I woke up ready for some big internal changes today.
It probably started coming to a head yesterday when I realised I’m not as nice as I thought I was. I've been deluding myself. A lot of holes have appeared in my inner cheese since I was that sweet and wonderful original child-self, so I must be totally Swiss inside by now.
Peppermint and chocolate is a classic combination that we traditionally see during Christmas, usually served in beverages or in desserts. I tried to adapt this in a home-made ice cream recipe that I came across a few months back using peppermint candies and chocolate-coated wafer bars. It is a simple Holiday treat that could give a sweet end to a filling Christmas Eve/ Noche Buena meal.
brown sugar cheesecake ice cream
with gingersnap "crust"
Tuesday, New Year’s Day, I plucked the last beaded decoration off my Christmas tree, wishing I could keep it there just one more week, maybe two. Lights were unstrung, the tree went away, and the living room was restored to its normal twinkle-less state. Although I hadn’t slowed down and realized it was actually the holiday season until about a week before Christmas day, I found myself wishing the light would never leave.
After Christmas festivities, the last thing I feel like doing is cooking and the fridge and pantry are full of left overs. Looking through my Twitter feed the other day, I noticed that SBS Food had posted a recipe using leftovers of cherries and panettone - aahhh, they were talking my language! For Christmas I had made not one but two zuccotti (link to my recipe…