I'm such a kid, I love Christmas. I get so excited every year I'm jumping around and playing nothing but Christmas songs and decorating everything that stands still and K is pretty bewildered and even the girls are over it by half way through December but hey, it's Christmas!
One of my favourite parts of Christmas is all the baking. Christmas baking is just so good- gingerbread, rum balls, mince tarts, anything and everything cranberry- the list is endless.
It's funny but the longer I live in low-key Christmas Japan the worse my Christmas hysteria gets. I think maybe I'm compensating. Perhaps even overcompensating.... but hey, it's Christmas!
Even stuff I didn't really like in Australia I am all over now because it's Christmas!! I try to hold out until December 1st but I had the first of my Christmas cooking-in-English classes today so that couldn't be helped now, could it?
I really wanted to make White Christmas. Truth be told I find it unbearably sweet when I actually eat some and usually leave it and move on to the rumballs but for some reason I just convinced myself it was the only thing to make. Well, except that copha seems to be some mysterious Aussie ingredient unavailable anywhere without koalas.
No problem, after a long google session I found a recipe that used melted marshmallows and white chocolate. That sounds suitably off the sweet metre!
I typed up my recipe and emailed it to my boss.
Hmmmm, small problem. There are chocolate covered rice bubbles available everywhere. Frosted ones some places, too. But plain un-adulterated ones? (Because I think even at Christmas marshmallow and white chocolate coated chocolate rice bubbles might just be one step too far...) After a fruitless search it was back to the drawing board recipe wise.
And then I found this recipe.
Only four ingredients! All of which are available right here in the village! Hallelujah and Merry Christmas!
It was a bit of a jump from this:
And it was really a rather too simple recipe to be teaching but they look very festive, they were yummy (not too sweet at all!) and they were fun to make to boot what with needing to oil our hands before we touched them.
And in the end noone thought it was too simple as none of the five women had ever made popcorn in a saucepan from scratch. Between them they had airpopped, microwaved and some kind of aluminium tray thing that expands on the stove that I am still puzzled about but they had ever made plain old un-preflavoured popcorn in a pan. Then again I made microwave popcorn for the first time this summer so who am I to talk, huh?
Now I'm off to see if there's an easy way to make a Christmas fruit cake without breaking the bank, ohhh and maybe cranberry sauce, too, and I hear stollen is good..