About Me



About the author: I'm Celeste, a Northern Virginia gal living right outside of Washington, D.C.  Outside of blogging I have a full time job in the geoscience field as well as a part time job at a local Virginia winery.  I have a wonderful fiance named Matt who also loves to travel and an adorable calico cat named Sally whose favorite toys are wine corks.  When I'm not blogging I enjoy traveling (obviously!), visiting wineries and breweries, photography, football, and eating.

About the blog: Corking Around evolved several times throughout its short existence.  What started as a lifestyle and fashion/beauty blog quickly evolved into a blog focused on travel, wine, and beer.  This blog aims to share my travel adventures for anyone looking for travel inspiration and tips.

Advertising: I do not currently advertise or endorse any specific brands on this blog.  All photographs and opinions are my own.  Any links to outside websites do not contain affiliate links.  I do not make a profit from anything on this blog.  I maintain this blog as a creative outlet.

Contact: Please contact corkingaround2015 (at) gmail.com if you have any questions about travel, places I've visited, or travel advice.  You can also follow me on Twitter, Instagram, and Bloglovin.

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Welcome to "Corking Around"

When I started my blog I’d originally intended to primarily write about winery tours, cooking adventures, and travelling. I created it for myself in order to have an artistic outlet outside of my technical full time job. I told myself to avoid falling into several “newbie” blogging traps of A) creating content for content’s sake and B) promoting it in hopes of somehow magically attracting sponsors. In short, I didn’t want to compromise my blogging goals by word vomiting (to borrow a phrase from Mean Girls) all over the place. However, anyone who’s ever tried to maintain a blog knows how time consuming it is to create content for each new post, whether it’s just for yourself and a few friends or for hundreds of loyal readers. Whatever you choose to blog about, it takes time, and often money, to visit places, document a recipe, and/or keep up with the fashion and beauty products. This, combined with the addition of a part-time job, quite a bit of traveling for my full time job,
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Adriatic Vacation Instagram Roundup

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Hello, U.S.A.!  Long time, no see!  After a wonderful three-week vacation (and an extensive return flight delay), we're finally back home.  While on our Adriatic circuit we visited Venice, Italy; Slovenia; Croatia; Bosnia and Herzegovina; and southern Italy.  I have a ton of photos to sort through before I can properly share my vacation on here.  But in the meantime please enjoy my Instagram roundup of some of our vacation destinations. Evening gondola ride in Venice, Italy. View from Rialto Bridge in Venice, Italy. Vintgar Gorge hike in Slovenia. Tasting some orange wine at Dvorni Wine Bar in Ljubljana, Slovenia. View of Rovinj, Croatia from St. Catherine Island. Plitvice National Park, Croatia. Amazing view from our guest house in Korčula, Croatia. Beaching it up in Lumbarda, Croatia. Enjoying some Bosnian coffee  in Mostar, Bosnia and Herzegovina. Pompeii, Italy with Mt. Vesuvius in the background. The Colosseum in Rome, I
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After making the lemon poppy seed bundt cake for my boyfriend's birthday last week, I had some leftover buttermilk that I wanted to use before it spoiled.  In my book what better way to use it than to make fluffy buttermilk biscuits?  This time I wanted to successfully make light, fluffy biscuits so I turned once again to Pinterest and found a recipe from The Chunky Chef .  Not only did these biscuits turn out perfectly, but they were so incredibly easy to make.  It probably took me about 30-45 minutes to prep and bake 10 biscuits. Preheat the oven to 450F.  Before combining all of the ingredients, cut the butter into small cubes and put it in the freezer.  Sift the dry ingredients into a large bowl.  Then, using either a food processor or a pastry cutter, add the butter until the mixture resembles coarse crumbs.  Mix in the buttermilk. Fold the dough over itself several times before rolling it out to about a one inch thickness.  Use a circle cookie cutter (I used a pint
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