HAPPY NEW YEAR! Can you believe it’s already 2014? I can’t believe that earlier this year I was still in school – it feels worlds away now! Although a big transition year, 2013 was pretty great overall. Let’s recap some highlights shall we?
- January – experience first spring in EIGHT years as a retired track and field athlete. A little bit of an empty feeling but a new chapter begins…
- March – Zac and I cheers to our anniversary with butterbeer at Harry Potter World
- May – graduate from the UNIVERSITY OF FLORIDA! Pack up and move to Boston!
- June – join a crossfit gym! Have your cake, eat it too, but burn it off. right?
- July – start job at HubSpot working in sales and making dials with smiles!
- September – celebrate 23rd birthday and learn to do things like start a 401k and pay for health insurance – womp womp. adulthood.
- November – See my first Boston snow flurries! Panic over having a Florida wardrobe, learn about the politics of parking space savers.
And now for the resolutions! The start of a new year is the perfect time to re-focus my priorities, interests, and aspirations. Here is what I have come up with:
1. Improve my food styling – I want to find more inspiration, get creative with props, and understand better how to set up a scene for the camera.
2. Look away from the screen! Eight hours a day at a desk job is required for me, but gluing my nose to my smartphone on the way to and from work certainly isn’t. I want to listen to more music or read a book instead during commuting time in 2014.
3. Find my balance – as I mentioned earlier, 2013 was a big transition year and I’m still trying to find my feet in a new city! I want to be more willing and open to try new experiences, meet new people, and explore my surroundings.
And now for the TREATS!
To celebrate New Years, I came up with the fun idea of a trifle in the champagne glass! I like to descripe a trifle as a “cake parfait” and a mini version of this would be totally cute at a NYE Party. The dessert consists of layers of champagne custard, vanilla pound cake, and fresh raspberries.
Champagne Custard Trifle
level of difficulty: beginner
Vanilla pound cake, cut into 1/2″ cubes
1 container fresh raspberries
1 1/2 cup champagne
1/2 cup water
1/2 cup sugar
3 teaspoon corn starch
1 tsp vanilla extract
for the custard:
1.Whisk all the ingredients together in a double boiler (with water boiling)
2. Cook while beating with a whisk constantly for 10-12 minutes, until mixture thickens.
3. Allow custard to cool, it will thicken more during this time
4. In a champagne glass, layer custard, cake, raspberries, cake custard raspberries for best results to keep layers noticeably separate.
5. Chill until ready to serve
photos by: Zac Wolf Photography