Experiencing life through trial, error and lots of food.
As we rapidly move into Christmas, I’m finding myself busy with the final details of the holiday. The tree is up and decorated, the outside lights were strung up at the beginning of the month and all the gifts have been taken care of- thankfully, I sent out most all of the gifts I needed to ship last weekend. I’m currently working to figure out how I want to wrap each of them and trying to do a little each day.
On my mother’s side, my family have always been passionate about baking. Subsequently, we take Christmas cookies very seriously. I suspect the last time I shared a family Christmas cookie recipe was almost 2 years ago, with my Candy Cane Cookies and so I thought it high time to share another coveted recipe~
Each December, we stock up on butter, flour and sugar like there’s no tomorrow and make everything from scratch.
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While bone broth appears to have made a recent comeback in the last few years, being touted by many as a miracle food with healing properties similar to mom’s chicken noodle soup -Mr. C says much the same about the bone broth soups his mom makes when he is sick- my interests in it however come from the sustainability aspect of it. Bone broth is one of those foods that has been made for generations as it is a way to use up every part of the animal without wasting anything and make use of the available nutrients from parts that were previously inedible. It also, of course, adds wonderful flavor and depth for soups, stews and even marinades!
For the second time this week, I’ve found myself getting up at 6am to go to the gym and lift heavy things. Why? In the name of self care. For some, this may seem counterintuitive, after all, who wants to get up earlier than they have to? Especially if they aren’t being paid (True story: there are only 2 instances in which I will get out of bed before 6am: if I’m being paid to work or if I’m traveling).
As I’m still learning about gardening (and I suspect I, like many others, will always be learning), I have been working towards growing more food throughout the year so that it’s not just a single crop growing in the spring and summer. Each year that I garden, I’ve learned more and had a larger crop than the previous year.
