Holiday giving: cooking and crafting

Knowing that I would be in need of something thoughtful for either a little hostess gift or a small token of friendship over the holidays, I was excited when I found a delicious sounding recipe for bacon jam in the December issue of Martha Stewart. As a friend of mine says "everything tastes better with bacon on it," so I was all in for this recipe. With the purchase of some Ball jars, some cute labels and other packaging, I was able to put together a dozen gifts as well as keep some of the bacon jam for my family!

My craft table (aka dining room table) has been full of my latest project, felted sweater wreath ornaments and they seemed the perfect accompaniment to the bacon jam gift.

Gotta love pinterest, I found some great freebie down loads for the labels and recipe cards.

  So far my little goodie has been a hit with my lovely friends and hosts. 

Give the bacon jam a try, yummy on a crusty baguette or as a dip for veggies and breadsticks, 

you won't be disappointed!

I wish all of you a wonderful holiday enjoyed with family and friends. Thanks for your visits, comments and support, it means the world to me. 

I am signing off to go and enjoy this time myself and will be back after the new year.

--------------Cathy--------------

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Yummy: Rhubarb Strussel Cupcakes

A friend of mine recently told me about Sweet Paul Magazine, the e-magazine created by stylist Paul Lowe, author of the food and craft blog Sweet paul.  The Summer 2011 issue came out last week and is full of delicious recipes, clever projects and beautiful, well styled photos.  A quick peruse turned up a recipe for Rhubarb Strussel Cupcakes  which was quite timely as I had just picked up our farm share box containing a big bunch of rhubarb. The ingredients were pretty basic and I had them on hand so I whipped up a batch and let me tell you, they were yummy!  Too bad I'm a bad blogger and did not set up a cleverly styled photo shoot of these goodies..... you'll have to rely on Sweet Paul's talent for that, but trust me when I tell you this is a recipe worth trying!

With so many web based magazines and blogs out there these days, it's difficult to decide which ones are worth reading.  I highly recommend that you give both Paul's magazine and his blog a look, they are fresh and delightful and the photos alone are worth checking out.  Maybe you can read them while munching on a Rhubarb Strussel cupcake...

Does your room need a “prescription” for a change of decor, function or design? 

If so please contact me, I would love to help your room feel better with a Room Rx!

Up to my elbows in meatballs

via

 My grandmother, "Gim" was the only child born to a couple of Swedish immigrants (who met on the boat dock  prior to the journey from Sweden to the U.S.)  When she married my grandfather "Benny," another Swede, she married into a large extended family as he was one of 9 children. The traditional Swedish Christmas Eve Smorgasbord that I mentioned in my post the other day was a huge affair among the Bensons.

Some of my earliest memories of the festivities include many strange foods that did not sit well on a child's pallet and doting great aunts whose names I usually confused, hugging and loving my brother and me.  Because we lived in the Midwest, it was not often that we were able to enjoy the celebrations with the whole extended family. Many years my grandparents would come to visit for the holidays and my grandmother would lovingly re-create the smorgasbord in a way that we could enjoy.  My personal favorite was her Swedish meatballs.  Just as with any traditional recipe there are an abundance of variations, call me sentimental, but I love these more than any I have tasted.  I am sharing the recipe with you today as I am off to make them for my own Christmas Eve Smorgasbord.  Let me know what you think if you make them....(yes Charlotte, I mean you!!!)

Gim’s Swedish Meatballs

1 lb. ground beef, twice ground

¼ lb. ground pork, twice ground

½ C bread crumbs

½ C mashed potatoes

¾ C evaporated milk

1 TBSP grated onion

¼ tsp salt

1/8 tsp freshly ground pepper

½ tsp ground allspice

Mix all ingredients thoroughly.  Roll into small balls (about 1” in diameter.)

Bake at 350 degrees on a foil lined baking sheet for about 10 minutes, watch carefully.

Makes about 30 meatballs

Tips:

For meat, ask to have chuck beef ground twice with a fat pork chop.

Be careful with the allspice.