Joyeux Noel
Patty here...
Since it’s Christmas and I'm busy choosing a designated driver for anybody who eats Marianne's fruitcake, I’ll keep this short and sweet. To my extraordinarily talented blog mates Paul, James, Cornelia, and Our Jacqueline and to all the wonderful members of our online family, regardless of what you are celebrating today, I wish you joy and for all of us, peace on earth.
Happy Monday. Merry Christmas.
Since it’s Christmas and I'm busy choosing a designated driver for anybody who eats Marianne's fruitcake, I’ll keep this short and sweet. To my extraordinarily talented blog mates Paul, James, Cornelia, and Our Jacqueline and to all the wonderful members of our online family, regardless of what you are celebrating today, I wish you joy and for all of us, peace on earth.
Happy Monday. Merry Christmas.
posted by Naked Authors at 7:06 PM
11 Comments:
Merry Christmas, Patty, to you and yours. Hope the fruitcakes taste okay and that Santa brought you something really nice. Several somethings, perhaps...
Joyeux Noel to all you Naked Authors buddies too!
See you on the flipside!
Cheers
Marianne
Same back at you, Marianne.
xoxop-
Peace and joy be to you and yours as well, Patty. Love to that wonderful mum of yours.
And a very Merry Christmas to you, Patty, and to all the Naked Authors. I hope that this holiday season brings you comfort and joy....
Cheers,
Rae
Happyy Christmas to all, and to all, a goodnight!
*<]:-D}}}
Patty, how nice to see that Santa left you a comment on Christmas Day! You got some pull there, friend.
Merry Christmas to the whole Naked Author crowd.
from Jacqueline
My laptop had to be stashed away yesterday, so I didn't read your post until today, (Boxing Day to the likes of me and Marianne!).
Patty, thank you for your lovely post - it was short but oh, so sweet. Thank you.
Happy Boxing Day.
Boxing Day...hmmm. Is that the day you finally come to blows with all of your holiday houseguests?
And, Marianne, the fruitcake was faboo, although I have to admit I doused it with a bit more rum after it was baked...just to keep it moist, of course.
Cheers to all of you!
Patty,
You natural born fruitcake chef, you! Of course the tradition has always been to add more alcohol every few days/month to keep it moist. You used rum? I used two types of brandy - cherry in the mix, French over the hot cake. :-D
Glad you enjoyed it.
Boxing Day is (I think) traditionally the day when charity boxes of food and stuff was distributed to the poor, etc. In Australia, it's also a holiday, with barbecues and lunches on the river/beach/backyard - cause it's time to relax and watch the start of the Sydney to Hobart Yacht Race. :-D
Have a good one!
Cheers
Marianne
So let me get this straight...the object is to keep the fruitcakes for as long as possible so you can keep adding brandy or rum. Right? :o)
Actually, I believe when a wedding was planned, six months before the big day the cake(s)was made and kept in it's tin, while about once every two-three weeks the cook would add brandy or such so that the cake would soak it up. :-D Mind you, I've never kept a fruit cake that long in my life. And you probably wouldn't want to light a match around one if you did.
Go check out my blog for my descriptions of my Grandma's Plum Pudding. My dad still dreams about those.
Fruit cakes last a long time - and they do well in the mail. They just weigh a ton. It's back to sending out Baklava for me next year - it's cheaper, for one, and doesn't weigh as much. :-D
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