And what a great first week it was being that we celebrated MotH’s birthday over the Epiphany weekend. I’ll have to get back to that cake in another post because it was that good, but as the first post of the year, I’m taking it easy.
During his time off from work, it was enough for me that MotH made freshly squeezed orange juice, fruit salad, and toast every morning. But birthdays are good excuses for going out and having oversized coffees and pistachio and chocolate brioche pastries.
Weatherwise, the first day of the year itself was pretty ominous – tempo da lupi as we say (which literally translates to wolve’s weather aka really fugly conditions) – and looked like it was going to stay that way for the rest of the day.
But by day’s end it cleared up to this beautiful sunset while the rest of Lecco lay hidden in a blanket of clouds. The forecast says to expect another bout of freezing weather which hopefully will include some snow.
And he was so neat and tidy! To think that all these years I figured piping the icing detail and adding the candies was MY job (since I used to do that sort of stuff at a bakery), but now I know better. IKEA just needs to come up with more designs because the MotH wants to do a village next year.
No snow on Christmas eve and Christmas this year which actually works out for the best when taking the dogs for a walk. We’ve got the whole week to do just that, but while the sun is out and the weather behaves, a bit of exercise helps for every calorie consumed. Happy Holidays!
Christmas eve starter: Roasted Spanish piquillo peppers stuffed with whipped salt cod on chickpea puree. Christmas breakfast: overnight bagels (held in the fridge and boiled/baked as soon as I woke up) with smoked salmon and cream cheese. And freshly squeezed oj – what a treat!
In the news they’re calling it Black Ice Monday because of dangerous road conditions, but today it’s just more cookie baking after a break over the past 3-day holiday weekend. So far I’ve made 24 dozen in an assortment of abbracci, thumbprint cookies (from the same abbracci dough), and nucatoli. Right now a batch of gingerbread cookies are cooling on the counter, ready to be turned into gingerbread mendiants, and because I’m ahead of the baking game, I changed my tune about not making a lot of different cookies and tried a couple of interesting recipes by chef Yotam Ottolenghi. More on that tomorrow.