On December 17th, I decided to make Sriracha salt after seeing it on someone’s blog. I forget the blog, sorry! But basically, it’s 1/2 a cup of salt, 5 tbs of Sriracha and quite a while to dry. I had to throw my mix into the oven to dry out the remaining moisture. The result is reminiscent of pica limon – vinegary spicy salt! Oh the possibilities..

Today, I decided to do something with this baggie of sea salt that Jeanette gave me. It’s beautiful salt from Maui. I grated a lemon and tossed the peel into the salt. The smell of the peel is amazeballs and I cannot wait to try this on something.

Lastly, I made a jar of vanilla sugar. Again, I was gifted with vanilla from the island of Maui and let me tell you, the smell of this is so good I want to bathe in it. I’m not a huge fan of vanilla scented things – such as candles, lotion, lip gloss – but real vanilla? Divine!

Let’s see.. what will I use this sugar for first?

Our holiday feasts are rarely set out at a table where everyone sits and passes around the dishes. We like it buffet style. Grab a plate, fill it with food and join us at the table. Maybe if we had a giant dining room and a 30′ long table… my goal for next year!

My dad made an amazing roast, mom made ham, aunt brought over green bean casserole, Kim made chili and mashed potatoes, I made the cheesey bacon biscuits and arugula salad, another aunt brought roasted cauliflower and a smorgasbord of sweets from Porto’s. We were all able to sit and eat and talk and gush over RJ. That’s what it’s all about isn’t it.. being together, enjoying the company of people we love and being nourished at the same time!

Sweet ‘N’ Spicy Mixed Nuts (modified from Union Square Cafe’s Bar Nuts)

5lbs mixed nuts – I used cashews, almonds and dry roasted peanuts

1/2 cup chopped rosemary – fresh, not dried

3 sticks of butter

1 1/2 cups of brown sugar

3 tbs cayenne pepper

5 tsp of sea salt

Preheat oven to 350°. Put nut mixture into a baking pan. Toast nuts for approximately 15 minutes. You’ll start smelling the peanuts.. mmm! While the nuts are toasting, make butter mixture. Melt butter, add cayenne, brown sugar and chopped rosemary. Once the nuts are done toasting, remove from oven, and drench with butter mixture. Stir with a wooden spoon and add sea salt when mixture is thoroughly coated.

I gave the nuts away as gifts for co-workers.

Picked up small pint jars from the market and filled them to their tops.

A little circle cutting, some baker’s twine and a few hours later I had 24 jars of yummy goodness.

Julie's deviled eggs

guacamole & red pepper christmas trees

cucumbers with hummus, olives and feta

red potatoes with dill, sour cream mix and bacon

Brownie cakes filled with Nutella.

I normally don’t use cupcake liners, but this time I did since I’m bringing them to work. I think this affected baking. I also forgot about these while I was outside helping to get the Christmas lights in working order again. Overbaked!

This upsets me as I was really hoping to make fluffy delicious brownie cakes. Now they’re a disappointment. I hope my co-workers find some parts still edible…

Two Braeburn apples were sitting in the fruit basket so I decided to bake apple muffins. I have to say, using the iPad as my recipe book is much easier than jotting recipes down haphazardly on a note card and trying to dig them back up when I actually want to put them to good use!

I didn’t have any yogurt in the fridge, so I dumped half a cup of almond milk into the mixture. I’m definitely not an improviser when it comes to baking – I am aware of the subtle changes a complete swap of ingredients can make – so I was hesitant but at the same time, indifferent to what may have happened since this was such a spur of the moment idea.

Popped the muffins into the oven – produced about 6 more than usual – and hoped for the best.

Picked up these bright and lovely cupcake liners from Sweet LuLu. I can’t wait to bake cupcakes tomorrow and use these again. They’re fun and make the muffins/cupcakes look even better.

Muffins came out smelling delicious. Texture is great.. the almond milk was fine! What a great success in improvisation!

We had a mini sushi night. Spicy tuna handrolls, salmon sashimi and uni. Delicious spread. I enjoy having sushi night at home because it really is quite easy to prepare. As long as you know what you’re getting yourself into when you visit the fish market. There are so many choices. We went with our favourites.

Store bought uni did not disappoint. With just three of us, we were able to each enjoy quite a bit of sweet delicately oceany sea urchin roe. I swear, that stuff is ocean butter.

During my stay in Taiwan, I ate a lot of okra. We had it every time we ate at Sushi Express. I decided to make it at home – it was easy. Blanche the okra, let cool, dip in soy sauce with or without wasabi and enjoy the gooey sliminess of it all. I had to force my mom to try one – I think I’m alone in my taste for these things.

Thanksgiving can be stressful. Especially if you’re hosting it at your house. Luckily, this year, we went to Connie’s and she prepared a delicious spread for us.  Ron made a fried turkey, Connie made a roasted turkey, my mom made a ham, Kim and I prepared our sides – scalloped potatoes, candied walnut salad, and caramelised carrots. We had an amazing spinach dip made by Vanessa, and candied yams by Theresa. Everything was good and filling and by dessert, I was completely stuffed.

Of course, I couldn’t pass up having the caramel apple dessert that Kim made though..

Who would’ve known such a simple dessert could produce such pleasure for my palate!

We had a great night, it was awesome to be with family – enjoying each other’s company, sharing stories and laughing and reveling in the delight that is my nephew, RJ. I am truly fortunate to be surrounded by people I love.

For our annual cornucopian event, I made carmelised carrots, cheesey bacon biscuits and roasted beets. Let me tell ya, it’s all really easy. Carrots cook in a large sauce pan with butter and brown sugar – I threw in some thyme since I still had a bunch from the turkey meatballs. Cooked carrots until they were tender and that was that. I thought I was going to have to put them in the oven, but this was simple and achieved desired results.

The cheesey bacon biscuits were store bought Pillsbury Grands, topped with center cut bacon and a tri-blend of cheddars. 18 minutes in the oven and out popped delicious cheesey golden biscuits.

The biscuits were MASSIVE. I think they would taste best right out of the oven, but unfortunately we had to reheat ours for guests. Next time, on the spot baking!

Jeanette & William brought the prettiest appetizers. Tiny potatoes topped with a dill sour cream, bacon, more dill and grated parmesan! Tasty!

The spread: green bean casserole, Lovelyn’s amazing candied walnut salad,  beets, carrots, turkey (fried – yeah!), stuffing, broccoli (cheese webs!), scalloped potatoes, cranberry bread and biscuits!

Can’t forget Julie’s gnocchi minestrone soup. I think I have a whole pot promised to me for Christmas…

Everything was delicious, company was great and overall the night ended with us happy and stuffed to the gills!

We had an amazing meal last night thanks to everyone who cooked yummy dishes!

William and Jeanette: a most delicious and tasty roast

Julie: minestrone soup with gnocchi – an abundance of peas! But, I ate some and the deliciousness of the soup masked their pea taste.

Kim: caramelised butternut squash and butternut squash soup – my first time having it made from scratch and it was rich and smooth. Delectable!

Christine: cheesey potatoes with bacon and chives. Total win. In fact, I’m having some for lunch right now!

Me: turkey meatballs (not seasoned enough oops!) and cranberry bbq sauce – punch ya in the neck spice..

So good and such good company. Had a very happy time to see everyone and enjoy a meal together.