Three weeks in and Germany is still a wonderful country. Berlin is beautiful (and a little gritty), there are endless things to do, the shopping is amazing, and I’ve met a lot of really great people. I love it here, but of course there are things I miss from home. Besides my friends, my family, and Zealand, here are a few things I’ve been missing:
To kick off week two in Berlin, I’ve enrolled in a one-month intensive German language course. It’s true that most people I’ve encountered here, German and other, speak English, and many of them fluently. It’s a nice safety blanket, but I didn’t move to Germany to stay within my comfort zone.
I’ve lived in Berlin for six days now, and I’m pleased to say that the uncomfortable flight was absolutely worth it.
Wow Airlines is truly something else. The price point in unbeatable, and now I know why
With a total of six checked bags at $70 each, we spent an additional $420 on luggage. Although, shipping boxes to Germany is twenty times that, so while I complain, Wow still was the most affordable option.
There are few things in life as satisfying as finding the perfect version of a sought-after wardrobe essential. The perfect pair of boyfriend jeans, the perfect leather jacket, the perfect white tee, the perfect black skinnies, the perfect cozy grey sweater, the perfect LBD. Casual streetwear that’s timeless, reliable, and day-to-night: that’s the goal. Then, of course, there’s the professional wardrobe. And the fitness wardrobe. If you’re able to find versatile items that check two or three of those boxes, you’re doing it right. And your bank account will thank you.
One of the greatest things about eating vegan is being able to explore an entirely different side of the culinary arts. It challenges you to find healthy and creative alternatives to ingredients that you perhaps believed were irreplaceable. There are any number of reasons to cut animal products from your diet. Health concerns, environmental concerns, and ethical beliefs are the primary ones. It’s not a cult, it’s not “in” this season, and it’s certainly not “girly”. It’s a compassionate and conscious choice, and yes, there are health benefits too. Plus, plant-based food is downright delicious. And it’s innovative — Silicon Valley is no longer just for techies, it’s now for Impossible Foods.
Winter Sundays are for simple comforts like homemade soup. After a weekend of errands and sweaty yoga sessions, I spent the better part of Sunday in the kitchen making a few of my favorite vegan recipes. Inspired by Minimalist Baker’s recipe, and with the help of trial and error, I’ve created the ultimate butternut squash soup recipe. This soup is healthy, flavorful, simple, vegan, coconut-y and a tad spicy.
Some of of the biggest food trends of the decade are organic food, local food, and a veggie-centric diet (a term easier to swallow for those not ready to join the vegan “cult”). Considered on the fringe for decades, the clean eating and healthy living movement is now at the forefront of mainstream media. Finally.
I have very fond memories of my rugged child-self — without getting too political, think toe-headed four-year-old in rural Vermont with a fervor for adventure meets Merriweather Lewis. From a young age (and yes, I’m constantly reminded of this), I was opinionated, determined and somewhat of a nut for adventure and adrenaline. There weren’t many options for entertainment in my hometown, so naturally I took to the outdoors. Read More
2016 went out with a bang. After a seriously fun NYE and New Year’s Day brunch, it’s time for a cleanse. The beginning of a new year brings upon a great deal of two things: resolutions and nostalgia. Cleansing is my resolution, and with the big move to Berlin coming up, I’ve been very nostalgic about NYC days. In my last post on the city, I covered my favorite restaurants, mostly in and around the East Village. Here I’ve compiled a few of my favorite bars, also centralized in the EV.
In the spirit of all things cozy and warm, tonight’s main course is mulled wine. Given the current East Coast blizzard, I think that’s just fine. The recipe I used is adapted and simplified from a couple of different ones we tried out last winter.