Two years ago, we had more than 70 participants, from Italy, Canada, France, Hungary, from England and the United States. This year we managed to organise the Cookie Swap quite in advance, compared to the last time, in 2017. When Christmas comes, the large part of the work is done, and I can try to live those bright December days with a more relaxed spirit, thinking about what really matters, the time I spend with the people I love. It is a safe space where I can create, express myself and give love through food. I think about who will receive them and I thoroughly enjoy that moment of peace that I grant myself in the kitchen. I spend happy hours slicing the orange peel to make marmalade, pitting the apricots in the summer for jam, cleaning paper bags full of baby artichokes or choosing the cookies to bake. All of this, it does not make me anxious, quite the contrary. Tiger and Ikea are a great resource for these decorations. At any moment, I know I have a few jars in the pantry and everything I need to make them festive, to celebrate the moment, be it a Christmas party with colleagues, a birthday or a dinner at a friends’ house where you don’t want to show up empty-handed. I keep them, neatly organised, in a red box that is my pride. This year I baked a Christmas cake for us, plus six little ones to give to those who love traditional bold flavours.ĭuring the year, I collect tags, ribbons, stickers, wooden clips, twines and decorations. From week to week, I feed it with brandy, or whisky, inhaling its spiced smell, anticipating the moment when I will finally bite into it, surrounded by friends and relatives, with the Christmas tree lights shimmering in a dark room and the smell of icing sugar lingering in the air. Rich in nuts and candied fruits, it is an English cake that has been part of my family traditions for some years now. In September, it is time to bake the Christmas cake. I store part of the jars in my pantry as a staple ingredient, while a few jars will later become a Christmas gift, paired with cookies or chocolate, based on the tastes of those who will receive them. And as a bonus, you’ll have a festive orange smell lingering in the kitchen for days.įrom season to season, I make jams, marmalades, preserves, baby artichokes in oil, liqueurs and pickled vegetables. Reduce the food waste using the orange peels, after you ate the fruit, and turn them into homemade candied peels with time, patience and sugar. Small investment big return: once you start using them, you can’t go back. In winter, around February, I make the candied citrus peels which I will later use to concoct my panforte in December (but you could use them also in the Easter colomba, or in the panettone, if only I had the guts to try the more complex sourdough festive baking challenge). I mean planning ahead all those little activities that can be done weeks – or even months – in advance, dedicating a few minutes, and thoughts, to the people that are important to us. I’m not talking about buying gifts for everyone in August, or deciding on the Christmas day menu when outside the cicadas are still chirping. Sometimes, in order not to get caught up in the anxiety and thus spoil the festive atmosphere, a bit of organisation and bland planning are the only way to enjoy those days before Christmas, which otherwise always pass too fast. Don’t tell me it is too early to start thinking about Christmas.
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