Good morning! How was your weekend? It’s been a perfectly splendid one for me, and I’m feeling rested and happy. 🙂
Saturday I went to town for the annual Scandinavian Festival and had a jolly time perusing the Nordic wares of the numerous vendors. I love bustling events like this. It’s so fun seeing folks dressed up in their native garb, sporting lavish jewelery and intricately embroidered dresses. I like leafing through books of history and culture, eying the homemade pastries, and choosing the perfect souvenir – this time a hand-painted wooden butter knife.
Then I drove through the rain to my favorite thrift store in search of desperately needed winter clothes. It was so fun!! I found a whole stack of treasures that met my needs and budget perfectly. Woohoo! 🙂
I slept a whopping ten hours that night – yep, I was tired – and woke to sunshine and falling leaves and glorious stillness. Sunday afternoon I lit the beautiful lantern my brother brought me back from Morocco, popped in a Nero Wolfe mystery, and started decorating for Christmas.
I had such a great time hauling out boxes of glittering fruits, shiny berries, and all sorts of fabrics in glistening gold and jewel tones. I still have a ways to go, but I’m so pleased with how warm, cozy and welcoming it all looks. I can’t stop smiling.
In between decorating and cleaning I took breaks for big cups of Vanilla Caramel tea and the last of the Maple Cinnamon Shortbread I made earlier in the week. Mmm. They’re humble looking cookies but absolutely delicious with the nuttiness of whole grain, hint of spice and buttery crispness.
What is your favorite memory from this weekend? When do you start decorating for Christmas?
This is my contribution to Chaya’s Meatless Mondays.
Maple Cinnamon Shortbread
1 cup whole wheat flour
1/4 cup white sugar
1 tsp salt
1 tsp cinnamon
1/2 cup butter, melted
1 tsp maple flavoring
- Preheat oven to 350 degrees F.
- In medium bowl stir flour, sugar, salt, and cinnamon.
- Melt butter and stir in maple flavoring.
- Pour into flour mixture and stir with wooden spoon until incorporated and mixture sticks together. (Add more butter if necessary)
- Press dough onto ungreased baking sheet about 1/4-inch thick. Cut into squares or desired shape.
- Bake 20 minutes until edges begin to brown.