Not much news to post. I think the gravity of this decision to move to New Zealand is beginning to weigh on me. Not sad about it. Just a little overwhelmed. The reality of possibly not seeing family for a year is in my face this morning. But it is an amazing opportunity and as my oldest pointed out I don’t want to get to 90 and wonder what adventures I missed. It’s just I feel a good cry building up.
I vow in the new year to keep it real on here. Good, bad or neither.
My favorite Christmas movies which I will begin watching, in no particular order:
I’d love to know what you watch during the holidays.
It’s that time of the year again…I know you have seen this recipe before. From me. But bear with me. I am figuring out this new blog format and trying to figure out how to make recipes printable.
“Isn’t that a fruitcake?” asked husband. “No, people don’t like fruitcake. These are going to be Christmas Cakes. BIG difference. One is edible, one is not.” I tell him. “Oh, so it’s a different recipe?” he asks. “No, same recipe. Different outcome.”
You all know what I mean don’t you? You can call something one thing and it not be good at all. Rename it and there you go! Success!
Anyway, I do know a few people who LOVE fruitcake. Good fruitcake. Not bought fruitcake. Me being one of those people. OH! Excuse me, I meant Christmas Cake. I LOVE Christmas Cake. Please do not assume you don’t like Christmas Cake (or fruitcake, if you insist on calling them this!) because you don’t like the store-bought variety. They are NOT one and the same. Bought Christmas cakes contain that awful candied cherry and citron mixture that not only is not tasty but hard as rocks sometimes. This recipe I am about to give you is easy as can be.
[tasty-recipe id=”479″]