cinnamon

pinch of turmeric

pinch of fresh ground black pepper

pinch of ground cardamom

pinch of dried ginger or tiny piece of fresh ginger

pinch of salt

sweetner of your choice to taste



add all ingredients to a blender. 

blend until frothy. 

set an intention, open your heart and let the spirit of the cacao guide you on your way.

3

Welcome back everyone! After a short month long break, we're back at it.

In this episode I talk to my friend Silvi. Silvi is originally from Barcelona and has the best accent ever. We met in Shenzhen 6 years ago and hit it off right from the start. We chat about love, life, drinking and everything in between. Oh yeah, and this global pandemic, we touch on that too.

Silvi's drink for this episode is a special Bloody Mary. Quarantine life gets us all drinking so at least this one has some tomato juice in it. Great for hangovers, right before you start night drinking again. Cheers!



Silvi’s Sunday Hangover Cure

Tomato juice

2 oz Imperial Gold or Beluga Noble (both Russian vodka’s)

1/2 Lime

1/2 Lemon

a pinch of Himalayan salt

A pinch of Thai ground chilli

1 tsp of Worcestershire

A pinch of black and red fresh pepper

Lots of ice

Decoration: mini pickles and Spanish smoked olives

So it's been a while, say like 2 weeks. I'm sorry for not being more consistent but it's been a shitty few weeks in this world an I just needed to isolate myself away from everything for a while. But we are back in full force this week with an amazing guest. 



This episode I will speaking to a very talented, very awesome friend of mine, Adrian Black. Adrian is not only an amazing person/husband but he is a phenomenal performer as well. Not only can he sing, dance and rap, Adrian also produces and edits his own music. Adrian even has his own podcast well! (all linked down below) 

Today we chat about what it's like to be Black in China, we talk about staying positive in the face of adversity and of course we talk about China and how it's handled COVID19. This episode is chocked full of great information, not to mention it's also hilarious because Adrian is funny as hell. Don't sleep on this, listen now!



The song in this episode is "Best That I Can" by Adrian Black.



Adrian's music can be found here:

https://www.reverbnation.com/adrianblack

https://www.youtube.com/channel/UCc8eeVqd2kKrRorZHy94ISw



Adrian's podcast is:

Pass The Bag Podcast https://podcasts.apple.com/us/podcast/pass-the-bag-podcast/id1466616180

Today on episode 4,  I speak to my friend Brock. Brock is originally from Melbourne, Australia but has been spending the last few years living an working in Hong Kong. Living in Hong Kong, Brock is no stranger to protests and tear gas so in this episode we touch on those topics as well as how to cook the perfect vegan chicken wing, the Chinese communist party and how covid19 is affecting life in in Hong Kong.

Brock has a dreamy Aussie accent but we really do touch on some great points so don’t get lost in the accent. ;)



Brock’s Tito-m Yumargarita

Step 1: make Lemongrass Simple Syrup:

1 cup water

1/2 cup white sugar

1 lemongrass stalk, bruised and chopped

Step 2: muddle 4 limes, fresh chili and k****r lime leaves

Step 3: add lots of ice and lemongrass simple syrup

Step 4: add 2 oz Tito’s vodka

Step 5: garnish with chili and slurp it down

On the third episode of Quarantine Cocktail Hour I will be speaking to my dear friend Stephanie Cleary.

Steph and I first met back in 2015 when we were both entrepreneurs in Shenzhen. She eventually left China to continue her work with Travel For Teens. She’s going to be telling us all about what life is like is San Francisco right now. In this episode we will be talking about racial discrimination and injustice. If this makes you uncomfortable, I urge you to please keep and open mind and have a listen anyway.



Steph’s Hippie Juice (kombucha)

Find yourself a "Scoby" (SCOBY is the commonly used acronym for "symbiotic culture of bacteria and yeast," and is formed after the completion of a unique fermentation process of lactic acid bacteria, acetic acid bacteria, and yeast to form several sour foods and beverages such as kombucha and kimchi.)

Add 2 cups starter liquid,

Mix with 4 cups strong black tea

Add 1 cup sugar

Add 8-12 cups water

Let sit in a space out of direct sunlight for at least 4 days, up to 8 days depending on temperature. 

Taste to confirm it has the nice vinegary tang. 

Strain most of the liquid into flip top bottles (leaving enough starer liquid for another batch)

Add flavoring such as: macerated berries, a vanilla pod, grated ginger, sliced mint or basil, fresh citrus juice and/or peel, dried flowers, hard spices like cinnamon and crush cardamon, etc. 

Let sit a few days until bubble start to form at the mouth of the bottle, put in fridge, strain and serve :)