How to: Book advent Calendar 2

November 24, 2014

It’s not unusual for me to get overly enthusiastic. I get overly enthusiastic about all sorts of things. Tea, Fleetwood Mac, stripes, TED talks, french anything and mechanical pencils, for example. But I’m surprised to be as wildly enthusiastic as I am about Christmas this year. I am SO enthusiastic. I want it to be December already. I want to eat fruit mince pies and hang up stockings. I want a big fluffy pine tree dropping needles all over the carpet. I blame the tiny humans who keep begging me to please ask Santa for impossible things like actual, real, working wings “with sparkles and roses”. It’d be pretty difficult to rock a bah humbug vibe with their mucky, ruddy, wide-eyed, full-of-wonder faces staring up at you. So, with my enthusiasm running completely out of control, I’ve already got the jump on this year’s advent calendar.

 

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When I was a kid we had a string of tiny numbered stockings and took turns revealing the contents inside. There were three of us kids so every third stocking was mine. I now cannot recall exactly what Mum put into those stockings (lollies, chocolates probably?) as my anticipation is much more memorable than the actual results. I read about book advent calendars last year (in Good Magazine) and was sold on the idea. Christmas! Books! Christmas books!!!! You can see my issue with enthusiasm (I had restrain myself on the number of exclamation marks).

 

So here is my little how-to in case the idea of wrapping 25 books about Christmas fills you with glee too.

 

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Sweet Little Something 2

November 22, 2014

Time to punctuate the weekend with a Sweet Little Something – a photo from our week, a moment noticed. Please leave us a haiku or a comment, we truly “ell-oh-vee-ee” to hear from you. And, more importantly, have a great weekend. With love, Hannah & Ria x

From Hannah:

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From Ria:

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Fritter Me This 2

November 18, 2014

Today I want to talk about frying things. You know, in oil. Recently, Little e asked me what the difference is between a bagel and a doughnut. For a foodie that’s a complex answer, but I simplified it by saying, “Oil.” I know. I’m a careless parent who knowingly misleads her child in matters as crucial as baked goods. (Later, DH explained to her that there are other factors at play: yeast, boiling in brine, sugar content, glazes vs. seeds, etc. I know what you’re thinking. Way to be the better parent, DH.) But I will defend myself by saying that, from where I’m sitting, oil is the most important difference here. Because if I’m completely honest, I’d eat a doughnut over a bagel most days of the week. (But I love bagels too! I don’t know why I feel moved to say this, but there you go.)

Anyway, oil. Frying things in it. Have you read what Deb at Smitten Kitchen has to say about frittering any vegetable? And have you partaken in the (guilty)delight that is deep fried ice cream? Yes? I get mine here. So it should come as no surprise that I sometimes like to fry my pasta. Here’s the thing: I sometimes cook too much spaghetti. Maybe on purpose, but I never admit to it. Oops, until now. So what to do with the excess? Fritters of course.

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Sweet Little Something 2

November 15, 2014

Time to punctuate the weekend with a Sweet Little Something – a photo from our week, a moment noticed. Please leave us a haiku or a comment, we truly “ell-oh-vee-ee” to hear from you. And, more importantly, have a great weekend. With love, Hannah & Ria x

From Hannah:

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From Ria:

 

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Two cakes (with soundtracks) 6

November 11, 2014

I have a very important question. Can cake have a soundtrack?

 

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