Good morning! Fogged in again today with an inversion layer from a quirk in the jet stream keeping out the rain here in the Pacific Northwest and sending snow down through the Northern Plains to the south...very unusual!
But...December continues to advance apace...
Antique Christmas postcard for December 10th...
I love any color as long as it's blue...so this is another personal favorite. I love the blue cornflowers and the embossed metallic gold frame around the vignette. This postcard was mailed on Dec. 16th, 1909 from Somersworth to Farmingham, New Hampshire. The card has the simple Christmas Greetings. The vignette is charming. It was sent by a woman of few words...just the printed greeting...but she obviously had great taste!
To see this or other antique postcards at Antiques And Teacups, click on the photos.
I came across this recipe for Gingerbread Butter and cut it out...but forgot to record where I got it! It's either Country Living or Sunset magazines. Sheesh! Anyway, a great and easy way to add seasonal taste to your tea time. I tried it...very good! I had some plain scones, so....
· 1/2 cup pecan halves
· 1 cup butter, softened
· 1/4 cup honey
· 1 to 2 tablespoons molasses
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground cloves
1. 1. Preheat oven to 350°. Spread pecans on a sheet pan, and bake 6 to 7 minutes or until toasted. Cool.
2. 2. Process pecans in a food processor until coarsely ground. Add butter and next 4 ingredients; pulse until blended. Cover and chill until ready to serve.3. Remove from refrigerator about 30 minutes before serving.
Have a lovely day and a cup of Christmas tea!
Join me tomorrow for Tuesday Cuppa Tea linky party!