It's finally here! Chrithmas hath arrived. I hope you have all your shopping completed. I would hate to be at the mall right now (although, that's my sentiment at any given time of the year).
Lucky for me, I didn't let myself do any shopping, at least not in the common sense of the word. The only shop I frequented was my beloved neighborhood grocery store. Between work, and art and social gatherings, and sanity checks, I've been cooking up a storm.
Enter: Ginger Explosion
My pumpkin pie equivalent during Christmas time is gingerbread. OH my, yes. I have a definite hankering for powerful spices during this time of year. I love the way the smell can fill your entire house during baking, and that it lingers for hours beyond. I also love the subtle way each spice can pronounce itself in a dessert. Each one plays a roll in creating that absolutely perfect taste sensation on your anticipated tongue. And since it only comes about once a year, it makes it ever more special when you finally take that first bite.
This is the best gingerbread recipe I've found thus far. Why do I like it? There are two basic reasons: NO shortening (which I try to avoid when possible), and no chill time. I also have to agree with a majority of the recipe reviewers and remind you, friends, to double your spice amounts! You really can't have too much, in this case. As for ease of making, don't hesitate here, this is an incredibly simple procedure, you don't even need a mixer machine. Boil the first ingredients, stir in the rest. Voila, you have a fragrant dough to roll out into whatever shape you fancy! I chose giant snowflakes. With a little royal icing and some crystal sugar, you've got a nice little gift to bag up for your all your favorite friends.
Next up,
When I first laid eyes on this recipe for gingerbread, I knew I would have to try it. The blurb about this being the first real American cake was a definite selling point. And I couldn't wait to try something associated with such a well acclaimed restaurant in New York City. When they said "wonderfully moist and spicy," they weren't kidding. This is the cake to end all holiday cakes. As with the gingerbread cookies, you boil the first ingredients (one of them being a hefty stout beer), and then mix it together with the remaining elements. It's that simple. The aromas that will emanate from your oven will amaze you and your guests. It really smells like Christmas.
And then......you pair it with this:
Scarlet Poached Pears
Now, I've made as many poached pears as the next guy. But never have they ever looked as beautiful as they are delicious. These delicate, naturally sweet fruits are boiled in white wine, sugar, cinnamon, bay leaves, and beets. Yes, beets. That's where they get their scarlet hue, which is bound to bring oohs and ahhs from your friends and family (and you can't even taste the beets, trust me). They really are quite striking. So here's what you do: slice up that ginger cake, spoon one half of a scarlet pear into your dish, drizzle some of the poaching syrup over the top, add one large dollop of lightly sweetened hand whipped cream. Perfection. You'll be talking about it for days. No joke.
Ahem, I swear I don't have a one track mind, but:
Maple Apple-Pear Butter
I have been shamefully neglecting my love for canning. I forgot how much I enjoy the process. Enormously satisfying. Maybe I can work out a few more batches of this or that before the winter's end. Any recipe suggestions?
I was drawn to the use of maple syrup in this butter recipe. Although it ended up being quite a bit more costly, I went for it anyway, with fulfilling results. Sweetly delectable, with a little extra tang. I would suggest spooning this on top of freshly baked flakey biscuits. YUM.
Improv Hat
by French Press Knits
Yarn: Malabrigo Chunky (surprised?)
For: Boyfriend Brian (who is substantially camera shy)
Not me! I really wanted to keep this hat. SO BAD!
It's a legitimately perfect, no fuss, wear anywhere, match anything hat. I'm knitting one for myself now in purple (purple is the new black, by the way). So if you're new to hat knitting, this is the project for you! Knit in the round like there's no tomorrow. Quickly decrease. Bind off, and you're done. Brian noted several times how cozy it was. Two thumbs up, French Press Knits.
This is Angel's Rest. This is one reason I'm so thankful to live in Oregon. It rates categorically high on my list. I'm ever so grateful for this place I call home. You might have noticed. I'm pretty new to winter weather hiking, but I absolutely love it. I hope to get outside more often this season. I'm already planning to add camping and snowshoeing to my repertoire in the coming months. Hooray for the outdoors!
Speaking of coming up:
I'm participating in this well curated show coming up this January. That's my little underwear clad robot on the flyer! If you're in the Portland Metro area, please come to the opening on January 6th, on first Thursday. I would love to see you there.
Have a wonderful Christmas everyone!
Tweet
And then......you pair it with this:
Now, I've made as many poached pears as the next guy. But never have they ever looked as beautiful as they are delicious. These delicate, naturally sweet fruits are boiled in white wine, sugar, cinnamon, bay leaves, and beets. Yes, beets. That's where they get their scarlet hue, which is bound to bring oohs and ahhs from your friends and family (and you can't even taste the beets, trust me). They really are quite striking. So here's what you do: slice up that ginger cake, spoon one half of a scarlet pear into your dish, drizzle some of the poaching syrup over the top, add one large dollop of lightly sweetened hand whipped cream. Perfection. You'll be talking about it for days. No joke.
Ahem, I swear I don't have a one track mind, but:
I have been shamefully neglecting my love for canning. I forgot how much I enjoy the process. Enormously satisfying. Maybe I can work out a few more batches of this or that before the winter's end. Any recipe suggestions?
I was drawn to the use of maple syrup in this butter recipe. Although it ended up being quite a bit more costly, I went for it anyway, with fulfilling results. Sweetly delectable, with a little extra tang. I would suggest spooning this on top of freshly baked flakey biscuits. YUM.
by French Press Knits
Yarn: Malabrigo Chunky (surprised?)
For: Boyfriend Brian (who is substantially camera shy)
It's a legitimately perfect, no fuss, wear anywhere, match anything hat. I'm knitting one for myself now in purple (purple is the new black, by the way). So if you're new to hat knitting, this is the project for you! Knit in the round like there's no tomorrow. Quickly decrease. Bind off, and you're done. Brian noted several times how cozy it was. Two thumbs up, French Press Knits.
Speaking of coming up:
Have a wonderful Christmas everyone!
| Leon Redbone/Zooey Deschanel - Baby It's Cold Outside .mp3 | ||
 | Found at bee mp3 search engine |  |
