I’d been looking for a long ago recipe card used by my parents titled “Britta’s Glogg” to do a post about it (and because I hadn’t made it in years). Then all of a sudden I start seeing recipes for mulled wine all over the place. I don’t remember seeing any in years and then, two different ones from just in the NYTimes alone, one in the Sunday Magazine, another by writer Melissa Clark. It was not the drinking of the glogg that stays in the memory—it wasn’t till later that I would actually have been drinking it—it was the aroma of it. I’ve recently become aware of how powerful the smells of food cooking in house are. They are a natural stress reliever. When I made a batch of glogg this year, the first Read On »

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