WREATHMAKER

Here are a few shots of our church this evening, a wonderful carol-sing and candlelight service. Merry Christmas to all of you, dear friends!

This is my favorite shortbread recipe. It was handed down to me many years ago. The secret is to make sure it is kneaded for a long time. SHORTBREAD 1 LB. BUTTER 4 CUPS FLOUR 1 CUP FRUIT (BERRY) SUGAR 4 TBSP. CORNSTARCH In electric mixer, beat sugar and butter until very smooth. Add cornstarch and flour and mix until mixture begins to clump together. Remove from mixer and knead until cracks form, (see photo) Roll out about 1/4 to 1/3 inch thick and cut out. Prick with a fork. Bake at 250 degrees for 1 hour or until cookies are firm and there is a faint touch of brown on the bottoms. Decorate as desired.

This morning we awoke to see this lovely pattern on our bedroom window...we had been leaving it open a crack just to have fresh air for sleeping, and because of the moisture, Jack Frost was able to paint these beautiful designs. The temps are really low today...with the wind chill factor it is -45 F. My hubby has some snow shoveling to do, and keeps coming back inside to warm his hands. I refer to Jack Frost, but to me this artistry really shows that it is God who is in the details! If you click on the photos, especially the first one,you can see the intricate patterns.

Here are some photos of our house this season http://asoftplacetoland-kimba.blogspot.com/ is also hosting a tour The dining room china cabinet contains Lenox Holiday and Lenox Winter Greetings china, as well as other teapots and misc. dishes. We have decorated our downstairs family room in a woodland theme with some antique accessories. Rowe pottery

I have decorated the mantel with two different pictures in the background, and don't know which is best. What do you think? By the way, this is the same scene last year:

We are going to a Christmas dinner tonight and I am to bring a baked stuffing, (baked separate from the turkey). This is a recipe I often use, and it turns out well. The quantities of the ingredients can be adjusted somewhat to suit your own taste. I use dried parsley instead of flat leaf, and am careful when adding the broth. The mixture should not be soggy. CRANBERRY-CORNBREAD STUFFING SERVES 8 To 10, WITH LEFTOVERS 4 ounces (1 cup) pecans 1/4 stick unsalted butter 1 lb. mild Italian sausage, removed from casings 2 large onions, cut into ¼-inch dice 4 stalks celery, cut into ¼-inch dice 2 teaspoons sage or poultry seasoning 1/2 quart chicken stock, preferably homemade, or low-sodium canned chicken broth 5 cups crumbled cornbread Day-old white bread crust on, cut into 1-inch cubes (4 to 6 heaping cups) 2 large eggs, lightly beaten 1 cup dried cranberries 1/2 cup dried apricots, chopped 1/2 c...

Sandi, at: http://sandimyyellowdoor.blogspot.com/2008/ has awarded this award to me. I am humbled and honored! Thank you so much! I am to list things I love, and things I do not support: I love: 1. All the spiritual elements in my life; The Lord, our church, and the people we worship with. 2. My dear hubby, son, daughter, and their respective spouses, and our 3 grandchildren 3. Canada, in spite of recent goings-on 4. Gardens and flowers 5. Camping 6. Home decorating Things I don't support: 1. Lying 2. "Gloom and Doom" conversation 3. Gruesome movies 4. Media propoganda 5. Greed I like to visit so many blogs I really have a hard time choosing a few to pass on the award to, so I will just say that if I am one of your followers, I AWARD THIS HONOR TO YOU!

We're getting there!

I spent yesterday finishing up the Christmas tree, and put out a few other decorations . The ornaments shown here are from Dept 56, but I think the series is discontinued now. I decorated the sofa table with it's usual silvery garland and some glas balls.