With cuppas and mince tarts at hand, Bear and I are nearly ready for our little Aussie Christmas here on the farm.
We picked up our mulberry Christmas tree and she will go up today, festooned with bells and stars and little tin hearts. After Christmas we will plant her in our growing orchard alongside our Christmas pears, crabapples, and citrus trees from past holidays.
We had a jolly day trip together this week, driving to Brisbane on a bright, sunny morning to visit our favorite Croatian and Russian food shops. We stocked up on delicious smoked Croatian hams, Danish salami, Aussie corned beef, Hungarian sausages, Danish cheeses, a smoked pig’s tail for scrumptious bean soup, an array of new Aussie teas, Russian ajvar spread, and a whole kilo of Brazil nuts to roast with sea salt and fresh rosemary. Such happy, delectable food. Add all that to fresh bread rolls, apricot pie, peach crumble with walnut streusel, fresh mangoes, and homemade liqueurs, and we have marvelous celebrating ahead of us.
We are both really looking forward to utter relaxation this holiday, with new books and movies and fun little projects and day trips to keep us from getting bored. I will teach Bear how to play Settlers of Catan and he will teach me how to use the new power tools we got for wood-working.
I will be taking a blogging break until mid-January and am so excited to implement some changes here that I will unveil then.
We wish you a wonderful holiday, wherever you are, filled with all the people and experiences that make your heart soar. XO See you again mid-January!!
6-8 mint leaves
3 half lime slices
1 tsp lime juice
1-2 tsp simple syrup (equal parts sugar and water heated until sugar dissolves)
2 ounces white rum
- Muddle leaves, raspberries, and lime slices in a glass.
- Add lime juice, simple syrup, and white rum, stirring to mix.
- Serve immediately.