Happy week-after-Christmas and week-before-the-New-Year, friends! I hope you had a wonderful Christmas filled with family, food, love and maybe some presents you asked for from Santa.
I spent the long weekend in Chicago with my family. We munched on spinach dip with Hawaiian bread (a perennial favorite of ours for the holidays), sipped on warm glögg mulled with slices of citrus and cinnamon sticks, played Pictionary and maybe also this game once or three times, and opened gifts on Christmas Eve and Day. I got cozy scarves and a Boos cutting board and my husband got the most complicated Swiss Army knife I’ve ever seen and this (no, seriously). As for Avery, she was spoiled by the addition of a talking teapot and a Cozy Coupe to her toy collection, as well as all the girly clothes a little lady could ever want.
- 4 sugar cubes (or 1½ teaspoons granulated sugar)
- 8 dashes Angostura bitters
- 2 cups (16 ounces) chilled champagne
- ½ cup (4 ounces) chilled pomegranate juice
- Pomegranate seeds, for garnish (optional)