The Tree Skirt

Long ago in a time of the distant past, I started to knit a tree skirt. I believe it was the summer of 2011. It was started as a coping mechanism during a rough time, which included a move. As time went on and life kept moving, my knitting got put on hold. It was placed in an Invader Zim bag and stored in my closet. Every October since then, I’ve been pulling it out and adding to it little by little in hopes that it would be finished by Christmas. Four years and fifteen balls of yarn later, it is finally finished. This evening, we set up our Christmas tree, packed it with what ornaments we managed to successfully move with us, topped it with a tacky yet wonderful topper, and then lovingly spread the tree skirt around the bottom. It’s finally done. 

It’s been a fantastic year starting with the purchase of our first house. Now it’s December and we have thriving lilikoi vines, lychee trees, basil plants, a new bathroom, safe electrical, inspiring artwork on the walls, new floors, a refinished chandelier, new furniture, and so much more. It’s a fine house. And now it has a proper tree skirt for its Christmas tree. 

   
    
    
 

Eggnog Bread Pudding with Bourbon Vanilla Sauce

 

Ingredients 

1 loaf French bread (cubed and slightly toasted)
3 cups milk
1 cup eggnog
3/4 cup sugar
3 eggs
1/4 cup room temperature butter (1/2 stick) 
1/2 tbsp vanilla extract 
1 tsp salt

Sauce

1 cup sugar
1/4 cup brown sugar
1/4 cup butter (1/2 stick)
1 oz. Bourbon

Instructions

Pre-heat oven to 350° F. 

Put milk, eggnog, and toasted bread cubes in a deep 9×12 baking pan and let it soak for 20 minutes. 

While the bread is soaking, wisk together in a bowl the sugar, eggs, vanilla, butter, and salt. 

Pour the mixture over the soaked bread and give it a few pats with a spoon so the mixture works its way down into the bread slightly (Don’t mix it in). 

Place in oven (I used a toaster oven) on a middle or lower rack for 60 minutes, or until knive comes out clean. 

While the pudding is baking,stir together the sugar, brown sugar, butter and bourbon in a small sauce pan and bring to a boil. Let boil for a good 5-8 minutes stirring only a little every 2 minutes or so. Don’t let it boil over. It won’t effect the taste, but clean up is the worst. Remove from heat and let cool. 

When the pudding is done, remove from oven and let cool for 15 minutes. 

Serve warm/hot with sauce spooned over top. This would also go well with a scoop of vanilla ice cream. 

Flowering Cocoa Tree

Cocoa! Cocoa! Cocoa!

It’s been a little over a year since I got my cocoa tree. I finally upgraded them to a larger pot, gave them fresh soil, and now they are happier. I don’t know how old this tree is. I’m guessing about 3 years old, possibly 4. It has grown quite a lot since I’ve had it and now look, It’s flowering. OMG! It’s getting so big too. I just have to figure out how to pollenate the darn thing. Then I can get me some chocolate. Oh yeah!

While I Was Out

It’s been 2 weeks with my coffee vanilla coconut imperial stout in the fermenter. I decided that I need to bottle it ASAP and brew a new beer. A doppelbock up next. So I made me a recipe and ran off to the beer store. All happy, I listened to music and sang and smelled the wonderful aroma of Munich malt.

So what was Leif doing while I was away?
20140726-202521-73521337.jpg