Banners

I've been working on some banners as gifts lately, and will probably add some to the shop. This one is about 108 cm long.

Jam

I am a serious jam fanatic and have wanted to make my own jam for a while. I make a great fruit compote, but haven't been up to making jam with all the preserving and sterilizing, etc. The downside of fruit compote is that it only lasts for a few days.

But I just discovered the jam queen, Christine Ferber, and have sent for her cookbook "Mes Confitures".

I can't wait for it to get here. This year I will attempt to make jam and next year, if I can figure out how to keep the squirrels out of my garden, I will try to grow my own raspberries and strawberries. I did grow strawberries for the last couple of summers, but every morning I would find that some little animal was in my garden the night before and had had a little feast. No strawberries for me.

If anyone has any tips on keeping little critters out of the garden (humanely) please let me know.

I'm still here

It's been so long since I've posted, but all for good reasons. We've been very busy, and we've recently added a new member to our family. This little pixie face above is our newest family member. She just turned 3 months old and is a mix of Devon Rex and Siamese. We've been calling her Dev and it seems to suit her.

Christmas Eve

Truly, the most special day of the year. I love the expectation that is still in the air of what is to come.

Merry Christmas to you and yours. A safe and joyous Christmas.

Peace.

Gingerbread Cake

 

I've been thinking about making some gingerbread cake for a while and as I was going through some old copies of Cooks Illustrated looking for the vegetarian mincemeat recipe that I've made for the last couple of years, I came across this recipe.

Whipped it up last night and served it with slightly sweetened whipped cream. Awesomeness.

Gingerbread Cake 

(Cooks Illustrated Holiday 2009 issue)

 2 1/4 cups all purpose, unbleached flour, plus extra for dusting pan

2 tsp ground ginger

1 tsp Dutch processed cocoa powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp freshly grated nutmet

1/2 tsp ground allspice

1/2 tsp baking soda

1/2 tsp table salt

8 Tbsp (1 stick) unsalted butter, melted and cooled to room temperature

3/4 cup mild or light molasses

3/4 cup granulated sugar

1 large egg

1/2 cup buttermilk

1/2 cup milk

Confectioner's sugar for dusting, optional

1. Adust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 9 inch square baking pan; dust with flour and tap out excess.

2. Whisk together flour, ginger, cocoa, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in medium bowl.

3. Beat butter, molasses and sugar in large blowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined. Add dry ingredients and beat until smooth, about 1 minute, scraping down sides of bowl as needed (do not overmix). Scrape batter into prepared pan.

4. Bake until top springs back when touched and edges pull away from pan, about 35 to 40 minutes. Set pan on wire cooling rack for 10 minutes. Dust with Confectioner's sugar, if desired (or whipping cream) and serve warm or at room temperature. (gingerbread can be wrapped in plastic, then foil and refrigerated for up to 5 days).

Enjoy!

Christmas project?

I like to have a project to do during the holidays and decided that I would knit something for myself instead of for the shop or gifts. I love the yarn and patterns from Swans Island (not to mention their blankets), so I purchased some yarn and the the cable wrap pattern above to knit up while I'm taking a little winter break.

More goodness in the shop

 
Finally into December. My favorite month. I've recently hand stamped these jar covers and tied them with red and white gingham ribbon. They're festive to give out for gifts to teachers, crossing guards, etc.