Scarves Scarf of The Day 2024 - Which Hermès scarf are you wearing today?

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Greetings, dear friends, you have all been modeling some beautiful scarves and styles, you all are too, too chic. “I’m too sexy for my shirt, too sexy for my shirt…”. :giggle: And your cocktails are so inviting in beautiful crystal glasses and tumblers.
Here are some festive and wintry wonders that I wear over the holidays and two libations - a mocktail and a cocktail.
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Blood Orange Spritzer
Ice
3 oz. blood orange juice
2 oz. ginger beer
1/2 oz. fresh lemon juice
Sliced blood orange, sliced ginger, and fresh mint, for serving

Fill a rocks glass with ice. Add blood orange juice, ginger beer, and lemon juice and gently stir to combine.

Garnish with sliced blood orange, ginger, and mint.

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Holiday Sangria
  • Honeycrisp Apple
  • Fresh Cranberries
  • Cinnamon Sticks
  • Star Anise Pods
  • 1 bottle of Red Wine
  • Apple Cider
  • Cointreau
  • Orange
  • For Serving: Cinnamon, Turbinado sugar, Ice, Rosemary Sprigs
To start, thinly slice your apples. Place the sliced apples, fresh cranberries, cinnamon sticks, and star anise pods into the bottom of a large pitcher.

Next, pour the wine, apple cider, and Cointreau into the pitcher. Gentry stir. Tuck the sliced oranges into the pitcher.

Cover and refrigerate overnight or for a minimum of 4 hours.

Serve the Holiday Sangria in cinnamon-sugar-rimmed wine glasses filled with ice. Garnish with rosemary sprig!

Index Palmiere is a perfect Christmas choice, I think.
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As is Axis Mundi
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Keeping warm with L’Hiver
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La Comedie Italienne is jolly, too.
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And of course, Chorus Stellarum with it’s green, rose extreme hem and gold accents.
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Cuddling up with a losange.
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The CSGM Acte III
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And finally my most festive cashmere, the Fleurs et Papillons de Tissus giant triangle.

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It’s been so busy but I will surely take a break and visit your posts, drinks, and photos more thoroughly later today. Thank you so much for making this week a hit and the happiest of holidays to you all. :hugs:
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#16,380
Lellabelle said:
It’s lovely. The rich purple is yummy. I must keep any eye out for this one.

Thank you ‘Nola. Would love to see yours with CDL when you can!

Congratulations, @HermesEchidna ! You’ve had such a great year for grails 😊
My mouth started watering at the very mention of saffron buns with marzipan :girlsigh:. That’s my idea of comfort food! If you have a recipe you recommend, I’d love to give these a try. Enjoy the Lillet rose :drinkup:

Thank you, @Jereni!

Paris at Christmas is such a treat. Thanks for sharing, Cookie!

Thank you, dear @GloWW0rM! The week is finally done, and I am ending it with a cocktail and some comfort food. Toasted cheese sandwiches and chocolate orange.

Beautiful! The Rembrandt is a wonder, even during restoration.

SOTD is space derby, black and gold. I’m in a starry night place this week, evidently
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Cocktail to accompany it is a Claridge (like the London hotel), a Friday night favourite. Easy and tasty. Recipe below:
1oz gin
1oz dry vermouth (Noilly prat, for preference)
0.5oz apricot brandy
0.5oz cointreau
Shake over ice, and enjoy cold with a twist of lemon peel for garnish.
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And MrBelle is joining me with a beer from our local craft brewery:
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Happy Friday everyone. We made it to the weekend :drinks:
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Stunning Lellabelle!!! The scarf and the yummy looking drink!
HermesEchidna said:
Dear @Lellabelle - Thank you. The recipe is from my MiL and I have tried to translate it to English from Swedish. Please excuse any spelling errors and ask if something is not clear - I am not that familiar with baking terminology in English - or in Swedish for that matter.

Saffransbullar English

For the dough
5 deciliter milk
50 gram of live yeast (can probably be substituted by dry yeast?)
1 gram of saffron
1 teaspoon sugar
200 gram soft butter
A pinch salt
2 deciliter sugar
14 deciliter wheat flour

Filling
200 gram marcipan
100 gram soft butter
0,5 deciliter sugar
2 teaspoon vanillasugar

Decoration
1 egg, beaten
Pearl sugar or crystal sugar

Heat the milk to 37 degrees C.
Crumble and dissolve the yeast into the lukewarm milk.
Ground the saffron with a spoon of sugar and mix into the milk.
Combine soft butter, flour, salt, sugar and the liquid in one Big Bowl and mix together by hand or with a mixer for about 10 minutes until it is a very elastic soft lovely dough which easily slip off the sides of the Bowl. Cover and let it rise to double size for about 40 minutes.
Grate the marcipan and mix with vanilla, sugar and butter.
Roll the dough out to a Big square and spread out the filling evnly on top. Fold the dough together - fold one third of the dough towards the middle and the third from the other side on top of this as well. Roll this rectangle of dough out to fit a large backing tray. Line the backing tray with backing paper and put the square of filled dough in there. Then Cut the dough into squares - easy with a wet knife - but dont separate them. Also cut a cross in each of the squares - easy with scissors. Cover the whole tray and leave to rise for about 30 minutes.
Brush it all with a beaten egg and sprinkle with Pearl sugar.
Put in a preheated oven on 220 degree C and bake for at least 20-25 minutes until lovely goldbrown but on top and in the bottom of the buns.

Ideally it Then looks like this. Good luck on getting one yourself if there are kids or partners around!
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Bon appetite - og rigtig glædelig jul! (Happy holidays) 🕯️🎄🤶🏻
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This makes me hungry! Looks sooooo good!

Maedi said:
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SOTD Les Girouettes in a fun cw.
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Beautiful Maedi! A fun colorway to make you smile. :)
 
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