Eek, only a week and a half until Christmas – how did that happen?!
On that note, today was our work Christmas lunch – but I didn’t get to go (violins please)
It’s because I’d been booked to join a conference call with people from other offices. The date had been booked while I was away and it was for 2pm. So while everyone else went to eat and drink on the company, I was in the office on my own 😦
We’d decided to do our work Secret Santa at the meal so I was told to leave the room while mine was put on my desk. And when I opened it, I laughed so much, it kind of made up for missing the do.
To explain it, I have to tell you that I go over to Asda every lunchtime to get bits and pieces of shopping. The boys used to laugh at how often I bought broccoli and they were all fascinated when I said I eat it every day. It’s become a standing joke now, but when I saw a big box full of wrapped presents with a note saying “sense of humour needed”, I wasn’t sure what to expect – and this was it:
About nine individually wrapped heads of broccoli. It was hilarious, especially as my colleague Mike had bought each one from a different shop, with a note to say what sort it was. Bless him, it was such a funny present, made even better by these, also in the box:
He knows me too well, the only problem is, I don’t think I’m going to get all that broccoli in the fridge 🙂
Also on a festive theme is this:
The last 12 Weeks of Christmas Treats post of the year.
As all mine so far have been about caramel, pecans and other not traditionally Christmassy things, I thought I’d repeat a recipe that not only is, but that brings back memories of my childhood, when my mum would spend ages making them for special occasions.
Iced star gingerbread biscuits:
Preheat oven to 170C
160g flour (I used Doves Farm plain white GF but am sure plain normal flour would be fine)
50g brown sugar
2tbsp golden syrup
1 1/2 tsp ground ginger
1/4 tsp ground mixed spice
1/2 tsp bicarbonate of soda
Sieve the flour, bicarb and spices together into a bowl and set aside. Melt butter, sugar and syrup together over a low heat. When melted, pour into the bowl and mix until it comes together as a dough.
Roll out on a floured surface to about 1/4″ thickness and get cutting out! Bake, in batches, on lined sheets in the middle of the oven for 10 minutes, until browned. Sink cocktail sticks into the shapes, squashing the dough round the edges of the sticks a bit to hold them in.
When cooled, dip Smarties into icing made from icing sugar and enough water to make a paste and stick them on.
Stars and ginger biscuits – a perfect Christmas combination.