Saturday, 2 January 2016

Monthly Munch: December 2015

It really does seem to have been a month of Christmas stuff!  Nativity plays and Christmas parties, wrapping presents and writing cards, mince pies and Christmas cake, driving north and driving south and celebrating with family.  Thanks to everyone who hosted us!

Seeing the lights at Calke Abbey

Toby

 

- wrote all his own Christmas cards to give to his school friends

- enjoyed a school trip to the Snowdome at Tamworth (real snow!) but was a bit fearful about going to see Beauty and the Beast pantomime.


- showed off his new scooter at the Christmas Day church service.


- isn't quite sure what to think about Santa Claus, but was very excited about presents!

Theo

 

- is very tidy-minded.  He likes putting cups on coasters, and finds a cloth to wipe up if he spills something.

- made it up and down a small but steep hill on his own two legs.


- was grabbed by my Dad in the nick of time when a wave came in a little further than expected!


- liked seeing the Christmas lights around the village.


Thankful for:


- safe driving around the country.  And we just missed the floods in Yorkshire.  Fortunately family there was not too badly affected, but overall it sounded pretty awful.

Yorkshire on a sunny day

- a date night in (it's surprising how putting on smart clothes and lighting a few candles can change the atmosphere) and a date night out (far. too. much. curry.)

Look!  Romance!

Recipe of the Month: Coconut Macaroons



I'd been wondering about making these for a while, and finally fitted them in on the last day of December, ready for a New Year's Day party the next day.  They're simpler than you might think, and have the added bonus of being gluten-free.

2 egg whites
4 oz icing (confectioners) sugar
4 oz ground almonds
4 oz desiccated coconut
few drops of almond extract

Preheat the oven to 150C / 300F and line two baking sheets with nonstick paper.  Whisk the egg whites until stiff but not dry.  Sieve the icing sugar over and gently fold in.  Add the almonds, coconut and almond extract and stir in gently.  Spoon walnut-size lumps of the mixture onto the lined trays (they hold their shape, so make them fairly neat).  You should get about 24.  Bake for about 20 minutes until browned but still soft.  Cool on a rack.

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