Last year I was so super organised I amazed even me.
I had Limoncello, relishes, flavoured sugars, jams, cookie dough and goodness only knows what else...I've already forgotten!
This year I've done nowhere near as much, and we're already in to the second half of 2012.
I think the strategy changed this year and that's why I'm feeling like I'm not making as much progress. I've done fewer kitchen gifts and concentrated a lot more on my embroidery projects. That's all well and good, but what I've come to realise is that in terms of reward for effort for making many gifts, the kitchen reigns supreme.
So, I'm back on the baking and preserving wagon.
I'm just about to start a huge batch of Onion Confit and honestly, at the rate at which I get requests for that one, I could probably churn out that and nothing else for the next five months and we'd be fine and dandy!
I'm also going to do some Pineau, which is vanilla and herb scented fortified wine, so I'll post a recipe for that soon. Pineau is common in the Poitou-Charentes region of France and like many regional delicacies, each family has their own 'secret' recipe. Mine is a secret recipe from a local there, with whom we stayed on our last visit, and it's very delicately scented and flavoured and perfect chilled with a light dessert on Christmas Day.
My Raw Chocolate Truffles keep well for months and I'll be getting some of those on the go as well.
Please join me with your ideas for hamper gifts, Secret Santa ideas, and present counting till Christmas.
