It’s very early on the 13th and I’ve been visiting blogs instead of writing a post. Then I spent some time deciding what to write about. Posting every day is a bit of a challenge, but fun, too. But today I have solved the photo-inserting mystery, so there will be pictures!
The cottage pie, before and after it was cut open.
Today I went into town with cousin M to have a notary public sign a single page document. I’ve never had to make an appointment for that before, so hadn’t called ahead. Anyway, we are going back on Friday to have that done. We stopped to order the Christmas turkey from a small shop where we purchased the Thanksgiving turkey; they are raised naturally and so delicious they are worth the price. Then we went to a small speciality yarn shop that is mostly too expensive for me at present. I wanted to buy one more skein of yarn for the scarf, as I’m afraid that my leftovers from the tuques aren’t going to be enough for a decent length. This took a bit longer than I’d hoped, as they no longer carry that brand (why it was on sale in the first place), but I was able to find some pure wool that is very lovely and ought to work colour-wise. And if I don’t need it, I may have to knit or crochet something else. This is what I get for wanting to use up my leftovers . . . I don’t really like to knit with wool for others, as nowadays people often don’t want to take the time to hand-wash items. But my sister will, I know. he values hand-made, too.
The real bonus was finding bamboo double pointed needles in size 0 (that’s a zero) and size 1. You may remember that I have my great-grandmother’s dpns, but one is size 2 and the other three are smaller. So now I can make socks using her needles, the ones that she taught her children on and also my mother and her siblings. I can hardly wait!
I’ve had another message from the Norwegian professor and he sent me a photo of my great-grandfather with three other people. In return I sent him this photo; This is my Mum’s beloved Grandfather Johan and Grandmother Jørgine (Georgina in English and it is Jørgine’s steel knitting needles that are now mine to love and cherish. Behind them is their farmhouse, where Mum and most of her siblings often spent a week or two in the summer and where the family gathered for Sunday dinner on many a weekend. The children were aged 3 to 20 when their mother died and their grandparents stepped in to help whenever possible. I don’t know if I met them when I was taken to Saskatchewan for my first birthday; I hope so.
But you must be wondering about the easy treat, right? It’s very simple and you may use whatever bread recipe you prefer for making buns or rolls. Depending on how many people will be at the breakfast table, you may wish to make only enough for one loaf of bread. I always used a standard recipe for two loaves, as my two boys loved these. You can also make the dough, freeze half and use the other half for one batch. If you prefer a sweet dough, go ahead and use that. I like whole wheat nearly all the time, so that’s what I made, but half whole wheat and half white work well, too. You can add a little wheat germ for extra flavour and nutrition if you wish. I always do.
Now I don’t have photos of these, but if I get to make some during the holidays I’ll come back and update this post. (I’ve searched the internet and am surprised that there are no photos of them anywhere that I looked.)
You can make the dough in a bread machine, too, if that gives you a bit more time.
Once the dough is ready to form into buns for baking, here’s what you do”
Divide the dough into about 12 – 24 pieces. Take one piece and roll it into a cylinder. Form the top into a cone-shaped cap. Twist a bit to form a neck, not too narrow, though.
With a sharp knife, make a slit from the bottom about 1/3 of the way up the cylinder. This forms the legs. Then form the arms by making two slits from about a half-inch to an inch below the shoulders down past where the waist would be.
Now separate the legs a bit and twist the last inch or so to make feet that stick out to the sides, like feet with skates on. I like to make the tips curve up, like the old-fashioned skates from Victorian days.
Twist the arms a bit, too, pulling them away from the body. You can pose the arms and legs differently to make them more interesting. If you want to be even fancier, pinch off a piece of dough and form a scarf, then wrap it around the neck with the ends blowing in the wind a bit. Don’t make the scarf too thin or long. You want these to bake evenly.
Arrange the skaters on a greased baking sheet as you make them. We used to use two raisins to form eyes and three more to make buttons where the jacket would be. Poke raisins well into the dough so they don’t get shoved out when the dough rises.
You can let these rise now, then bake at 350 F until browned like any dinner bun, or you can put the tray of skaters into the fridge (assuming you have room) and let them rise in a warm oven in the morning while the stockings are being unpacked (that’s what I did). We always had them with butter and home-made jam., as well as our scrambled eggs and crispy bacon. It was the only time of year that we had bacon, so that in itself was pretty festive.
If you are fairly new to bread baking, I recommend a trial run ahead of the big day so you have an idea of how long it all will take. If you have any questions, do feel free to ask me in the comments below. but I think this is one of my easier Christmas recipes.
The last of the Honeycrisp apples, the pie we made from them (and a few more) and, on the right, the mincemeat turnovers waiting to be baked.
The ends for the Dancing Granny scarf as it was yesterday. Today they are a bit longer.
Have a lovely and stress-free day today.
Here’s some music that I like for this season:
Peace Train by Cat Stevens
Imagine by John Lennon