Nothing says “celebrate” like the sound of a champagne cork popping and it is my firm belief that every celebration, big or small, merits a bottle of bubbly. Even if what you’re celebrating IS opening a bottle of champagne, on a Tuesday, because you’re an adult and you would like some champagne. If it is a truly special occasion, a new job, a birthday, or a dear friend’s engagement, there is one champagne that I always turn to and that is Veuve Cliquot.
If you have been following me on Instagram, you are probably already aware of my recent obsession with making gummy bears. Specifically champagne gummy bears. Months ago I stumbled upon a Lauren Conrad post sharing a recipe and I knew I had to try. I purchased these little silicone molds from amazon prime and made her strawberry champagne gummy bears recipe. They were delicious but a bit too sweet in my opinion and maybe a bit too rubbery. One of my favorite combinations in the world is a dash of St. Germain in my champagne so I decided to try and come up with a bubbly bear recipe of my own. After multiple failed attempts, I am pleased to report, I have finally come up with a recipe that is absolutely scrumptious!
The way I see it, skiers can pretty much be broken down into two categories, the pleasure skier, and the athletic skier. There is the skier that seeks out the longest, most scenic way down every time and then there is the skier that has the need for speed. There is the one who carefully carves her winding way down the trail without a care in the world vs. the one that wants to be challenged and sticks mainly to black diamonds. Perhaps it’s because I am from the south or perhaps it’s because I didn’t learn to ski till I was 16 but, I am, and always will be, a pleasure skier. And being a pleasure skier comes with a deep love for the aprés ski warmth of a fire and a yummy drink.
The Oscars are my Superbowl. From the first red carpet look through the last stammering speech, I am not ashamed to admit that I am totally captivated by the Academy Awards. I think what our culture loves so much is that the Oscars offer us a chance to see actors “playing” themselves. Every year I am drawn in by their “authentic vulnerability” while giving their acceptance speeches, yet the whole evening is still clouded in that cinematic atmosphere we all so clearly crave.
I’m the kind of girl who will pick a ski trip over a beach vacation any day and I look forward to our annual trip almost as much as I look forward to Christmas. I absolutely love the thrill of the first time off the lift, the bite of the cold air on my face as I race down the slopes and of course, that first sip of a warm aprés ski cocktail in front of the fire. Our trip to New Hampshire this year was filled with fresh snow, lazy brunches and lots and lots of red wine. Full trip recap coming soon but for now, I will leave you with this sweet little recipe.
I decided to dress up a classic White Russian for our afternoon of wreath making last week . I wanted something creamy and delicious with a fun twist to go with our Christmas music and merry making. After a few web searches and some experimenting I give you- The Christmas Waltz!