2012

A new year. Blah, blah, blah about resolutions, reflections, and new beginnings. For me, the new year simply means a new calendar. One for the wall from Michelle Engel Bencsko and my favourite Moleskine. A good black pen and a sacred spot on the sideboard and I'm off the races. Well, in actuality I'm just closer to hopefully not forgetting something.

The last 10 days have been good for me. Both Hubby and I actually took a break. I was on the computer and sewing machine very little.We had loads of time to chat after we collapsed every night from the exhaustion of three little kids and Christmas (we had my nephew with us this year). We spent a lot of time talking about what we wanted to do with the time we will have in the coming months. So, yes, there was some reflection and resolutions.

I prefer to think of them as goals. Or maybe stretch targets. Or optimism slightly more realistic than fitting into my regular jeans by May.

...Balance promoting Sunday Morning Quilts with the pregnancy and birth of our third baby. All while staying sane.

...Find the sweet spot between motherhood and work on another major project.

...Finish a handwork project.

...At least two baby quilts, one for the dragon in my belly and one for my sister's peanut.

...Make bacon at home in order to keep up to the consumption of bacon and maple syrup of the girls.

...Survive our basement reno, hopefully without the ridiculously giant TV my husband wants.

And do it all with a smile, a laugh, a hug, and hopefully a little bit of style.

Happy Holidays 2011

Christmas at Heritage Park. My husband telling the girls that reindeer fly by eating the kids on the naughty list. Our first, and probably last, trip to the ballet. Making Pyrohy with Baba. More and more baking. Tree chopping in the mountains, complete with trees way too tall for the house and the indulgence of a tree in the girls' room. Santa and other pretty things.

Bringing the holidays to our home and family little bits at a time.

Happy Holidays everyone! We'll see you in the New Year.

Cherish the Snowflakes

Like a snowflake in her hair.

Fleeting, fragile, yet for the moment it is with us, breathtaking.

We gathered the girls around us this weekend, spoiling them with fun and affection. It was all we could do as we coped with the news of death. It was a death that we knew was coming, one that provides relief with the grief. The death of a little girl, however, is heartbreaking regardless. There was nothing we could do for our friend as her family moves through this new challenge and sorrow in their lives. So we held ours close and remembered to cherish even the tantrums.

There was sledding and hot chocolate and cookies and reindeer and candy and snowy drives and saws to chop trees after stomps in mountain forests. There was the indulgence of a little, fresh tree of their own, lit up and decorated in their room. There was family. There was love.

And there was a little hand stitching too.

Spicy Sweet (Recipe: Chai Spiced Pistachio Bark)

Truth be told, I had my sister-in-law in mind when I made this for the first time. She loves milk chocolate and can appreciate the heady spices of the Chai Spice mix. Of course, with her living in another city I wasn't able to share any with her. I'm pretty sure she wasn't thrilled with me for that.

The Chai Spice mix is intoxicating blend is warm, spicy, and just a little bit different from the typical winter spice dominated by cinnamon. The addition of pepper, cardamom, and ginger bring a little heat and change the taste. Use this spice mix in hot cocoa, chocolate cake, muffins, banana bread, or granola. Substitute it for the spices in pumpkin or apple pie. Or use it in the chocolate bark below.

Chai Spice Mix

2 tbsp ground cardamom

2 tbsp cinnamon

2 tsp allspice

1 tbsp ground nutmeg

1 tsp ground cloves

1 tsp ground pepper

2 tbsp ground ginger

Mix all spices together in a small bowl.

I adore the mix of chai spices and pistachios, using it to great effect in my favourite granola. You could use any other nut in this bark, or leave it out entirely if you need to. Add some crystallized ginger or dried fruit if you are making it nut free. I also adore making this with my kids because I put them to work shelling the pistachios. Of course, it takes twice as long because they gobble up pistachios like candy.

A little bit of heat and spice combined with the richness of the chocolate is perfect in a season blinded by sweetness. You can make this with dark, bittersweet, or milk chocolate. Buy the best quality chocolate you can afford.

Chai Spiced Chocolate Bark

16 ounces milk chocolate, chopped

4 tsp Chai Spice Mix (recipe above)

1/2 cup pistachios, chopped

Line a rimmed cookie sheet or baking pan with parchment paper.

Set the chocolate in a medium bowl over a pot of simmering water. Add the Chai Spices and stir frequently as the chocolate melts. As soon as the chocolate in fully melted remove the bowl from the heat and continue stirring for 2 minutes as it cools. This isn't a perfect way to temper the chocolate, but it will help set it up to be somewhat firm when at room temperature.

After 2 minutes of stirring off the heat pour into your prepared pan and spread. Do not spread too thin, aim for roughly 1/2 cm or 1/4 inch. It will not reach the edges of the pan. Sprinkle on the pistachios. Place in the fridge to cool completely for an hour or more.

Once cool and hardened break into large chunks. Store in the fridge or a cool place.

PS The other cookie in that picture is this Peppermint Shortbread.