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Let’s recap the last month: work - sleep - eat - repeat.
It’s officially been a month since I started my new (and first real adult) job after completing my bachelors degree. Since I was thrown into the deep-end of audit season from my first day, I’m only now starting to reflect on what I’ve learned.
It’s been a whirlwind. A constant tango of meeting new colleagues with each new engagement, learning a whole new profession - and doing this well. It’s a habit of human nature to want to excel and perform tasks to the best of your ability (and if you can impress the boss at the same time that’s always a plus), but auditing is such an extraordinarily broad jungle of laws, regulations and customs that it’s just not possible to know it all. Especially in one, two, three or even four weeks.
I’ve been lucky enough to have such understanding teams on all engagements who are so helpful when questions arise. And they do. About every 10 seconds (even if I only voice a fraction).
During the only 2 days of tranquil chaos I’ve had at the office, I’ve definitely learned to appreciate the view, if anything. So to end with a cliche - on your journey, however difficult, don’t forget to enjoy the view ✨🏙
I've had the same hairdresser for the past 4 years (with a few appointments as exceptions) here in Belgrade. I am the typical girl: indecisive. Sometimes I want it blonder, other times keep more of my natural color. Sometimes I want lots of layers, others no layers.
When someone has been working their magic on your golden crown for so long, they are sure to know you well enough to come up with ideas when you don't have any. And you can get comfy enough to do some schoolwork and have lunch while waiting (always a bonus 😳 )
I've been letting my natural dark blonde color grow out since the summer since I thought I would want to have it darker, but we agreed that I'm a "typical" blonde. *Not really sure what that's supposed to mean exactly - but I'll just agree*
I'm so happy with the soft balayage effect... who needs dark hair during winter anyways? 🤷🏼♀️
The title really does describe this baking experience to the tee.
I always bake something when I come to Belgrade since their desserts are quite different from what I'm used to... so I had bought some round orange-chocolate thins that I had brought with me as the inspiration for the flavours.
I'm a perfectionist, so let's just say that I like all my curves and edges to be exact. Making this happen without my set of baking tools at home? Difficult. It might just be me who's not very crafty, but I admire people who can make masterpieces without all their stuff.
I chose a denser chocolate cake recipe so that I would be able to stack them, and filled with chocolate ganache in-between the layers (and a chocolate mousse edge so that the ganache wouldn't drip out). My mom thought that I should make the cake a bit more moist and incorporate the orange flavour into the cake as well, so we came up with the idea of squeezing orange juice and mixing it with a marmelade to brush on the cake layers.
The frosting is a Nutella buttercream (it is literally too good to resist - I might have had a few spoons while frosting 😳 ) that is really easy to make. Equal parts butter and icing sugar mixed with Nutella to taste!
I decorated the top with a chocolate ganache, whipped cream, orange slices and the chocolate thins.
Did I mention that I made two cakes? I mean why make one when you can make more to share...
Who would have guessed that Belgrade would end up being colder than Stockholm??
The moment we stepped out of the plane it was snowing like crazy, and I've barely taken off my thickest knit sweaters since. As much as Eastern European countries can feel grey and dreary during the winter months, to me it feels homey. I love taking walks in the morning, stopping for an espresso con panna on my way to the market to buy breakfast.
There's something in simplicity that is like therapy for the soul - we could all use some. It's so easy to get caught up in a material whirlwind sometimes, which makes it hard to remember what the important stuff really is.
Even though November is coming to an end, the stress of school definitely isn't. At this point in the semester my sleep cycle is damaged beyond repair, the undereye circles are no longer Prada and the motivation is on top *cough*
The almost sweats are back in action, this time paired with a wide stripe top. I'm usually not a pattern type of gal, but somehow this worked in my OCD mind.
After a 7-hour day consisting of excel statistics and peer reviews, I'll settle for an espresso before continuing tonight's studying...
Experiencing new cultures is something I should probably put on my CV at this point as one of my main interests. It is always so interesting to learn about other people's traditions, foods and beliefs are. It really never ceases to amaze me.
I was recently introduced to the tradition of Shabbat by a newfound friend, who Kindly enough invited me to be a part of the Friday night festivities. On Friday evenings, Shabbat (a period in which one refrains from any kind of work activities and trades them for restful ones) is observed by reciting a kiddush. A kiddush is basically a blessing recited over grape juice, followed by another over the challah bread. The rest of the night includes a feast, followed by time spent with family the next day.
I feel like I could definitely introduce some no phone-feasting-family time into my weekends. Sometimes we get too caught up in the hamster wheel called life that we don't take the time to reflect on what the important stuff really is.
As a bread fanatic (Yes, I could probably eat bread for every meal), I was amazed by the sweet braided bread that was served. It can be made in very different variations - wreaths, rolls, or a braided loaf. And let's not get into the different complexities of braiding...
I decided to give this recipe a try, since my friend Cecilia told me it's the one she finds to turn out best.
Although I definitely need some practice (making this is not just baking, it's almost an art), I'm really quite happy with how it turned out. I get an A++ for effort at least.
The dough is very similar to bagels since it rests in a bed of vegetable oil for almost 2 hours, and is a bit tough to work with if you're not used to it. I'll be honest and say it was pretty difficult and frustrating at first. Also, tip for those that didn't read the recipe verbatim beforehand: please don't put your Kitchenaid through kneading this. It just didn't work out 😂 😭