14 December 2006
Oh, Minnie. I feel like we're still having some issues settling in, although the more rational half of my brain knows she's actually very well behaved for her age. I would say I spend 60% of the time mildly resenting her bad behaviour and 40% thinking she's really a nice, special dog. At least I know that the bad behaviour can be corrected, while the niceness is probably here to stay. Just now, she's curled up on the couch, right next to me, snoring into my leg -- that's the good 40%.
I've spent the last few years failing to get into the holiday spirit this time of year, but part of me is feeling much more festive now. Despite the utter lack of snow (and the balmy weather), it feels right to be celebrating the season -- not the whole baby Jesus thing for me, but the coziness and richness that the cold temperatures allow. It's as though all the life and activity leaves the outdoors and moves inside.
The severe winter temperatures in Minnesota are made up for by the fact that there are still brilliantly sunny days all through the season. I'm looking forward to have somewhere very sunny indeed to celebrate Christmas/ring in the new year, which I will be able to tell you more about in. . . three days and twenty-two hours.
And it's for a related reason that I'm not doing loads of Christmas baking, although I'd really be liking to. Soon, though, sooooooon. Some things:
-- I made some fabulous roasted parsnips the other day (I think I'd had parsnips maybe once before, but I was struck with a sudden need for parsnips, and who am I to resist?). I cut out the woody centre bit and sliced what was left into long, skinny parsnip 'chips' (fries). Tossed with some olive oil, salt, and rosemary and cooked in a hot oven (450F) for about 17 minutes. Tasty delicious.
-- I've been crafting lately, but it's been for Christmas presents, so you'll have to wait for photographs.
-- Er, I. . . hm. Maybe just those two things, then.
Season's greeting Anna!
I think my email is working now, so I will try and send you an email birthday card as I have missed the chance to send a real one (on account of Ms P's emergency surgery and me needing to be away for so long).
Ha ha, your 'news' that you will be announcing is of a homely nature I'm guessing, ooooh, what fun!
Loving all your posts and your foody photo's as always. Finally got time to re-read the CR post you did. I think the thing with you is that you make your food incredibly interesting, varied and fun, as well as healthy. There is so much to be gained in the preparation of beautiful foods, and we are all so lucky that we get to see what you make. It really is very inspiring.
Plus, having met you in person, I would describe you a 'dainty'. Not skinny in an unhealthy way which many people might be if they were eating the same calories but a less varied diet. I think you obtain a really good balance with your food, and you still get to have treats.
Actually, I was super organised and bought my fave gluten free ginger cake to send you some sliecs for your birthday... but it was SO crumbly it wouldn't cut nicely, and in my frustration I ate THE WHOLE THING!!!! (heavenly but my skin broke out with all that sugar).
Paola was meant to get some too. As a baking godess any tips on how best to cut a crumbly bread/cake? Should it be warm, cold, maybe I should freeze it first?
posted by cally at December 18, 2006 06:24 PM