Have Yourself a Cozy Little Bedroom

Yesterday, I mistakenly made a pot of REAL coffee instead of my usual decaf. I had, months ago, switch to decaf because the caffeine was bothering my stomach. 2 cups of real coffee down, I was flying around the house out of my own power. I got more done in one day that I have in the past couple of weeks. Decorating my bedroom for the holidays was among the many things I finished, and I thought I would share photos with you. I combined my love of African mud cloth with my new quilt and I am loving the look.

I don’t normally decorate my bedroom to such an extent, but with a short days, I do find myself spending more time in there reading, and watching my favorite British crime shows. This year, I spotted this quilt from Levtex Home, and had to have it. I am a fan of neutrals, even for the holidays, and this was right up my alley.

I found pillow covers (this one, this one, and this set) that went well with it, and used a pillow of my own with an African mud cloth pattern on it. In addition, I used an African mud cloth throw that I had gotten a couple of years ago from Restoration Hardware, running down the center. At the foot of the bed I used a fringed cream throw that I purchased last year from Target, and topped it with the most gorgeous faux fur throw from Pottery Barn. This throw is a bit on the weighty side, and makes the most luxurious “anti-anxiety blanket” that you can imagine.

Lighted garland covers the back of the headboard, and complements the small tree that I have in the corner of the room. The tree used to belong to my mother. It’s the one that she would put in the bay window of her breakfast room every year, and it always looked beautiful. I went with simple, rustic, farmhouse-style ornaments, making it cozy but understated.

The nightstand holds a tin sleigh and metal house on stilts illuminated by a single candle.

The tray on the bed holds a miniature tree with fairy lights, as well as a stack of Christmas books, a mug, and an antique hotel bell. Ideally I would ring it, and someone would bring me food. Reality is that I need to get my own food.

 Create a cozy spot for yourself this holiday whether it’s an entire room, a corner, or a simple tray. You’d be surprised the difference it can make in your attitude.

 

 

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Happy Spunky Old Broads Day!

I have a penchant for making cards. You might know that from past posts about my 2018 Christmas card, 2019 Christmas card (I am already working on my 2020 Christmas card), and my Chinese New Year card, the first in what I hope to be a continuing series of “anti-Valentine” cards, for those of us who are alone on Valentine’s Day.

This year, the holiday that I chose to celebrate in February in lieu of Valentine’s Day is Spunky Old Broads Day. Yes, it is a thing, and if you read the inside of my card via one of the pictures below, you will learn all about it. While the originator declares February to be Spunky Old Broads month, the official day is February 1. So to all of you sassy ladies of a certain age, happy Spunky Old Broads Day!

Celebrate the wonderment that is you!

American Hot Toddy

Happy National Hot Toddy Day!

I don't know about you, but this is one holiday that I can really embrace, particularly with cold temps and freezing rain coming down.  The Hot Toddy has is origins in Ireland, I believe, undoubtedly when some poor sap suffering with a cold decided to have shot of whiskey and added water and spices in order to pass it off as therapeutic, bless him. This version includes a shot of Irish whiskey, brown sugar, a lemon slice studded with cloves, and hot water.

There is also a Scottish version that involves whiskey, honey, cloves, a lemon slice, a cinnamon stick, and hot water.

Americans tend to make their toddies with hot tea, something that I find appalling as it totally negates the deliciousness of the whiskey.

Whichever version you decide is for you, here is the basic, American recipe. Add, subtract, or alter in any way that you see fit. I like mine spicy so use lemon juice, cloves, a cinnamon stick, sometimes a shot of applejack in place of the whiskey, and hot water – I never use tea. I imagine a shot of Fireball Cinnamon Whiskey would be mighty warming on a cold winter night as well. After a couple of these in front of a roaring fire, you really won't care which combination is used. So have fun with the recipe, make it your own, celebrate this fun holiday, and stave off the winter weather and a potential cold.

To your health!

American Hot Toddy

1 1/2 ounces brandy, whiskey, or rum

1 Tablespoon honey

1 Tablespoon freshly squeezed lemon juice

Lemon slice

4-5 whole cloves

1 cup hot water

1 tea bag

In the bottom of a mug or an Irish coffee glass, pour honey, liquor of choice, and the juice of the lemon.  Set aside.  Meanwhile, boil water and add the tea bag to make a weak tea.  Remove bag and pour steaming tea into the glass and serve immediately.

This post is linked to:

Metamorphosis Monday 

Amaze Me Monday

Teach Me Tuesday

Inspire Me Tuesday

Southern Fruitcake

I'm going to go out on a limb here and say something pretty controversial: fruitcake gets a bad rap. Yes, I am a supporter of the holiday fruitcake. I have always liked fruitcake, even when I was a kid, and as such, do not get the bad press over this traditional holiday comestible with its beginnings dating back to Ancient Rome. Now, as with any edible, there are good ones and bad ones. Who hasn't had a soggy pie crust, and yet do you blame pie? I think not!  So here, to change your opinion about this unappreciated dessert, is a recipe dating back, not quite as far as Ancient Rome, but to1980. It is a white fruitcake as opposed to the dark molasses-based cakes that tend, in my opinion, to not be quite as good. It's a recipe that Mr. O-P makes annually, slices of which have become a traditional addition to the holiday cookie tray. No one who enters our garland-bedecked doors has left here a fruitcake virgin, and everyone has gone home with a piece or two to enjoy later because, brace yourself, they liked it!

Southern Fruitcake

(As appeared in the St. Louis Post-Dispatch, December 1980)

INGREDIENTS

1-1/2 cups butter, softened

1-1/2 cups granulated sugar

1 Tablespoon vanilla

7 large eggs, separated

3 cups plus 1/2 cup all-purpose flour, divided

2 cups (1 pound) candied cherries

2 cups (1 pound) candied pineapple, cut in chunks

1-1/2 cups golden raisins

1-1/2 cups dark raisins

1/2 cup (4 oz.) candied lemon peel

3 cups pecan halves or pieces

1/4 cup plus, dark rum or brandy

Special equipment:

10" tube pan

Package of cheesecloth

Preheat oven to 250° F.

Line the bottom, side, and tube of a 10" tube pan with parchment paper.  When pan is lined, spray all parchment with PAM, or a similar product.  Set aside.

In the work bowl of a stand mixer, cream the butter, sugar, and vanilla until light and fluffy.  Beat in egg yolks alternately with 3 cups flour.

In a very large mixing bowl, mix all fruits and nuts, and toss with remaining 1/2 cup flour, making sure that all pieces are coated.

Stir the butter/sugar batter into the bowl of mixed fruits and nuts.  

As the batter will be quite stiff, thoroughly mixing the fruits and nuts with the dough cannot be done by an electric mixer; so it must be mixed by hand, although it will be difficult and will take a while.  

The process is complete only when all of the pieces of fruit and nuts are well mixed into the batter.

With an electric mixer, beat the egg whites until they form soft peaks.  Fold the egg whites into the batter/fruit mixture a little at a time until thoroughly mixed.

Spoon batter into tube pan lined with parchment paper.  Lightly press down on the batter with a spoon or spatula to eliminate any air pockets.

Bake for 2-1/2 to 3 hours until a tester or long tooth pick inserted into the center comes out clean.  Remove pan from oven and place on a rack.  Pour 1/4 cup of rum slowly over cake.  Let cake cool.

When cool, remove the cake from the pan, peel off the paper, and wrap the cake in a few layers of rum- or brandy-soaked cheesecloth.  Store in an air-right container in a cool place to age one or two months, adding additional rum or brandy as needed to keep cloth moist.*

Note: Batter can be baked in paper-lined muffin tins, but reduce baking time to 1-1/2 hours.  It can also be baked in two paper-lined load pans for about 2 to 2-1/2 hours.

*Although the cake does indeed improve with age, it can be eaten at any time.

This post is linked to:

Metamorphosis Monday  
Melt In Your Mouth 
Amaze Me Monday

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Full Plate Thursday

Food on Friday

Foodie Friday

Valentine Breakfast in Bed Tray

Is there anything that says I love you more than a lovely Valentine tray set for breakfast in bed?  Okay, it's not diamond jewelry, but then it doesn't cost as much either. 

If you were clever, you put your scone ingredients together last night, so while your beloved is sipping the fresh orange juice that you squeezed this morning, you can be baking the scones.

The newspaper can divert attentions until they are ready, hot coffee or tea can be poured into the little glass hottle to be consumed when desired. 

If you don't have a sweetie at home, then do this for yourself. (Yesterday's scones, if baked ahead, can be heated for 5-8 minutes in the oven at 350 and taste as fresh as the day they were made.). 

Relax, have a peaceful breakfast, and enjoy your day. 

Happy Valentine's Day, everyone!

This post is linked to:

Seasonal Sundays

Tabletop Tuesday

Tablescape Thursday

Be Inspired Friday

Show and Tell Friday 

Flashback Friday

Hoppin' John

Originally a Low Country food before spreading throughout the entire population of the south, Hoppin’ John has roots in the 19^th century.  It is a dish made of blackeyed peas, chopped onion, bacon (or ham), and served over rice.  Eating it on New Year’s Day is said to bring a prosperous year filled with good fortune. Supposedly the blackeyed peas are symoblic of pennies, one of which is to be placed beneath the dinner bowl before serving.  Is that charming, or what?

It is also very quick and easy to make (particularly if you make use of Melissa’s Blackeyed Peas that do not require soaking overnight).  The recipe is really up to your own interpretation.  Make them vegetarian, if you like, or add ham, as I did.  I added the last bits of my HoneyBaked ham, and boy, oh boy, was this delicious.

Hoppin’ John

1 tub Melissa’s Blackeyed Peas, cooked (see below)

1 medium onion, finely chopoped

½ cup diced ham

2 tablespoons olive oil

1 teaspoon ham base (I used L.B. Jamison)

2 teaspoons Low Sodium chicken base

2 cups water

1 teaspoon garlic powder

1 teaspoon celery salt

Freshly ground black pepper

Rice (optional)

Cooking the Blackeyed Peas

Bring 2-1/2 cups water to a rolling bowl in a 3-quart saucepan.  Add the entire 11-oz. tub of blackeyed peas.  Return to a boil.  Reduce heat and bring to a gentle boil, and cook for 10 minutes.  Drain peas; discard water.  You are now ready to use them any way that you see fit – salads, soups, stews, casseroles.

Making the Hoppin’ John

In a 10” pan sauté onion and ham until tender.  Stir in soup base mixes, seasonings, and cooked blackeyed peas.  Add 2 cups of water.  Bring to a simmer and cook for 10 minutes over medium-high heat until most of the liquid is absorbed. 

Serve over rice, if desired, but I like them just the way they are.

This post is linked to:

Wow Us Wednesday
Work It Wednesday
Miz Helen’s Country Cottage
Be Inspired Friday 
Show and Tell Friday 

Seasonal Sundays

I'm decorating!

 Brace yourself, folks, I have started decorating. Can you believe it?  It has finally happened!  I have never been so seriously behind in my life.  I blame Thanksgiving.  It just came too late and threw me off by at least a week.  First, there was the whole massive turkey-dinner-and-cleanup aftershock, and then, all of a sudden, it was mid-December.

So as not to overwhelm, I’ve started small.  The guest bath is one of the first rooms upon entering the house, and gets its fair share of use, so I started here. 

I like the cool calmness of this bathroom, so largely leave things pretty much the same.  I just add a bit of greenery and a cardinal bird or two, and swap out the white candles for red.  Done!

I love to shop the after Christmas sales, so got these red and white postal-theme towels from Pottery Barn.  They aren’t the best for drying, but are perfect for layering.

Cute, no?

This post is linked to: 

Be Inspired Friday

Feathered Nest Friday

Seasonal Sundays