December 24, 2004
Victoria, BC
Victoria, BC
A very merry Ho to you all.
I’m now happily settled into my beautiful new little apartment (at least for a while…) and am getting ready to seriously enjoy the festive merriment encroaching! Making cranberry sauce and mashed potatoes and there’ll likely be a Tofurkey involved too…. Mmmm fake meat. And my personal very favourite addition to the festive libation department this season is Flaming Glogg. It’s a Swedish hot mulled spicy wine that must certainly have magical curing properties, I know it. Try it yourselves:
I’m now happily settled into my beautiful new little apartment (at least for a while…) and am getting ready to seriously enjoy the festive merriment encroaching! Making cranberry sauce and mashed potatoes and there’ll likely be a Tofurkey involved too…. Mmmm fake meat. And my personal very favourite addition to the festive libation department this season is Flaming Glogg. It’s a Swedish hot mulled spicy wine that must certainly have magical curing properties, I know it. Try it yourselves:
Flaming Glogg
1 bottle red wine
Aquavitae of choice (brandy, whisky, yada ya)
Snert of fresh lemon juice
Cinnamon sticks
Cloves
Allspice
Orange Peel
1 cup raisins
inf1 cup almonds
Sweetener of choice (I like honey.)
Aquavitae of choice (brandy, whisky, yada ya)
Snert of fresh lemon juice
Cinnamon sticks
Cloves
Allspice
Orange Peel
1 cup raisins
inf1 cup almonds
Sweetener of choice (I like honey.)
Put wine, spices, orange peel, raisins and almonds in pot. Simmer ’till almost boiling. Serve warm. Strain if ye like. Don’t forget to drop some raisins and almonds into each glass. Mmmm.
Adieu adieu, and happy drinking…
