#drinking mulled wine and eating candied nuts :(

[lola4563747]

@allhallowsthemepark @shaydystheshadowqueen

Xmas food and drink ideas

1. Green hot cocoa with eyeball marshmallows.

2. The Krampusnact: hard apple cider, schnapps, whiskey,grenadine, rum, and cloves. Decorate with white chocolate sleigh bells.

3. Yule log cake

4. Befana’s Brew: Mulled wine, marshmallow vodka, chocolate syrup, cinnamon sugar, and vanilla. Serve in a wine glass rimmed with red luster dust.

5. Gryla’s Stew: Beef broth base with sausage, pork, mutton,wild greens, and little bits of bread shaped like skulls. Green food coloring is used to give the broth an otherworldly look. Gryla is said to eat naughty kids and human flesh is said to taste similar to pork so that gave me the idea.

6. Mari Lwyd Sugar cookies

7. Yule cat Cake Pops: Dark Chocolate Cake pops with chocolate frosting, cat ears, vanilla buttercream muzzle and blue candy eyes.

8. Nutcracker mixed nuts: mixed nuts covered in cinnamon sugar and fire roasted, comes with a little nutcracker to crack the shells.

9. Frozen Heart: Blue Curaçao, Peppermint Syrup, Marshmallow Cream, luster dust,Blueberry Vodka, Vanilla bourbon,blended with ice and served in a Coupe glass with whipped cream, blue glitter and gummy snowflakes.

[artificialqueens]

🎁 Rosè and Denali go to a Winter Festival (Rosnali) for Berry - Mock-Star

SECRET QUEEN 2022 by @mock-star-aq

this is a pinch sarcastic, a little experimental, a little cheesy, and 100% pure fluff. I really hope you like it.

After the sun set on a chilly December day, Rosè and Denali approached the square where the winter festival was being held. They smelled candied nuts before they saw the bright lights, first seeing the tip of the giant Christmas tree, and then seeing the string lights that spanned the entirely of the festival. They could see small figures skating and eating and playing, and as they got closer, they could see parents with their young children lined up to meet Santa, and holding various treats for them as they nibbled on them, breaking off pieces for themselves. They could see couples sitting at tables together, eating and drinking or just holding hands and talking. They could see groups of friends hanging out, groups of teenagers and elderly people at a wreath making lesson together, laughing and just enjoying being together. As soon they crossed the threshold, they made a beeline for the skating rink, Rosè going to the rental booth and Denali slipping on her own skates. 

The ice was crowded, but manageable. All the same, they held onto each other as they stepped on the ice, almost immediately almost getting run over by a young kid zooming around the ice so fast you would think they were an Olympian. They skated about 5 laps, doing it more so they could say they did so, holding hands the entire time. After taking their skates off, they made a beeline for the food booths, getting mulled wine and candied almonds and latkes and mac and cheese, finding an empty table to sit down with their spoils, toasting with their drinks before they dug in. 

After they ate, they explored the rest of the festival, people-watching as they took in the festivities, leaning into each other, mostly for warmth, but also in genuine appreciation for each other's presence. They did some more shopping, for little trinkets and presents. One of the last things they bought was an ornament customized with their names and the year, because of course. The last thing they bought was a carrot, because they walked right past where the "reindeer" (ponies with antler headbands) were, and one of them headbutted Denali, so they had to stop because it's the law. As they crossed the threshold again, they stopped to look up at the night sky, sharing a brief kiss as a flurry of snow started to fall, dusting their shoulders as they walked back home. 

[dcforts]

[day 8: “there is no need for mistletoe.”]

“Are you guys decent?” comes Sam’s voice from the other side of their door.

“Yes,” is Cas’ reply, at the same time Dean says, “No.”

Sam pushes the door open anyway, saying “I’m trusting Cas’ common sense – “ but judging from the way his face falls he regrets it immediately.

The place is a mess - clothes, bottles and the pizza boxes he himself delivered to their room the night before cover every surface - and they are only half covered by their blankets. Cas is propped against the headboard, his hair wild and Dean’s head on his chest.

Dean is vaguely aware that it’s the afternoon but has no idea what time or for how long they’ve been in this position. There have been naps and kisses and more naps and he’s feeling too relax to have a care in the world.

He snorts softly at the look on his brother’s face.

“And that’s what you get for it, Sammy,” he says, with a lazy smirk.

Sam blushes and grumbles, “Yeah, thanks a lot, Cas,” and fixes his eyes on the wall, “Just wanted to say that if you think you’re able to get out of here, Eileen and I are going to the Christmas market out of town. Wanna come with?”

“Yeah, I dunno,” is Dean’s reply. “It’s cold and we’re kinda living our best lives right here.”

Sam winces, “Gross. Whatever. Just – if you wanna join us, we’re leaving in twenty,” he says. He may add something else but Cas has started dragging his fingers up and down Dean’s arm so he has stopped paying attention.

Only when he hears Cas’s mellow voice saying, “Thank you Sam, we’ll think about it” he realizes that the door has been closed again. 

“We will?”

Cas kisses the top of his head.

*

Against all odds, they somehow manage to untangle their limbs and stay apart long enough to get dressed. Cas does most of the work, throwing back at him pieces of clothings he finds around the room, and unsuccessfully tries to coax him into wearing a hat.

Eileen shows her surprise when she sees them standing at the entrance.

“I feel like I haven’t seen you in days.”

“We’ve been busy,” says Dean and Cas is so close that it seems such a shame not to lean in and kiss the corner of his mouth when it quirks up.

Eileen rolls her eyes and signs something to Sam that makes him laugh, then says, “Yeah, I can see that.”

Dean doesn’t care enough to ask. He misses his blankets already. But at least Sam’s driving, so he can snuggle with Cas in the backseat and chase the warmth that he left behind.

*

They’ve set up the market in a street closed to the traffic and now in the cold and dark surroudings there’s a bright concentration of life and lights.

“You should have worn a hat,” says Cas as they are queuing for their tickets.

“We’re not getting into this again,” he says, wondering why there are so many people around them. Maybe it’s a Sunday, “You know what day it is?”

Cas shrugs. They look at each other for a moment then they both stifle a laugh.

Dean tries to focus on where they are and what they’re doing, but his thoughts are drown out by the lights and the Christmas songs coming from the nearby speakers, and there’s a spot under Cas’ ear that his eyes keep going back to that just begs to be kissed.

He can’t help it.

Cas tries to wiggle away and pulls down his hat.

“Sam said we need to behave,” he says, with a little grin.

“Don’t care,” says Dean, still with his nose pressed against his skin, and meets no resistance when he moves to find his mouth.

Sam chooses that moment to look over his shoulder, “I’ve got – oh, I’m regretting this already,” Dean hears him muttering as he turns around again.

*

Entering the Christmas market is like stepping into a dream. There are twinkling lights hanging above them and the vendors’ booths on each side are covered in fake snow and all sorts of festive decorations – each offering local products and handcrafted knick-knacks.

Dean doesn’t remember the last time he’s been to one of these things. Knowing that he’s there just to let go and enjoy it fills him with an excitement that he hasn’t felt in a long time.

A guy in a reindeer costume gives Cas a silver garland that he wears around his neck and they stroll down the street, pulling each other by the hand.

Sam and Eileen are a few feet ahead resolutely avoiding them because “they’re embarassing”.

Whatever. It’s easy not to lose them in the crowd when your brother towers over everyone else. He grabs their attention from time to time, waving and pointing at the booths he and Eileen intend to check out.

Dean, on the other hand, is more content to follow the smell of roasted chestnuts and candied nuts. Cas gets a bag of the latter and Dean gets to kiss the sugar from his lips and it kinda makes it up for the effort it took to go out.

From there it’s a beeline for the mulled wine booth. The drink is stronger than Dean thought and he feels light and warm in no time. He thinks he hears himself singing Joy to the World and then he doesn’t know how but all of the sudden he’s wearing Cas’ hat.

“Hey, wait a minute,” he stops in his track and points at his head, “I never agreed to this.”

“You did,” Cas laughs.

“Whe-?” he tries to say, but Cas is leaning in for another kiss and Dean decides that it doesn’t really matter.

They finally catch up with Sam and Eileen as they are about to buy a wreath with red bows and pine-cones and bells.

Eileen takes a look at them approaching and taps Sam’s shoulder to say, amused, “We shouldn’t have left them alone.”

She signs something else and Dean recognizes ‘drunk’.

"Now, this is what I call a wreath," says Dean, pointing at the biggest one on display with lights, baubles and red berries. “Sammy, we’re getting that one, right?”

“We already chose this one.”

The vendor behind the booth follows their exchange with a smile and cuts in to say, “If you buy two I’ll throw in a sprig of mistletoe.”

“No,” shouts out Sam, and then laughs embarassed, holding up one hand, “Sorry. Sorry, thank you, but - believe me. There’s no need for mistletoe at our house,” he says, pointing a thumb at the two of them. “Actually, it’s like our ceiling is made of mistletoe.”

Dean shrugs and Cas smiles, circling his waist and pecking his cheek.

“I like the one with the pop corn,” he says against his skin and Dean feels tingling from head to toe.

“We’re taking them all,” he says, vigorously slapping Sam on the back.

Sam gives a pointed look at the vendor as if to say. “See what we put up with?”, then sighs and opens up his wallet.

*

Cas is still a little wobbly on his feet as they make their way to their car.

They insist they barely had a drink, but Sam says he saw them swaying and apologizing to a pole they ended up bumping against so he’s not sure he believes them.

Dean is feeling great.

“Thank you for the wreath, Sam,” Cas says, as they fall in step with them.

Sam huffs a laugh and grabs his shoulder to steady him.

“You’re welcome, Cas. Did you have fun?”

"I had a great time."

“That’s great. If you think you can give the world beyond your room a chance again tomorrow, we’re thinking of going to a Christmas tree farm a couple of hours from here.”

"Yeah, I don’t think we can do that, Sammy,” cuts in Dean seriously, from the other side. He pauses for effect then adds, “Cas is too hot. May start a fire in there."

Sam groans and mouths “Oh my god,” as he quickens his pace to get away from them.

“This is the worst case of lovebird phase I’ve ever seen,” Eileen says shaking her head and following him into the car.

Dean snorts and slips an arm around Cas’ neck to pull his face closer.

“What is she talking about?” he asks, grinning.

Cas grins back, “I have no idea,” he says, before meeting his mouth halfway.

Sam from the car blasts the horn at them.

joining @bend-me-shape-me in doing this!

[petitelepus]

Christmas At Overwatch 3

Roadhog

- Came to the party only because you begged him to

- There isn’t a sweater that fits him so you custom made him a sweater that says ’Dear Santa, Define Naughty’

- Eats literally anything he can get his hands on, but luckily there is a ton of food on display and more in the kitchen

- Drinks mulled wine and nothing else

Junkrat

- He’s the one dragging you into the party and then you have to hold him back from blowing the place up

- He gets a horrible bright and sparkly lime green sweater that has ’Skinny Ass Elf’ knitted on it

- Like Roadhog, he will eat anything, but his favourites are popcorns and he loves to make more of them since they go POP

- Will drink all the sugary sodas and juices so he will literally taste like candy if you choose to kiss him

Mei

- Loves the idea of everyone gathering together for a holiday party

- She has the fluffiest and cutest snowflake sweater ever

- Loves the chocolate truffles Mercy and Reinhardt brought for the party

- Drinks only hot cocoa with marshmallows, nothing else, no exceptions made

Pharah

- She doesn’t really care for the party, but she joins for your sake and ends up enjoying it a lot

- Much like her mother, Pharah wears something nice and elegant, putting aside all the big fuss about sweater you chose for her

- She likes to snack on dried fruits and nuts

- Wine, red or white, she likes them both

[thewatchau]

Food related world building questions: Part 1: Are there any Kingdom specific unique cuisine/delicacies? Are there any common foods/drinks for here that are a rarity in another kingdom? Are there any specific type of celebratory food/drink? (like birthday/wedding/Christmas cakes, holiday biscuits/cookies, Easter eggs, Halloween sweets, mince pies, mulled wine, etc. etc.) Are there specific food/drinks holidays? (E.g: pancake Day, Easter/Sunday, Halloween, harvest festival, Oktoberfest etc.)

Oooohhh. I’m gonna try to rapid fire these because you’ve basically given me the deep detail questions that I normally create for myself whenever answering these asks. There’s so much to get to here and I LOVE it, but in the interest of time I am NOT going to pay attention to my grammar or try to curb my rambles like I normally do before hitting ‘post’ so fair warning.

Kingdom Specific Food: I haven’t thought of anything yet, but feel free to suggest any ideas! EDIT: EVERYTHING HAS HERBS IN IT AND IT’S GREAT.

Common in Kingdom/Rare Elsewhere: The kingdom doesn’t have the best agricultural land overall (the only fertile region is House Brody and it’s had some famines over the past few decades) so while it produces enough food, it doesn’t really produce anything rare. Most of its exports to foreign lands are things like magical goods and services, precious metals from the mountains, fine crafts, etc. However, the kingdom DOES have a LOT of herbs and wild plants (even magical ones) that don’t grow anywhere else due to the kingdom’s abnormal amount of connection with the Fae Realm (magic, changelings, and Fae Gardens are less prolific in many other lands). Food or drink with magical effects would be decently common, although most people would call stuff like that “potions” or “poultices” rather than “food” or “drinks” or “meals.”

Celebration Meals: Fancy alcohol with various spices and stuff in it is almost definitely a thing. House Brody makes alcohol obviously because they’ve got all the grains and herbs and such (oh yeah and also there’s Chase’s entire backstory… forgot about that for a second). I imagine there are some REALLY cool drinks with magical effects from House Marvin, though in all honesty, I’ve never drunk alcohol in my life so I don’t actually know what I’m talking about. Cakes and cookies and such are a thing because if you can make bread, you can make those, there’s just more expensive stuff like sugar in them so they’re only for special occasions. House Marvin makes candy in the winter because they have a) snow and b) trees with sap (which the rest of the houses really don’t have) so they can do that fun thing from Little House on the Prairie where they put hot sap syrup in the snow to make it hard candies. Also imagine magic candies! :D

Specific Holiday Food: Trading Season would bring a lot of foreign foods into the kingdom, so there’s probably a lot of eating happening then. April is the holiday around the renewal of life and there’s probably a symbolic big meal with the first crops of the spring harvest around late April/early May, depending on when the harvest actually is. After the magic of Hallows Eve causes all magical herbs and plants to go absolutely nuts in late October, there’s probably some sort of mini-harvest event where people will go collect the results and make some food/magic/potions out of them. There’s probably also a harvest meal for the Fall harvest as well. The December Holidays, of course, are full of food because come on, cooking means there is lots of fire and it’s really, REALLY cold during December. Plus some livestock get killed for the winter, right? There’s got to be some cultural reason why so many cultures eat a ton of food during their respective winter holidays, so I’m gonna go out on a limb and say there is lots of food during the December Holidays. Especially since these holidays are about contentment and thankfulness in the kingdom and what says “contentment” more than a full stomach after a big family meal?

[ofcloudsandstars]

✧ .🍂Mabon Solitary Rituals🍂*✧

The Autumn equinox is near! As it's the equinox the day will be equal parts light and dark (perfect for the beginning of Libra season,) and as it's autumn in the northern hemisphere there will be leaves that are beginning to change and squirrels scurrying about. Autumn is such an important season of mine, it begins Libra season (I am a libra) and also according to the French Revolutionary Calendar, the season of wine. Libra season is one of fun, balance and harmony and that combined with autumn and the celebration of wine makes this the start to my favorite part of the year.

Autumn Equinox is not only the time to be grateful for all that you've earned during your hard work of the summer, and be grateful in general for the good that has occurred to you this year, but it's also a time of letting go. As we inch closer to Samhain, the time of death and transformation that leads to the new year, we should take time to reflect and see what needs to be shedded like falling leaves. The keyword to my rituals are Reflection. Reflect on what makes you grateful and reflect on what needs to be let go. I do have a personal correspondences post that might help explain why I also chose certain things listed below! (Also here is my personal tag.)

A lot of us witches practice alone and have our own solitary rituals for each sabbat that we observe (or the ones we’ve created just for ourselves that we observe alone!) Like any solitary eclectic witch I do things my own different way but some of these things might line up with others practices. I do refer to some of the equinoxes/solstices/crossquarters by their celtic sabbat names but I celebrate them in a secular animist way and treat the wheel of the year I celebrate as more of an argrarian cycle and celebrating nature. I use sabbat names as a point of reference and also people that do celebrate these witches sabbats more traditionally might find value in my personal practice!

When I am alone and casting spells a lot of it is visualization/intent so my solitary rituals are more like activities I like to do then specifically casting a spell. If I am doing a spell with an activity based on it a lot would be listening to music to get in the mood and focusing on a candle while visualizing for a period of time! Eves are also important to my celebration as I like to stay up until midnight and cast a spell then!

Mabon Eve

Thursday September 21st 2017

Autumn Tea lights! First we all know autumn scented candles are the best, but for the autumn equinox festivities, making special autumn tealights is a must! Make Apple tealights, acorn tealights  or squash tea lights (x) and decorate your altar with them or save them for the feast table tomorrow. Bonus: use scented autumn wax or natural beeswax and maybe top it with cinnamon or nutmeg! 

Acorn charms for good luck! I would make these annually for my friends. Acorns represent prosperity and everytime the bell jingles its to hope it will bring you more prosperity for the rest of the remaining year!

Swap wardrobe clothing for your autumn clothes and put a sack of nice smelling herbs like cinnamon sticks in the corner of your warddrobe to make them smell nice.

If you enjoy wearing makeup take out all of your autumn shades of lipstick and eye make up and charge them with your tools of glamour like rose quartz, carnelian and good energy.  

Dry fruits and herbs in an oven or dehydrator! Annually I love to make apple chips this time of year. 

Enjoy snacks while doing crafts! Eat caramels, dried apple chips, nuts (like peanuts if you are not allergic. I like nuts to honor the squirrel and acorn season), maple sugar candies, sugar candied nuts, sweet corn bread, butterscotch candies. Also if you don't like nuts/can't eat them but want something acorn-like, make these donut acorns! Bonus if they are cinnamon sugar! (Or you can coat them in maple sugar glaze!) 

If you love knitting this is a great time to begin a knitting project! Use knot magic to bind intent into your scarf to keep you warm in the cold seasons!

Celebrate the eve of Autumn with great fall beers and apple sausages at a local beer hall. 

Preparing dishes Since tomorrow is a great autumn feast day, the evening would be fantastic to just cook autumn magic into the food of tomorrow.  That also being said, Make Caramel Apples! I associate caramel apples with this holiday and candied coated apples with Halloween. Make a nice maple sugar caramel and top with sprinkles, cookie crumbles or enjoy on it’s own! 

Decorate your Altar! Wipe your altar down with oils like cinnamon and cedar. Cover it in chrysanthemums, beautiful fallen leaves, carnival squash, mini pumpkins, and anything fall colored. Burn cinnamon and apple incense! 

Go Star Gazing This time of the year is the best for star gazing. It probably has to do with the temperature at night being pleasantly cool and there being far less bugs. Spend a night under the stars especially since it will be the last night possible to do so before the weather cools! 

Midnight Spell: Focus on what you would like to shed away from your life. This is a time that's great for letting go of what is no longer working for you in the previous year. As an activity I do like to collect dead and colorful leaves that have fallen and write in gold pen the things I want gone from my life. Over a flame I burn it to a crisp. If you can't have fire, this is equally as great if you can toss it out of a high window to let it 'fall away' (I'd suggest not writing anything on it though, just put the energy into it), or crushing it into powder and letting it blow away in the fall winds. Another spell I like to do is road opening. If you feel blocked and don't know what to shed away, this helps instead. I always like lighting a candle for road opening spells as it's similar to lighting a lantern on a path shrouded with darkness, but this can be understood as a leaf blower spell. Take a pile of leaves as clean as you can find them. (at least 10-20 is good enough). Take your favorite stack of tarot cards and shuffle them thinking about the obstacle that you can not overcome. Once you are done, the top card is what you must do. (Or any that jump out randomly). Take that advice card and put it under the pile of leaves. Envision the leaves as the many things that are cluttering your path. When you are ready, take a mighty blow and blow them away off the card! Acorn Spell I like to pick an acorn I am drawn to and think about the things I want to prosper. I use them as wealth spells. As I charge my things and do magic for the ritual, I also charge my acorns with positive intent. That night or the next morning I go to a nearby park (usually the same where I got the acorn) and bury it into the earth. As the acorn is a seed that will grow, so will what you wish to prosper in your life. 

Mabon Day

Friday, September 22nd 2017

When you pick your clothes for this day, Either wear the most fall-tastic witchy outfit or wear the dark veil witchy outfit. Fall is officially the Season of the Witch sorry I don't make the rules. (I mean 365 days of the year is the season of the witch to me but like, fall is goth witch time). It's time for burgundy, brown and black lipsticks, heavy eyeshadow, black veils, velvets, boots, flocks of crows following you around as you shop for mini pumpkins. Little kids watching you in awe and believing in magic as you and your Raven companion go pick up Halloween candy. 

Go Apple Picking! If you have the great privilege and opportunity to, this would be the most blessed day for apple picking. Being in the country side and picking apples is the most ideal way to spend Mabon Day. Make a tart with those apples for the feast or save them to make autumn apple cider for Samhain! 

Take a Bike Ride or a Fall Hike! Autumn is an airy season for me and the winds are playful, give life to dead leaves and howl wildly in the night. I love to spend autumn biking and feeling one with the streams of air. Go on a ride and collect the beautiful leaves you see! If you don’t have a bike, taking a hike would be just as rewarding especially in a trail in the mountains!

Drink spiced autumn drinks and be grateful for the past year and the season to come! Enjoy a nice hot apple cider, spiced autumn mulled wine, a spiced chai tea or even a pumpkin spiced Latte (YEAH I SAID IT) don’t let anyone take your autumn festiveness away from you! 

Eat seasonal fruits and vegetables! APPLES! Plums! Grapes! Squash! Yams! Offer some back to nature to show gratitude! 

Plant bulbs in the garden for next spring! You should try to harvest what you can from your garden and pickle your produce and dry your herbs but if you want some things to pop up in the spring, now is the time to plan before your garden goes to rest! 

Make Apple bird feeders!

If you have the opportunity to, tour a winery or a beer garden! Not all of us might have the time to go on a hike or apple picking, yet it is wine and autumn beer season so a nice outing to a brewery will be equally as festive!

Charge yourself in the cool autumn winds! Whistle with the whispering winds, release intentions into them. Find a cool and clean place where you won’t be disturbed to center yourself and allow their energy to flow around you. Feel free as the birds flying south. 

Evening

Celebratory Dinner The feast is the most important part. This holiday is often compared to Thanksgiving because its an autumn feast that has a focus on gratitude yet this is gratitude for what the earth has given for the harvest and your hard work (and not stealing land from other people) and if you are lucky enough to celebrate it with those that share your practice, you should go around the table to say the things that you are blessed for this year passed and toast each one to hot spiced cider. Let the loving warmth engulf you as you drink it and reflect on the good that has become of you this year. One year I made a fantasy feast for each sabbat and this is a recipe post for Mabon. 

Make sure to remember to make a plate for any entities you like to work with. Leave something nice for your ancestors, or the spirits of nature outside. Anything you have left over like organic waste, apple peels, squash string, put it in compost to give back to the earth when the time comes. 

For your friends and loved ones that you are grateful for in life, make sure to leave them a little message by text, phone call or social media to let them know how much you appreciate them. 

[kazkari]

Rules: Tell us your holiday favs and tag 10 people

Name/Nickname: Kari, which is a nickname both friends and family use for me.

Gender: female

Favorite Cold Weather Drink:  Hot cocoa or mulled wine. or alcohol free kiddie punch, I don’t care.

White or Colored Holiday lights: I prefer coloured since they remind me of my childhood, but I’m using a combination of both of them.

Favorite Winter sport: cookie eating championship.

# of blankets I sleep with: Four - a duvet, a thinner duvet that has a warmer and a cooler side, a wool blanket and a fuzzy microfiber blanket.

Preferred Holiday Confection: I love cookies, I love chocolate, I love mulled wine candy. I really really love the kind of milk chocolate that has spices and nuts and dried fruit in it? It’s so good.

What I’m currently wearing: A penguin shirt and lose pants.

Preferred snowy weather activity: Staying inside and marveling at how pretty everything looks. It rarely snows here tho.

Last thing you baked: Just day: Mulled wine cake!

Homemade gifts or Store bought Gifts:  I normally do a combination of both but 2017 has eaten all my will to do anything.

Favorite Christmas/Holiday Movie: The Muppet Christmas Carol.

Open Presents Morning or Eve: Here we open presents on christmas eve!

Favorite Holiday Song: Not picky as long as Michael Bublé sings it.

I actually don’t know who to tags so..uh...If you feel like doing it, do it? :O

[ggontour]

23.11.19 | Vienna, Austria | Rathausplatz Christmas Market | This weekend myself and 18 other girls flew to Vienna for the Christmas markets. We arrived late last night (on my 27th birthday!) but woke up early this morning to hit the markets. This market was stop 1 of 4 for the day. The markets are gorgeous to walk around and the smell of candied nuts and mulled wine really puts you in the festive spirit. We wandered around several other markets before deciding we seriously needed to warm up and headed to a rooftop bar for a few drinks. That night we went out for all you can eat tacos (it’s hard to find gluten-free Austrian food!) and then out to a club where one of the girls managed to negotiate a discount of €10 pp for the door fee.

[feedblogspot]

Unique in its name and concept, Ryne offers Melbourne a stylishly relaxed restaurant and bar in the heart of Fitzroy North. Referring to ‘a course that is continuously moving onwards‘, the restaurant’s name has Anglo-Saxon origins that tunefully assimilate with the British heritage of owner and chef, Donovan Cooke. Ryne’s ambiguous definition may refer to a patron’s experience, whereby the diner is taken on a continuous journey from start to finish, bringing to life the chef’s gastronomical creations and ideas; or, it may come from a chef’s perspective, signifying the accumulation of skills and knowledge in the industry, ultimately culminating in a persistent strive for improvement and perfection. No matter which way you look at it, Ryne’s potential is seemingly endless.

Since its opening in October of 2017, Ryne depicts an intended departure from the more upmarket, fine dining restaurants that Donovan has owned and managed over the past few decades throughout Europe, Hong Kong and Melbourne. Aiming to be a local establishment that customers enjoy frequenting every couple of weeks or so, the design and ambience of Ryne is pared back to resemble a venue that people will regularly visit because of the comfortable feel and enjoyable experience that is offered, on top of the quality food, wine and service. Business partner Vicente Montalban is responsible for the interior design and layout of the restaurant, choosing to focus on exposed brick and light-coloured timber to portray an industrial warehouse vibe, along with dark grey cement flooring that simultaneously contrasts yet compliments the fashionably casual tone. Add in a front-room sofa and cushioned chairs amongst the spacious table settings, and customers can breathe a sigh of relief that they won’t need to worry about spilling red wine on white tablecloths… because, there are none.

Encouraging the slightly more relaxed concept of Ryne is the calm and approachable nature of the staff, and in particular, of Krystelle Cooke (Donovan’s daughter). Her knowledge of the wine list is understandably confident given her role as the restaurant’s Sommelier. However, her dedication to the restaurant as a whole is pleasingly observed in her friendly conversations with customers throughout the restaurant, on topics that are not restricted to the wine menu, but also include asking customers how the meal was, offering advice when ordering from the food menu, and openly discussing the restaurant’s concept and inception to those who express interest. It is this genuine interest in customers’ thoughts and opinions that makes them feel valued, and supports Ryne’s intended desire to be an approachable venue for all.

Commencing customers’ experience at Ryne, a centrally-located bar welcomes ‘Happy Hour’ drinks and a bar food menu that challenges the usual sticky finger-friendly options. Prepare for slightly more sophisticated, yet still beer-friendly, items such as Spicy Tempura Prawns with chilli aioli, Wagyu Beef Cheek Croquettes with truffle mayonnaise, or vegetarian-friendly Corn Polenta Chips with harissa, just to name a few. On cold Winter nights, the house-made Mulled Wine is a must-try!

  Upon arrival at the table, the dining menu is presented, listing an intentionally condensed choice of six entrees (‘An Opening…‘), six mains (‘The Main Event…‘) and three sides (‘Accompaniments…‘). Perusing the combination of ingredients listed within each dish, it is seen that ingredients utilised are mostly seasonal, with the current menu showcasing an abundance of Winter-grown produce that appropriately support the meat or seafood main event of each dish, with a couple of vegetarian options available as well. To keep things exciting for both the kitchen team and their regular customers, the menu is rotationally changed every couple of weeks. Inspired by classic French cooking techniques, the menu successfully blends tradition with contemporary, and demonstrates Donovan and fellow business partner, Alex Law,’s fine dining training and expertise through the precise preparation of ingredients, and the purposeful plating consistently presented.

To start the eating, a complimentary amuse-bouche arrives in the form of wallaby tartare with wasabi dressing, half-sitting atop a house-made crisp bread that forms the vehicle for the raw, lean protein. A perfectly delicate glimpse into the style of cooking and cuisine at Ryne.

Amuse-Bouche

House-baked Bread and Butter

As an entree, Prawn Cannelloni arrives impeccably presented, featuring an overwhelmingly tasty prawn mixture wrapped inside a rolled squid ink pasta sheet, served alongside orange marmalade, butter-poached prawn, shellfish foam and baby coriander. The balance between sweet citrus and bitterness in the marmalade compliments the seafood on the plate unbelievably well, whilst the marriage between the shellfish foam and butter-poached prawn elegantly melts away in the mouth. A consistent theme throughout Ryne’s menu is this infusion of unique flavours into sauces and foams to not only complement, but also to enhance, the other ingredients on the plate. A style of Donovan’s cooking that hopefully never disappears.

Prawn Cannelloni ($26.00)

Pan Fried Scallops arrive as a trio, accompanied by crushed apples, beetroot puree, cider foam and a fried pillow of black pudding. Translucent and charred to perfection, the scallops are cleverly balanced with earthy flavours from the beetroot puree and black pudding, whilst the ever-popular flavour of Apple Cider is given a complete revamp through its crafty deconstruction and play on ingredients used.

Pan Fried Scallops ($25.00)

Moving onto mains, Donovan’s signature dish of olive oil salmon has remained on the menu, with his intention being for it to remain a constant, but prepared differently and paired with varying ingredients according to the season. The delicate piece of Olive Oil Confit Ora King Salmon easily flakes away to reveal thin bites of pink salmon, whose rich flavour is toned down by roast curry cauliflower, spiced carrot sauce, apple, and a fino sherry and golden raisin puree.

Olive Oil Confit Ora King Salmon ($36.00)

For the meat-lovers, Braised Wagyu Beef Cheek tenderly pulls away with a gentle prod by the fork, appropriately contrasted by the slight textural resistance of the lightly charred outer coating. Topped with swede, tendon, pickled shimeji, parsley essence, pancetta and smoked butter, the quality of every ingredient in this dish could put it in the running for dish of the year, in my books. My only gripe? The modest serving size of this dish, leaving a desire for more substance on the plate.

Braised Wagyu Beef Cheek ($37.00)

Italian Coleslaw ($9.00) (cabbage, fennel, capers, onion, parmesan)

To finish, the dessert list is similarly compact in its choices, but maintains the theme of contemporary classics through its variety. Valrhona 64 Manjari Souffle intentionally challenges the norm by resembling a cross between dense lava cake and airy souffle, with the coffee anglaise poured into the souffle to create a puddle of chocolatey-coffee goodness. The double cream ice cream and chocolate crumb supplement the dessert, whilst the cubes of Kahlua jelly will give you a sufficiently strong hit of the coffee-flavoured liqueur, thus finalising this clever deconstruction of a Kahlua-spiked espresso martini.

Valrhona 64 Manjari Souffle ($20.00)

Cinnamon Scented Rice Pudding is cooked to a perfectly textural softness with some bite, topped with mulled wine poached Winter fruits, candied pecan nut and a yoghurt sorbet. Light in flavour yet hearty in substance, this is the ideal dessert with which to satisfy that desired hint of sweetness at the end of the evening.

Cinnamon Scented Rice Pudding ($18.00)

Enlivening the dining scene in Melbourne’s inner northern suburbs, Ryne is definitely a restaurant worth visiting for those seeking an enjoyable, and approachable, experience. The desire to steer away from the fine dining market is portrayed through the rustic design of the venue, as well as through the comparative affordability of their a-la-carte dishes, and set menus and degustations. As is the latest trend in Melbourne’s dining scene, serving quality food in a comfortably accessible setting is a reliable selling point for Ryne. Although the meticulous preparation, construction and presentation of the food could still be considered a facet of high class dining, this approach to cuisine is becoming the norm these days, with people happy to experience slightly smaller portions of exceptional quality ingredients, provided the prices are reasonable. Safe to say, Ryne has nailed this one to a tee.

Note: I dined courtesy of Ryne Restaurant. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Ryne 203 St Georges Road Fitzroy North, VIC 3068 Ph: (03) 9482 3002 Email: reservations@ryne.com.au Hours: Dinner – Wed-Sun 6pm-late, Lunch – Sun 12-3pm.

  Donovan Cooke's latest venture: Ryne, Fitzroy North. Unique in its name and concept, Ryne offers Melbourne a stylishly relaxed restaurant and bar in the heart of Fitzroy North.

[thesoggychef-blog]

Good Spirits: All the Booze You Need to Get Throug...

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[Photographs: Vicky Wasik, unless otherwise noted]

You’ve decked the halls with tinsel and wreaths; you’ve stocked up on Hanukkah candles and polished your grandpa’s menorah. Your New Year’s bash may get a disco ball this year (because, really, good riddance, 2017)—but you’re not quite done with all the fancy preparations. Because if there’s ever an occasion to drink fancy, it’s the holiday season. December is the time to pour Champagne (or, okay, good sparkling wine) and mix a little something special into your cocoa. And, to get through all those office parties and ugly-sweater contests, you’re going to need some whiskey…and some rum…and some gin.

Before you hit the store, do a little survey of your calendar so you can stock up in advance on liquor for special gatherings of family and friends, gift bottles for your holiday hosts, and once-a-year investments for truly delicious winter sipping.

Bubbles, Bubbles Everywhere

Buy a dozen bottles of sparkling wine now, and you’ll likely score a discount. That’s money you can put toward better-tasting bubbles for every toast through New Year’s—plus, with a dozen on hand, you’ll be ready for last-minute dinner invites and all those endless end-of-year parties. We’re partial to bright, lemony Vitteaut-Alberti Crémant de Bourgogne Cuvée Agnès (around $24) for cocktail-party situations, especially if there’s seafood or lighter snacks on hand. If your meal stars richer pork or poultry, go with rounder, yeasty Domaine Parigot & Richard Crémant de Bourgogne Brut Blanc de Blancs (around $23), or the wonderfully juicy, citrus- and blackberry-tinged Raventós i Blanc Rosé de Nit (around $24). Worst case: You have a bottle or two left over for Valentine’s Day.

The Easiest Cocktail Ever

[Photograph: Courtesy of Hochstadter]

It’s wise to be a little wary of premade cocktails—there are bad ones out there, gang—but pour a mini can of Hochstadter’s 84-proof Slow & Low Rock and Rye (around $4) into a nice tumbler with a big cube of ice, and you’ll easily fool the snobs in your midst into thinking you’ve stirred a cocktail to order. Made with rye, raw honey, dried oranges, rock candy, and Angostura bitters, it’s an old-timey concoction that’s essentially a canned Old Fashioned. The citrusy spice feels holiday-appropriate, and the pleasure-to-effort ratio is just right. Planning on serving a crowd? A full bottle of the stuff might be more up your alley.

Rum for Sipping (and for Eggnog)

You may not use a whole bottle of rum when you make eggnog, so you might as well buy something that will also taste good on its own. Luckily, there’s a wealth of options. This time of year, we often recommend the rich, complex El Dorado 15 Year Old ($50) or its more affordable 12-year-old sibling; luscious Zaya Gran Reserva 12 ($30); toasty Ron Zacapa Centenario 23 ($45); or sweet, chocolaty Diplomático Reserva Exclusiva ($22 for 375ml).

Spice Your Cocoa

I’ll always have a weakness for cocoa spiked with tequila and mint schnapps (try it!), but this year, my comfort drink of choice is a big mug of hot chocolate with a tablespoon of St. Elizabeth Allspice Dram (around $28) stirred in after heating. The Jamaican-born rum-based liqueur adds a blast of spice that’s reminiscent of pepper, clove, cinnamon, and nutmeg. When you’ve had your fill of spiced cocoa, you can pour a bit into your Old Fashioned, your mulled wine, your hot cider, your coffee, or pretty much any punch.

The Best Gin for Martinis

Fords Gin (around $30) makes a beautifully balanced Martini, its piney, resinous flavors backed up with a chorus of grapefruit, peppercorn, and coriander. Be careful: With a cocktail this silky-smooth, you might find yourself drinking fast. (I trust you’ll already have snacks at the ready.) While Fords won the Serious Eats Martini taste test a few years back, I also truly adore the super-fragrant St. George Terroir Gin (around $33), flavored with sage, Douglas fir, and California bay laurel. Don’t dishonor it with stale vermouth.

(At Least) Two Fresh Bottles of Vermouth

Unless you (or your dinner host) have bought vermouth within the last month and stored it in the fridge, you’ll need fresh vermouth to start the season right. You can’t go wrong with Dolin, especially since a half bottle is just about 10 bucks, but lately I’ve been enjoying Routin Dry Vermouth (around $23), which is especially bright and citrusy thanks to a dose of Sauvignon Blanc. It has a nice floral character, too. If you like a slightly richer Martini, try the alluring, honeyed Martini & Rossi Riserva Speciale “Ambrato” (around $18), which has a round, sweet-and-savory character and a delicately bitter, herbal finish.

While you’re at it, pick up a half bottle of Carpano Antica Formula (around $16) for Negronis, Boulevardiers, or this variation made with apple brandy. Again: Remember to store any open bottles of vermouth in the fridge.

Red, Red Wine

If you followed my advice and bought extra bottles of Cabernet Franc or Passe-Tout-Grains in the days leading up to Thanksgiving, your work here is done. Those wines will do just fine with your Christmas prime rib, crisp-skinned goose, or crown roast of lamb. The Domaine de la Chanteleuserie 2016 Bourgueil “Cuvée Alouettes” ($16), in particular, has an earthy, juniper-infused flavor and affordable price that make it ideal for a crowd. But even the very best gamey, savory, and delicious Chinon, from producers like Olga Raffault or Bernard Baudry, isn’t all that expensive.

Party Whiskey

Serious Eats has a whole list of the best budget bourbons and another of the best budget rye whiskeys from a few years back, both written by Michael Dietsch, the author of Whiskey and Shrubs. There are also some great values recommended in this introduction to bottled-in-bond whiskeys; my go-to these days for cocktails is the spicy Henry McKenna Single Barrel, which I’ve seen for about $27 near me.

After-Dinner Sips

[Photograph: Wes Rowe]

If you haven’t quite sated your sweet tooth even after a plate or two of cookies—or if you prefer to drink your dessert—a small pour of Don Ciccio & Figli’s Concerto (around $32) will do the trick. It’s a luxuriously rich and chocolaty liqueur, flavored with wood-roasted barley, espresso, and various herbs and spices, and it wraps up on a black-licorice note that makes it a nice accompaniment for just one more gingersnap.

Some folks like to sip something a bit more aggressively bitter in the hopes that it’ll settle the stomach. If you’re bored with fernet and the amari you’ve got on hand, try Don Ciccio & Figli’s citrusy Amaro Tonico Ferro-Kina (around $40) with your fruitcake, or score a bottle of bittersweet Barolo-based Chinato, made by Cappellano, Vergano, or G. D. Vajra.

A Fancy Gift for Scotch Lovers

This year has some strong contenders when it comes to new whisky releases, including The Macallan’s robust, toffee- and fruit-laced Edition No. 3 ($95) and Speyburn 15 Year Old ($65), which is a lovely mouthful of graham cracker and marmalade. But the whisky I keep thinking about night after night is The Balvenie’s Peat Week ($99), a 14-year aged Scotch made back in 2002 with earthy Highland peat. (They produce peated whiskies only one week out of the year at the distillery, hence the name.) While there’s an intriguing, smoky finish to this dram, it isn’t the peat monster you might expect from the label. Instead, Peat Week is a chewy, butterscotch-y Scotch with full, round body and a vanilla-scented warmth. I love it.

Something Pretty for the Bar Cart

I’d be remiss if I didn’t mention one more—the bottle I’ve most enjoyed having around for dinner parties. Even if you’re not normally the sort to be charmed by a beveled, decanter-type bottle, pouring Suntory’s Hibiki Japanese Harmony ($65) for your guests just feels fancy. And drinking it does, too: This Japanese blended whisky is creamy, mellow, and silky, hinting at toffee, toasted nuts, and a fragrant orange twist that’s been lit by a match. Offer a cheese plate alongside it, and let everyone linger.

While we’re talking about booze gifts that are basically both sculpture and drink, those who like their whiskey headier, sweeter, and richer have Blanton’s Bourbon Single Barrel ($60), complete with metallic horse-and-jockey stopper and beveled-bowling-ball bottle. This guy is gooey caramel and velvet in a glass, as intense as some sort of whiskey concentrate. Which might be just the dram you need when your family’s in town.

Disclosure: Tasting samples provided for review consideration. All prices noted in the text are estimates as of the time of writing and may change. Your purchase on Drizly helps support Serious Eats.

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[ladymckew]

After a terrible start to this year, it has certainly turned around and what a wonderful year it has been as most of you know. So, what am I looking forward to now? I Think it is obvious as I am a massive Christmas person.

As a big lover of Christmas it is fast approaching, I am looking forward to Baby T’s first Christmas, this is where my family traditions that were celebrated when we were growing up come back in full swing. As we have grown up and gone our separate ways certain traditions have lost their way but never forgotten.

So my Christmas traditions are:

Christmas Lights

The turning on the Christmas lights is the most important part of the build-up to Christmas, but sadly I have to say that Cheltenham’s light turning on festivities have been incredibly dull the last few years. Last year, whilst pregnant no mulled wine in hand, we stood in a very crowded spot outside House of Fraser, cold waiting for a big switch on, what happened? the lights just went on, no announcement or countdown. The hum of disappointment carried through the December air. This year is said to be different with new lights in Cheltenham so we will see. I hope this tradition will not fade, but there is the excuse for the mulled wine and warm mince pie, which brings me to my next tradition.

The Christmas Markets

I just love the German Christmas markets, it was quite a while ago that I went to the big market in Birmingham. The traditional German beer and Bratwurst you have after investigating each wooden hut with their wreaths, advents and decorations. As a date a few years ago I dragged Mr N around Bath’s market as I had never been, bless him he really did not enjoy it, at least we broke it up with a tour of the historic baths. I am on a mission this year for some slippers, I know not traditional for a Christmas market but Cheltenham normally has an alpaca stall and cosy footsies is a must.

Christmas Music

When you work in retail you do start to get annoyed with the same Christmas music day in day out all the way through November and December but I did not. I have already been singing some classics to baby T and my mother asked how do I manage to remember the words and well that is my excuse. There are some classics I cannot help singing, unfortunately, this year I think my Michael Bubble cd may collect dust as Mr N will not let me play it. (Scrooge) but here is my all-time Christmas favourites:

Last Christmas by Wham

All I Want For Christmas by Mariah Cary

Santa Baby by Earths Kitt

Driving Home for Christmas by Chris Rea

White Christmas by Bing Crosby

Little Drummer Boy/Peace on Earth by David Bowie & Bing Crosby

The Power of Love by Frankie Goes to Hollywood

The Christmas Tree

I get so excited when we put the tree up, last year I did put it up really early (November I think) but I kept changing my mind with the decorations. Yes, I suffer from P.O.P.D – Perfect Ornament Placement Disorder! You cannot beat the smell of a real tree either, since having my kitty cat Bella, this has not been an option, however, she still eats the plastic tree. It is not just the tree it is all the decorations around the house, I admit we have a lot of decorations so this year we have invested in a big plastic box to store them in (why we did not do this before?) which coincides with my next tradition. 

Christmas Eve

It has always been a tradition of mine, to give my family and friends a new decoration each year, this is normally given on Christmas Eve, where we hang them on our tree ready. Every year we have new pyjamas to wear and growing up we used to go to midnight mass, but since leaving home this has not happened much, as it was always been about having drinks with friends but in the last few years it has become a tradition to watch a Christmas film. Finally, I have been able to get us a Christmas Eve box for us to all open, I am stocking it high with goodies for our cosy family night in and of course our decoration for the tree this year.

The Christmas Menu

When growing up I did not much enjoy Turkey so my mother would make Duck or Goose. A Christmas fact for you now, Turkey was not always the main course for Christmas Day, at first it was boar during medieval times and then following into the 16th and 17th century it was a goose, maybe even peacock or swans! King Henry the eighth was the first monarch to have turkey. However, the goose was still the most common dish up until the Victorian era. I am not a fan of Christmas pudding but it would not be Christmas without it (someone in the family will eat it) Every year I make Snickledoodle cookies, this is my favourite thing to make and they are so easy to make, along with gingerbread men. I have made some interesting cupcakes too, candy cane and eggnog to be exact, they used to go down well (probably the rum). Let’s not forget the mince pies – yum!

Christmas Jumpers

I love a good Christmas jumper, unfortunately, Mr N does not appreciate this tradition. I have had some great jumpers in the past but every year, I have donated them to get a new one, I wish I had not. Primark did fantastic jumpers before that were really reasonable now they are not the same, so I am on the hunt for an epic jumper that maybe I should keep this year. Here are my previous year’s jumpers

Christmas pyjamas and mug

This is one, is the only one I do singly, for the last few years I have treated myself to a pair of Christmas pyjamas and a matching mug from Cath Kidson. Do not know why I decided to start this but it is something now I look forward to, buying new pyjamas to cosy up in with my new mug of my favourite tea, or hot chocolate.

Christmas Wrapping

I do love wrapping, I am not as good as my aunties though, they have a secret talent for the art of wrapping. My mother is not a fan of wrapping, so I love snapping up the opportunity to wrap for her (not to sneak a look at my presents) there is something therapeutic about it. Anyway, our tradition has always been to have completely matching wrapping paper, Mr N bought a few rolls of wrapping paper last year so we are using it up this year, which meant I needed to get the same colour schemes again, even my mother does this. (Luckily the colours match the decorations) I thought I was crazy doing this but recently at a Christmas launch I had a conversation about this and I am not alone.

Christmas Movies

I am loving Sky’s Christmas Movie channel this year but it is not Christmas without a film. A film is put on when decorating the tree, normally Muppets Christmas Carol, however, Elf has taken over the last few years. Here are my must-have Christmas films:

Home Alone 1 & 2

Elf

The Grinch

It’s a wonderful life

Muppets Christmas Carol

The Polar Express

The Holiday

Santa Clause

Scrooged

Mr N asked why Die Hard was not on this list, so I am adding Die Hard just for him.

Christmas Night

Since I can remember Christmas night is always my favourite, full of the Christmas dinner that my mother has taken all day to prepare, slumped on the sofa watching some special on the television. Even when we celebrated Christmas at my grandparents we would watch an Only Fools and Horses special or the traditional Tommy Cooper, Ken Dodd or Two Ronnies show. These are my favourite seasonal memories, my grandparents always had a trolley out at Christmas full of nuts, chocolate, crisps or sweets and even though sufficiently stuffed to the brim we still found room for more. Orange and lemon jelly slices were always my favourite.

Pssst do not forget the Coca-Cola advert, every year it is exciting when you first see it.

Week 31 – Gratitude Challenge – Something I Am Looking Forward To After a terrible start to this year, it has certainly turned around and what a wonderful year it has been as most of you know.