30 December 2009
It's a wonderful self-given assignment each year to create your holiday tiding. I always opt to go with best wishes for the New Years for a number of reasons. The most important... I am always late so there's NO CHANCE I ever get them out before December 25th. Besides, I send them to a number of clients I have worked with over the years, and I'd like to think my cards are waiting for them upon returning from the winter break.
The common theme that my New Year's card have is a bit of beverage history. And not just any beverage, typically the festive, spiked kind! Inside, I also like to research a bit of the culture and folklore of the drink along with the needed recipe to fabricate such lovely concoctions! It all started in 2003, (I have since lost the file)when it began with a tipsy bluebird on a steaming mug of hot cocoa. The following year, I decided to invest in some supplies to increase my mailing. I bought 500 coin sized envelopes and 1000 manila tags. I might have saved a total of $12.97, but I have been finding all sorts of purposes for these tags! The size of the envelope has since determined the shape of the following years. Finally, this year... I have RUN OUT of those coin envelopes! Wouldn't you know I needed about 20 more to finish this years cards... and they only sell them in boxes of 500. Instead of risking the arrest by a Staples employee, I shall purchase another 500 count box, and continue the format that has been ruling these past years.
Here's a run down of the past years. Because of the wedding planning and hoopla of 2008... it was my one year I was not able to create a card. If you know of any drinks that your family or culture imbibe this time of year, please let me know! I am always searching for new recipes!
2004: Hot Toddy
2006: Mulled Wine
2008: Kelly's Lame Excuse
and now, for 2009... for celebrations galore...
Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities and rites of passage. Their efforts coincided with an emerging middle class that was looking for ways to spend its money on symbols of upward mobility. Legend holds that when Dom Perignon first tasted the sparkling wine now known as champagne he called to his fellow monks,
‘Come Quick, I Am Tasting Stars!’
1 part Crème de Cassis (Blackcurrant Liqueur)
5 parts Champagne
Pour crème de cassis into a Champagne flute and gently pour Champagne on top. Serve and enjoy. Santé!
HAPPY NEW YEAR!!