Viktoria is starting her senior year in her diagnostic ultrasound program at Seattle University. An immigrant from Belarus, she and her husband arrived in U.S. about five years ago and are working towards degrees in the healthcare field. Her daughter, Anna, will be starting Pre-K this fall. Her ultimate career goal is to help diagnose congenital heart defects at prenatal and postnatal stages. Viktoria’s dream job is to help save babies’ lives.
“I can’t even imagine how hard it would be to go to college without Goodwin Connections’ support and assistance throughout my whole educational journey of a fresh immigrant, a first-generation college graduate, and a parent. I will be forever grateful for the opportunity to persevere my career goals and the chance to change my life for the better.” ~Viktoria
Our students have many talents (beyond their academic achievements). Viktoria is also a very talented photographer and recipe developer.
We asked her to create a Happy Hour drink for the end of summer and she developed these beautiful and tasty creations for us. Take a look at Viktoria’s Instagram account for inspired recipes and incredible photos!
Ingredients: (makes 1 serving)
4 oz. sauvignon blanc wine
1 oz. vodka
2 tbs rhubarb syrup (or agave nectar)
2-4 fresh strawberries, chopped
Edible flowers (optional)
In a tall glass, place strawberries and muddle them to release the juices. Add syrup, vodka, and wine. Stir the mixture with a spook. Add ice cubes up to the top of the glass. Pour in club soda. Garnish with mint leaves and edible flowers.
Strawberry Basil Lemonade
Ingredients: (makes 4 servings)
8 lemons, juiced, about 1 cup of lemon juice
3/4 cup agave nectar
4 cups water
12-15 strawberries, tops removed
A few more strawberries to garnish
1/2 cup fresh basil
In a tall glass, add the strawberries and basil.
Using an immersion blender, blend the mixture for about 20 seconds just until the mixture turns pink and the basil is finely chopped.
Juice the lemons and transfer the juice into a large pitcher. Add the agave nectar and the water and stir to combine. Add the strawberry-basil mixture. Let cool entirely. Pour over ice into the glasses and garnish with fresh strawberries and basil leaves.