An image from sunny days past and one from those yet to come. The S.A.D has kicked in and although I really love winter it doesn't love me. I do enjoy all the preparations for Christmas though and never throw anything away that might come in useful for creativity. I hang on to lovely bits of wrapping paper, gift tags, ribbon and even sweet wrappers. I am a squirrel, a magpie, a self -confessed hoarder.

I made a few of these last year. Some I put on the Christmas tree, others I used as gift tags.

Some new to me additions to the collection. Charity shop finds from last Saturday. I do love a bargain:)

Just two of the dolls I bought on Saturday from my most favourite charity shop. I love the Christmassy outfit of the one in the white dress. The little Welsh lovely has the most beautiful quality clothes and a huge felt hat which doesn't show up too well against her black hair.
I made the elf slippers a couple of years ago and the cute vintage toadstools also came from the charity shop together with loads more vintage Christmas decorations.
The pine cones were a gift from my husband which he picked up whilst walking Mr Dante. I think they will get a dusting of glitter:)

It hasn't been light here today so it seemed the perfect time to make a start on our Christmas pudding. All that weighing, chopping and mixing was a pleasure to the senses as well as the perfect antidote to the dismal weather.
Those plump, juicy currants, raisins and sultanas, bright and sticky candied fruits, locally grown walnuts, free range eggs and dark brown sugar all add to the layers of flavour and texture that make up a traditional 'plum' pudding. The very essence of Christmas is contained in that bowl of goodness. It needs to stand overnight to allow all those flavours to develop before steaming tomorrow for several hours.
I rewarded myself with a glass of sherry afterwards, as I believe it's never too early to get into the festive spirit:))

Comfort - candlelight, the company of loved one's and a lovely rice pudding topped with thick fresh Jersey cream and chopped stem ginger in syrup.

Forever grateful ~