Rainy Sunday before Christmas -

Today is cold and dreary. Rain a steady heavy drizzle. Skies leaden.

The only lively spot is the leafless fig tree with birds waiting on the 

rain-soaked branches for a turn at the feeders. 

Three Eastern bluebirds attacked the suet feeder at once - a family

enjoying Sunday breakfast perhaps.

 

Note my favorite vintage rolling pin and cookie cutters - and the
 baking tins I brought from England so many years ago.

My traditional English mince pies - ready for the oven.

My weekend has included baking - mince pies, ginger crinkle cookies, 

a delicious apple galette (shared with the new next door neighbor), and

 then sitting and thinking about other traditional foods I will make in the

 coming days and into the new year.

Sadly, no usual Christmas Eve party, but for some reason I still feel

the need to bake and cook like I always do . . . . . . . you just

know someone will eat the food!

A bit bedraggled this morning - but always a pleasure to see in the garden.

I'm struggling a bit learning the New PicMonkey - - there really are a lot

of differences but thankfully they have great tutorials - I just need to set 

aside more to read them, and watch their videos. 

Baking frenzy. . . . . .

Yesterday I baked all day - first a batch of eggnog and cranberry scones to give me 

strength, and to soak up numerous mugs of coffee, during a day slogging over a hot stove. 

They were OK but will probably require toasting to finish them up.  

Or perhaps even better, they will make a fancy Christmas dinner for the birds!

I also made this prune, apply, brandy cake - always a favorite to serve warm as 

a dessert, or keeps a few days to serve as a very moist cake which is what I'll put out

on the Christmas Eve buffet.

Another cake made - no pics yet, is an Earl Grey Teacake, which tomorrow 

will be wrapped in marzipan and iced, my smaller version of a fruitcake.

I finished baking the sweet things this morning - 3 dozen traditional English

individual mincemeat pies (these are all fruit NOT meat!). Tomorrow I'll make 

brandy butter to serve with them.
Last but not least, early in the morning, I'll rustle up a load of tiny piquant onion, cheese and 
olive scones to serve with a big wedge of yummy Stilton. . . . nice bottle of port alongside.
Oh Christmastime - you certainly keep us baking!