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Even though the landscape is stripped of leaves and blossoms, winter is by no means drab. However, the soft glow of strategically-placed lights add a welcoming touch.
Although summer's outdoor furniture has been stored away, a spiral lighted tree threesome and a 10-bulb set of Smith & Hawken drop string lights, hung from our front porch roof, provide a cozy glow at nightfall. The lights were a thoughtful gift from our daughter, Heather.
Although a light covering of snow blanketed the ground for Christmas Day, it wasn't until two days later that our first heavy snow of the season provided the beauty that we anxiously anticipate each winter. The kind that hangs heavy on trees and shrub branches and isn't whisked away by the wind for days.
The tendency, during autumn cleanup, is to cut perennials back in preparation for spring regrowth. However, I choose to leave the stems and dried heads intact to provide texture and form to the landscape rather than a barren tundra. The dried blossoms catch and hold the snow forming fluffy tufts that are reminiscent of peony blooms. There will be time in early spring for trimming old growth.
Throughout the winter, I continue to add fruit and veggie scraps to my two compost tumblers. Even though their frozen state prevents decomposition, in the first warm days of spring, the process begins anew. Nothing is wasted and so much to be gained in the rich, black soil that is created.
Christmas goodies, more often than not, are mega loaded with sugar and fat. However, a quick online search confirmed that, by subbing healthier ingredients and using substantially less sweetener, we can still enjoy an equally satisfying treat. While I heated honey and chopped nuts to make Honey Almond Brittle, my daughter, Jessie, made Vanessa Brady's vegan, raw, grain-free Healthy Mexican Wedding Cookies (aka Russian Teacakes) posted on her blog, Tried and True, by mixing ingredients in a food processor. Both keepers. Note: I neglected to record where I discovered the brittle recipe, but, when I rediscover it, I will give credit to its source.
Honey Almond Brittle
1 cup honey
1/4 teaspoon pure vanilla extract (optional)
4 tablespoons of butter
1 1/2 cups coarsely chopped nuts (of your choice – any type can be used)
Pour honey into a heavy saucepan and simmer over medium-low heat until it reaches 275 degrees F on a candy thermometer. This will take several minutes, up to 30 if you are using low heat. You can also use the cold water test to ensure you’ve reached soft crack stage.
While the honey is simmering, spread the nuts over a cookie sheet and toast in a 350 degree F oven for about 10 minutes or until lightly golden brown. Remove from oven, sprinkle with salt and set aside.
Once soft crack stage is reached, keep the candy mixture over the heat source and stir in butter, vanilla (if desired), toasted nuts and any further additions you wish to add to your candy. Cook for one additional minute, remove from heat and spread over a parchment lined baking sheet.
Place in freezer for around 30 minutes to cool. Break into pieces and store in the freezer in single layers between parchment paper. Keep frozen until ready to eat since the candy turns soft at room temperature.