auld lang syne.

Well well well, another year gone by. I can’t believe 2014 is nearly finished & 2015 is soon to be. Out with the old & in with the new, they say. I’ve definitely noticed how quickly time seems to pass as I get older, & I’m not sure if I’ll entirely grasp this phenomena. But I’m not ready to bid adieu to 2014 just yet.

orange you glad to see me

I want to thank all of my dear family, friends, & loved ones for such a grand past 365 days. Expressing my love for you is impossible. Memories have been made, laughs have been bellowed, conversations have lasted for hours, & my life is now that much sweeter.


The passing of time is such a wonderous & terrifying realization. Wonderous in its ability to mold & shape us into a new being, almost daily. And when we finally take a moment to look over our shoulder, we see we have become a newer version of ourselves (& always hoping for a better version, at that). It’s terrifying to remember, however, that time cannot be halted. It moves forever forward. And for that, we must accept we are [gasp] getting older with every new day. I still think of myself as a 20 year old, running around a college campus trying to make my photographer dreams become a reality. Here I sit in my 26 year old body with a 20 year old brain wondering how I’ll ever mesh the two & hoping like crazy I can figure that out stat. But if I’m wishing for stuff, I want to be on the younger side of things… for always.

pile o oranges


I digress. My hope in this coming year is that time & tide do not frighten me, but awaken me. I hope my dreams don’t seem impossible, but attainable with as much hard work as it takes. I hope to find solace in the things I have & life I lead, while in constant pursuit of self-betterment (is that even a word?). My hope is the same for you, gentle friends.


To ring in the New Year, how about a simple & delicious drink? I adapted Tyler Florence’s Cranberry Kir Royale. (I knew you were wondering why I had so many photos of oranges in the blog, haha!)

Ingredients: 1 cup frozen cranberries (or if you’re like me & the store you go to has zero frozen cranberries, 1 cup fresh cranberries), plus 1/2 cup for garnish | 1/2 cup frozen raspberries (to make up for the lack of frozen cranberries) | 1/2 cup frozen strawberries (ahem, ditto to the former) | 1/4 cup sugar | roughly 1/2 – 3/4 cup fresh squeezed orange juice (ergo, the juicer, but you can sub for boxed orange juice & I bet no one would be any the wiser) | 1 teaspoon orange zest (that’s the pile of orange goop in the 2nd photo) | 1 bottle Champagne | raw sugar with orange extract & orange zest for the rim (optional)

Directions: Add cranberries, raspberries, strawberries, orange juice, zest & sugar to a large pan & set over medium heat til berries break down & liquid is syrupy (12-15 mins). | Pour into blender & process (***be careful of hot liquid expanding when you blend – use a towel over the top of blender for safety***). | Strain & discard any solids, then set aside to cool. | Pour 2 tablespoons of berry-orange syrup into bottoms of 4 chilled champagne glasses. | Pour in champage & give a gentle stir (it won’t really mix with the syrup if you don’t). | Add a few cranberries to the top of each glass & voila!

drink up

Now I bid you adieu, to follow your folly & find those aspirations that call to & inspire you. Salut & goodbye until we meet again. Happy New Year!!! Welcome to the Wild New, 2015!


3 thoughts on “auld lang syne.

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