This is as close as we got to taking a family picture this year. Maybe I should pay someone as there seems to be two people missing. There’s always next year, right? We’re headed downstairs now to see what Santa brought this little chickadee. She wanted to tell you something first—Be Merry! Seriously, we hope your Christmas is very, very merry. Much love.
I made a similar Pear Almond Galette for Thanksgiving. Or should I call it Almond Pear Galette? I can’t decide. Either way it was simple yet beautiful, nearly elegant, with only a couple ingredients. (Simplicity is prime these days.) By the cover, it was a sure winner. But you know what they say—don’t judge a book by its … they were right. Read more
Tis the season for peppermint. Need it crushed? Skip the round hockey puck peppermints and go for regular, or better yet, mini candy canes. They are easier to crush. Place in a freezer bag, fold over, and pound with a meat tenderizer.
You may remember Christmas in a Bowl or Christmas in a Cookie from years past. This year I give you Christmas in a Tart—chocolate crust, a layer of dark chocolate pudding, topped with a layer of white chocolate peppermint mousse. It’s rich, decadent, chocolately, and minty. And happens to taste just like Christmas. Read more
This post is sponsored by Grains for your Brain, a resource provided by the Grain Foods Foundation. Did you know, consuming whole grains helps to reduce blood pressure, vascular disease, obesity, cholesterol, and type 2 diabetes (source). Bring on the scones. As always, all opinions are my own. Sponsored posts such as this help to fund grocery trips, sweet new recipes, and ongoing site maintenance.
We’ve been talking a lot about traditions lately—traditions we want to start in our family. Up until now, the conversation never crossed our mind. Apart from decorating the tree the day after Thanksgiving, we don’t have many. Usually we head home for Christmas (either my house or his) and pick up the traditions we left off with there. They’re ours but not ours. Read more
To keep dirty dishes to a minimum when making pasta, I skip the colander. A chef’s knife held at the lip of the pot drains the water perfectly, especially when you’re making smaller quantities. I always reserve a bit of the starchy water as well to help the sauce adhere better to the noodles.
These are a few of my favorite things from 2013:
1. ROK Manual Espresso Maker 2. GIR Spatula 3. Wilton Donut Hole Pan 4. Oh Ladycakes Real Deal Vanilla Extract 5. OXO Salad Dressing Shaker/Container 6. West Elm Gold Flatware 7. Marge Hazelnut Cacao Nib Granola 8. West Elm Enamel Loaf Pan 9. The New Artisan Bread in Five Minutes a Day