It’s Beginning to Look A Lot Like Christmas Blessings from the Exile’s Kitchen.
I know it’s not even Thanksgiving yet. And I know I’ve been preaching against rushing the seasons, but I guess I’m going to blame the frigid cold spurt we’ve had this week, for my Christmas ornaments project.
The tinsel tree never made it to the attic last year. It was boxed up, but not squirreled away with the other decorations. I’ll admit I have recently been tempted to set it up, not festoon it with baubles, just put it quietly in the sitting room corner.
Instead of pulling out the tree, I pulled out unused canning lids, pretty Christmas tape, seasonal paper, pompoms, miniatures and old buttons to make vintage looking, dioramic ornaments.
Here’s what to do: First trace around a canning ring (like Ball or Kerr) onto a piece of Christmas paper and cut it out with scissors. Using craft glue, pipe a bead along the inside edge of the lid. Place another ring, bottom to bottom, on top. Put these together with pretty Christmas tape. (Hobby Lobby has many options.) With two canning lids secured like this it makes a wide enough inside surface to place the miniatures. I chose tiny Christmas trees and deer and shiny little Merry Christmas signs. Cut up white pompoms look like snow glued at the base. Material scraps and small old buttons came together for a hanger on top.
Crafty Blessings from the Exile’s Kitchen at Flowers Proper.
(And as always, if you enjoy the pictures, glean from the information or become inspired from my ideas, please click on the tiny star and give the post a ‘like’.)
The Sunday before Christmas and all through the kitchen, not a pot was I stirring, no spoon to be lickin.
The cookies in the pic are homemade slice-n-bake: white chocolate brown sugar, for reals, not fake.
Lightly salted pecans from the #CajunGrocer, by way of VA. This close to Christmas, easy supper is this way.
A hot cup of #CommunityCoffee to dip my cookie in, #Saints on the t.v., hoping for “the win”.
Whatever you are doing, wherever you are, my wish for y’all,
Is that your Christmas and New Year be the sweetest of all.
Blessings from the Exile’s Kitchen
I haven’t written much lately; just haven’t been inspired by much of anything. The flu has kicked our behinds the last three weeks, with my mother in the hospital for one of them. It snowed while she was in the hospital. It was like a giant baker had taken his sifter and sprinkled the whole area with confectioners sugar. Driving home from the hospital that Friday afternoon, I thought I had taken a wrong turn and wound up in Narnia. White was everywhere. Beautiful and cold. I didn’t take a single picture.
My mother’s health has not improved much since we’ve been home. Saturday I listened to Christmas carols, while I baked sugar cookies and fought the dog, trying to keep her away from the bowls of icing. She managed to lap all in the green. No, I didn’t use it. I made more. Bad dog.
I had thought about sharing a recipe for sugar cookies and decorating sugar cookies, but it’s late in the Season and really, do I need to add my trivial offering to the plethora of cookie traditions?
This was as far as I got on documenting my baking yesterday. I finished them, filling them in with tinted icing to look like reindeer. They taste good- small bob of the head to acknowledge my accomplishment.
I mentioned the bad dog. Early yesterday morning I had her on her lead in the back yard. She slipped said lead and disappeared for a couple hours. The animal control officer was about to pack her in when I found her. Back at home, she acted a little off. She disappeared into the hallway and upchucked… Twice! Yeah…. Called the vets office. She’s fine and back to her normal self. Bad dog.
Not much in the mood for Christmas this year. Well, the commercial side of it, anyway.
I lost a sweet friend a month ago. Scrolling through my contacts today, I saw her number and the heart emojis she had typed in answer to a text I had sent back in August.
Also yesterday, in between batches of cookies, I washed a quilt that had been given as a prize at a family reunion a few years back. Each family member present had signed it. As I pulled it out of the washer to put in the dryer, the first name I saw was of my cousin Homer. He passed away in January of this year.
I guess I’m just sad this year and missing many people from my past. My Daddy. My grandmothers. My cousins. My friend. I’m glad, thankful, that one day I’ll see them all again.
We get caught up in the hustle of a secular Christmas. Hey, folks, it’s not your birthday! It’s the Savior’s birthday. Remember what is important.
Christmas Blessings from the Exile’s Kitchen.
It’s a new recipe for me; quick and easy Peppermint Fudge. I usually make cooked fudge from scratch, like my mother and her mother before her. But my time this year is limited and I’m all about making life as easy as possible. So, I found this recipe and tweaked it a bit.
2- 10 ounce packages of white Ghirardelli melting chocolate
1 can sweetened condensed milk
1/2 teaspoon peppermint extract
30- crushed Bob’s Sweet Stripes mints
What to do:
Line an 8×8 pan with tin foil.
In a 3 quart pot melt white chocolate over low heat and stir in sweetened condensed milk. When the chocolate is fully melted and combined with the milk, add peppermint extract and fold in crushed mints.
Pour into foil lined pan. Chill in refrigerator till firm. Turn out onto cutting board and cut into 1 1/2 inch pieces.
I made this for gifts, so I wrapped it up in doily lined pastry boxes, adorned with seasonal stickers.
Christmas Blessings from the Exile’s Kitchen.