**Happy New Year**

Nothing new today, I just thought I would wish all of you, a few hours early, a very

*happy new year*

So, out with the noughties, in with the tens. Isn't it weird to be talking about the 10s? For me it always refers back to the previous century. It's the decade my great grand-father was born, the first world war started, etc...I guess we're gonna have to see what History will be written in these 10s.

For now, be merry, enjoy, and see you in 2010!

at long last

Today is indeed a day I've been waiting for for ages! And not only is it the end of term, we have also been blessed with some *snow* over the last couple of days. I finished work at lunch time, and for the very first time in what feels like for ever, I've enjoyed some home time with daylight. Then I snuck out to finish my Christmas shopping (or so I thought!) and came back to prepare a nice dinner that will, for once, not be rushed.
I don't know about you, but I've been feeling Christmas-sy for a while now, and it seems like there's just no time left at all to do anything before next week. Luckyly in those moments, I rely on good old Nigella to show me the way! And this year again, she did not disappoint. By some miracle, I found an hour of free time this week to prepare those little marvels for my colleagues to enjoy over coffee...it has been a winner!

**Nigella's Puddini Bonbons**...ummmmm!

What do you think? Aren't they the cutest things you've seen this season? These beauties are a bit fiddly, but are definitely worth it! The recipe is so simple it's crazy not to try them...

* Mix together some leftover Xmas pudding (400 g.) 2 spoonfuls of Golden Syrup, 60 mil. of sherry and some bain-marie melted dark chocolate (125 g.)

* Put on a pair of food gloves, if you want, to start forming your truffle / bonbons. They should be bitesize, and you should get about 30 out of the mix. Place them on a tray with cling film or baking sheet.

* Cool them in the fridge for an hour or so. Then melt your 100g of white chocolate to make the snowy effect. It can't be too hot nor too cold - not good tips on how to decide that I'm afraid!

* And for the final touch of glam, cut up your glacé cherries for a holly effect. Leave to cool, and try not to eat it all on the same day!!

I really hope you try this recipe, it's an absolute hit! I didn't have any leftover pudding, so I just steamed a new one - just the same really.

And I can't resist leaving you with a picture of my tree. I bought it just round the corner last week-end, and I just love it!

I couldn't believe how expensive they are...but hey, 'tis the season to overspend I guess! And what a lovely thing to look at in the evening.

advent and other things

Now that's a moment I've been waiting for for a loooooong time! back in October I visited Berlin and fell in love with this lovely matriochka in the famous KaDeWe department store...isn't she to die for?

This is such a transgression - I honestly can't remember if I've ever even had an advent calender before....but this one was just so pretty, I had to have her! And the chocolates inside are amazing, nothing like the grotty tiny pieces you get in supermarket ones.

I've also been meaning to show you the pouches I made with the much awaited magnetic snaps. Here they are - I just about remembered to sanp them before their own owner came to get them!

As you know at the moment, normal daylight is a bit of a utopic thing, so I have to apologize for the horrible pics! here's another one...I was made up with those pouches, as I made my own pattern. And today before I bid them goodbye, I even had the satisfaction of a colleague asking me for a copy of said pattern so she could try and have  ago at it (yeah!)

Well, I'll leave you on this modest note. I have so many things to say, but life has been really hectic the last 2 weeks, and it doesn't look like it's gonna stop for the next fortnight again. If I have a minute or two, I'll post this week-end to tell you all about it.

Ciao!