Christmas, 2015

The weather has been crazy warm; so warm in fact, that our roses are blooming.

This was the extent of my tree decorating this year. Our Christmas decorations weren't put away in an organized way the past couple of years, so today, Steve and I took advantage of the great weather and pulled everything out on the deck and went through it all. Next year should go smooth as silk.

We always have the kids over the day after Christmas, as it makes it easier on them.

Stephanie had this shirt made for Steve in Togo; he's a Georgia Tech graduate, and it was clear that this was his favorite gift.

Steve and I love preparing lots of food for the kids; some are vegetarians and some are major meat eaters so we have quite a variety, including some leftovers from my parents.

I have another full week off of work and I'm planning to take Gracie's advice: relax in the sun.

Although I do hope to knit a bit. Cheers!

 

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Making

I was able to hang out with my youngest today for our annual making party. These are some of our supplies.

We made soy candles using essential oils and dried herbs and flowers, and thrifted containers.

 

We also potted some more succulents, also using thrifted vessels.

I made some repairs to 30 year old decorations; the banner was hand sewn for me by my sister, and she also gave me the advent calendar. Funny thing about the calendar: I saw one just like it in my favorite consignment shop selling for $35, as it's vintage!

 

Add to all that a chance to make gifts with my girl while listening to Christmas music and eating freshly baked cookies and I'd say my Christmas is a perfect one. Here's hoping yours is too!

 

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Winter Solstice

My winter break has begun and it is a sweet, sweet time. I spent Saturday wrapping gifts and tidying up the living room, but I'm afraid wrapping won't be completely done until Christmas Day, no matter how much I work at it. There always seems to be one or two last minute gifts, doesn't there? I went to a lovely church service of Lessons and Carols with my parents on Sunday, followed by a long afternoon nap.

I have hats blocking on top of the refrigerator and one or two hats on the needles, but I don't feel particularly pressured to finish anything. They'll be finished when they're finished.

I bought a bunch of succulents last weekend for gifting; theses are the two I gave to the school secretaries. I used espresso cups I had either bought or been gifted long ago. Trying to use up stash of all sorts these days, although I'm afraid I'm still susceptible to buying cute things from the thrift store.

My knit night group, wearing personalized Christmas aprons that were made by one of the women in the group for us; such a sweet gift. Love the knit night ladies!

Tomorrow's agenda is more knitting, and I must admit, I'm looking forward to it. Hope you are having some relaxing moments this week too.

Happy Solstice!

 

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5 More Days

...before I begin my winter break! I made cinnamon ornaments; they're inedible but I think they may make nice car fresheners. I'll let you know. They're too heavy to hang on our tree, which we put up today. The lights are on but no decorations hung yet, which is really ok with me. Fresh pine and fairy lights are enough.

I also made two batches of my signature holiday gift: Toffee Pecans, although I think they'd be more accurately named Toffee Brittle. Or Christmas Crack. They are super addictive and my friends want them every year. I didn't get around to making this last year for some reason so they'll be super happy to see them this year. I'm giving this batch away tomorrow night.

It only takes four ingredients: butter, sugar, kosher salt, and pecans, but it's a magical combination.

Hope you're enjoying your Christmas season as much as I am, even if the weather is unseasonably warm.

 

 

• Toffee Pecans
  
  1 cup (2 sticks) plus 2 T unsalted butter
  1 3/4 cup plus 2 T sugar
  1 T kosher salt
  3 ½ cup raw pecan halves
  
  · Line baking sheet with parchment paper
  · Place butter in a large heavy bottomed skillet over med-low heat until melted. Add sugar and salt and stir briskly until mixture comes together. Add nuts and cook stirring evenly and constantly until sugar caramelizes and coats nuts.
  · Cook until the sugar turns a beautiful oak brown—5 to 7 minutes and quickly/carefully pour hot mass onto the prepared sheet. Quickly separate with tongs or a fork.
  · When cooled, transfer to an airtight container.

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Short and Sweet

I probably posted this photo already, but it's such a cheerful Christmas picture I wanted to use it again.

Busy finishing hats, knitting often, and working. Back soon. Wishing you a Peace-filled Advent season.

 

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