Survival Christmas, Christmas presents, Spending on gifts for Christmas part 4

Bestsellers are also hazardous presents. Many years ago my brother and I each gave the other a copy of Doctor Zhivago. Be careful, too, if you’re going to read the book before giving it, not to turn down the pages or drop it in the bath, and remember that if you do cut off the price, because it’s considered bad form not to do so, the recipient can’t then change it. Read the rest of this entry »

Birthday and Special Occasion home made Herbs Gifts Box

Fennel

Fennel is generally grown as an annual although in warm climates it is a perennial. The white bulb of the Florence variety can be grated raw into salads, or blanched and baked as a vegetable, while the leaves and seeds of common fennel are useful for their liquorice taste, adding a fresh flavour to fish and cheese. An infusion of fennel leaves is held to be a soothing lotion for bathing tired eyes and a toning skin tonic. Read the rest of this entry »

Edible Spice Wreath Gifts

To form the basic frame, make two rings of sturdy metal (you could use coathangers depending on the size of wreath you wish to make). Use a smaller ring to form the inner edge of the wreath and a slightly larger one for the outer rim. Fix a number of small wedges of wood, cardboard or folded wire between the two rings to keep them an equal distance apart all the way around. Fill the space between the two rings with closely packed moss and bind securely in place with fine string or raffia. Alternatively you could use florists’ foam held in place with fine mesh wire. Cover over and disguise the bindings and any untidy end pieces by carefully tucking extra moss around them. Read the rest of this entry »

Easter Traditions

Although Easter and springtime are traditionally times of joy and celebration, Good Friday, the day on which hot cross buns are customarily eaten, is in‑tended to be a solemn occasion; a day of mourning for Christ’s crucifixion. However, the spiced bread from which hot cross buns derive was once an important part of Anglo-Saxon pagan spring festivals and was eaten in hope of a good year to follow. The Ancient Greeks also ate similar buns, each adorned with a horned symbol as an offering to their goddess Eostre, while the Romans ate Bonnor Bonus for the festival of Diana. These incorporated an X inside a circle as a symbol of the sun and four seasons. Read the rest of this entry »

Traditional Christmas Feasting: Plum Pudding, Mince Pies and Sauces

Preparations for Christmas feasting traditionally start on Stir-up Sunday, the Sunday before the beginning of Advent in early November. This is the time when cakes and puddings are prepared, and every member of the household stirs the bowl of ingredients and makes a wish. Silver sixpences or tokens such as a thimble (for an old maid) and a wishbone (for luck) are added, to be found later when the cooked pudding is eaten. These tokens may have evolved from the pea or bean hidden in Twelfth Night cakes, which are still served in France today. Read the rest of this entry »