Archives for posts with tag: Christmas baking

I took a long walk today and noticed that the temperatures on the Canadian west coast are just beginning to turn towards spring, which is lovely. I look forward to the blossoms, but autumn and winter are my most favourite seasons.

Autumn in 2017 had many highlights. A dear cousin was visiting Victoria with family and friends and we all went to Pagliacci’s for great food and live music.

Pagiacci's with live music.

There was fun with an international flare to be had right in our beloved neighbourhood of Chinatown.

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All Hallow’s Eve was spooky and filled with scary surprises around the city. We had a blast with tricks and treats visiting friends in Oak Bay.

Halloween

In late November we spent two days in Vancouver for a tiny vacation and rendezvous with my sister and Randy. Day one we enjoyed the festive lights of the big city, ate at the always-delicious Bao Bei, and were mesmerized under the Grand Chapiteau for Cirque du Soleil’s show Kurios.

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Day two, more wandering before a delicious dinner at Vij’s, then off to the last ferry home.

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Victoria, so pretty with festive lights, window displays, and a very impressive “Whoville” gingerbread village at The Empress Hotel.

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I catered dessert for a private Holiday party, and saw an impressive Santa and Mrs Claus at a local diner!

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Christmas arrived with lots of treats (including Glerup slippers), and tissue paper and gift bag fun for the cats.

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And the best gift of all, snow for Christmas Eve and Day!

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I think this is at least the tenth year I’ve made fruitcake on or near December 1. I know there are detractors, but I love fruitcake. My version is based on a recipe my Grandmother had torn out of magazine. I don’t know if she had actually ever made it (she lived in another country, and we never spent Christmas with her), but she gave it to me on one of my trips to visit her about 25 years ago. I use the basic measurements from the recipe, but with all organic fruit (well soaked in boozy booze) and homemade organic peel. It’s all brushed down with rum and wrapped up for a couple weeks to mature. Our studio smells amazing!

Raisons, currants and dried cherries soaked in rum for about five weeks; organic sugar, flour, spice, butter, eggs, almonds, and homemade candied lemon and orange peel.

Raisons, currants, and dried cherries soaked in rum for about five weeks; organic sugar, flour, spice, butter, eggs, almonds, and homemade candied lemon and orange peel.

In the pans by about 10 am, then in the oven for four hours.

In the pans by about 10 am, then in the oven for four hours.

They look like they will be good this year! We'll find out around the 15th.

They look like they will be good this year! We’ll find out around the 15th.