Oh, December! You are filled with some of the loveliest things. Cold, clear mornings and steaming, spicy drinks. Children bonkers with excitement over the slightest things, the picture of a mouse behind an advent-calendar window, a two-cent candy cane, another tiny ornament for the tree. School sing-alongs and the smell of soup for lunch in the morning hallways. While she's at school, I scurry: writing Christmas cards, baking cookies, starting and finishing a comforter for her, shipping orders as fast as I can so I can get to wrapping the gifts that must be shipped. There's a constant back and forth to the post office. I knit and stitch through the chilly nights, surrounded by aging animals and waiting for my love to get home from work. He comes in with groceries and a blast of cold air and his good cheer, warming the room.
We went to Oregon Ballet Theater's Nutcracker on Saturday afternoon, and it was just pure delight, as always. (The photo of the Waltz of the Snowflakes is by Blaine Truitt Covert, and I always include it here because they don't allow you to take pictures, but I don't want to forget this. It's my favorite part.) Amelia made it all the way through (it's looooong, isn't it?) and snuggled on my lap in the dark auditorium for the last half of the second act. Afterward we went to The Old Spaghetti Factory for dinner, which felt festive and fun and sits beguilingly right on the river in one of the best spots-with-a-view in town. Boats decorated with lights floated down the river beyond the windows. A balloon guy came over and made her a balloon rainbow, and we all ate sherbert and spumoni for dessert. It was a wonderful day. This morning I was lying in bed and Amelia brought me a tiny cup of what looked like four or five crushed up Cap'n Crunches. "Huh," I said. "Thanks, I think?" "It's a special present," she said. "My nutcracker crushed them for you!" Right on.
Thank you so much for all of your pattern orders!!! I'm rounding third on all my little chores, ready to be done with the to-do list. Today Andy is home, and is already doing the school run, and will do the pick-up, too. My freedom is strange and luscious. I hardly know where to start! I'm trying to tie Amelia's comforter while she's at school — this thing so far is still a surprise, and I keep it hidden when she is home, as much as I wan to be working on it because it's taking forever to tie. My fingers are so sore. (I'm using a big fat doll needle to tie it with perle cotton, and I recommend using a very big needle for this.) We are one week from Christmas, and it really does feel like a slow but steady slide, right into the heart of the season. I recorded The Sound of Music the other night and played the Do-Re-Mi scene for Amelia (it always chokes me up, right when Julie Andrews comes swinging through that sunny green bower and the music swells, oh man!). We sang it together for the rest of the night.
I made these cookies and I thought you might like them. For me they are the perfect Christmas cookie — chocolaty, salty, buttery, and minty. And just the right amount of sweet. They don't keep very long, so eat them up.
Chocolate Buttercream Mints
Cookies (adapted from Hershey's Chewy Chocolate Cookie recipe, which I have a handwritten copy of from twenty years ago but can't find on their web site anymore):
1 cup salted, softened butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
Cream butter and sugar in large bowl. Add eggs and vanilla and blend well. In separate bowl, combine flour, cocoa, baking soda and salt. Blend flour mixture into creamed mixture. Drop by teaspoonful onto ungreased cookie sheet and bake at 350° for 8 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) Cool on cookie sheet until set, about 1 minute. Remove to wire rack to cool.
Frosting:
1 cup salted butter
4-5 cups powdered sugar
2 tablespoons milk
1 teaspoon peppermint extract
Pink food coloring
Crushed candy canes
Cream butter in large bowl. Add powdered sugar gradually and blend very well. Add milk, peppermint extract and blend again. Tint half of the frosting with pink. Spoon frosting into a pastry bag, keeping each color to one half the bag. Use a star tip and blob some frosting onto each cooled cookie. Top with a small amount of crushed candy canes.
Wishing every one of you a most lovely, loving, peaceful week as we lead up to Christmas! XOX, A