Merry Christmas

Merry Christmas!

The holiday season is in full swing with the requisite baking, tree chopping, and last minute mayhem. I'm sewing a little - an apron and a stocking for Smilosaurus - and finishing off some quilts for the Joy in the New Year Challenge.

There will be so much to share, in good time. And so much to do, in very little time.  

Here is to a merry season, warm laughs with family, treasured moments, and just a little peace for every one of us.

Backseat Adventure - Chopping Your Own Christmas Tree

You would think that after a trip where we got lost in the forest and ran out of gas on the way home in minus 30 I would be smart enough not to want to ever chop down my own Christmas tree ever again. You would think that after not checking the Junior Forest Warden's site and mistakenly assuming that the chopping spot was in the same location you've been to three times to discover it is an hour away we would take the girls and dogs back home. That would be a safe conclusion, but our annual Christmas tree chop is the one holiday tradition that I simply can’t do without.

The tradition is an inherited one from my husband’s family. They would load everyone into the classic Aspen Wagon and trek out to the forest on the last weekend before Christmas. Following a romp through the woods there was the inevitable debate over just the right tree. Was it full enough? Were the branches strong enough for all the lights and ornaments? And, most importantly, was it tall enough?

With more than a few years experience of tree chopping under my belt, and subsequent decorating, I can safely tell you that the answer to those questions in the forest always seem to be no, but they are a resounding yes once you get home.

Your first clue that the tree is just a bit too big is when the branches hang over the sides of the car when you strap it down and you are required to put a fluorescent orange strap to the end of the truck so the cars behind don’t hit it. Oversize Load.

Then you get it home. And it’s at least 6 feet too tall for your living room and you have to remove more than the side table to just find a spot for all the branches. So you cut off about half of what you brought home (from the bottom so you preserve the integral shape of the tree) and plunge into decorating. And if it’s my house you eat cookies and watch Will Ferrell in Elf while you do it.

Even if you do run out of gas and are left running from farm house to farm house to call the other party – hey, this was a few years before everyone had a cell phone – the exuberance of running through the forest on a single-minded mission is worth it. It is worth it for the long-standing and memorable family tradition. It is worth it for the freshest and most local tree you can get. And it is worth it for the hot chocolate and cookies that come at the end of the journey.

Aside from a few new and old favourites I tried the trendy Butterscotch cookies I've been eyeing in my original Five Rose Cookbook. To me, they were a perfect dough and a lovely fireside and snowsuit compliment to our day.

Butterscotch Cookies

(Adapted from Five Roses Flour Cookbook)

1/2 cup butter

1 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/2 cup flour

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1. Cream together butter and sugar until fluffy. Add egg and vanilla, mix well.

2. Sift together dry ingredients. Add to wet and mix well.

3. Roll into a log and chill in fridge 1 hour - overnight.

4. Preheat oven to 375 degrees F. Slice cookies from log roughly 1/4 inch thick.

5. Bake for 8-10 minutes.

Bits and Pieces

Life is a bit all over the place right now.  I'd hoped to have wrapped up the Quilt Along by now. My sincerest apologies.  But if you've been following along then your top should be done. And if you've been following, but not keeping up, then you are probably happy for the break to catch up. Or, the break to actually deal with a hectic holiday season. We'll return to wrap up the Quilt Along (or start it) in January.

Lately it seems like everything I do - whether it is life or quilting - is happening in bits and pieces.  We're knee deep in dust and noise as the basement reno is in full swing - new furnace and water system, walls, and concrete Oh My! Between work, writing, and family there is only time for snippets of life and creativity where one can get it.  That explains the above picture.  I was sorted small scraps while the girls played in the tub. I thought it was bad enough sharing those stylish, but horridly coloured bathroom sinks, so I spared you the charcoal/mustard combo on a 50 year old bathroom! But don't my piles look pretty.

I've been turning those piles into these blocks.

Single colour blocks of scraps, with that one bit of white thrown in for fun.

These blocks are so cathartic to make.  I can simply sit and sew, grabbing as I go. There is no plan to them.  I trim pieces relatively square and start sewing them in pairs.  Then I trim the seam allowances, press, and keep adding pieces.  After I have a couple of sections made I square them up and start playing with overall block layout.  Then I add or trim as necessary until I have a block big enough to trim to 16 inches square.

I say they are cathartic because there is no prep to them.  No cutting, no precision, no purposeful thought.  It is simply sewing.  And when life is throwing you so much it is nice to break down your creativity into simple processes to nurture the soul. No pressure either, just action. Little bits when I can steal little bits of time.

The Last Recipe

There is something immensely appealing about the making the last recipe in a cookbook. Don't ask me why, but I got a little giddy seeing that I was making the last recipe in Mastering the Art of French Cooking.  The occasion was our Julie/Julia dinner party and I was in charge of dessert.  Because I had not seen the movie I was at a bit of a loss for what to make.  

My boss actually gave me the idea to make this cake.  She just randomly mentioned her daughter making a cake that Julia makes in the movies where you press nuts in to the side of the cake. That's all I had to go on. So I read the the cake section (5 basic cakes takes up about 25 pages) and decided that Reine de Saba was the cake in question.

Nowhere does Julia Child tell you why it is named after the Queen of Sheba, but she does think of it is as a quintessential French Cake.  Me?  I'll just refer to it as chocolate and almond cake. I'll also refer to it as one of my favourite chocolate cakes ever.

Chocolate cake can come in many forms - uber moist, dense and flourless, simply chalky or dry, and sometimes perfectly lovely.  This one falls in the last category. Only a hint of almond touches the slightly creamy but rich texture. With ground almonds and whipped egg whites competing between grounding the cake and making it soar, it really lands somewhere in between in an earthly heaven made of chocolate.

The cake itself isn't the last recipe in the book, it is the chocolate butter icing. Officially, this might be my new favourite icing.  It isn't sweet or terribly rich.  Good butter makes this icing because all it really is is melted chocolate with butter whipped in.  Not much fancier than that. Of course, the recipe makes it seem a lot fancier, but don't be fooled. And don't get lost in the instructions.

You should also not be fooled by the small amount of icing the recipe makes.  It seems like such a paltry amount, but it covers the cake and is a perfect compliment to the cake.  Next time I might use that last recipe as a filling, or a crumb coat on a cake I cover with ganache. Or, I'll just follow the recipe again and make The Queen of Sheba as intended.

Cake decorating is not my forte. I sincerely hope that my girls NEVER ask for a themed cake because it will be a sad, sad birthday for them. I can, however, hold a cake and press ground almonds in to the side.  That is not difficult at all, but worth the mess. I strongly recommend that you do not skip this step.

If I drank espresso it would have been a nice accompaniment.  My mind went to scotch. But after more than a few glasses of wine that night, all I could think about was whether it would be rude or not to take one of the last pieces and skip making my souffle.  Alas, Pierre and Gail's husband made the decision for me.  The souffle was good, but I am still thinking about the cake. I just might open the book to the last page and make it again for Christmas dinner.

At Julie's house for Julie/Julia

Eating in a room full of food bloggers and writers is almost as bad as eating dinner with toddlers, except the conversation is far better.  In the interest of the blog, the en mass photography when five bloggers gather for an impressive dinner is somewhat insane.  Sorry, there were only 4 photographers and 1 illustrator at our Julie/Julia themed dinner party on Sunday. Pierre stood back, secretly laughing I think, while the rest of us pushed buttons and tried to make adjustments for the fact that it was close to 7pm when we started eating, er... photographing.

It's a good thing that our vichyssoise was being served chilled.

The occasion of our gathering was ostensibly to celebrate the release of the Julie/Julia DVD today.  In reality, Julie invited us all together to meet, cook, chat, and celebrate. Most of us knew at least one other person there, and I think Julie knew everyone. (She really does know everyone.) Gwendolyn from Patent and the Pantry, Gail from The Pink Peppercorn and her sax playing husband, Pierre of Kitchen Scraps fame with his love, and then Hubby and myself all descended upon Julie with an abundance of butter, cream, wine, and our best stories.

Our instructions were simple: make something from Mastering the Art of French Cooking.  We each volunteered a course/dish. There was the vichyssoise from Gwendolyn, surprisingly (to me) rich and actually quite refreshing even though it was minus a billion outside. For dinner itself Julie made Boeuf Bourguignon. Pierre made Ratatouile and the most amazing potatoes ever. Gail spent two days in the kitchen to make a Moussaka unlike anything I've ever had in a neighbourhood Greek joint.  Two days! Oh, and I made Reine de Saba and a souffle but I'll save the details for another day.

To start the night we toasted new friendships with French cider and bubbly.  And we watched old episodes of The French Chef.  Correction, we had it on the TV but were too busy talking. That theme continued for the night.  We were so damn eager at the beginning of the night, dutifully taking photos. Then we sat down to eat.  And drink. And talk.  So there might be one blurry shot of the souffle that Gwendolyn and I made together.

Aside from our critiques and comments about the books, cookbook, and movie (enough about Meryl already and how long exactly should I simmer for?) we talked and laughed.  I'm not telling secrets, but I do know about some tidbits about mascots, child actors, and degrees in sex.  But I'm not talking. In fact, I think I might still be digesting.

Giveaway Winner

Wow, such great responses to the Sew Mama Sew Giveaway!  You are a committed bunch. Even for those of you with a great desire for my scraps you have to remember that in itself is a commitment. Those two, frenetic beauties are my reasons to commit to the future.

Some of the highlights of your commitments out there:

• Eating less meat and growing your own veggies (Did you know that meat and rice production, worldwide, is one of the most significant sources of greenhouse gases?)
• Choosing to be one-car or car-less.
• Turning down the heat and using those quilts and handknits.
• Choosing when to cook and bake to take advantage or avoid the extra kitchen heat (I totally do this!)
• Actually using washable sanitary napkins or the reusable caps (wow, that's commitment!) 

As we struggle through a home reno I am constantly thinking of ways to renew our own commitments. Number 1, we are making the place as efficient as possible in terms of the infrastructure like furnace, insulation, water heating, windows, and electrical. We aren't replacing everything, but we are almost starting from scratch in the basement and all our choices are thinking about the long-term (for us and the girls) and not just the short term budget. Those decisions will affect whether my sewing studio gets drywall or not, but I'm willing to make a few sacrifices.

And number 2, After having to clean out sort, and move all our belongings at least 3 times in the last few months I am getting really sick of our stuff. Every time a few more boxes go to Goodwill, recycling, or garbage. I am at the point where if anybody buys me anything this Christmas I will lose it.  I just don't need anything. I need some quilt batts and time, lots of time.  But that's it.  Someone tell my husband.

Okay, time to stop the rant and get to the news you really want: who won? Using random.org I picked two numbers.

120

Meg wins the quilt. She uses t-shirts and upcycles them into her love's clothes.  That's a lucky baby!

192

Elizabeth wins the selvages.  Check out her site, I think she'll make good use of them.  And I may have to rethink my new more stuff attitude.  Did you see her aprons?

I've sent emails off the winners, washed my hands of the basement dust from tonight, and will indulge in a hot bath before bed.  It warms me up before I turn in and the thermostat goes down for the night!

Thanks again.  I hope to see you all back soon.

Blizzards, Banana Cake and Builder Men

December 4th and we're finally getting a good snowfall.  Indeed, it is a full on blizzard of white out there.  The weather folks might call it a winter storm, but we all know that the wicked wind, sandy snow, and a cold that makes you never, ever want to leave your house means that it is a blizzard.  If you're me that means you bake.

Today's recipe comes to you courtesy of The Monster.  When I suggested we bake she informed me that we must bake a birthday cake.  Today, however, is not the birthday of anyone on this house.  That perfect three year old mind remembered that it was her cousin's birthday a few days ago and therefore we must make him a birthday cake.

Now, I have no idea what kind of cake my nephew would have liked, but The Monster decided he wanted a peanut butter cake.  I talked her into a banana cake with peanut butter icing. So we dug through the cookbook shelf and found a recipe for banana cake in the Favorite Family Recipes of Holy Cross Parish cookbook. It's one of those cookbooks where everyone submits the pride and joy of their kitchens. That means it is really hit or miss depending on the recipe instructions. We got ourselves a hit here!

The girls got aproned up, we turned on the Toopy and Binoo Christmas album (oh, thank-you Grandma), and we set ourselves up for a messy old time.  We mashed bananas, creamed butter and sugar, sifted flour, and licked, licked, licked everything. You know, I'm convinced that if I put liverwurst in the Kitchen Aid they would devour it.

This is your basic cake recipe.  There isn't anything fancy about it except for the fact that it calls for the baking soda to be added to the wet ingredients. It bakes in a classic 9 by 13 pan.  In reality it is a simple weeknight dessert.  It isn't overly sweet and it is wonderfully moist, with a good crumb as they say.

While the girls napped I set to making the icing. I'll be honest, it was a bit of a challenge because it turns out I need a few groceries. Did I mention there was a blizzard going on? So I hoped for the best with the bit of peanut butter and icing sugar I had.  I had my fears, but damn, it is good icing! Not at all sweet and as creamy as it can be when you only have natural peanut butter in the house. And just the right amount for a sheet cake.

This is the kind of cake you want after trudging home from a day at school (or work).  It is a cake that makes you feel loved.  It is a cake that mom can feel pretty good serving and also enjoy with a cup of tea.  Ahem, let me refresh my cup.

And tonight it will also be our dessert as we treat our builder men, as The Monster calls them, who've been helping Hubby out with digging, pouring concrete, and framing in the basement. Sunday dinner on Friday night.  Mayhem, new friends, and cold weather comfort at the table.

Banana Cake with Peanut Butter Icing

Makes 1 9x13 pan

Banana Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp salt

2 large, ripe bananas

3/4 cup milk

1 tsp baking soda

1. Preheat oven to 350 degrees F and butter and flour a 9x13 pan. 

2. Cream together butter and sugar until fluffy.

3. Add eggs, one at a time, and vanilla, mixing well after each addition.  Scrape down sides.

4. In a separate bowl sift together flour, baking powder, and salt.  Set aside.

5. Mash bananas well.  Combine with milk and baking soda.

6. Add 1/3 of the banana mixture of the butter/sugar/eggs.  Add 1/2 flour mixture.  Continue alternating wet and dry ingredients, ending with wet. Mix until smooth.

7. Pour into prepared pan and bake for 45-50 minutes. Let cool completely.

Peanut Butter Icing

1/4 cup softened butter

1/2 cup peanut butter

2 cups icing sugar

5-6 tbsp milk

1. Cream together butter and peanut butter.

2. Add the icing sugar, 1/2 cup at a time.  Alternate with a tbsp of milk until all the sugar is incorporated.  Mix well until light and fluffy.  If you want a softer icing add a touch more milk.

3.  Frost cake and enjoy.