Keen-what??

"Quinoa."

"Keen – what??"

Repeat.

Most people have not heard of the whole grain, quinoa, pronounced “keen wah.”  And the above is basically how that conversation goes.  Attempting to spell it doesn’t really help much either.  People look at me like I am speaking kung fu. 

Some people are more health savvy and this is old hat, especially Pacific North Westerners.  I’ve yet to meet someone here who has not heard of quinoa; although in all fairness, most of the quinoa we get in the US is grown west of the Rockies; it was only really introduced to North America in the early 1980s.  However for many of us, this glorious grain is still quite new to our palates.  

Just 4 years ago, I had never heard of it and now, we make it practically every week; it's one of the darlings of my kitchen.

Now that I think back, the first time I had ever heard of this legendary whole grain goes a little like this: 

I was visiting family on Long Island, NY.  I was with my grandma…who by the way is quite the catch… a salsa dancer, lover of red wine, cycles centuries, beautiful…she likes to go on bike rides and jogs with her kids and grandkids so we can eat her dust. I’m not lying, ask any one of us.  And she does indeed have rocking calves, which you can’t help but notice while choking on pebbles and dodging the pavement she is kicking up… Ok, I’m with my hot grandma, with two of her wonderful friends, out on a boat on a gorgeous summer day in Massapequa; her friends have a friend who was visiting from Florida… He was a super neat guy who left Wallstreet to pursue his passions of being a cycling instructor and a chef in a Latin Fusion restaurant in Miami.  I remember asking him what his favorite thing to cook was (because for some reason, I always ask people what their favorite things are… why do I do this??)  He says, “Quinoa.”  I say: “keen – what??”  And repeat.  I had never heard of this food this guy was talking about. In fact, I wasn’t even convinced it existed.  I smiled like wow… and thought this dude is making this up.  Or he lives on the edge eating this fancy food that probably no one else has heard of.  This was only 2007.  (My, I’ve come a long way.)

History

Native to Peru, quinoa has been around for thousands of years.  It’s an ancient grain, held sacred and cherished first by the Incan Indians; it was their “mother grain," affectionately known as “chisaya mama.”   For the record, it’s actually a seed, but it makes all our lives easier just to call it a grain since we use it like one, so let’s go with it.

I am always fascinated by foods that are strong and durable, able to grow in any conditions.  Quinoa is like that; it can grow in poor soil, high altitudes, cold air and in the heat of the sun.  Energetically, I believe that imparts a similar strength to us, making it an even richer food source then just its nutrient offering.  It’s drying and warming, which is another reason I can see why it’s a beloved grain of North Westerners during our cold, rainy seasons.

Here’s what it looks like growing… beautiful isn't it?

Photo via

Here's what it looks like uncooked

Photo via

And, here's what it looks like cooked; it fluffs up 3x its size and shoots out these little curlicues

Photo via

Where can I buy it?

Definitely natural markets, however, most grocery stores are carrying it these days.  I find it’s much cheaper and fresher in the bulk bins so always look for it there.  You may even run across black or red quinoa.  Those are just as nutritious and have a slightly different flavor.  Go crazy.

How do I store it?

Store it in an airtight container in a cool, dry place.  It will keep for up to 3-6 months.  I keep mine in a mason jar in my pantry.  Actually, there is a picture of my exact mason jar filled with quinoa on the top left, the "home" jar.

Here are several reasons to meet quinoa and make it a part of your weekly menu or appreciate it all the more if you already eat it:

·         It’s convenient --- in 15 minutes, you have a tasty and healthful whole grain ready to go

·         It’s a complete protein containing all essential amino acids; no other grain can tout that profile

·         It’s especially high in lysine, an essential amino acid that helps with tissue growth and repair

·         It's a budget-friendly way to make a balanced meal with a vegetarian protein source

·         It’s also a good protein to prepare in advance and pack for backpacking and camping trips

·         It’s also high in iron and calcium (two seriously lacking nutrients in the American diet), as  well as B vitamins and other nutrients

·         It’s easy to digest

·         It’s an excellent addition to an anti-inflammatory diet

·         It’s gluten-free and should especially be a staple in the diets of those who can’t have  wheat gluten or who are celiacs

·      It's very versatile and can be used in savory or sweet dishes

·         It has a fabulous taste and distinct texture

How do I cook it?  

Oh, glad you asked.  A simple recipe is below, which you’ll soon commit to memory… and then you’ll be making it like a pro in no time! 

P.s. 

It’s a good habit to rinse the quinoa before cooking in case there are any bitter saponins left on it.

I’ll post more quinoa recipes in the future, but for now, I wanted to get the basic recipe out.  Be creative with it and use it however you like.  Feel free to drop a comment and share what’s your favorite way to have quinoa.  (See, here I go wanting to know your favorites. I can’t help myself.)

Simple Quinoa

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This ancient Incan grain is a must-have in every home pantry. It’s gluten-free, easy to digest, a complete protein, has a fabulous texture and delightfully nutty, earthy flavor. You can cook it in water, stock or any other infused liquid of your choice.  This versatile grain is ready to go in 20 minutes and serves well by itself as a side, in soups, salads, casseroles, under stir fries, eggs, you name it.

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Preparation time: 15 minutes

Yields 3 cups

1 cup quinoa

1¾ cup liquid

½ teaspoon sea salt

If you’d like a nuttier flavor, you can dry toast the quinoa in a skillet over medium-high heat.  It will turn golden, begin to pop a little and give off a nutty smell in about 3 minutes or so.  Shake the pan around to make sure it doesn’t burn.  You can skip this step if you’d like.

Combine all ingredients in a pot and bring to a boil.  Cover, reduce heat to low and simmer for 15 minutes.  As with any grain, do not stir.  To check if the quinoa is ready, tip the pot to the side. If all liquid is gone, it’s ready.  Remove from the heat and remove the lid.  Allow it to rest for 5-10 minutes.  Fluff with a fork and salt to taste.  Serve and enjoy!

Copyright 2010, S. Nester, Original recipe

Ginger, you will always be my first love

CRYSTALLIZED  GINGER (Photo via)

You could say it started in Austria back in October of 2005 when I was standing in line to catch my flight back to the states from a trip to Romania.  My flight was boarding in less than 5 minutes and I had terrible nausea, the progressive kind where you are running out of time; you aren’t sure which "end" to worry about and the only thing that could comfort you is the nearest restroom. (You know what I'm talking about.)

The kind where you just want to be in the safety of your own home and definitely not in an airport in a foreign country! Which by the way, have you ever been to an airport in Austria? It is UNUSUALLY quiet. People whisper and if you don’t, you are definitely an American.

Thankfully, a friend came to my rescue and handed me a piece of crystallized ginger, which I choked down quickly and desperately, followed by a crinkled face and a “Yeeechk” sound. I wasn’t prepared for the hot spice and zing of raw ginger. Though, now I love it for just that taste.


Within a couple minutes, my stomach settled. The nausea passed. I boarded my flight and all was well.


While this was new to me, people have been using ginger for hundreds of years not only for its taste but for its superior health properties. This was my most memorable experience with “food as medicine” and I was most intrigued.  I have a little twinkle in my eye that hasn't left since that day.  

Now, I never travel or go camping without crystallized ginger in my carry-on, purse or hiking pack. I have a stash in my pantry and keep a small supply in my "first aid kit."


One of the extraordinary things about ginger (Zingiber officinale) is that you can use it in so many forms: fresh root, ground, dried, crystallized.  It is one of the world's best medicines and here are a few reasons why:

A Few of Ginger's Health Properties...

• warming, soothing, boosts circulation
• relieves motion sickness and nausea
• digestive stimulant
• good for cold and flu
• anti-inflammatory
• may help in the prevention of migraines

I'm in love with ginger's therapeutic benefits equally as much as I am with the delicious flavor it adds to dishes and drinks. How amazing is it that you can get both benefits in one shot? 

GINGER ROOT (Photo via)

As I write this to you, I just got back from a midnight walk in the snow (and they say it rarely snows in the Seattle area!).  I am sitting in front of my cozy fire place, but the one thing that would make this picture right is a satisfying, warm, fragrant cup of Ginger & Orange Spiced Cider.  

STAR ANISE (Photo via)

The recipe below is an apple juice-based cider with a generous amount of fresh ginger root; it's infused with fragrant essential oils from the orange zest as well as the whole spices that are added --- which by the way, aren't you just itching to use whole cinnamon sticks?  And to gaze upon the beauty that is star anise?  

NUTMEG (Photo via)

And don't you want to smell the perfect, deep, bittersweet, woody fragrance of fresh ground nutmeg?  It will ruin you forever for pre-purchased ground nutmeg.  I promise.  






There is a fabulous blend of warm, sweet, pungent and aromatic in this cider and I hope you enjoy it as much as I do.  Take a little field trip to the bulk spice section in your natural foods store to find these rich and warming whole spices.  


If you give it a try, let me know what you think. 

What is your favorite way to use ginger?

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Ginger and Orange Spiced Cider

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Preparation time: 30 minutes

Serves 8

1 gallon unsweetened juice

Juice from 1 orange

1 teaspoon orange zest

4 cinnamon sticks

5 stars of anise

1 teaspoon whole cloves

1 teaspoon whole allspice berries

½ teaspoon fresh grated nutmeg

3 tablespoons fresh grated ginger root

Combine all ingredients in a large pot.  Heat to establish a gentle simmer.  Cover and simmer for 30 minutes to allow time for spices to infuse.  Reduce heat if it begins to boil.  Strain cider and serve warm.

Copyright 2010, S. Nester, Original recipe

Cherry Tarragon Lentils with Roasted Squash

Looking for a gluten-free, vegetarian dish or just want to change things up with some savory lentils? 

Try this recipe: Cherry Tarragon Lentils with Roasted Squash.

I like to incorporate lentils into my meals every week or so.  They are a fantastic alternative to heavy meat dishes and yet offer a satisfying and hearty protein contribution to your meal.  

Photo via

Lentils

They are wonderfully beneficial for your heart, kidneys and circulatory system.  They help lower LDL cholesterol and lower blood pressure. Lentils are not only mild and tasty, but they are also a good source of fiber and can therefore help prevent blood sugar levels from rising. 

Photo via

Cherries

Are yummy.  And that would be perfectly fine if that's all they ever contributed in life. 

BUT, they have so much more to offer us in additional to being sweet, beautiful gems. They are rich in anti-oxidants, high in vitamin C, iron and folate. They are especially beneficial for inflammatory conditions and have been known to reduce the risk of heart disease.  They are certainly best fresh and in season, but dried cherries can definitely be enjoyed year round.

Squash

A warming winter staple that offers energy as a complex carb and helps increase circulation.  Since it has a noticeably bright orange flesh, you can guess that it's an excellent source of beta carotene or carotenoids (good anti-carcinogens).  Squash is also rich in vitamin C, iron and magnesium.  I like to use the small sweet varieties such as:

Carnival Squash
Photo via

Buttercup Squash
Photo via

Kabocha Squash
Photo via

Photo via

Tarragon

Primarily offers its brisk, anise flavor but is also supports digestive health.  Always, always use fresh tarragon.  No if, ands or butts. It's purely blasphemous to use dried tarragon.

...And for the recipe!  Enjoy.

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Cherry Tarragon Lentils in Roasted Squash

Not only do lentils and squash together make a complete protein, but this hearty vegetarian entrée is also easy on the budget.  The light and fresh licorice flavor from the tarragon marries well with the sweet bing cherries, bringing together the succulent taste of lentils in a cozy bowl of tender roasted squash. It presents beautifully on the plate and is backed up with flavor.

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1 sweet squash such as carnival, buttercup or kabocha

Extra-virgin olive oil to drizzle

1 cup French lentils

1 bay leaf

2 1/3 cups vegetable stock, divided

2 tablespoons butter, divided

½ onion, sliced into half moons

1/3 cup dried cherries, roughly chopped

2 heaping tablespoons of fresh chopped tarragon

2 tablespoons of lemon juice

1 teaspoon balsamic vinegar

½ teaspoon sea salt

Pre-heat to 375°F.

Slice squash in half around the equator and brush with oil.  Place flat side down on baking sheet and bake for about 1 hour, or until tender when pierced with a fork.  

While squash is roasting, prepare lentils by combining lentils, bay leaf and 2 cups of stock in a pot and bring to a boil.  Reduce heat to low, cover and simmer for about 30 minutes.  Lentils are done when all liquid has been absorbed.  

Meanwhile, melt 1 tablespoon of butter in a skillet over medium-low heat.  Add onions and caramelize, about 20 minutes.  Stir frequently.  Remove onions from skillet and place on a cutting board to give it a rough chop.  Add the remaining tablespoon of butter to the skillet and then add the cherries and tarragon.  Stir for about a minute or so and then add in the lemon juice, vinegar, salt and remaining stock.  Toss mixture with lentils and serve inside the squash bowls or over top the quartered squash.  Garnish each with a sprig of tarragon.  

***This recipe can be easily vegan or dairy-free by caramelizing the onions in olive oil instead of butter.

  

Preparation time: 60 minutes

Serves 4

Copyright 2011, S. Nester, Original Recipe

Raspberry Scones with Lemon Ginger Tea

Good Morning Sunshine!


I whipped up these yummy scones for breakfast this morning, er brunch rather and thought I'd share.  They are vegan-style scones so do not contain the usual milk, eggs and butter.  

Just to be clear, I am a big fan of organic pastured butter and usually rely on it for the texture and flavor it adds.  Butter does indeed bring out that comforting and satisfying flavor that we all linger for in a baked good.  I am all for quality, whole food fats, rich with CLA and omega 3s --- but more on that in a later post.  

Mmmm.... Butter (photo via)

Okay, okay - another post (stay tuned).  However, in this recipe I used melted organic coconut oil as the fat, which I am also fond of.  I like having the option of making a scone with whatever I have in my house, so if there is no butter on hand (which by the way is a crisis in our kitchen), and I want to make a batch of breakfast scones, or cake or cookies for that matter, well... no problem.  So I share this recipe with you to potentially add to your baking repertoire.


This recipe is made with a cup of fresh ginger and lemon tea that is blended into the dough.  Therefore, this recipe sort of comes with a cup of fresh ginger tea on the side.  There will be some left over and I certainly encourage you to enjoy it and sip away.  Although fresh ginger root is always my preference, if you do not have it on hand you can substitute with 3 ginger tea bags if you'd like, but be sure to brew a strong cup so the ginger comes across.


One of my favorite things to do when I get up in the morning is have a nice cup of warm water with a lemon wedge and fresh pieces of ginger (and sometimes a little honey).  It gets the digestion 'a going and primes the pumps if you will.  It's just a great habit to drink a glass of water upon awakening anyway to start the day off keeping our bodies nourished and well hydrated. 


The Raspberry Scones with Lemon Ginger Tea recipe is below.  A couple of quick notes:

• use whole wheat pastry flour and not whole wheat flour
• oil and water work better at room temperature

So, I hope you enjoy this delicious (lighter-style) scone, along with a warming cup of tea... and well the bicep work out you'll get from grating the apple and stirring the dough.  

Heh, you're welcome. 

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Raspberry Scones with Lemon Ginger Tea

These scones have a lovely blend of bright flavors happening.  They are a little on the lighter side because there are no eggs, butter or milk (dairy-free) in this recipe.  The freshly grated bits of ginger root help give this scone a kick, but if you want to go easy on the ginger, you can always slice the ginger into coins to make the tea and then discard the whole pieces before using the tea. 

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Tea:

2 tablespoons finely grated ginger root

1 cup boiling water

2 tablespoons freshly squeezed lemon juice

Dry:

3 cups whole wheat pastry flour

1 tablespoon baking powder

½ teaspoon sea salt

Wet:

1 apple, cored and shredded (about 1 cup)

2/3 cup sucanat or rapadura

½ cup of melted coconut oil

2 teaspoons lemon extract

Zest of one lemon

¾ cup raspberries

Pre-heat oven to 375 degrees Fahrenheit. 

To make tea, infuse the grated ginger in boiling hot water for 15 minutes.  Cover tea to trap the oils.  Add the lemon and allow to cool. 

Stir together all dry ingredients in a large mixing bowl.  In a small bowl, stir together apple, sugar, oil, extract and zest.  Gently fold in the raspberries.  Slowly begin integrating the wet ingredients into the dry ingredients. 

Begin adding ½ cup of the tea to the mixture until the right consistency is achieved. You want the dough to be firm and not sticky.  Feel free to drink the left over tea as it’s wonderful for digestion!

Shape the dough into a flattened disc about 1 inch thick.  Place it on a lightly greased baking sheet and cut into 8 slices.  Pull the slices apart so the heat can circulate while baking.  Bake for 12-18 minutes.

Preparation time: 15 minutes

Baking time: 18 minutes

Yield: 8 scones

Copyright 2011, S. Nester, original recipe

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Roast Your Roots!

Did you know that certain foods have grounding and thermal properties that can help nourish you not only during the winter months, but during stressful times?  

Often, if we listen to our body's cravings and tune in, it will tell us what it needs.  A few weeks ago I threw together a big batch of beets, carrots, parsnips, rutabagas and potatoes.  I tossed them with some olive oil, sea salt and some spices and roasted them.  I was having a stressful week and was practically forgetting to breathe. Anyone know how that goes? This dish was not only delicious, but comforting.

Do you know what these vegetables all have in common?  


They are all ROOT vegetables. They naturally and energetically have properties that are strengthening to the body and help us feel more rooted to the ground.  Picture them where they grow... deep in the earth.  They are strong and sturdy and can impart some of those qualities to the eater.  Also, foods like this typically have more warming properties and are therefore excellent for you in the winter months.  And then there are spices that we not only use to season our foods for flavor, but because they also carry their own nutritional properties and medicinal goodness!  


Hundreds of years ago, spices were prized and cherished for this very reason; people fought over them because they knew the value, because they knew... food is the best medicine.   

Roasting is such a fabulous, simple and reliable cooking method.  It's truly a blank canvas for you to pick whichever vegetables your heart desires and decorate with any spice you wish.  As the vegetables roast, the natural sugars are brought out causing them sear in and deepen with a sweetness that yields a savory and sweet vegetable.  It should be moist on the inside and golden brown on the outside.  Vegetables tossed in olive oil, sea salt and pepper never fail; don't be afraid to keep it simple.  It's also very kid-friendly!

Here are some roasting basics -- all you need to know to whip up roasted vegetables to provide a tasty, warming and grounding side for you and your family:

Roasting Basics:

• choose multiple root vegetables and cut into uniform size pieces (so they cook evenly)
• place them in a bowl and toss with extra virgin olive oil, sea salt and your choice of spices
• place the coated veggies in a single layer on a pan
• roast uncovered at 400 degrees Farhenheit for 30-45 minutes and stir half way in (time will vary depending on the type of vegetable and the size of the cuts)
• Roast until golden brown and tender when pierced with a fork
• ENJOY!

Below is a recipe for Curry Roasted Roots (just one way I like to enjoy roasted vegetables), along with a couple of highlights on the root vegetable, burdock and the spice, turmeric.

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Curry Roasted Roots

This is a simple, flavorful yet intensely therapeutic dish that is a staple in my home.  The mix of root vegetables allows you to appreciate the unique earthy flavor and textures each vegetable has to offer, while the curried spice blend brings them all together with a vibrant yellow color.  You can enjoy this warming and grounding dish knowing that you are giving your organs a deeply nourishing boost.

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1 large carrot, cut into coins

1 medium parsnip, cut into coins

1 medium red beet, cut into ½ inch cubes

1 small rutabaga, cut into ½ inch cubes

1 large burdock root, cut on the diagonal

2 tablespoons extra virgin olive oil

1 teaspoon sea salt or more to taste

1 teaspoon ground black peppercorn

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon garlic granules

1 teaspoon ground cumin

¼ teaspoon garam masala

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

Pre-heat the oven to 400°F.

Wash and scrub all root vegetables before chopping to remove any dirt.  Place chopped vegetables in a large mixing bowl and toss with oil.  Combine all spices in a separate small dish and sprinkle the blend over the oiled vegetables. Use tongs or your hands to toss and thoroughly coat with the seasoning.  Spread the vegetables evenly over a large cookie sheet or roasting pan and roast in the oven uncovered for 20 minutes.  Remove from the oven to stir vegetables and then cook for another 20-25 minutes, about 45 minutes total.  Vegetables are done if tender when pierced with a fork.

Preparation time: 60 minutes

Makes 6-8 servings

Copyright 2010, S. Nester, Original Recipe.

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BURDOCK (Arctium lappa)

I happen to have a thing for burdock.  I am amazed at how this simple root can have such intense therapeutic  properties.  Burdock is recognized for being a blood purifier, an excellent detoxifier (especially for the liver), an anti-carcinogen, for supporting the kidneys and digestion; it's also very high in potassium (like bananas).  

Burdock Root (photo via)

BUYING BURDOCK


Burdock can be found in the produce section of any natural market and often can be found in the specialty produce section of your average grocery store.  It is a long cylindrical brown, rustic-looking root; the taste is very earthy and mildly sweet.  Be sure to select one that is strong and not limp.  Also, if possible, choose organic root vegetables since non-organic ones are likely grown in soil with nasty chemicals (pesticides, herbicides, etc.) which root vegetables soak into their flesh.  Scrub it well with a vegetable brush to remove all the dirt.  Burdock is best stored in your refrigerator for up to a week wrapped in a damp paper towel.  


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TURMERIC (Curcuma longa)

Turmeric, whole and ground (photo via)

Turmeric is a rockstar of a spice!  And for good reason.  


Originating in India, this bright orange, exotic spice is a cousin of ginger and is a beloved spice in Ayurveda.  It's warming, very earthy and musky and a bit astringent.  It's used as a dye, for flavoring in foods and for its therapeutic and medicinal qualities.    


It has this powerful constituent in it called, curcumin, and in studies has demonstrated to have a wide and impressive range of health benefits from being anti-inflammatory, high in anti-oxidants and for being an anti-carcinogen.... which means, it's of course wonderful for the healthy person, but it's even more beneficial for those with inflammatory conditions like arthritis, crohn's, ulcerative colitis, etc.  It also offers a protective function to the brain (potentially reducing the rate of Alzheimer's) and it is liver supporting.  It helps digest protein, normalize metabolism and can help remove oxidized cholesterol, which helps to prevent heart attacks. It's an excellent spice of choice for diabetics since it can help regulate blood sugar as well.  Anti-parasitic, anti-viral, anti-fungal, you name it.  Since turmeric is also anti-microbial, it helps fight infections. There are even "turmeric bandaids" for sale in some Indian markets.  See, ROCKSTAR.  

This spice alone warrants much more attention, but hopefully this was enough to pique your interest and instill a bit of respect for turmeric.  Bastyr University currently has a pretty fascinating study underway to assess the therapeutic values of turmeric (specifically curcumin) and its relationship to preventing/treating liver cancer.  


Step out and add turmeric to other dishes as well.  You never know unless you try it!


Happy Roasting.


NOTE: This post is not designed to give health advice for specific health conditions, but is purely to share the therapeutic benefits of the foods themselves. 

Soup Fever and Christmasing It Up

For one, it’s snowing out and it looks like a winter wonderland here at Chateau de Pickering (the affectionate name we gave to our friends’ Peter & Robyn’s home, which is a lovely 50s brick house nestled in 5 beautifully wooded acres, equipped with fig trees, grape vines, deer, raccoon and their very own bamboo forest ... seriously!)

For two, I’m on break and officially done with my fall quarter at Bastyr – WAHHHOOOOOOOOOOO!!!!

For three, for four and for five…
I am in Virginia visiting family and friends. Many of them are either: in final exams week, working their arses off in retail management; moms that work part-time, home school and do everything else in between… some are busy working full-time while being a new mom, or others are just busy working! All of which, I’ve come to the conclusion, need some delicious homecooked meals to fuel them through these chilly, busy and stressful days around the holidays.

(Photo: leaving Seattle with a view of Mt Rainier from the plane)

I’ve got soup fever.

I’m making lots of soup this week; some good old staples and some creations for the adventurous palettes (meaning in case I screw it up or get heavy handed with the spices, which has been known to happen... people will eat it anyway).

Today the creation was a creamy squash soup (3 different varieties of squash) with caramelized onions, apples and warming spices (coriander, allspice, cinnamon, nutmeg, ginger, white pepper) paired with --- the beloved emerald city salad with collards, fennel, red bell, parsley, red cabbage, wild mahogany rice, topped with rotisserie chicken and dressed with olive oil, garlic and lemon juice.

In the midst of all this cooking and Christmasing it up in VA, I am...

...Being blissfully paralyzed by an incredibly adorable 4-month old falling asleep in my arms. Of which made me an hour late for dinner plans and for which I was completely unapologetic. There was no where else I would rather be, obviously.


...Completely and utterly amused by dogs that wear “snoods” -- meet Jan the greyhound.



...Drinking delicious French-pressed coffee made for me by a good friend.



... opening presents early given by mother Christmas herself (aka Robyn)


...And attempting to make homemade eggnog. Stay tuned for adventures in eggnogging with a recipe to follow ...