Like the song says, 'It's the most wonderful time of the year', and dammit, you'd better put a smile on your face and get happy about it if you expect to get through your holiday baking. At least that's my take.
Perhaps you're like me and thought this would be a good year to save some cash and make everyone a nice little plate of confectionery delights. Perhaps you're also like me and figured out after the fifth trip to the grocery store that it was a bad plan and you should have endured the lines at the mall. Excessive trekking aside, the cookie making has been rather successful. I share with you my lessons learned:
1. Accept that you forgot something, and will be going back to the store, several times.
2. Get a gang. And by this, I mean enlist friends, especially those with some artistic flare for the decorating segment. (Pictures showcase my dedicated team).
3. Sustenance is key. Man can not live on bread alone. Nor can he live on cookie dough. Make sure you have something real to eat. I lured my decorators with promises of soup (and bacon, of course). A big pot of spicy tomato and white bean soup was on my stove by the time the second batch of sugar cookies made it into the oven. Crumbled bacon on top of each serving just made it that much better.
4. Prepare to make fun of yourself. When you've decorated 8 batches of sugar cookies, you are bound to find one that looks as though he got caught in a surprise sprinkle and food coloring attack. Feel free to remember this fallen fellow. (See awkward cookie memorial photo below).
5. Take your time. I have never thought it realistic to put strict time constraints on my cooking or baking. I say this because I am not a professional chef, and have never needed to finish something because someone was at a table preparing to chew their table cloth if I didn't provide them with something for satiating than bread sticks.
6. Get used to making treats. It has been my experience that once you begin making something around the holidays (like cookies, cakes, or pies), you are expected to continue making them for years to come.
And so, I leave you with these cell phone photos, and my recipe for spicy tomato and white bean soup. Use it wisely, and share it with friends.
Spicy Tomato and White Bean Soup
2 cans diced tomatoes
3 small peppers (one orange, one yellow, one red), cubed
1 large shallot, diced
2-3 celery stalks, roughly chopped
4-5 small-medium carrots, roughly chopped
1 can cannellini beans (rinsed)
3/4 c. dry barley
2 qts. chicken/veggie stock
Crushed red pepper flakes (use to taste)
In a large soup pot, sautee the shallots, celery, and carrots for about 10 minutes, or until they begin to soften. Toss in the peppers, and let the veggies cook down. Add in the tomatoes (including any juices in the can), the barley, and the beans. Pour in the stock (2 qts. usually covers the mixture). Bring the mix to a boil and stir every few minutes. Once the mix has hit boiling, bring the heat down and allow the soup to simmer, tossing in the red pepper flakes. Remember that the barley will absorb a significant portion of the liquid, so don't worry if you think you've put in too much. Toss some crumbled bacon on top and serve with a warm roll or piece of crusty baguette.
