I’m an early riser. Even on the weekends. I long for the opportunity to sleep in, but it just never happens. Maybe it’s the cats, maybe it’s my internal clock – most likely it’s because with the slightest disturbance in the early morning hours, my mind begins to plan, make lists, and just never shuts off.
This past Saturday morning, as the rest of the house was asleep, I brewed my pour-over coffee, grabbed a pencil and pad, and sat down to make my list.
There wasn’t the bustle of planning a Thanksgiving meal, and there was no longer the stress of hounding my son to finalize his college applications – both tasks were behind me. Instead, what lie ahead, was a messy house (from all the Thanksgiving cooking and baking), and a look ahead to holiday season planning.
Planning the Season
Honestly, the holidays have snuck up on me. Even in a year when not much has been happening (no weekends filled with Addie’s swim meets, the girls’ soccer games, or driving to and from as we carted the kids to visit with friends).
I’m swept through the year by living ‘in between.’ So I’m determined to make the most of this Christmas season – to bring in the cheer, to special moments, and to make it a memorable season; one that isn’t just filled with us missing our usual traditions – a visit to Santa at Macy’s Union Square, gatherings with friends at indoor parties, the SF Ballet’s Nutcracker on Christmas Eve . . .
To start things off, we took a quick trip into the city for a small outdoor market, hot chocolate at Ghirardelli Square, and a stroll through Fisherman’s Wharf, which was didn’t require the constant bumping into tourists. Back at home, we pulled out the Christmas decorations, set up our tree, and began baking.
First up were these delicious shortbread cookies prepared in my newly restored cast iron mold that I picked up at the local flea market a few weeks back. After a bit of online investigating, I’m confident that it is a John Wright piece from the 1980s. It definitely showed its age, so I took the time to get rid of some rust; which proved a bit tricky, with all the details. I then finished it off with a bit of oil and an hour in the oven. My $10 purchase certainly turned into a keepsake – a new holiday baking tradition for my family. They were all excited for me to try it out, so I dug up a recipe from the John Wright website.
Shortbread
- 1 cup butter at room temperature
- ¾ cup confectioner’s sugar
- 2 cups all-purpose flour
- ½ tsp vanilla
Preheat oven to 350 degrees. Cream butter, blend in sugar gradually. Add flour gradually, add vanilla. Press mixture into a greased cookie mold and bake in the center of a moderate 350 degree oven for 15 minutes, or until light brown on top. Let shortbread cool in molds 5-10 minutes, before removing.
I feel pretty good about the start of the season, and I’m hoping I can take these small moments to build new traditions with the family. Twenty-twenty has certainly been a weird year, but I’m determined to make memories that go beyond all the frustration and uncertainty that the virus has brought to our family.
(I’m already wondering what adventure might appear on next Saturday’s morning list).
