Yesterday afternoon, I brought home our Christmas tree – a modest 2′ tall mini-tree that’s just the right size for our small house. This evening we drug out the box of Christmas decorations and spent the evening decorating and re-discovering the sentimental items we’ve gathered over the last nine years.
The first and most important step was getting properly dressed in the Christmas boa:
The clothing really got us in the right mood for decorating the tree, which took all of 15 minutes owing to its diminutive stature.
You can’t see it from this angle, but our stuffed hippo sits in a place of honor just below the angel. (If you were with me right now, I’d sing the song for you.)
When we were done, we celebrated with a glass of rum-laced egg-not (recipe below) and a some yummy fudge. Now we’re ready for Christmas!
1 1/2 cups soy milk or other non-dairy milk
1 1/2 tsp vanilla
1/2 cup raw, unsalted cashews
1/8 tsp grated nutmeg
2 ounces spiced rum
Blend everything except the rum in a high-powered blender until smooth. Combine with rum and pour into two glasses. Sprinkle on a bit more nutmeg for fun.