It feels like I lost two years.
I was just reflecting on 2020 and 2021 and have the weird feeling that those years got lost from my life timeline.
Perhaps some of you can relate? As we try to figure out if we can gather for Christmas for everyone’s comfort and safety, it is odd to realize we haven’t had a Christmas celebration in 2 years.
Are you gathering? Are you changing plans or traditions? Let me know in the comments? I just don’t quite know how to navigate this continuing pandemic.
To give you all a bit of holiday cheer, scroll down to find a discount code that can be used online when booking a class. You can save 10%!
Here’s a fun fact: My husband, John, is one of the area’s new Snow Farmers. The Snow Farmers are a group men (all Dads) who have gotten together to create snow when the conditions are right but Mother Nature got busy elsewhere and didn’t have time to put some out for area kids to sled and play on.
They are currently waiting for the Hanson Street hill in Whitehall to be closed so the kids will be safe. If you see them out there, bring them a hot cup of joe and tell them thank you. They are usually making snow in the nighttime or early morning. They also assist with helping to keep Montague’s skating rink cleared of snow for skaters.
Here is the menu for December 21 – 26. Please note that I will not be making anything 12/24 or 12/25. The foods on the menu will be fine in your fridge for a day or two if you really want something for meals those two days. Just ask for your order to be made late in the day of 12/23. You can pick up that evening, or the next day from the refrigerator we keep just inside the front entry to Art of Cookery.
Remember to let me know if you want a hot meal or refrigerated one when you pick up.
Book a class using our online registration and enter this code at check out to get a 10% discount. The class can occur next year but must be booked by midnight 12/31/21.
Don’t see a class you are interested in or can’t attend due to schedule? Let me know via email what you want and some dates/times that work.
Last Post's Quiz
WOW! You all really came through on that quiz I last posted. I learned so much from you. And your suggestions for posts were wonderful!
Look for something you suggested in upcoming posts. I’ll be addressing pantry staples in my next post. I will weave the topic together using a tried and true recipe.
- Waterbath Canner
- Canning funnel
- Dutch Oven
- Small Saucepan
- Cooling Rack
- Jar grabber
- Half-pint canning jars (about 8)
- Lids and Rings for jars
- 3½ c Pears Peeled, cored, diced
- 6 c Sugar
- ½ c Lemon juice
- ½ c Finely diced almonds unsalted is preferable
- 2 t Dried citrus zest Any flavor works. Or, 2 T fresh
- 1 t Minced ginger root
- 3 oz Liquid pectin usually 1 pouch
- Mix pears, sugar, and lemon juice in Dutch oven. Let sit for 1 hour. Stir occasionally.
- Fill canner half-way (up to the bottom of the raised rack) with hot water and place over burner to come to a boil.
- Put new lids in small saucepan and cover with water. Bring to a slight boil and turn off burner.
- Add almonds, zest, and ginger root to Dutch oven mixture. Bring to a rolling boil.
- Add pectin and return to a boil. Boil 1 minute.
- Remove from heat and, using funnel, ladle into jars. Tighten lids on. Place in canner and submerge. There should be at least 1 inch of water over the tops. Add more hot water if needed. Cover.
- Once water in canner returns to a boil, set timer for 15 minutes.
- After 15 minutes, pull up the canning rack, remove jars and place on cooling rack.
Pate a Choux Class
There’s still room for 1 more person in next week’s Pate a Choux class. Pate a Choux is french pastry and is normally used to make cream puffs in the US.
The class is December 21st at 12 noon. It is $20.