Happy

Finally done.

I’ve officially finished my first semester of Cre Comm, and can’t describe the relief I feel. I’ve spent the last few weeks in sheer panic mode; getting little to no sleep, fretting about deadlines. I can finally b r e a t h e.  I also feel like I need a few days to recover. A few days to sleep, get out of the house – sleep some more..

I’m so happy we made it. We, as in my beloved section 2.  I miss them already. We’ve all become avid twitter-ers and bloggers, wrote radio ads and commercials, interviewed people, published articles in The Projector, filmed a fake newscast and basketball game (well, tried), created stories, brochures, news releases; the list goes on. I am amazed at how much we have learned.

Over the break, I plan to work, relax, and go to Ikea as much as I can. I’ve been once already, and loved it. Not for the hype, but it brings back a lot of memories. Their gravlax, (smoked salmon) with honey dill sås is my weakness,  I’ve eaten 3 packages in the past week. Even if I get mercury poisoning I will continue to eat it – it’s that good.  I also recommend eating their pannkakor, (pancakes) which  are easy to heat up and taste great with lingonberry jam. Mums.   The only thing I couldn’t find was hjortonberry jam, I’m not sure the english word, but it’s the most delicious jam in the world. Ah I just googled it, cloudberry?

I’m also leaving to Phoenix on Dec.21 for 10 days, so I’ll have a nice long break and a interesting Christmas with my parents. Being the film buffs that we are, we plan to see Django Unchained on Christmas day and might drive to Sedona if we have time. Maybe I’ll take a few pictures and post them on here.

I hope everyone has an amazing Christmas!

xx

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Segovia

Osborne Village has another restaurant to boast about – Segovia. This Spanish influenced gem provides upscale dining with their small-plate tapas. The restaurant has the reputation of being a Winnipeg must, I’ve heard countless rave reviews and decided it was time to experience it for myself.

I travelled to Spain last year and after visiting Madrid and Barcelona, I was left with a good education on Spanish cuisine and tapas. Designed for sharing, tapas allow eaters to try a variety of different flavours through an array of small dishes. They also tend to be heavy with cured meats, fish, and cheese.

Walking into Segovia was daunting, the interior upheld the fanciness of it’s exterior but was chic and welcoming. Soft coos of The Strokes could be heard as we entered, and interesting steel coat-hooks gave a stylish introduction to the restaurant. We stood awkwardly for a minute while waiting to be greeted; there was no hostess, so we were confused about where to go. When the server came a few minutes later she was gracious, and brought us to a table in the dining room.

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