I was sitting here thinking about the weather. At this time, two years ago, we had already had snow almost every day. The only snow we’ve gotten this year was a good “dusting” of it the night before last. Looking out the main window onto the Verandah I noticed the bird feeders, barely swaying and half full. This brought to mind another comparison thought: Where were all of the birds we’re use to seeing at this time of the season?

I walked out to take a look for any signs of recent visits but found none, then noticed what might be an issue. The seeds seemed to be “lodged” in areas. Where dampness had become frozen, clumping the seeds together so that even after thawing, they were still stuck together just over the openings where they couldn’t be reached, and the loose seeds could not drop down. I gave them all a good shake, dumped the seed into the compost and then refilled with fresh bird seed, then hung them back up again.

That was about 2 hours ago, and already the front of my house is alive again with bright red Cardinals, their less than vivid partners, and various other types that are known for our area this time of year. It was already getting dark, but tomorrow I will snap a few shots of them and upload to this post.

Nestled in the tiny village of Jukkasjärvi (approximately 200km north of the Arctic Circle in Sweden), the Icehotel is more exoctic than it’s location would seem.

From it’s sophisticated (and literally, continually changing) design, to it’s one of a kind guest comforts, the Icehotel offers an experience you won’t find anywhere else in the world.

With the seasonal climate changes, the Icehotel is built fresh in the beginning Winter months, only to return to the river in the Spring. A continuous cycle that allows visitors to choose between the wondrous architectural designs each Winter, or the more conventional means of rooming during the warmer months of the year.

With interior temperatures ranging in an average of 20 degrees Fahrenheit, this isn’t going to be a favorite among the bikini clad sun worshipers. The bathroom accommodations are kept warm, but are off-site from the main hotel.

So when is the best time to visit the Icehotel? That depends on you. If you’re excited about sleeping on blocks of fur covered ice and hoping for a view of the Northern Lights, then December is the best time. For more information about the Icehotel in Sweden, you can visit their website and decide for your self.

 

I love the holiday season, can you tell? One of my favorite rituals is making candies and cookies. The sweet aroma of baking, along with the mouth watering tastes of home made sweet, confections makes even the oldest memories, vivid to me around this time of year. I believe it’s called “comfort foods”.

Below are three of my all time favorites that I’ve never outgrown. The wonderful thing about these candies, is that you can make enough to enjoy some for yourself, and also to share with others as holiday gifts. Fill a cozy mug full, wrap in festive colored plastic wrap and tie with a bow. The gift everyone will be sure to enjoy!

(NOTE: The Pralines & Divinity do not do well in humidity, in other words, don’t try making them on a rainy day!)

Pecan Pralines
1 1/4 cup white sugar

3/4 cup brown sugar, packed

2 cups pecan halves

3/4 cup light cream

2 Tbsp unsalted butter

Pinch of salt

1/2 teaspoon baking soda

1 teaspoon vanilla

1. Line two baking sheets with parchment. Mix together white and brown sugar and baking soda in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Cook, stirring with a whisk occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture are normal at this stage.

2. As soon as the temperature reaches 235°F, add the butter and stir until the butter is fully melted and the mixture is well combined (about 1 minute).

3. Remove the mixture from the heat and stir in the pecans until well coated. Continue stirring to cool slightly (about 1-2 minutes). Quickly drop by spoonfuls onto prepared baking sheets. Let cool completely. Store in an airtight container for up to 3-5 days.

Makes about 2 dozen

Pecan Divinity (can omit Pecans if preferred)
2 cups sugar

1/2 cup light corn syrup

1/2 cup water

2 egg whites

Pinch salt

1 teaspoon vanilla extract

1 cup pecans, chopped

1. In a large saucepan combine the sugar, corn syrup and water and bring to a boil. Continue to boil, undisturbed, until a candy thermometer registers 265 degrees F, or the hard-ball stage. Remove from the heat.

2. In a large mixing bowl, beat the egg whites and salt until stiff peaks form. Working very slowly, pour syrup mixture in a thin, steady stream, and continue beating on high speed until the candy begins to lose its shine. (When adding the hot sugar syrup to the egg whites, make sure to stop occasionally to scrape down the sides of the bowl if any syrup has collected. When the beaters are lifted out of the candy mixture, it should fall in a smooth thick ribbon that creates a mound.

Quickly, fold in the vanilla and nuts and drop by tablespoonfuls onto waxed paper. Cool completely before serving. The candies will firm up as they cool. Store in an airtight container.

Candied Pecans
2 tablespoons brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon salt

1 egg white

3 cups pecan halves

1. Preheat oven to 175°F

2. Mix brown sugar, flour, and salt in a bowl and set aside. In another bowl, beat egg white until foamy; slowly beat in sugar mixture. Fold in pecans. Transfer pecans to parchment-lined baking pan. Spread in a single layer. Bake for about 1 1/2 hours. Cool completely, and then break pecans apart. Makes about 3 cups.

Per 1/4 cup serving: 210 calories, 18g fat, 0mg chol., 3g prot., 13g carbs., 2g fiber, 105mg sodium