Cow models and diva attitudes…

Weekend approaching fast and some fun intermezzo is allowed, right?! Those of you who read my previous post already know we spent a lovely week in beautiful sunny Simmental, Switzerland. During our usual daily and evening walks one sound always accompanied us, being close or somewhere remote in the distance: the Swiss cow bells…oh, and do not mistake, when close-by, these beautifully manufactured bells make decibel metres explode and your ears pop! No cow bells without cows and must say some were pretty anxious to hit the spotlights!

Swiss cows

“Holy cow, is she taking pictures? I want in, I want in…”

Swiss cows

“Ok, switching positions now…”

Swiss cows

“I want to be on cover this issue…no, I want to be…noooo, I want to be…move over”

Swiss cows

“Strike a pose?! Can’t you see we’re naturals!”

 

Enjoy the weekend!

Next time will take you around wineslopes of Spiez at stunning Thunersee, so stay tuned!

Swiss cows

Ingrid

xxx

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A touch of frost

Any leftover cranberries after the festive season? Always fun to sugar-coat them…

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sugar-coated berries in a row

Make a syrup of sugar and water, turn off the heat, add the berries and let them soak at least a couple of hours or overnight.  Point is to reduce the extreme sourness of the cranberries.

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Cranberries in syrup

Then drain using a colander and make sure to keep the liquid as you can still use that when making cocktails!
Dry the berries lightly with a paper towel, they shouldn’t be completely dry, otherwise the sugar won’t stick.

Time for the fun part! Pour some sugar in a bowl, add some berries and toss them around until coated. Do not add too many berries at once, it will make the sugar clump and that’s not what you want at this point.

Leave them to dry on a rack or plate and that’s it!

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I used mine decorating a chocolate mousse and added some in my morning oatmeal bowl.
 

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Sweet, sour and frosted instant happiness!

 

Ingrid

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