Seven Days Photo Challenge, with a twist πŸ“ΈπŸ˜‰, Day 4

The lovely Dominique at 3C Style has nominated/tagged me in a photo challenge. And, we all know how I can’t say no to a challengeπŸ˜‰

Apparently theΒ rules are: Seven days. Seven black and white photos of your life. No people. No explanation. Challenge someone new each day.

No Explanations!! Ok, I will let this one speak for itself, but will include the color version and ask for feedback. I am taking a photo class and am looking to improve 😊

Today I would like to nominate/tag Lisa from lismorepaperco. I know she has some gorgeous shots to shareπŸ˜‰

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Holiday Cocktail: The Hot Apple Pie

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A couple weeks ago, the hubby and I went to happy hour at a local restaurant. I had a drink called a hot apple pie. It had spiced cider, orange infused vodka and butterscotch schnapps! A very sweet drink but so good on a cold, rainy night πŸ™‚

Then, a few days ago, my daughter told me that her boyfriend really wanted hot apple cider. I saw my opportunity to recreate (or at least attempt to) the hot apple pie.

I decided to use my crock pot, since I was also making a beef bourguigon in my dutch oven, and I wanted extra!

I combined allspice, cloves and nutmeg in a coffee filter (I was out of cheesecloth) and tied it with cooking twine. The sachet was added to 1 gallon of apple cider along with cinnamon sticks, star anise, orange and lemon slices.

 

I set the slow cooker on low for 4 hours and let the flavors steep into the cider.

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By now the house was smelling wonderful! The spiced cider was delicious on its own, and even better with a few embellishments!

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I did not have orange infused vodka, but used my vanilla flavored one instead. I added 1 oz. of each of the vodka and “Buttershots” (which is the butterscotch schnapps).

 

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I was quite happy with the end result! I do recommend this one πŸ™‚

 

Hot Apple Pie Cocktail

  • Servings: 10 cups
  • Difficulty: easy
  • Print

Take your spiced apple cider to the next level with this sophisticated and elegant cocktail, perfect for the holidays!

Credit: Invisible-no-more.com

Ingredients

-1 gallon apple cider, filtered or unfiltered

-1/2 cup brown sugar

-2 Teaspoons whole allspice

-3 Teaspoons whole cloves

-2 dashes of grated nutmeg

-4 cinnamon sticks

-4 star anise

-2 oranges, 1 cut into half and the other sliced

-1 lemon, cut into slices

-1 oz. Vanilla infused vodka, or orange infused vodka

-1 oz. Butterscotch schnapps

Β 

Directions

  1. Add the 1 gallon of cider and brown sugar to a crockpot and stir to mix.
  2. In a coffee filter or cheesecloth, place the allspice, cloves and nutmeg. Carefully fold up the coffee filter, making sure none of the spices can fall out. Tie up with butcher’s twine and place into the cider.
  3. Slice an orange in half and place sliced side down into the cider, along with the additional orange and lemon slices. Add in the cinnamon sticks and star anise.
  4. Cover and heat on low for several hours before guests arrive, or can be heated on high for an hour or two until it’s hot enough and then turn the heat down to low.Keep spice bag and orange halves in the cider the entire time.
  5. Β Add the liquors to a glass and fill with the hot spiced mixture.

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Black & White & Color, Photo Challenge

Last night we went to a Meet Up Tucson group. The goal was to meet some of our new neighbors and, finally, start getting to know some people locally. We met up with the “off the couch gang” at a Zona 78, an Italian restaurant. I had this raspberry martini (to start!)

It was delicious and the company was great, we really did have a fun time! I got to thinking this morning about using the drink for this challenge, but wanted to take it a little further with some animation, so which do you prefer:

 

 

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The color version of the raspberry martini with bubbles

or

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The black and white version with bubbles

Grab your camera or phone and join Linda from Everyone Else has the best titlesΒ and Take the “Black and White and Color” photo challenge!

Road Trip, First Stop: Eugene, Oregon

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We are heading back to Tucson for a month of sun and our next half marathon. This time we are driving down with a very full car. Our goal is to bring a few things, ok a lot of things, from our house in Washington and we want to have our own car while we are in Arizona.

You might be wondering why we stopped in Oregon on the first leg of the drive, since Eugene is only about 5 hours from Redmond, Washington. This is a legitimate question as we have 20 more hours to go! We stayed overnight in Eugene because my husband has a presentation at the local office this morning.

We have never been to Eugene before. We have spent a lot of time in Portland over the years. Our daughter was a competitive gymnast and son was a competitive rock climber, so they both had many meets or competitions all around Oregon. Eugene is beautiful! Perhaps it is just the fact that our hotel is along the Willamette River, or that fall leaves make every place pretty. Either way, we are impressed!

After 5 hours in the car we were eager to stretch our legs. We started out for walk along the river path.

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It was a sunny day here, which makes everything better!

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I just love this bridge with the clouds behind it

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All of Oregon is biking and walking friendly. This is just one of many pathways used by numerous pedestriansΒ 

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Near this bridge is McMenamins Restaurant. We had never heard of this chain before, but they are all over the Oregon area, there is even near us in Bothell, Washington which we will have to visit when we get back. This chain also includes hotels, breweries, and wineries as well as the restaurants. Ours was specifically McMenamins North Bank Restaurant. We weren’t sure what to expect but what a pleasant surprise!

It was set right on the shore of the Willamette River, with an incredible view! It must be truly stunning in the summer!

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We made it in time for happy hour, of course πŸ™‚ So, I started with a blueberry infused vodka cocktail and the hubby went with a craft beer of some sort (mine was so tasty I forgot what he had!)

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We were starving, so I went with the goat cheese, pesto and sun dried tomato torta. This came with four perfectly toasted crostini and balsamic vinegar- I loved this!

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My entree was the salmon topped with coffee-bacon jam! Unique and delicious!

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By now we were getting quite full so I chose to drink my dessert! I had this seasonal pumpkin infused cocktail. It was like a pumpkin milkshake. Just amazing!

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We ended the evening strolling back along the river to our hotel. I took one last shot of the sunset. There were quite a few clouds, but it was pretty nonetheless!

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Today we have 10 hours in the car to Fresno California-wish us luck!