This may be a bit late, but in some parts of the world, you still have 1 sleep left. Here in Perth, it’s already CHRISTMAS!
Everybody needs a fabulous outfit to celebrate Christmas. This is mine.
Monthly Archives: December 2015
Wednesday Lifeline
Xmas jokes!
How does Santa take pictures?
With his North Pole-aroid.
What do you call a smelly Santa?
Farter Christmas.
What do you call buying a piano for the holiday?
Christmas Chopin.
Who hides in the bakery at Christmas?
A mince spy.
What did Adam say on the day before Christmas?
“It’s Christmas, Eve!”.
2 sleeps…
3 sleeps…
You may think this is a bit too much, but excesses are part of Christmas.
Yes, I hear you out there: excessive waste, excessive consumerism, excessive behaviours…
But there should also be excessive joy and laughs, excessive giving, excessive sharing and excessive daginess!
Voila, that was my 2 cents worth of trash/ soapie/ tv reality advice! Now get back to eat that giant Toblerone bar!
SATURDAY COOKING: LIMONCELLO
This recipe for LIMONCELLO is not very traditional, it’s not as sweet as the real deal. But it’s very refreshing on a hot day. Remember though, it’s very alcoholic, so use in moderation. Or not.
You will need to start this a couple of weeks early and then give it another 2 weeks to fully infuse the flavours.
I know lemon season is almost finished, but if you can get your hands on some homegrown fruit (which is much nicer than the shops ones), do it now.
You need a big bottle with a wide neck or a big 2 litres jar with a lid (sterilised first).
Lemons ( I used 8)
750ml vodka
200ml water
150g caster sugar
Method:
- Peel the lemons using a zester, making sure there is no white pith. Put these zests (have you ever tried to say this word aloud?) in a bottle, with the juice of the lemons and the vodka.
- Stand for a week in a dark place.
- After 1 week, make a sugar syrup: boil the water and sugar until sugar is completely dissolved. Cool. Add this syrup to the lemon/vodka mixture. Mix well. Stand for another week
- Sieve mixture in a container, and pour back in the bottle. Leave a couple more weeks in the fridge before drinking.
- Drink!
You can adjust the amount of lemon juice if you want something less tart. Goes well with soda water, lemonade or on its own in a shot glass or in a bucket if you are very thirsty, alcoholic or my neighbour…(no offense!)
4 sleeps…
5 sleeps…
SATURDAY COOKING: CARROT-CRANBERRY LOAF
This recipe for CARROT-CRANBERRY LOAF is from the Coles magazine of this month. It will serve 12.
Super easy to make and very moist.
2 cups (300g) self-raising flour
1½ cups coarsely grated carrot
1 cup (220g) brown sugar
1/2 cup (65g) dried cranberries
1 tsp ground cinnamon
2 eggs
1/2 cup (125ml) milk
1/2 cup (125ml) vegetable oil
2tbs pepitas ( pumpkin seeds)
Method:
- Preheat oven to 180°C. Grease and line a loaf pan, allowing 2 long sides to overhang.
- Combine flour, carrot, sugar, cranberries and cinnamon in a large bowl. Add eggs lightly beaten, milk and oil. Stir to combine.
- Pour into the prepared pan and sprinkle with pepitas. Bake for 1 hour or until skewer inserted in the centre comes out clean. Serve the loaf warm, or cool and wrap to give as a gift.
- Eat!