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.

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!”.

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!

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:

1. 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.
2. Stand for a week in a dark place.
3. 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
4. Sieve mixture in a container, and pour back in the bottle. Leave a couple more weeks in the fridge before drinking.
5. 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!)

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:

1. Preheat oven to 180°C. Grease and line a loaf pan, allowing 2 long sides to overhang.
2. Combine flour, carrot, sugar, cranberries and cinnamon in a large bowl. Add eggs lightly beaten, milk and oil. Stir to combine.
3. 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.
4. Eat!