Holiday Goodies

My greatest pleasure during the holiday season has always come from creating special edibles to pass around to my nearest and dearest.  Adhering to the adage 'the more, the merrier' (because, what better way to be at Christmas time than merry?), what began, way back when, with a single batch of peanut butter fudge grew, over time, to a gross amount of gastronomic goodies as I continually lengthened my annual list of recipients and added new recipes to divvy up amongst the pretty packages for delivery to their doors.  I took pride in ensuring treats of both sweet and savory, with a wide range of flavours and textures, to guarantee smiles on all of my favourite mouths.  Yes, I definitely prefer to spend my December buried in butter, mixed with flour, sugar dusted and double chocolate dipped.

Homemade Holiday Goodies - Christmas 2006

I have to admit that, here on the island, it is difficult to fall in to the holiday spirit.  Our trees, while beautifully decorated, are not adorned with glass baubles, flashing lights and delicate ornaments, but instead are dripping with brightly coloured bulbs in fresh citrus flavours of mandarin, grapefruit, lemon and orange.  Our redheaded cactus, Spike, is blooming a wreath of pretty pink flowers and our nasturtiums and marigolds, self seeded in last year's pots, are beginning to sprout through the soil.  Given our spring-like environment, and far detached from pre-Christmas pandemonium (though, my mom and my sister may argue the second point as they continue to receive new emails from me listing various shipment tracking numbers and instructions on who should be wrapping what for who), it is easy to let time slide by and virtually forget that 'tis the season. In fact, last year, I did.

Our "Christmas Trees" decorated with mandarins, oranges, grapefruits and lemons

Ok, I didn't actually forget Christmas last year but, the lack of snow certainly numbed my brain and, for the first time in years, I didn't make anything.  It made me sad.  I vowed that this year would be different.

And so I am, once again, making a very merry mess in my kitchen and am up to my elbows in yum.  Undeterred by the reduced number of names on my recipient list (not because they've been naughty, but because I don't actually know that many people on the island at this time of year, we have very little storage space for extra goodies and cross border food shipments are frowned upon) and the fact that I can't always find the necessary ingredients for my regular repertoire, I've emptied my bag of tricks, totally scratched my usual lineup and am going with all things new.  Using readily available foods, this year will be less chocolate, more citrus and completely corn syrup free.  It will also be 100% Christmas, with all the love, the joy and the spirit of the holiday.

Spike (with his holiday attire)

The bad news is, there is less than two weeks until Christmas and, since I tend to be flaky as pie crust when it comes to my posting regimen, the likelihood that I'll share my goodies with you before you're sick of sugar is probably pretty slim.  The good news is, the holidays are always full of surprises.  The better news is, you are likely too swept up in your own seasonal frenzy to notice new posts anyway.  The best news is, I've made it easier than boiling eggs to subscribe to my blog (by email or in your favourite reader) - no missed surprises, no more waiting and wondering and no checking the page for new posts ever again.

Until next time, please promise me you'll play in the snow, drink plenty of eggnog, shop with local small businesses, artists and craftspeople and support your hometown food banks.

Be merry.

'tis the season for sharing!  If you know someone who'd like this (or any other) post, just click on one of my spanky new share icons below to pass it on.  You can also share your thoughts with me using my new disqus comment system (hopefully this will fix the past commenting issues - please let me know if they persist).
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Kitchen: Unplugged.

Back home my kitchen was well equipped with pots and pans in every size and shape imaginable.  Small appliances for mixing and blending, slicing and chopping were always at arms length.  My rice steamer, slow cooker and toaster oven held permanent residence on my countertop.  Every drawer held an overabundance of measuring spoons and cups, flatware, serving utensils and a plethora of other random kitchen gadgets.  I had plates and bowls for every meal and any occasion.  Now, here in my Island kitchen, inventory consists of three wooden spoons, a whisk, a 2L measuring cup and an oven that has two settings; ON or OFF.

Ok, it's not really THAT bad.  In fact, with the help of a my less equipped kitchen, I find myself fully reconnecting with my love for cooking.   I've learned to measure by weight (if I even measure at all) using my wall mounted scale.  My knife skills are consistently improving and I've finally mastered the art of rice.  I am far more familiar with the behaviours of ingredients and, being blessed with an inbuilt gas stovetop, regularly practice the art of  sauté, simmer and stir.

It's amazing how a change of environment can completely alter your perception.  What I once considered mandatory (or at least extremely helpful) suddenly seemed not only unnecessary, but also inhibiting.  I began to wonder how much time had I actually wasted assembling blades and unraveling cords, rushing around looking for the right size spoon or trying to find a funnel at the back of a drawer.  Now I see that the real convenience comes from taking out one sharp knife and a cutting board, rinsing as necessary. 

Here in my unplugged kitchen I make better dishes in far less time.  I leisurely enjoy my meal rather than dreading the the trail of mess left of my preparatory wake and the stack of dirty dishes soaking in the sink.  I have developed a deeper understanding of the process and greater appreciation for the product.  It's a sense of satisfaction that will never be measurable in cups.
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