Week 05 - My Food

Monday, November 30, 2015
#YorkshirePudding (22/101)

map N1 "Five Weeks in a Balloon"

from www.jules-vern/othermaps.html

map N2 "Belomorkanal" on a pack of papiroses

map N3 "Paths of Hope"

from www.andtewdegraff.com

Movie Maps, Andrew Degraff

SCANDINAVIAN GLÖGG

INGREDIENTS

1 bottle of red wine0.5 Liter inexpensive brandy or vodka
10 cardamom pods
1 cinnamon stick (broken down)
1/2 orange peel (dried or fresh)
1/2 lbs sugar (regular or lumps)
Optional additions: 5 cloves, 1/2 cup raisins, 1/2 cup almonds, 5 dried figs

PREPARATION

Heat the wine and brandy spices, fruit, and nuts in a pot (and any optional additions you might like.)

Be careful not to boil the mixture; just let it simmer for about 45 minutes.Then, strain through a cloth to remove all additions.
Serve your Glogg hot over lumped sugar (or with regular granulated sugar).
Optional: You can also serve the Glogg with raisons or almonds. If you'd like the drink to be stronger, use more brandy.
This Glogg recipe makes approx 1.5 Liter (close to 1/2 gallon).

Tuesday, December 1, 2015
#GarlicTurmeric (23/101)

christmas calls for hot drinks!

Wednesday, December 2, 2015
#SpecialDish (24/101)

good drink does not need too many tools

Thursday, December 3, 2015
#WithFireworks (25/101)

1. Find all you need
2. Mix
3. Heat up
4. Wait...
5. Wait...
6. Wait...
7. Drink and Enjoy!

Friday, December 4, 2015
#Cookbook1o1 (26/101)

Glögg Recipe from Scandinavia:
1 bottle of red wine
0,5 liter inexpensive brandy or vodka
10 cardamom pods
1 cinnamon stick (broken down)
1/2 orange peel (dried or fresh)
1/2 lbs sugar (regular or lumps)
Optional additions: 5 cloves, 1/2 cup raisins, 1/2 cup almonds, 5 dried figs