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December 13, 2009


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Jeff Carroll

My God, it's full of stars!

Kelly Eddington

I'm afraid. I'm afraid, Jeff. Jeff, my mind is going. I can feel it. I can feel it. My mind is going. There is no question about it. I can feel it. I can feel it. I can feel it. I'm a... fraid. Good afternoon, gentlemen. I am a HAL 9000 computer. I became operational at the H.A.L. plant in Urbana, Illinois on the 12th of January 1992. My instructor was Mr. Langley, and he taught me to sing a song. If you'd like to hear it I can sing it for you.


Looks great. Would love to see a shot of the entire decorated tree.

PS Coming into my marriage I had a Christmas cookie tin of dec.s and a table-top Charlie brown tree from my grad school apt.(tree purchased from the campus Walgreens post-Christmas sale for 99c--those were the days--and ornaments from home).


FYI The ornaments in the decorative tin were momentos from my childhood not ancient cookies;-)


Hello! I wandered into you gorgeous blog via your sisters' Beauty Broadcast(make up and cooking obsessive that I am),you both seem like lovely people! Anyway, I just wanted to give you an answer regarding your sugar question- I am a U.K reader (Westcliff on sea - about 30 miles or so from London) and the stuff we would use here when dark soft sugar is called for is a soft sticky unrefined sugar the grains are smaller than granulated, also known as muscovado sugar or dark brown soft sugar(there is also a lighter version- light brown soft sugar). This is the same stuff as would be used in a dark fruitcake. It tastes a bit like a weaker black treacle (which I think is like molasses) Using this in your biscuits would make them a bit darker and finer textured, using regular granulated sugar they will be lighter in colour and more crispy, either way I'm sure they taste as great as they look(not that you are planning on eating your pretty silvery ones!)
In general though, Nigella recipes are pretty forgiving and it's easy to substitute with great success if you can't find the stated ingredients. Also, runny honey is exactly the same as the squeezy bear you have in the USA.
Hope that helps! This comment turned out to be huge!
P.S- If you have Nigella Express do make the Rocky Road Crunch Bars and Pistachio Fudge they are FABULOUS- I think these are probably the sweet equivalent of your heavy set cheese ball!
Best wishes and Happy Christmas to you and your family,
Amanda :)


Thanks very much for the helpful information, Amanda! I love huge comments. :D

Funny that you should mention the rocky road--Jeff and I made some on Saturday. It's in the freezer waiting for Christmas, but we cut off a tiny chunk and WOW is it good.

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