The word Warming almost stumped me. Until, as I do every winter, I arrive after Christmas, and I go “urgh, I missed Glühwein AGAIN this year.” Glühwein (mulled wine) is a staple of Christmas markets and, while it still can be found in various places after Christmas and/or on ski resorts, it’s just not the same for me. This year, at least, there was the excuse of no Christmas market for me to miss it, and not just “getting distracted and forgetting about it”.
And at some point I made the connection between “warming” and “Glühwein” and my decision was there: I would make some Glühwein, drink it and be merry, and get pictures in the process. I started with the recipe of David Lebovitz – Vin chaud: Hot Mulled Wine – and tweaked it a bit. For one thing, I do want cinnamon in my mulled wine, so I added some. And for a second thing, well, the Swedish version does at least one thing right, and that’s the addition of raisins and almonds – so I did that as well. But I was quite happy to see that Lebovitz’ recipe had a star anise in there, because it makes for a visually interesting spot in the pan!
Anyway, I followed the recipe, and made pictures as it was cooking.
|Camera||Pentax K-1 II|
|Lens||Pentax D FA 24-70mm F2.8|
|Exposure time||1/20 s|
The post-processing was, once again, very straightforward – crop, exposition, colors (I went for a slightly, well, warmer tone – that seemed adequate), and SHIP IT!
And for the images of my fellow Scavengers: the Warming album.