Beginning to look a lot like Christmas…
New Decade = New Blog. As I decided to move over to WordPress I thought it was a fine opportunity to “rebrand” my blog and make it more inclusive of Hubs and his fantastic foodie projects.Please bear with me with the new look as with the festive season fast approaching time is tight, but both Hubs & I will be back soon.
Lighting in the cottage at this time of year makes photography very difficult, hence my lack of posts recently. Thankfully I have a much-needed tripod on my Christmas List.
Christmas is coming at full force and the to do list is extending at an alarming rate I feel organised but also totally unorganised at the same time. Everything is revolving around getting to the end of term without drowning in a sea of glitter and baking for friends and family with the odd party and ball thrown in for good measure. All the Christmas editions of foodie mags around December are full festive cheer, but to be quite frank there is only so many ways you can carve and stuff a turkey! Baking in the house at this time of the year is very much based around traditions and sometimes I can be a bit too stubbon to change them.
Here the staple for Christmas baking is mincemeat. I’m very particular what goes into my mincemeat, hence why I make my own. I was a bit heavy-handed with the rum this year, but given the latest batch of mince pies were practically inhaled by workmates I don’t hear them complaining! I usually make the mince pies one of 2 ways – either in the style of mini Eccles cakes, or traditional shape but with gluten-free pastry to cater for some friends. Today I finished baking stained glass biscuits with 40 primary aged kids, they loved watching the biscuits transform. This weekend the well-fed Christmas Marzipan Cake is finally being sliced. I just hope it’s as good as I’m expecting.
Hubs has also been busy with the slow food for Christmas. Salami is curing ready for an “allotment swap”, a length of pork belly has just been dry cured and is beginning to dry out in the meat safe plus a leg of pork is brining in a mix of cider and spices ready to be boiled into a ham. Just don’t ask if we have a pan big enough to boil the ham. If these meaty experiments work I’ll get Hubs to post the recipe.
In the final preparations for Christmas I’m getting all Sarah Raven and going to attempt to transform a boring Supermarket wreath into something a bit more us with a foodie twist of chillies and limes and bake my usual biscuits to adorn the tree. If the wreath goes wrong (of which there is a high possibility!) I know that the wonderful Kerry at The Blossom Tree will be coming to my rescue.
So raise a glass of your favourite festive tipple to Christmas, cheers!