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About me
Howdy! Hej! Bon Jour! I am Bjorn Bites & Booze, aka wild west viking at heart!
My name is Sara Line! I invite you to read all about my passions in life, including travel, real estate, food, drinks, and my deep-rooted Danish traditions. Join me in my journey!
Holiday's are kicked off this season with this festive Pomegranate Sparkler! The holidays are in full swing here at our house and I love it! Here's a little easy cocktail option for your next holiday get together
A perfect fall dessert and an impressive addition to your Thanksgiving dessert table! This French classic dessert has a little boozy twist with an extra shot (or two) of dark rum). The Frangipane comes from the sweet and smooth almond-flavored pastry cream. The tart is topped with fresh slices of pear, with a little apricot-rum glaze. Top the tart with toasted almonds and a little sprinkle of powdered sugar and Enjoy!
Cream the softened butter in a large bowl, and add powdered sugar until the mixture is well combined, and resembles a coarse meal
Add almond flour, all-purpose flour, salt and mix well.
Add eggs one at a time, and mix well after each addition.
Add vanilla bean (scraped), almond extract and 1 tbsp of the dark rum
Mix well until cream is smooth. (You can keep this refrigerated for up to 5 days)
Assemble
Preheat oven to 375F.
Melt apricot jam with 1 tbsp dark rum, and mix until liquefied.
Apply jam to base of cooled pastry shell to prevent soggy bottom.
Fill tart crust with almond cream, smoothing out to the edges, and refrigerate for at least 30 minutes to set.
Peel pears, cut each lengthwise, scoop out cores, and cut each half crosswise into ⅛ inch slices. Keep the slices together so you can make a "fan". Squeeze a little lemon juice on top of the pear fans to prevent browning.
Remove tart crust from refrigerator. Gently take each pear half and "fan" it out on the tart crust, making sure to fan out toward the stem/top side. Slide your knufe under the pear half and fan it out over the almond filling, arranging it so the pear fans out to the center.
Bake tart at 375°F until golden brown or filling comes out clean. About 50 minutes.
Let the tart cool on a wire rack.
Brush pears with the leftover apricot/rum mixture. Once tart is cool, unmold the tart.
Sprinkle some of the toasted almonds over the tart, with a little powdered sugar, and ENJOY!
Keyword Fall Desserts, Frangipane, Pear and Almond Tarte, Pear Desserts, Pear Frangipane Tarte, Thanksgiving Desserts
A sweet, delicious fall twist on the classic mimosa! These elegant Apple Cider Mimosas are perfect for your next fall gathering, and amazing for a Thanksgiving welcome cocktail! These cocktails are full of autumn flavors, so simple to make, and oh so delicious! Share this cocktail at Thanksgiving with your family and friends!
Whether you’re selling or buying a home in Colorado, your home is my priority. I offer all of my clients prompt, reliable, and professional real estate services to meet your exact needs. I would love to be your go-to Colorado Real Estate Gal so call me today for a chat or a cup of coffee and let’s talk about how I can help you find your perfect home!
You will find that my website is an easy-to-use, and most up-to-date real estate website in the area. It has the most advanced search technologies that allow you to view listings in the MLS, or to ensure your own home is sold in reasonable time and for top dollar.
You’ll also find my website to be a one-stop resource for your online real estate research. I am eager to tell you what I know about the local market for condos or homes, or pre-construction, or whatever you are interested in at the moment! My aim is to help people succeed in this market, and when my clients come out of the transaction breathing that big sigh of relief, I am just as satisfied as they are.
So please, have a look around, and contact me with any questions you might have about the market or my services. No question is too mundane – I would love the opportunity to help you!
A friend of mine called me up this past summer and said “Save the date! You’re going on a 20+ mile hike in October with me and two other girlfriends”! Without hesitation I said, “Count me in!”
This fall in Colorado has been absolutely amazing! The fall colors, beautiful October blue skies, warm temperatures and even some snow, and lots of leaf peeping! This girls trip started off with a quick stop in Leadville, and an impromptu visit to Melanzana (where we could only shop from the sales rack since we didn’t have an appointment). We all found a hoodie – so lucky for us that we all walked out with a famous Melanzana hoodie! We then kept driving over Independence Pass, over the Continental Divide, where we continued to drool over the nature that was surrounding us, the awe-inspiring and impressive mountains, colorful leaves, gurgling rivers, and even some deer along the way.
We drove into Aspen where we parked at our hotel we would be staying at that evening, and walked into town. We dropped in at Aspen Brewing Company where we enjoyed a couple of the local beers, and delicious pizza!
Next morning we took the shuttle to Maroon Bells and started our 2-day trek across and over the mountain! Starting at 9,580 ft, and outfitted with hiking gear for all seasons, lots of water, trekking poles, spikes, and food. Along the way we passed Maroon Lake, Crater Lake and over West Maroon Pass.
The first leg of the hike was probably the most difficult with an elevation gain of 3,000 ft. Temperatures were sunny, encountered a little mud, then over the pass, some snow, rain and even a little hail. Aspen trees were still showing beautiful shades of yellow, gold, orange, and even still some green!
We spent the night in Crested Butte at the Nordic Inn and celebrated with a chilled glass of beer and a nice soak in the hot tub. The staff, and accommodations, including an extensive breakfast the next morning enticed me to definitely stay here again!
The next day we started off early with a bumpy 4×4 trip back to the trailhead with our awesome driver, Joey. (note: that the shuttle on the Crested Butte side stops as of October 1st).
We started on the trail at 8:30am back up to West Maroon Bells with the hope of getting back to Aspen to make the last shuttle by 5p.m., to avoid the ‘walk of shame’ back to Aspen. (This was strongly ingrained by our shuttle guide the previous morning.) Funny how the trail looks completely different coming from the opposite direction. Through a little bit of snow, a LOT of mud, some anticipation about hiking up and down the summit (due to the muddiness) a little anxiousness making our shuttle back on time, having great conversations and strengthening amazing friendships with strong empowered women… this hike was by far one of the best experiences of our lives!
On November 10th, this is the evening where Danes enjoy a delicious roast goose dinner, potatoes and gravy.
Basically, it’s the Danes version of Thanksgiving, at least as far as the feast and celebration of a successful fall harvest goes. As the story goes, Martin of Tours, was a soldier who wanted to become a monk. As he was deeply religious, he was pointed to becoming the next bishop. In order to avoid this honor, he hid in a goose pen, where he was quickly discovered when the geese cackled loudly and gave him away.
So, Martin went on to become the bishop, and later, a Saint, but in never forgetting the betrayal of the goose, he pronounced that goose must be eaten as the main meal on November 10.
Many Danes also look at this day as the end of the harvest, and the beginning of the long winter season.
In later years, goose has been replaced by duck, and this meal could be looked at as a practice run for the Christmas Even dinner as it is very similar.
What does a two day jaunt to Northern Jutland look like? Exploring parts unknown to this Dane was exciting and I was ready to take on the challenge!
During the Summer 2021 I took a little jaunt over to Jutland while on a vacation to Copenhagen. Partly to visit some family that I had not seen for many years, but also to explore a part of Denmark that was a little unfamiliar to me.
Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops on the BGE MiniMax
Make sure to stoke the fire up with Jealous Devil Charcoal and throw in some Bourbon Barrel Chips for an added bourbon flavor! This sauce alone is amazing with a combination of onion, ketchup, honey, Chile poder, paprika, pepper, brown sugar, Worcestershire, Dijon, and of course, a healthy shot of bourbon! It's so easy, fast and delicious – you may want to double the recipe! Bacon wrap the lollipops and glaze at the end! I served these with Grilled Herbed Smashed potatoes! Yum!
Melt butter in saucepan over medium heat. Add onion, and saute until soft. Add ketchup, honey, dark brown sugar, Worcestershire, dijon, 1 tsp black pepper, 1 tsp chile powder, 1 tsp paprika. Reduce heat to low, and simmer until sauce thickens (about 20 minutes). Add bourbon, stir until well mixed and simmer for another 3 minutes. Put half in bowl to serve for dipping sauce, and the rest will be used to glaze while cooking. Cover and chill until ready to use.
Step Two
Mix salt, 1 tsp black pepper, 1 tsp chile powder, 1 tsp paprika in small bowl. Loosen skin on drumsticks and rub mixture under the skin. Wrap 2 slices of bacon around each drumstick.
Step Three
Start your grill. Grill drumsticks until skin is crispy and juices run clear, and until internal temperature reaches 165°F. Brush drumsticks with sauce and grill for another 5 minutes. Remove from grill and enjoy!
This is the perfect welcome cocktail to any Brazilian summer soiree! Don't be fooled, it's not made with lemons but rather limes. And not just lime juice, but actually, the whole lime, skin and everything! With one sip, this creamy lime cocktail will make you fell like you're on vacation!
2ozrumper coctail, can use Coconut Rum, or white rum
Instructions
Step One
Mix water and sugar. Place half of this into a blender, along with two of the limes. Blend thoroughly..Place wire strainer over pitcher, and strain mixture to catch pulp. Discard pulp.Repeat steps above with the other half of water/sugar/limes.
Step Two
Add the sweetened condensed milk to the lime/sugar mixture in the pitcher. Stir until very well mixed, and chill until ready to serve.
Step Three
Fill each glass with ice, and add rum. Pour drink mixture into the glass, and stir. Garnish with lime slice.
Keyword Brazilian Cocktails, Rum Cocktails, Rum Recipes, Summer Cocktails
This cocktail has all the fall flavors and gets you nice, warm and cozy for the cooler season! While making the spiced vanilla pear simple syrup, the whole kitchen will smell of beautiful fall aromas like vanilla, cloves, star anise, ginger and orange. The simple syrup combined with pear nectar, vodka and club soda makes this cocktail perfect for sipping outside by your fire pit on a nice crisp fall evening!
Combine water, sugar, diced pears, vanilla bean (include extracted seeds and pod), sliced ginger, cloves, orange peel and star anise in a small pan. Heat to a low boil, and stir until sugar has dissolved, turn off heat, cool and let rest for at least 20 minutes. Strain and discard solids.
Assembling the cocktail
Fill cocktail shaker with ice, pear nectar, vodka and vanilla spiced simple syrup.
Shake vigorously, strain into ice filled glasses.Garnish with star anise, and candied pear slices (click here for a how-to on how to make candied pear slices)
Keyword Cocktails, Fall Cocktails, Pear Cocktails, Vodka Cocktails
Welcome to our Whirlwind Arctic Adventure To the end of the world and back in 5 days!! It’s been a whirlwind of adventure and awe-inspiring experiences. Charly’s (my amazing...
