Christmas Cake Recipe

For my daughters, who are making their own Christmas cakes this year.

I stand on this lane, and what I want more than anything else in the world is to see your cars driving this way. But it is not to be. We must all keep to our own homes, until we’ve had a vaccine, which hopefully will be soon. I’m so proud of you both. Not a single complaint has been heard this year. Things have not been easy for you, but you’ve taken everything in your stride and met every challenge with courage and determination. I’m so heartened to see you have both turned into such capable young women. Keep strong, as I know you will. And look forward to the day when we can all be together again, around our table, with grandparents, cousins, aunts, uncles, celebrating all the occasions we’ve missed this past year. Love Mum xx

Grandma’s Christmas Cake Recipe

9″ loose bottom cake tin, 4″ deep

Baking paper to line. Foil for the top

Oven preheated at 140C

INGREDIENTS

1lb currants

6oz sultanas

6oz raisins

2oz glacé cherries, cut in half

2oz mixed peel

Soak all the above ingredient in 3tbsp brandy overnight.

8oz plain flour

1 tsp baking powder

1/2tsp salt

1/4 tsp nutmeg

1/2 tsp mixed spice

2oz chopped or flaked almonds

2oz ground almonds

8oz soft brown sugar

1 tbsp black treacle ( run spoon under boiling water so treacle won’t stick)

8 oz unsalted butter or vegetable margarine (vegan)

4 eggs, or egg substitute (vegan) lightly beaten.

1 lemon rind

1 orange rind

METHOD

Sift flour, and all dry ingredients together.

Soften butter in microwave and mix with black treacle.

Mix all ingredients together using a wooden spoon.

Make a wish!

Spoon into the prepared cake tin and place a double layer of foil on top.

Cook for 3.5 – 4 hours and check with a skewer to see if it’s cooked. The skewer will come out clean if cooked. Cook for another 30 minutes if not ready. Leave in the tin to cool for several hours or overnight. Re-wrap with fresh foil and place in a tin in a cool dry place. You can ‘feed’ the cake with table spoons of Sherry or more brandy. Make holes with a skewer and drip the alcohol over.

This cake is best made in November, but will be fine make now and iced nearer to Christmas. Add ready rolled marzipan, icing and decorate.

Have a wonderful first Christmas in your own homes. Hopefully, you’ll remember all the happy times growing up here with simple pleasures. They are always the best.

Garden News Magazine recipes for December

If you’ve received your copy of Garden News Magazine this week, here’s the recipes I mention in my column. Above is the summerhouse where I write my pieces, and where I sit and make my cherry marzipan chocolates.

The recipe link for Cherry Marzipan Chocolates is here :

https://bramblegarden.com/2018/12/04/family-favourite-recipes-chocolate-marzipan-cherries/

They are very quick to make and children love creating them. They make tasty home-made presents for Christmas.

I also write about Chocolate and Orange Panettone. Start saving your tins now to make these delicious treats. They are very easy to make and look beautiful. Get the children to make potato stamp labels. Be as creative as you like. Everyone can get involved.

Here’s the link: https://bramblegarden.com/2019/12/02/christmas-recipes-chocolate-panettone/

I write about turning my satsumas from the greenhouse into a liqueur. The recipe comes from Bob Flowerdew, replying to me on twitter when I asked what I could do with this year’s prolific harvest. It’s been a good summer for growing citrus. Bob always has great suggestions for what to do with produce from the garden, and is generous with his advice.

Here’s Bob’s recipe for Satsuma Liqueur :

And finally, I was talking on the radio last week, when I mentioned I was making Sloe Gin. Here’s the recipe, with thanks to garden writer Barbara Segall, who inspires me on a daily basis to try something new.

Sloe Gin

450g sloe berries -or whatever you can find. If you only have 300g, use those.

350g caster sugar

710ml gin

Kilner jar or lidded jar

Place the ripe sloe berries in the freezer to break the skins. Add all ingredients to a large kilner jar. Swirl the contents every day for a week, every week for a month, and every month for a year. Strain the gin. Use the berries for cakes or trifle.

It’s wonderful to have a bottle on the north-facing kitchen windowsill. Mine has changed colour now and it’s a joy to see. Almost like a stained glass window.

Barbara Segall has written many garden books, all highly recommended. One of my favourites is The Christmas Tree. A beautiful stocking-filler. Find out more here : https://thegardenpost.com/category/christmas-tree-book/

https://www.ebay.co.uk/itm/The-Christmas-Tree-book-by-Barbara-Segall-NEW-/174501320740?_trksid=p2349624.m46890.l49292

For more suggestions on books, I also recommend The Creative Kitchen by Stephanie Hafferty. I reviewed the book here:

https://bramblegarden.com/2018/11/18/the-creative-kitchen-book-review/

Here’s a link for Georgie Newbery at Common Farm Flowers for growing cut flowers, floristry and Christmas wreath workshops and courses, in person, and on-line. Vouchers make a great present for any gardener. https://www.commonfarmflowers.com/collections/workshops

Thanks for reading! Have a great week.

Turning Garden Twigs into Christmas Decorations

As a few of you know, I talk on the radio once a fortnight, chatting about what I’m doing in my vegetable and cut flower plot. This week, I tried valiantly to make a few twigs from my garden sound exciting. It really tested my powers of description! Anyway, if you were listening in, here are the photos to go with my interview with Ben Jackson. I was waving my arms around, explaining how you can gather foliage and off-cuts from the garden, make them into a twiggy bouquets, add lights, and plunge them in a pot. I do hope it enthused a few people to have a go and make their own Christmas decorations.

Willow stems, dried oak twigs, pine foliage and Hydrangea Annabelle flower heads with orange lanterns, Physalis alkekengi.

I decorated the hydrangea heads with some florists’ silver spray from Oasis. You only need a tiny amount.

Some old man’s beard, wild clematis vitalba adds a fluffy texture and movement to the arrangement.

Mouldable copper wire fairy lights from supermarkets only costs a few pounds. Mine came from Wilkos and use rechargeable batteries.

Tiny flowers from the hydrangea heads flutter down around me. I scoop them up and use them as table decorations. They are like nature’s confetti.

Wire lights can be threaded through dogwood stems and any greenery from the garden. This ‘bouquet’ of twigs is pushed into a plant pot of garden soil and stood by the front door. It looks like a container full of expensive plants, but in truth, it has cost me nothing. Stems will stay fresh until after Christmas due to cold and wet weather. They can be composted in the new year. So there’s no waste to go into bins.

I’ve used pine, spare Christmas tree stems (the tree was too tall), ivy, dogwood and willow to give height, and skimmia at the front. You could pop some hellebores and white heather either side to cover the base of the pot. If you have plastic pots, why not cover them with hessian to give them a natural look.

Here’s some more ideas using willow. Wind the willow or dogwood into a rough circle and keep adding more stems. Eventually you can pull it into shape and secure it with thin lengths of willow. Kept dry in the shed, wreaths will last for years. Each Christmas, I add new foliage, pine and rosemary for scent, rosy-hued hydrangea heads and clematis seeds. These are simply fed in amongst the willow stems and secured with string or florists’ reel wire.

You can add rosehips and crab apples to the willow frame. Birds tend to enjoy them, so I have to replenish the decorations every day. We were very excited to see some very small birds, possibly long-tailed tits enjoying the clematis seeds. It becomes almost a cross between a Christmas decoration and a bird feeder.

Add whatever you can find in the garden and hedgerow. In this silver birch wreath, I’ve added ivy, with green and black ivy berries, and dried cow parsley seed heads. The wind sometimes blows the clematis across the back fields, but there’s plenty more in the potting shed, ready for the festive season.

These willow stems have been folded over to form a heart. Hold ten stems in one hand. Bend half of them over and tie in the middle. Bend the other half over to form the other side of the heart, and tie in. Tie further up the stems to keep the heart shape secure. Disguise the ties -or the mechanics, as we call them- with a mini bouquet of foliage. Here I’ve used Holly, ivy, Garrya elliptica, hydrangea flowers and a few crab apples.

Willow wreaths don’t always need any decorations at all. A pretty ribbon is all that’s used on this wreath for a simple shepherd’s hut.

I decorate five bar gates around the plot. A single heart is often all that’s needed. It will cheer any Christmas Day revellers, walking along the lane. From this gate we can hear the church bells ringing. The sound carries far across the fields. It’s a wonderful spot to stand and listen for a few moments, mug of tea in hand.

Let me know what decorations you are putting up in your house and garden this year. Will it be old favourites, like mine, or something new? Get in touch and let me know, and thanks, as ever, for reading. Today, I’m celebrating my milestone 100,000 blog visitors. When I started writing, I thought just a handful of people might see my posts. I’m absolutely thrilled to see 100,000 have read about my little plot. Have a great weekend everyone.

Links:

Listen to Radio Leicester, Christmas decorations, at 3.16.57 on the timeline on BBC Sounds https://www.bbc.co.uk/sounds/play/p08ymt0t

I learned how to make my wreaths at Common Farm Flowers with Georgie Newbery. Georgie is running online courses and sells wreath -making kits.

https://www.commonfarmflowers.com/collections/workshops

I wrote about Georgie’s courses here: https://bramblegarden.com/2020/07/01/online-hand-tie-posy-course-with-georgie-newbery/

There’s also lots of Christmas recipes on the blog. Just scroll down to view them.

Candied Orange Peel for Christmas

This year, more than ever before, we are rolling out the Christmas family favourite recipes. It seems more important than ever to have reminders of all the happy celebrations from the past.

Candied orange peel is easy to make and fills the kitchen with a wonderful, comforting scent. If you need to get into the Christmas spirit, take some oranges and sugar and turn them into these irresistible treats. You can add dark chocolate and give them as little gifts to friends and family. You can’t buy anything as good. Honestly.

INGREDIENTS

4 large oranges (unwaxed if available)

300g caster sugar

Water

Granulated sugar to coat

Dark chocolate (optional)

METHOD

Scrub the oranges in hot water, especially if they have been waxed.

Peel wedges of orange skin from the top to the bottom of the fruit.

They should be 5mm thick and include the pith as well as the skin.

Lay the wedges down and flatten. Cut them into matchsticks 7mm wide.

Place peel in a saucepan and cover with water. Bring to boil and simmer for 5 minutes.

Drain and throw away the water.

Cover peel with fresh water and simmer for 30 minutes.

Drain and reserve the liquid. You’ll need about 300ml. Add 300ml of sugar and heat until dissolved.

If you have more peel, the ratio is always 100ml of water to 100g of sugar.

Return the peel to the syrup (sugar/water mix) and simmer for 30 minutes.

Drain and place the orange peel on a wire rack set above some baking paper to catch drips. Put the rack and paper in an oven on the lowest setting for approx 30 minutes to dry.

You can use the reserved syrup in orange drizzle cakes, sponges and trifles.

Put some granulated sugar in a basin and add a few strips of peel at a time. Use a fork to toss them in the sugar and liberally coat. Lay on a clean wire rack to dry in a warm kitchen.

Optional: after adding the sugar, you can coat half of the sticks in dark chocolate which makes a delicious treat. Wrap in little packets of foil to give as home-made presents.

Variation: use lemon. Simmer and discard the water three times to remove bitterness.

Store candied peel in an airtight container. It will keep for 6-8 weeks.

Use for Christmas cakes, or toppings for sponge cakes, muffins and biscuits. Or just on their own as a teatime treat with hot chocolate or coffee. Utterly delicious. Enjoy 😊

Let me know what family favourite recipes you are cooking this year.

We have decided not to mix the households – even though the rules say we can. We can’t risk the health of elderly relatives. Especially when there’s a vaccine on the horizon. We must just be patient for a little longer. Everyone must decide what is best for them. Visits to the care home are still currently barred as we are still in tier 3. No flowers can be sent to my darling mother-in-law, J. But we can send jars of jam and home made treats and chocolates. So I’m concentrating on making this a Christmas we will all remember- and hopefully the last one we have to spend separated from one another.

More recipes to try:

Chocolate Panatone https://bramblegarden.com/2019/12/02/christmas-recipes-chocolate-panettone/

Chocolate marzipan cherries : https://bramblegarden.com/2018/12/04/family-favourite-recipes-chocolate-marzipan-cherries/

Apple Chutney: https://bramblegarden.com/2020/11/21/joans-christmas-apple-chutney-recipe/

Joan’s Christmas Apple Chutney Recipe

It’s going to be Christmas-with-a-difference this year. We are all going to stay at home and not mix the households. After making this sad decision, it’s full speed ahead to make this Christmas full of our usual food and special treats. We will just be enjoying them in our own homes – and not all together around the same table.

Here’s a recipe my mother-in-law Joan used to make every Christmas for as long as I can remember. The aroma of apples, spice and vinegar instantly makes me think of Christmas preparations. I feel quite tearful, standing here chopping the apples on my own. It only feels like yesterday when I was standing in Joan’s tiny kitchen chatting away, watching her cook. We were the ‘young couple’ then in our 20s, too busy to cook, with such a lot to talk about. Such busy lives. So much to say. We never stopped talking. Now I suddenly realise how silent I’ve become. Still busy lives, but somehow I have become the ‘listener’, and my children and their partners, the ‘young couples.’ I really hope it’s not too long before they can be here, standing in my kitchen, bringing the world into my home, with all their news and conversation again.

INGREDIENTS

900g eating apples

450g onions

225g sultanas

450g brown sugar

1tsp each of ground ginger, salt, cinnamon, mixed spice.

1tbsp whole pickling spice -tied in a muslin bag (optional)

450ml vinegar

METHOD

Chop the apples and onions into small 2cm pieces. Put all ingredients in a large saucepan or jam pan and bring to the boil. Gently simmer until the apples and onions are cooked ( about 35- 45 minutes). Remove the muslin bag of spices. Pour into clean sterilised jam jars.

This chutney keeps for about 1 year and is a perfect for cheese and festive meals. It’s a lovely quick-to-make present too.

For Joan and Keith, it will be Christmas at the care home for them this year, when they should be sat at the head of a very large table full of children, grandchildren, and two new great-grandchildren- born in the last few months. We are not allowed to visit, and they are not allowed out. Such a sad state of affairs for us, as it must be for many. But there’s hope on the horizon with news about a vaccine. And that’s what I’m holding on to this year. Hope.

What traditions are you keeping this Christmas? Do you have favourite recipes that make you think of Christmases past. Take care, and thank you for reading.

Joan’s favourite Christmas decoration that she’s treasured since she was a child. She’s 91 now. The little bell inside still rings.

Little Green Paper Shop- Review

I need little excuse to send cards to friends and relatives. I love keeping in touch with cheerful notes, and this year it seems even more important that usual to try to keep a connection. But I’m usually disappointed with the cards I see for sale. They are often single -use items, covered with embellishments and glitter. Not always recyclable. So I was happy to see a sample pack of eco-friendly stationery from the Little Green Paper Shop.

Founded by Ana in Cheshire in 2014, the online shop stocks a range of beautiful cards made from such intriguing substances as elephant dung and cotton fibre, and apparently, reindeer droppings. The elephant dung paper is hand-made in India and provides a source of income for elephant sanctuaries which the makers support.

Ana started by supplying wedding stationery, but has branched out to provide cards, crackers and wrapping paper for Christmas and other special occasions. Ana designs, prints, cuts and packages the items, and it’s very much a family affair with her husband and two sons helping out.

The samples I received are so delightful – and made me smile- I have placed an order for Christmas, and I’m planning to have some business cards printed. I fancy the idea of having cards made from seed paper which can be planted and will grow. Truly something earth-friendly and worth giving. Quite different from the throw-away cards you usually see.

Kitten Monty likes them too! And cats, as you know, are never wrong.

Please leave a comment in the box at the bottom of the page and Ana will select one person to receive a sample pack of cards and paper.

Notes:

I didn’t pay for my samples, but as usual, there’s no obligation to write about them, and I only say nice things when I want to, and in this case, I think the cards are unusual and truly special. I’m happy to recommend the Little Green Paper Shop.

https://littlegreenpapershop.com/

Thanks for reading. I’m @kgimson on twitter, and karengimson1 on instagram, so do say hello there as well.

Happy Christmas Everyone!

I’ve escaped from the house for half an hour. There’s two dozen mince pies in a tin. All my cooking is done. Icing sugar is liberally sprinkled all over the kitchen table. But clearing up can wait. I need to get outside into the garden. Surely, no one will miss me for 30 minutes…..

I’ve been saving crab apples for Christmas decorations. There’s Red Sentinel, Jelly King, Transitoria, and the common malus sylvestris which grows wild in hedgerows around here.

I’m trying to use less plastic and wire in the garden. So as an experiment I’m using cocktail sticks to secure my apples. I’m not using floral foam either. Flowers can be tucked into little glass jars and test tubes. Foliage can be woven into willow. It just takes a bit of forward planning. And I’m pleased with the results.

Wild clematis, old man’s beard, highlights the rosy red apples and rosehips. Such a joy to use what’s to hand in the garden. Within a few minutes I’ve gathered everything I need.

I planted dozens of rosa canina when we made a garden here and rosehips are plentiful this year. I never take all of them from one place. Always leave some for the birds. They’ll need them to get through a cold wet winter.

My willow and crab apple wreath cheers up the summerhouse for Christmas. I’ve heaped woollen blankets in there and created a little library of favourite books. A peaceful place to rest and survey the garden birds. We’ve plenty of robins and blackbirds in the garden. They will be looking for nesting sites soon. Behind the summerhouse, the fields lie fallow this year. It’s been too wet to plough and sow any winter crops. Winter barley and wheat would usually be providing bright green shoots by now. It’s sad to see the ground so waterlogged and unproductive. However, birds and mammals are finding ‘leavings’ from the summer crops. Today we saw 300 field fares land in the field. They must be finding left over seeds and grains.

This is the field gate we walk through as we set off across the back fields. There’s a footpath along the hedgerow. Usually, there’s only us rambling along, but at Christmas the lane attracts a great many walkers. I like to decorate all the garden gates with willow and foliage. It only takes a few minutes to twist six willow stems into a heart and wind in some holly and garrya elliptica. Some dried hydrangea Annabelle makes a focal point, and hides the string tying everything together. Three crab apples glow yellow in the afternoon sunshine. It’s a constantly changing arrangement as birds peck at the hydrangea and apples. I don’t mind. It’s wonderful to watch them enjoying the juicy fruit. I can easily add some more. I enjoy the birds as much as the arrangements to be honest.

I hope you’ve enjoyed today’s walk around my garden. Thank you for all your lovely, kind and encouraging comments all year. Have a wonderful Christmas and a Happy New Year to you all. See you in 2020, when there will be some exciting new developments at bramble garden to show you. Enjoy your gardening as well as your festivities. Now, back to the icing sugar and that messy kitchen table….. there’s trifles still to make. And Christmas puddings to steam.

Christmas Flowers -In a Vase on Monday

There’s something very appealing about rooting around in ditches, searching for moss covered twigs and pieces of crumbly old bark. I like nothing better than finding bits and pieces that might come in handy for floral arrangements. It brings out the inner ‘Borrower’ in me. I suppose it’s the same as beachcombing for pretty shells and driftwood. Very soothing and satisfying.

It takes me an hour or so to gather enough twigs, moss, ivy and rosehips for today’s projects. The hedges are thick with swags of ivy all adorned with clusters of glossy green berries. These will ripen and turn black in time and provide a feast for the birds. Luckily, there’s enough for everyone to share. I never take too much from any one area.

Wild roses have taken years to climb to the top of the hedges and rosehips form great cascading arches right down to the ground in some places. Meg, my little puppy digs and burrows around in the ditch. She loves this occupation even better than I do, always keen to help, emerging with mouthfuls of sticks and an eager expression. By the end of the morning, my baskets are full, and Meg is happily muddy. We head home, mission accomplished. Setting the finds on the potting shed table, I’ve plenty of red-berried plain green holly, some trailing larch branches festooned with tiny gold fir cones, tendrils of old man’s beard or wild clematis and a pile of wild cherry stems, thick with flower buds already. These stems go into water and straight into the house where the warmth will bring them into flower by Christmas, if I’m lucky. I stand and survey the haul for quite some time. Then I wind willow and silver birch stems into hearts and circles and start to weave in the hedgerow bounty, adding crab apples and dried cow parsley seed heads which remind me of shooting stars. Meg sleeps on my coat in a box under the table, satisfied with her morning’s work. Occasionally, there’s a huge yawn, but mostly deep breathing, like a well fed baby. And in the peace and quiet, I can get on with my tasks.

White alstroemeria and tiny white Stallion chrysanthemum from the poly tunnel pots, adding colour to the hedgerow greens. White gypsophila, dried from the summer.

Hedgerow finds with dried hydrangea flowers and pine.

Teasels and Garryia elliptica on the field gates.

Hydrangea Annabelle with a clematis Montana and willow circle.

Hydrangea and old man’s beard clematis catching the sunlight.

A simple willow heart and ivy.

Christmas hellebore. One of the Gold Collection varieties. A welcome addition to seasonal arrangements. Slit the stem lengthways for 4″ and stand in water right up to the flower head, before using in arrangements.

Summerhouse posy. Holly, lavender and fir.

Rosy hydrangea flowers, wild clematis and pine.

Willow, dogwoods, skimmia and conifer stems.

Potting shed window. Rosehips, crab apples and cow parsley seeds.

Links : In a Vase on Monday. https://ramblinginthegarden.wordpress.com/2019/12/09/in-a-vase-on-monday-spike-revisited/

Christmas Recipes -Chocolate Panettone

Family Favourite Recipes

The most delicious panettone you’ll ever taste. These individual tins make lovely Christmas presents. I’m sharing this recipe now, to give you time to save enough tins. These went to all the children in the family. Adults had tins decorated with sprigs of rosemary and holly leaves with tiny hand stamped labels. If you make them, do share photos of yours.

INGREDIENTS

125ml milk

125ml water

600g strong white bread flour

7g sachet of dried yeast

1/2 tsp salt

75g mixed candied peel

75g sultanas and raisins

3tbsp sweet sherry (optional)

2 large free range eggs

2 large egg yolks ( save the whites for meringues)

75g golden caster sugar

Zest of large orange

150g butter

75g good quality dark chocolate, chopped, or use chocolate buttons

1 egg, beaten for brushing the tops

Soup tins, washed and dried and lined with baking parchment, 1″ higher than the top of the tin.

METHOD

Place the mixed peel, dried fruit, orange juice and sherry in a bowl to soak for 30 minutes. Set aside.

Heat the milk and water until just warm. Not hot.

Combine flour with the yeast and salt.

Add the liquid to the flour mix.

Add the butter a bit at a time, sugar, whole eggs and egg yolks

Put the mixture into a bread making machine and set on ‘dough ‘ only. You are making an ‘enriched’ dough.

Or, thoroughly mix the dough and kneed for 10 minutes. Leave in a warm place to rise with a towel over the bowl.

When risen, tip the dough into a large bowl and add the dried fruit mixture and orange zest, fold in the chocolate. Kneed to incorporate. Add a small amount of extra flour if the mixture is too wet.

Place a circle of grease proof paper or baking parchment in the bottom of the tins. Line the sides with a rectangle of paper.

Divide the dough into pieces weighing 150g. Roll into balls. Drop the dough balls into the tin cans.

Place the tins on a baking tray in a low temperature oven with the door open, until the dough has doubled in size.

Brush the risen dough with the beaten egg.

Bake at 200C for between 15-25 minutes. Keep an eye on the dough. It should be golden brown on top.

Allow to cool in the tins and sprinkle with icing sugar, if liked. I didn’t bother, as the golden tops look pretty on their own.

Go to town on the decorations around the tin; ribbons, raffia, string, rosemary, lavender, pine or holly leaves! Enjoy!

Do you have any family favourite recipes? Let me know what you are making for the festive season.

Chocolate Fridge Bars – Family Favourite Recipes

A rather rich and indulgent treat. Perfect for Christmas. I’m decorating my summerhouse for Christmas. No doubt I’ll be serving these bars as we sit and read gardening books and chat, with warm welsh woollen blankets on our knees, and lots of hot tea. Enjoy 😊

INGREDIENTS

2 mars bars, chopped

100g butter

2. Tbsp golden syrup

5 digestive biscuits

9 rich tea biscuits

1.5 teacups rice crispies (breakfast cereal) approx

240g milk chocolate

15g cherries

3/4 teacup sultanas

120g chocolate for the top.

METHOD

Melt chocolate, butter, Mars Bars together in the microwave

Crush biscuits with a rolling pin

Add dry ingredients to melted chocolate mixture

Spread mixture in a foil-lined 9″ x 9″ tray

Cover top with melted chocolate

Score the tray into fingers

Decorate with more cherries if you like

Place in the fridge to set

When cold, cut into fingers and serve

This is such an easy recipe, it’s perfect to make with grandchildren. I have very fond memories of making this with my two young daughters. I’m recording the recipes here in case they want to make them with their children in the future. I’m sure they won’t be able to find the recipes written on tiny scraps of paper. Hopefully, writing them here records them for posterity.

To vary the recipe, you can add mint chocolate if you like. Mint Aeros are particularly yummy.

In a Vase on Monday- flowers for Christmas

In haste. As I’ve just found another Christmas present to wrap. I bought it months ago and stashed it in a “safe place.” I’ve only just remembered where said place is! If ever I give the impression of being well organised, don’t take any notice. I’m running round in a panic half the time. Anyway, for my last IAVOM of the year, here’s some photos of my front door wreath. I’ve run round the garden and collected evergreen foliage. In the poly tunnel I found white alstroemeria, cut back in August and forced for December. White Stallion chrysanthemums have been flowering since October. They are just going over, with a pink tinge to the petals. A perfect match for pittosporum. There’s two sprigs of scented freesia left over from a birthday bouquet. They last for ages in a cool place. I always prop everything up in front of the potting shed window where I can see if there are any gaps.

My favourite hedgerow ivy and bits of conifer set off the flowers. Silk tassel bush and Scots pine add a Christmassy note. And there’s always rosehips in everything I make.

Meanwhile, all our five bar gates have been draped in willow hearts. Something to cheer the walkers as they pass by.

Wishing you all a wonderful, peaceful and happy Christmas. Thank you to Cathy for hosting my favourite meme, IAVOM. https://ramblinginthegarden.wordpress.com/category/gardens/in-a-vase-on-monday/. I’ve enjoyed joining in this past year. Looking forward to seeing what you are all growing in your gardens in 2019. I’m excitedly perusing the seed catalogues already! And hoping to be more organised in everything I do.

Six on Saturday. Simple Christmas Decorations from the Garden.

I should be making mince pies. Or cleaning the house. Instead, I creep outside and lose an hour or two, messing about with twigs and foliage. I am happy.

This simple wreath is made from silver birch twigs, twisted in a circle and bound with twine. It’s an ever-changing scene. Ephemeral. A fleeting beauty. Blackbirds feast on the rosehips. Gusts of wind carry off the old man’s beard, back to the hedgerow where it belongs. It mirrors nature. Nothing is static. I add fresh ivy leaves, Scots pine, crab apples. Dried hydrangea flowers amongst cow parsley “stars.”

For the front door, I’m copying an American idea. I’m mocking up a container. I cut some branches of blue fir and pine and stand them in a favourite terracotta plant pot.

Scrunched- up newspaper holds everything in place. I add coloured willow and dogwood stems. In front, I place a potted skimmia, as a focal point. You could add a white hellebore, or white cyclamen if you wish. A few hazel branches with cheerful early catkins complete the display.

A collar of moss hides the newspaper. It’s a cross between gardening and floristry and no one will know I’ve just used twigs and not splashed out on lots of new plants.

As a final flourish, I add mouldable fairy lights with thin copper wire. They cost £2.50 from Wilkinson’s and can be used with rechargeable batteries.

I’m joining in with Six on Saturday, https://thepropagatorblog.wordpress.com/2018/12/22/six-on-saturday-22-12-201/. Why not go over and see what others are doing in their garden at this time of the year.

As it’s Christmas, I’m sure no one will mind if I add a bonus photo. I made this heart from two willow stems. Hold them both in one hand, bend the first one over and then hold in the middle. Bend the second one over, and secure with twine. Easy, and costs nothing to make.

I’m heading indoors now to make those mince pies! I feel so much better for spending time in fresh air, and the house, garden – and me – are all ready for Christmas!

Have a wonderful, peaceful and happy Christmas. Try to make some time to “escape” to the garden, when you can.

Karen

Six on Saturday -Making Light

Midwinter. I love saying the word. It’s like a sigh. Midwinter. Dark and gloom until 21st of December – and then the days get lighter. Hurray! Meanwhile, to bring some cheer, there’s fairy lights.

It’s mild today, 9C but windy, so I wrap up warm and head off down the lane to forage for foliage. Sound seems to carry further in winter. I can hear our neighbouring farmer calling his cows. They are as tame as pets, and well tended. The calves line up along the hedge to watch me.

I find willow stems; soft grey catkins breaking through already. There’s plenty of twigs with dried oak leaves. On one side the hedges have been trimmed. But across the lane, the hedges are high. Dog roses wind around the trees and mingle with wild clematis. I have a basket to carry the findings home. There’s fluffy seed heads from Clematis vitalba, and rosehips as red as sealing wax.

Scott’s pine and trailing ivy will be useful evergreen. Above my head, a robin sings, quite unconcerned by my intrusion. It’s good to see a young hare in the field. He crouches down in the long grass when he spots me, but I can still see his ears.

Back through the field gate. A pheasant has taken up residence in our paddock this winter. He’s a joy to see, strutting around and flying into the cherry trees to roost at night. I hope he survives the winter – and evades the hunters. We can hear the guns from our garden. Glad to provide a sanctuary to any creature needing safety.

I’ve decorated the five bar gate with a circle of dried clematis stems. Not a perfect circle. Not a perfect gate. We’ve had it since we moved here. It’s covered in moss and creaking loudly, but I can’t bear to replace it. I get attached to old familiar things. Dried hydrangea heads make a focal point, and there’s always rosemary for scent.

Back to the potting shed to make my arrangements.

I’ve saved some Chinese’s lanterns, physalis, from the garden. It’s hanging from the rafters to dry, along with hydrangea heads. To add a bit of glitz (unusual for me, I know) I give the hydrangea heads some silver spray. It highlights the delicate flowers of hydrangea Annabel. So beautiful in summer, and winter too. It’s a favourite of mine. The fairy lights are mouldable wire florists lights from Wilkos. You can use rechargeable batteries.

I turn around and there’s a robin and two wrens in the potting shed roof. I shall have to leave the door open for them. They can stay, as long as they don’t eat all of my rosehips.

Luckily there’s a kettle in the potting shed. Time for tea, and a piece of Mum’s fruit cake. I hope you’ve enjoyed this ramble around my garden and down the lane. I’m joining with with https://thepropagatorblog.wordpress.com/2018/12/08/six-on-saturday-08-12-2018/ for his SixOnSaturday. Feel free to look around at my other posts while you are here. Catch up with you next Saturday.