I love those golden, glowing days of midwinter when sunlight streams through the windows, embracing you in warmth.
Solar hugs, so to speak.
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That was the beginning of my post before our furnace gave out (sometime between 11 p.m. and 6 a.m.), leaving me wondering why the thing wasn’t kicking in overnight. (!)
Thankfully, the “intro” still applies.
Handmade quilts (thanks, Sis) and Oklahoma’s moderate temps sustained us until the coffee was ready. Never mind that it’s supposed to get down to 27° tonight — a temporary cold spell — I’m savoring the gorgeous sunlight that streamed through our windows this morning.
Warmth is a state of mind and I can’t help but feel cozy.
Definition of irony: We bought a wood-burning stove this weekend. It’s still sitting in the driveway. :)
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Getting on with things, I love fruitcake almost as much as I love solar hugs. (Please don’t stop reading.)
For those of you who despise the much-maligned holiday treat (especially if you’re petrifying it into a doorstop at this late date), this isn’t a tortured how-to. My favorite fruitcake recipe can be found in Christopher Kimball’s The Yellow Farmhouse Cookbook — a sunny-looking tome, if you’re so inclined.
What I do want to share is Nutmeg Honey Butter.
Golden orbs of goodness…
Sunshine in truffle form. :)
Nutmeg Honey Butter
1/4 lb. quality butter, chilled (I used Hope Butter)
2 tsp. honey
Freshly grated nutmeg, to taste
Using a small scoop, shape butter into truffle-sized balls.
Place on a decorative plate.
Drizzle with honey. Sprinkle with nutmeg.
Serve on bread, pancakes, waffles, or yes… the dreaded fruitcake.
Here’s to sunshine and warmth in midwinter, especially when your alternative heat source has yet to be installed.
(I’m calling the furnace guy tomorrow.)
Enjoying solar hugs,