Cold Comfort

For the second week running, I found myself unable to go sailing last night. This time, however, it wasn’t the weather that kept me ashore but the fairly heavy cold I’m currently nursing.

This sprang up from nowhere on Monday morning and steadily got worse as the week progressed, reaching its zenith (I hope) yesterday and rendering me unfit to go sailing. At least, I would have given it a go if the crew had been short-handed but there were enough other people available and I was feeling sufficiently rough to consider that it would be better all round if I stayed at home.

I think I feel marginally better today, but it’s still at a fairly yucky stage (I’m sure you’ve experienced enough colds to be able to imagine the gory details without me spelling them out) and I’m also missing tonight’s band practice, though I hope to be well enough to go to tomorrow night’s.

While I’ve been sitting at home, reading the fictional exploits of Horatio Hornblower and dreaming of a life on the ocean wave, I have been soothing my throat with a concoction that my boss (officially “line manager”, but that sounds too corporate for my liking) told me about this afternoon while I was manfully struggling on with my work and looking forward to the moment I could knock off and head home to hit my rocking chair. (Incidentally, in case my boss or any prospective future employer is reading this, I should emphasise that when I’m at work I don’t usually just sit there looking forward to going home – only when I’m feeling ill but can muster just enough strength to drag myself to the office in the first place.)

The concoction in question is actually a decoction (I think that’s the correct technical term) of ginger, black peppercorns and cloves in water. As such, it bears a certain similarity to the honey, lemon and ginger decoction that I usually make up when I have a cold. It also reminded me somewhat of masala chai, which is perhaps not surprising given that my boss is Indian and is therefore steeped in the same culinary/medicinal tradition from which that fine beverage comes.

My method of preparation was to roughly chop a bit of fresh ginger, crush a few cloves and peppercorns in a pestle & mortar and then simmer the whole lot for a few minutes in a small saucepan of boiling water before straining into a cup. I drank a little bit of it neat but used the bulk of it, while the water was still nice and hot, to brew a cup of coffee (as suggested by my boss).

I can’t speak for the medicinal properties but it was certainly pleasant and soothing to drink (with or without the coffee – I’m sure it would also work as a masala chai mix with a bit of black tea thrown in, without the coffee of course!) and will be a useful addition to my repertoire of brews to make myself feel better (if not actually get better any sooner) when I have a cold.

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