Wow, I cannot believe I never noticed that I didn’t post this until now.
The new years fireworks and christmas presents indicate that this is happened not lately, but quite some time ago. I apologise for the general lack of blog posts these past couple of months. With spring finally here and a resolution I made to go out and take more photos, I hope this blog will get more attention as well.
/Christmas lights in Vienna.
/Quality time with books, tea, and my favourite socks, gifted to my by unitedbyblue
/Snowy rides are simply magical.
/One of my favourite Christmas presents. Gentle reminders are much needed.
/Fireworks in front of Karlskirche in Vienna. Stunning backdrop.
/Winter wonderland in my hometown. Grateful for living in such a stunning place.
/Coffee me-time at Jonas Reindl.
Year after year I look forward to Christmas for months. Sometimes I get teary eyed thinking about it when I’m alone in my car… in September. I’m not kidding – I don’t even know why Christmas has become such an emotional holiday for me in the past couple of years.
Anyways, this december has been quite stressful for me. Filled with university work, my new job, discovering and learning new things about myself and trying to become the kind of person I want to be. It’s been a struggle but also rewarding and beautiful.
For everyone else who’s having a hard time this holiday season, know that you are not alone. I hope you find peace and quiet moments with the people you love and if you ever need to get something off your chest then feel free to write me a message me wherever, whenever.
Christmas is celebrated on the eve of the 24th in Austria and while I wait for my family to come over to stuff ourselves with Raclette and chocolate fondue, let me quickly share the recipe for the aperitif I’m going to serve in a little while.
1 cup of pomegranate juice
1 cup of cranberry juice (unsweetened if you can)
juice of one big mandarin (or orange)
about 5 tablespoons of mandarin simple sirup
For the mandarin simple sirup:
1/2 cup of sugar
1/2 cup of water
the zest of 1 big mandarin (without the bitter white stuff, so really only super thin layers of the peel!)
How to make the simple sirup:
In a sauce pan put together the sugar, water and mandarin zest. Heat up until it’s boiling and the sugar is completely dissolved. Let cool completely.
How to assemble the drink:
Combine the juices and 5 (or more, depending on how sweet you want the mix to be!) tablespoons of the sirup.
Pour into champagne flutes and top of with champagne.
You can chill the juice mix for hours until you’re ready to serve the drink. For the champagne to not mix with the juice I’d recommend pouring the champagne over the back of a teaspoon that’s pressed to the inside of the champagne flute.
As decoration I’ve used rosemary sticks with fresh cranberries.
Recipe adapted from here.