Evening everyone… This week has been a difficult one but not for any reason other than I’ve been absolutely knackered! Its been a struggle getting up in the dark and all I’ve wanted to do is turn over and go back to sleep. Works been interesting but I’m definitely still on holiday mode. Hopefully this week will be better and we can get back into popping to the gym too!
|The most delicious chaat bombs!!!|
|Love me a thali!|
|Some of my fav Eggs Benedict <3|
|Love the decor at Skindles|
|That Christmas tree 🎄|
The first day we were back, we were up so early… Tim was up at 3am and I was up at 4:30am so we got up and had made hot cross buns by 5:55am!
We were looking forward to just chilling for half a week – eating all the party food and drinking all the Bucks Fizz. Its not the Christmas season if you don’t have Bucks Fizz!
|Can’t have Christmas without party food…|
I took the opportunity to catch up on blogging which was long overdue! Have a read of the following if you want to have a scroll through some old pics from the last decade… I definitely enjoyed doing that recap!
A Decade in Review: 2010-2020!
The Best of 2019 – Happy New Year!!!
We spent a couple days with Tim’s parents which was another nice chill. Tim’s mum hasn’t been very well and in an out of hospital for the past couple months but is hopefully now on the mend. So it was nice to spend some time with them both. We had a nice late Christmas roast with all the trimmings and pigs in blankets too of course!
Tim also made some mince pie cocktails which were sooo alcoholic but very tasty! A couple years ago he had a mince pie cocktail at Gingers Bar in Brum but hasn’t seen one since. So this year we thought we’d try and make one. Next year we’ll try and make a creamy version but that’ll be in 11 months time so heres’ to hopefully remembering!
We used a BBC Goodfood recipe for the cocktails – make a note of it and give it a go at Christmas!
For the mincemeat syrup:
100g golden caster sugar
For the garnish:
4 tbsp caster sugar
4 tsp mixed spice
For the cocktail:
4 tsp mincemeat
100ml sweet red vermouth
20 ml dark rum