It’s the festive season! And like most household gets right into the spirit of it all. These are some of our favourite things.
Ornaments are the best at any given time of the year. However when it comes to Christmas ornaments, you can keep adding a few new ones every year and unlike other collections around the home, it’s not really considered hoarding. Here the favourites from our collection – some made ourselves, some repurposed, some gifts and others we’ve picked on travels.
Our little Maya gets waaaay too over-stimulate with all the sparkly, and even the pets get involved. Here’s our little bunny Pepper aka “Santa Paws”.
The tree does look a bit sparse, but never fear, we have two more boxes full of ornaments to get through! And when the time comes where this tree is leaning under the weight of the lights and decorations, we’ll just upgrade and keep collecting (the time is nigh!).
Unlike an endless collection of ornaments for the tree, we use what we already have to decorate the table with place settings and centrepieces. A short stroll in the garden, a walk to the toy box, a look around the home… and it’s easy to make Christmas entertaining a breeze.
We have had a few festive feasts in the run-up to the main Christmas lunch. We consider them trial runs. Here are some of the favourite things that will make up our Christmas smorgasbord:
- Starting with some light finger food: cucumber slices with wasabi mayonnaise and garnished with chives. We also love serving up some a cheese selection.
- For the mains: Baked ham spiked with whole cloves and with a glaze made up of maple syrup, mustard powder, sea salt and orange juice.
- Baked butternut pumpkin halves are fuss-free and delicious. Simply score the top of the pumpkin and rub in paprika, olive oil and sea salt. Add a halved onion to the scooped out seed section and bake for 30 minutes at 200 degrees celsius (or until the pumpkin softens and the top caramelises). Serve up as it us and everyone can just scoop out the creamy mash-like pumpkin.
- Asparagus with sage butter. Simply cook off some butter with sage leaves till it starts to brown and toss in the asparagus for a minute. Don’t overcook it, because it’s delicious when it is served up still crispy with a buttery charred flavour.
- Dessert: You can’t go past a some traditional christmas cake and fruit mince pies served up with a brandied custard (I even made some bite sized truffles out of fruit cake). Add some regular custard tarts to that mix with shaved chocolate on top.
- Drinks: With the starters, I like to serve us something equally as light. Like a homemade lemonade with mint. It then progresses into a spiced ice coffee with a brandy kick.
- Christmas favours: Just like party favours, I like to hand out some Christmas cheer when our guests are leaving (on top of the regular Chrissy presents of course). This year it is going to be some individually wrapped fruit mince tarts in a cute little pack.
As we all head into a very busy period filled with lots of fun, way too much food and many celebrations, we’d like to take the opportunity to thank everyone – our followers on the Blog, Facebook, Twitter, Instagram, Pinterest, the creative businesses and artists that have worked with us on features, our wonderful clients who have hired us for styling jobs and our family and friends – everyone who has given us a wealthy of support encouragement and inspiration…
There were highs, there were more highs and frankly, I can’t remember any lows – a sign of a great year indeed! Wishing you all a enjoyable and safe festive season, and all the very best for the New Year. We hope it is filled with only great things… and we’ll see you again in 2014 with heaps more creative inspiration, more guest writers joining our team AND our online store which will open in the early part of the new year.
Lots of love,
Surangi and the entire team at H&D xx