The ReBar cookbook has been popping up all over in my life these days. First a copy of it as a Christmas gift, then a cake at a birthday party, and a copy on coffee tables at dinner parties here and there. The chocolate cake would have been enough of an endorsement on its own, but every owner of a copy also had glowing things to say.
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The last time I was in Sephora I noticed funny little pots of distinctly non-face coloured goop. That you were supposed to put on your face. It came in a selection of pastels, including minty pink, lavenderish purple, and some sickly looking yellows and oranges. As a designer I figured these were either a) very boring face paints or b) some sort of opposite-colour correcting device type thingy.
I’m really proud of this recipe. It’s perfect for Christmas and Thanksgiving. I call it a syrup, but it also acts as an amazing jam. I love it with Pumpkin French Toast (especially with sour cream).
I improvised this gravy for Christmas this year, and it is wonderful. I drizzled it over my stuffing and devoured copious quantities of super tasty food topped with just-as-delicious gravy. Yum yum yum.