Knitting

I learned to knit as a child, over fifty years ago.

My Mother was always making sweaters, sleep booties and hats.
I was taught the garter stitch, making little blocks.

Fast forward many years, I was newly married and started making afghans when I was pregnant
with our first daughter.

I got away from knitting after starting our catering business but, some years later,  went to New Orleans with a friend and stopped into a yarn shop and became hooked all over again.  This was back  when they had come out with all the fancy, funky yarns, bamboo needles - so I made my daughter, Tina, a pretty nifty scarf and then went on to make several for my other daughters and friends.

Whenever one of the friends of our daughters was going to have a baby, I would make a baby
blanket.

In recent years I have been knitting blankets,  hats and scarves for our small grandchildren.

I recently came upon a yarn and pattern that I thought was lovely and decided to make it for my
dear friend from my childhood (we have been pals since we were eleven and we are now 68!!).
It was going to be a Christmas present, but time stands still for no one!  I wrapped up the unfinished
project and gave it to her, and then immediately took it back!!!!

It is a shawl and the yarn creates the stripes.  I finally finished it this evening.  I do hope she likes
it.


Knit Triangle Shawl Pattern

2 balls Caron Cakes yarn
measures approximately 60" long x 32" wide at deepest point.
Size U.S. 8 (5mm) or size needed to obtain gauge.
Gauge:  18 sts. and 24 rows = 4" in stocking stitch

Cast on 3 sts.
1st row:  (WS). Knit.
2nd row:  K2, yo, K1, 4 sts.
3rd and alt rows: Knit.
4th row: K2, yo, Knit to end of row, 5 sts.
6th row:  K2, yo, Knit to end of row, 6 sts.
7th row: As 3rd row
Rep last 2 rows, inc 1 st every other row until piece measures approx 32" along straight
edge, ending on a 7th row.

Beg dec: 1st row:  ssk, K1, yo, ssk.  Knit to end of row
2nd row: Knit.
Rep last 2 rows, dec 1 st every other row until there are 4 sts.
Next row: K2, ssk, 3 sts.
Next row:  Knit.
Next row: K1, ssk, 2 sts.
Next row: K2tog.  Fasten off

Martha and her Sugar Cookies, Part II

Today I rolled the Martha dough for the number 4 cookies for our Mia's fourth birthday.

I was going to do this yesterday but became distracted with completing a knitting project
that was for a Christmas present!

I got my cookie board out.  Since I have always made a lot of cookies, both in our businesses
and at home, I have a special board for cookies and pie doughs.  (I also have a huge board
just for sand tarts).  I use this board for nothing else.  I also do not cut on it so the surface is
smooth.  After use, I wash it with hot water and soap and dry it immediately.

Today I rolled the cookies quite a bit thicker than normal.  You know when you go to the store
and see the specialty sugar cookies, how thick they are?  That is what I did today.......for little
four year olds I thought a softer, more sturdy cookie would work best.

When using a cookie cutter, the edges of the cookie can be quite a bit ragged.  After lifting the

cookie to the parchment, I take the straight edge of my small spatula and tap all around the cookie

to smooth out any roughness.

The cookies are placed on a parchment-lined baking sheet.  Then I cover that sheet with a large

piece of saran.  On top of that I lay another piece of parchment to add more cookies.  (This way 

I don't have many cookie sheets going into the fridge.  Just one with several layers.)

I also just received a new cookie cutter and wanted to try it out.  I may write MIA on them and

they can either be for the guests or for decoration.

Also, while I was at it, I cut out some rounds for Linzers.  I have some Black Currant from Ireland

that would be just lovely!!

Tomorrow I will bake the various cookies and make Royal Icing for the decorating.

My Current Addiction!

I must share my current addiction!

What is this addiction you ask?

A fabulous vinaigrette!!!!!  I have no idea where I originally found this recipe.  I would love
to give credit to someone.  Perhaps since I made a slight addition, I can now claim this as mine?

This dressing is fabulous on greens, quinoa, vegetables......I am still discovering new uses!

The Recipe

Place in food processor:

1 C. coarsely chopped Parsley, washed and dried
10-12 very large fresh Basil leaves, washed and dried
3 large garlic cloves, chopped
1/4 C. red wine vinegar
3/4 C. extra virgin olive oil
Coarse salt and dash of pepper
A small drizzle of honey

I use my small Cuisinart chopper/grinder so I just throw everything in that and pulse chop and then
pulse grind.  Using a rubber flexible spatula, I scrape down the sides and repeat.  I then store this
wonderful vinaigrette in a small jar, however, it does not last long as I am putting it on everything!

Please leave a comment below and let me know how you enjoy this and.....if you too become
addicted!!!!

Martha and her Sugar Cookies

Back in 1982, I was given  a book called  Entertaining, by Martha Stewart.

The rest is history.....her's and mine.

She went on to become world famous as the Doyenne of Domesticity.

I went on to become a caterer in Harrisburg, Pennsylvania.

Nonetheless, I loved her style as it was so similar to what I envisioned.  She was a great inspiration
to me......in attempting recipes, food presentations and styling.

Early on I adopted her sugar cookie recipe.....we ended up always calling it "martha dough".
It was for rolled and cut out cookies and we utilized it in many ways,  for Halloween,
Christmas, St. Patrick's Day, Valentine's Day and Easter cut-out cookies. We also used this
dough for our Linzer Cookies!  To this day, Martha Stewart still prints and re-prints this recipe
in her magazines and books.

Next weekend is our darling Mia's 4th birthday!  Many years ago, I purchased cookie cutters
1 through 5 so I could make the appropriate cookie for each grandchild's age.  This week I will
be working on Mia's number 4  cookies.  She told me she would like them to be pink.  I have not narrowed down the  decorating theme yet but I have til mid-week to think about that!

We always made the dough, wrapped it in saran and let it rest overnight in the fridge.

Here is Martha Stewart's Sugar Cookie Dough for Cut-Out Cookies (a/k/a martha dough)

2 C. flour
1/4 t. table salt
1/2 t. baking powder
1 stick unsalted butter, room temperature
1 C. granulated sugar
1 egg
1 t. vanilla

1.  Mix dry ingredients in bowl and set aside.
(**spoon flour into measuring cup and then level off with a straight edge)

2.  Cream butter and sugar in mixer til light and fluffy.  Add egg and vanilla.
 (**break egg into small bowl or measuring cup and check for shells, then add to butter mixture)

3.  Slowly add dry ingredients. Scrape sides of bowl to incorporate flour mixture often.

4.  Dough will be stiff and mixer may labor a bit.

5.  Wrap dough in saran and chill for minimum of 30 minutes, but preferably overnight.

6.  Roll out with minimal flour, cut out and place cookies on baking sheet.  Chill for minimum
of 30 minutes, but preferably overnight (again!).

I purchased these cookies cutters from www.cheapcookiecutters.com.  They have 3,000 designs
of cookie cutters and are very inexpensive.

So the dough is made and resting in the fridge and tomorrow we start rolling them out!

The Famous Osso Buco Is Served!

I had such a difficult time finding veal shanks in Central Pennsylvania.  It seems people here
no longer  eat veal or lamb very often in this area, therefore,  the meat departments of the various
stores no longer carry much of a variety.

The one local supermarket did come through but the veal shanks were cut at some distribution
plant far away and came two to a pack, rather small  and barely one inch thick.  Take it or leave it.....it
is what it is.

An Italian market in Hershey, Pennsylvania came through as well.  The veal shanks were two
inches to two and one half inches thick and quite large.  These were the ones I chose to serve
for my dinner party.

Years and years ago, I would serve Braised Short Ribs with a wonderful sauce and our catering customers were ecstatic when I would  put this dish on the menu.

I cooked the Osso Buco the same way.

I chopped the carrots, onions and celery the night before and bagged them so I could move right
along after browning the veal.  I think it imperative that the vegetables be cut in uniform, even
small dice.....I call this confetti dice.  It makes for a lovely presentation on the veal but also cooks
evenly as well.

Browning of the veal is very important.  You want to create a fond on the bottom of your pot.
After tying each piece of veal (so they don't completely fall apart after cooking), dust with
seasoned flour.  Then heat a dutch oven, add olive oil and a knob of butter and, when sizzling,
add the veal.  My veal shanks were so very large, this took more than 15 minutes!  When one
side is nicely browned, flip the veal over and brown the other side.  Remove from the pot and
place the veal on a platter to rest.

Into the same pot, add the mirepoix, stirring to loosen up the bits on the bottom of the pan.  Add a dash of salt and pepper and minced garlic.   When the vegetables are slightly tender, add white wine to deglaze the pot.

Add fresh thyme leaves, fresh rosemary leaves, chopped, 3 bay leaves, 3 T. tomato paste and cook
for about 5 minutes.  Then add veal or beef stock and bring to boil.  Return the meat to the pot and
add chopped tomatoes on top of each veal shank.  Cover tightly and transfer to the oven.  Cook
about two and one half hours.  I checked every hour to make sure all was well.  The sauce will
thicken beautifully and the veal should be fork tender.

I forgot to take a photo of the finished plates!!!  They looked lovely.  I made Risotto Milanese with
Saffron and placed the veal on top with all the vegetables and sauce.  Then I topped the veal with
the gremolata.

I made extra for my mother and did take a photo of that!

With all the sauce and vegetables, you can hardly see the veal!  The veal just fell apart and the
sauce was yummy.  If you can find veal shanks, this is worth the effort.  But if beef is your
choice, you can do this same recipe with the beef short ribs and you will have a winner!

Osso Buco

6 large veal shanks, 2-2 1/2 inches thick, patted dry and tied with butcher's twine
1/2 C. all purpose flour, seasoned with salt and pepper
6 T. olive oil
4 T. unsalted butter
1 C. white wine (I used Sauvignon Blanc)
1-1/2 C. finely diced carrots
3/4 C. finely diced celery
1 large Vidallia onion, finely diced
3 cloves garlic, minced
4 C. beef or veal stock (not broth!)
3 T. tomato paste
1 T. fresh thyme
1 T. fresh rosemary leaves, chopped
1 can plum tomatoes, chopped, drained
3 bay leaves

Gremolata

1/4 C. finely chopped fresh parsley
zest of one lemon
3 garlic cloves, minced

A winter salad of arugula, fennel and naval oranges with citrus vinaigrette was served after
the Osso Buco.  I  did not serve a rich dessert.  Instead, we had a cheese course with grapes
and pears and theOrange Almond Biscotti and Sesame Cookies I had made.  This was just the right finale for this meal.

Biscotti Regina

Biscotti Regina or, the Queen's Biscuit, is a delightful cookie coated in sesame seeds that, typical of
Italian confections, is not overly sweet.  We put lemon zest in our cookies and the buttery dough
with the lemon is subtle and lovely.

Some recipes will call for rolling the cookie and then dipping it in egg, milk or cream before rolling
in the sesame seeds.  These coatings will help darken the cookie as it bakes.  We choose not to do this.

The consistency of the dough lends itself to capturing the sesame seeds without the need for dipping.
Therefore, this recipe will not yield a dark cookie. (Those can sometimes have a nutty, burnt taste)

Biscotti Regina (Sesame Cookies)

1-1/3 C. Sugar
2 T. lemon zest, chopped
(Blitz the sugar and zest in food processor for 1-2 minutes)

4 C. all purpose flour
2 t. baking powder
1 C. unsalted butter, room temperature
4 eggs, room temperature
2 t. vanilla

1.  Measure flour and baking powder in bowl and set aside.

2.   Cream butter and sugar in mixer til light and fluffy.

3.  Add eggs, one at a time and beat well, scraping bowl after each addition.  Add vanilla.

4.  Add flour mixture, one cup at a time, til dough well mixed.

**At this point you may want to refridgerate the dough as it may be too soft to form.  I
usually end up working with small amounts of dough at a time, keeping the main bowl
in the fridge.

5.  Using cookie scoop, scoop and level off dough.  Roll in sesame seeds while shaping
into a log.  Bake at 350* for six minutes.  Turn pan and bake additional four minutes.  Turn
pan and bake 4-5 minutes more, until lightly golden brown on bottoms.  (tops will slightly
crack)

Hope you find time to make these and enjoy them as much as we do!!

Orange Almond Biscotti

We used to  make many varieties of biscotti for our catering business and pastry shop.
Since I have retired, I have not baked much except for the holidays and for entertaining.

This past Christmas I baked one of my favorites, Orange Almond Biscotti.

Today, Biscotti, is another term for "cookie" in Italy.  However, here in the
U.S., biscotti usually refers to the twice baked, dry biscuit.  Biscotti are wonderful dipped
in wine or with coffee or tea at the end of a meal or in the afternoon.....ok, for breakfast
as well!!

The traditional Italian biscotti  (twice-baked biscuit)  recipe does not have any fat.  However,
there are now many variations on the Italian biscotti and the recipes can call for butter, oil, milk,
cream, along with any flavoring imaginable!

Here is my recipe for Orange Almond Biscotti:

1-1/2 C. slivered almonds
1 C. sugar
2 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. almond extract
1 T. orange zest, chopped
3 eggs

1.  Process 3/4 C. almonds with the sugar til fine.  Combine in a bowl with remaining almonds,
flour, baking powder and baking soda.
2.  In mixer, beat extract, eggs and zest.  Slowly add almond mixture and blend well.
3.  Turn dough out onto lightly floured board.  Using scraper, turn dough over on itself, adding
small amounts of flour as needed.  But be careful not to add to much flour or it will alter this
recipe.

4.  Divide dough in half and roll each into a 15" log, flatten to 2-1/2" wide.  Brush tops and sides
with beaten egg and sprinkle with bakers sugar. (Coarse sugar available at bakery supply and restaurant supply stores)

5.  Place on parchment lined sheets and bake 350* for 10-12 minutes, turn pan and bake additional
2-4 minutes, til golden brown.

6.  Let rest and cool 15 minutes.  Cut diagonally into approximately 3/4" wide slices and bake again
2 minutes, turn each piece over and bake additional 2 minutes.

TIP:  Be sure to stay close to the oven for the final 2 minutes of baking.  I heard the dryer buzzer
         and ran to gather the sheets and over-baked the biscotti!!!  (those 2 minutes fly by!)

Hope you  find time to try this recipe.....guaranteed yummy, not too sweet.


Coming up next:  Biscotti Regina (Sesame Cookies)

The Much Maligned Creamed Dried Beef

At some point on Christmas Eve, my Mother started preparing Creamed Dried Beef with Fresh
Mushrooms on Toast Points for us prior to our dashing off to church.

It was to "hold us over".

We would return home to a feast and many, many presents and lots of champagne!

To this day, my husband and I enjoy creamed dried beef with fresh mushrooms.  He likes his
on waffles whereas I enjoy mine on fresh mashed potatoes.

Tonight I put this dish on the menu.....Sunday night, dreary outside, damp, rainy, need us some
comfort food!

I had purchased the dried beef from a specialty meat purveyor at the West Shore Farmers Market.
I have been dealing with this company for over thirty years.  Their products are superior!

I purchased the sliced dried beef, rather than the chipped, because it was so very lean and just
beautiful!

Alas, as I started to prepare it, I was quite dismayed at the thickness of the slices......way, way
too thick.  (a little alarm went off in my brain).

I have never seen the dried beef sliced this thick.  I proceeded to prepare the dish the way I always do......however, it just wasn't the same.  The B-O-B agreed......not our usual good meal.

To my mind, it goes back to this whole matter of butchering.  The loss of the "fine art" and the now mass production and bottom line dollar amount!

I suppose, since things will not change back to the "good ol' days" we are going to have to accommodate the new ways....into our old ways and make the best of what we can!

I would be so interested in hearing from anyone who is experiencing the same loss of
quality over quantity in today's markets.

The death of the Butcher!!!!

I am planning a small dinner party with old school chums and their spouses for later this week.
Both gals are accomplished cooks with educated palates and are very well traveled.
Therefore, there is not much I can offer them that they cannot do quite well themselves!
However, sometimes it is just fun to have a dish prepared for you and sit back and enjoy.

So, I put Osso Buco on the menu.

What an education I have had these past four days!!!!!

I began my search  at the West Shore Farmers Market  at prime meat stands......no, they carry no veal shanks.

Then I started calling around to the food stores in the area......either they do not carry veal shanks
or they "might" be able to get them, "maybe".......

I supposed this was the joys of living in central Pennsylvania!
 However, I had a lengthy conversation with a "meat clerk" at the Giant food store this afternoon. He explained that Giant (and almost all other foods stores) no longer employ butchers.  Instead, there are distribution centers (which are now becoming fewer and larger) where all foods are processed and shipped to the area store outlets.

All meats now come in to the stores pre-packaged, take it or leave it.

 Gone are the days when I would talk to a butcher about the cut of the meat and how to cook it.  Those butchers were amazing!  So full of knowledge and happy to educate you!

When I was catering I used to travel to south Jersey for my veal......at a wonderful place called Meadowbrook where the butcher had a wooden block with a huge dent in the center from the years of cutting on it!  You could go in there and pick out whatever steak you wanted and they would grind
it up for you for your ground beef!!!

This new generation coming up is missing quite a lot!  (Boy, do I sound like an old fuddy-duddy)
But, it is such a shame.....some things really were wonderful and the lack of them is quite disappointing!

(If only I were in New York City right now.....I could walk in and walk out with my Veal Shanks!!)

It will be interesting to see if we can keep Osso Buco on the menu for my dinner party........or not!!!!

Creating..... out of the Freezer!

One of my New Year's Resolutions is to empty my freezer!
There are so many items in the freezer that I push aside to add more items and think,
 "I must use these one day soon!".
I must admit I am not a proponent of frozen foods.  I do not like to freeze beef at all.
Usually, I will defrost ground beef and end up throwing it out.
 However, I do freeze many other items such as tomato paste, lemon and orange zests,
 egg whites, pesto,  homemade applesauce and ba-NANNY bread for my grandchildren!
I am having friends over for dinner this week and am thinking I will serve Carmine's
Rigatoni (a family favorite ,found  in February, 2012 post).  I have the sausage frozen,
 as well as the proscuitto and homemade chicken stock. I also have egg whites frozen so they will make a wonderful pavlova for dessert!  Today I stopped at the food store and purchased fresh
 broccoli  (for the rigatoni), ricotta salata for the antipasto, a bit more pecorino romano for
 the pasta and fresh  strawberries for a  compote for the pavlova. ( I always have  roasted
peppers in my freezer, plus olives and  artichoke hearts so throwing together an antipasto is
easy.)
My dinner is almost complete!

Galette des Rois

In France, the patisseries have been stocking up on Galette des Rois, or King Cake, for the festival
of Epiphany at the end of the Christmas season.  This dessert is typically served only once every year.
This tradition of serving this puff pastry tart can be traced back to the 14th century.
One can include a small porcelain figure (la feve), baked inside the cake and whoever receives the
little favor is crowned king/queen for the day.
In New Orleans a king cake (of a totally different recipe) is associated with the pre-Lenten celebrations of Mardi Gras.  While it is a yeast bread/cake, there is also a small figure of a baby
baked inside.
I was intrigued with the French version and started my research for a recipe.  While they are all
basically the same, some have apricot or pears inside along with the frangipane  while others
have confectioner's sugar on the finished cake or apricot glaze.
I chose a recipe by the great David Lebovitz, which took only a few minutes, using store-bought
puff pastry rather than making my own.

Galette Des Rois
by David Lebovitz
serves 8-12

Almond Filling

1 cup almond flour (I used Bob's Red Mill)
1/2 c. sugar
pinch salt
zest of 1/2 orange, unsprayed
3-1/2 oz. unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
2 t. rum (I used Grand Marnier since we had no rum in the house)
1/8 t. almond extract
2 sheets puff pastry

Glaze

1 egg yolk
1 t. milk

1.  To make the almond filling, in the mixer combine the almond flour, sugar, salt and orange
zest.  Mash in the butter until it is incorporated.  Stir in the eggs, one at a time, along with the
rum and almond extract.  Cover and Chill.
2.  On lightly floured surface, roll one sheet of puff pastry into a circle 9 1/2 inches.  Use a
plate and trim the dough into a neat circle.  Place the dough on a parchment-lined baking
sheet.
3.  Cover it with a sheet of parchment paper or plastic film, then roll the other sheet of dough into a circle, trim it and lay it on top.  Chill the dough for thirty minutes.
4.  Remove the dough and almond filling from the fridge.  Slide the second circle of dough and
parchment off the first dough and spread the almond filling on the first dough on the baking sheet in the  center of the dough, leaving a one inch exposed border.
5.  Brush water around the exposed perimeter of the dough and then place the other circle of dough on top of the galette and press down to seal the edges very well.
6.  To bake the galette, preheat the oven to 400 *.  Flute the sides of the dough and using a paring knive, create a design on top.  Stir together the egg yolk with the milk and brush it evenly over the top but avoid getting the glaze on the sides as that will inhibit the pastry from rising at the edges.
Poke 5 holes in the top to allow steam to escape while baking.
7.  Bake for 25-30 minutes or until the galette is browned on top and up the sides.   Remove from
oven and slide off the baking sheet onto a cooling rack. Serve warm or at room temperature.

"Monster" Chicken Breasts

Back when I was catering, we would get lovely chicken breasts that were about 6 oz.  We would saute them or wok them or a light bake in the oven,  and the meat was tender and you could cut it with a fork, no knives required.

Fast forward and the chicken industry today provides the largest breasts imaginable (some seem bigger than a turkey breast!).  There are so large that there is now so much connective tissue and membranes running through the breasts that they are no longer tender and you need the sharpest
knife available to cut them!

Almost everyone I encounter hates these "monster" chicken breasts.  Most people will butterfly
them for a yield of 3 from 1.  Also, most people now pound the chicken breasts to not only thin
them out but also to somewhat shape them so they don't just look like a chunk.

In my home we rarely have chicken on the menu anymore.  Neither my husband nor I enjoy this
stringy, tough meat.  Instead, I will purchase a rotisserie chicken from the food store and make
chicken salad, or chicken pie, etc. out of that.  Then I use the remaining, bones and all, and make
stock for a wonderful soup.

Today I had to clean chicken breasts for ninety guests for a funeral luncheon at the church tomorrow.
(I may never, ever eat chicken again after this!)

To each breast I got a yield of 3 or 4 portions.  I was almost yearning for the old days when the
breasts were smaller.  So much so that I called Tyson, the world's largest distributor of chicken.
When I explained to the woman in customer service that I was looking for small breasts and not
the huge things they are now selling to the public, she informed me they were no longer available and would not be available in the foreseeable future!

She did tell me she would forward my remarks and wishes for smaller chicken breasts to the corporate suits.

If anyone reading this is like me, wanting tender, edible chicken breasts, I urge you to call Tyson or Purdue (numbers are on internet) and make your wishes known.

When I was in Paris a few months ago, I took a cooking course and we used chicken breasts in the preparation of our meal.    They were not the huge chicken breasts we have here in the United States.  They were the normal size we used to have.

So, they are out there somewhere!  Just not here on the East Coast!!!!

Change in Tonight's Dinner Menu

Wanting to be quite organized for the new year of 2017, I composed my dinner menus for the week last night and was feeling quite proud of myself!  Then today I discovered that the specialty store I planned to visit this afternoon and where I was going to purchase their house-made stuffed cabbages for dinner, was not open until tomorrow from their holiday break.

Since it turned into a  bleak and rainy day, I did not feel like venturing out anyway.  So, the freezer was to be my "store". Checking the freezer inventory, I found frozen Thanksgiving turkey, frozen homemade chicken stock,  one sheet of puff pastry,  and Voila!  I have the makings of a Turkey Pie for dinner! Just need to add the carrots and onions!

Returning to Blogging

Happy New Year!  It is now 2017!!!!
It has been quite a while since I have posted.....so much has changed!

I am no longer living in New York City part of each week watching over my two little darling granddaughters.

We sold our home of 43 years.

We have moved into our new home and just completed a rehab on the courtyard.  This,  after
gutting the first floor and creating a new kitchen prior to the move!  (A kitchen I absolutely
adore!!!)

There are so many other projects in the works, I don't know where to begin!

First is the cookbook.  I have recorded many of the recipes and photos for inclusion in the
cookbook.....but have been using Facebook as a sort of blog these past few years.    I post photos of what I am cooking and recipes as well.  It has been great fun interacting with my Facebook
friends responding to the recipes and photos.

However, I am now going to return to this blog and, hopefully, I will be faithful with postings.

As part of a Christmas present for a friend, I made a Dinner of the Month Gift Certificate for
her.  She is an excellent cook but, as a widow living alone,  does not cook very often.  She loves
comfort food, the basics.  She does not care for trendy, "kinky" (her word!) foods.

With that in mind, I have just started going through recipes to compose menus for her and I thought
it might be fun to share what I come up with in this blog.

We have also entertained friends over the holidays and I have some fun photos of foods I would like
to share, perhaps as an inspiration for next year!

Me, my Mother and youngest Daughter,  Katie Adams