‘Tis the Season
So it’s been a little over a week since I’ve posted with no details as to the reason for the lack of posting. I feel like an explanation is in order.
I’ll start with apologizing. My last post was the day before my big show in Columbus and when we got back from our trip on Saturday evening, I was spent. Emotionally. Physically. Craftily. I had nothing left and I couldn’t even think about posting. That’s it. No excuses, I just couldn’t do it.
As I have discovered on many of the blogs that I personally follow, lots of writers seem to take a little break during the holiday season. It’s hard for me to keep up with all the events of the season as well as knowing that you, the reader, probably have more important things to do than read about my recipe for asparagus. Since this is my first go-around with scheduled and structured posting, I didn’t think to give myself a little break.
That being said…
Here’s my plan for the remainder of 2014. I’ll post sporadically with updates and adventures of the w2 house. Come January, I’ll get back in the habit of the 5 days a week posting with a set schedule. I’m hoping that works. It sounds like a good plan to me.
Now let me recap a little. The show in Columbus was AWESOME! For those of you who I might have run into or who took the time to stop at my table, and for the many who made purchases, Thank You! I could not have had the results and success that I did without you! I am already looking forward to participating in the spring show!
It’s been a whirlwind of a week getting ready for Christmas. While I’m usually so on top of things, especially those holiday-related, this year has been a little different. I’m embracing it but not completely accepting it, if that makes sense.
I baked 8 different kinds of cookies for gift baskets and they turned out wonderfully. I even want to share a recipe that I swiped from a friend!
Andes Mint Chocolate Cookies
1 box Andes Mints
1 box Devil’s Food Cake Mix
1 cup chocolate chips
1/2 cup oil
Unwrap all of the Andes Mints
Combine the cake mix, the chocolate chips, the oil and the eggs. The batter will be a little thick and slightly lumpy. Place by spoonful [or ice-cream scoopful] onto an ungreased cookie sheet. Bake at 350 degrees for 7-9 minutes. When the cookies come out of the oven, place a mint on top and as it cools, swirl it with a knife.
I’m not even a fan of chocolate and these suckers are tasty! And they are quick and easy, always a bonus.
I’m still working on handmade gifts for Christmas and my cards are probably going to turn into New Years cards, but it’s the thought that counts, right? [That’s what I’m telling myself anyway!]
Harley & Hercules wanted to get in on the holiday action so they posed [somewhat willingly] for some Christmas photos in front of the tree.
And that pretty much brings us up to date. I’m hoping to make a few more treats in the way of baked goods and I’ve still got to [start] wrapping presents. This season is passing quickly and I’m trying to enjoy every crazy busy moment. Hopefully you are too!
Thanks for stopping by and thanks even more for putting up with the photo and post about asparagus for over a week!