One of the main focuses of the Christmas period is the importance of spending time with people who you care about, whether they’re close friends, family members or partners.
Curiosity, from the Pears Annual, Christmas, 1892, Blaas, Eugen von (1843-1931) / Private Collection / Bridgeman Images
The monarch, 94, spoke of the coming of 'light and hope' embodied in the birth of Christ as she gave her Christmas message to her subjects in the United Kingdom and across the Commonwealth.
Drawing keeps her up during the nights, and if she doesn’t collapse early, she solves climbing problems in her mind to fall asleep. Artist Siri Carlén lives with her husband Sebastian Wadsted and sons Otto, Bruno, and Alvar in a southern suburb of Stockholm. When we visited, she and her oldest son Otto were home – eating breakfast and phone scrolling in bed.
Many chronically ill people experience post-exertional malaise -fatigue, pain & brain fog - after simple efforts. How can you cope with crashing after activity?
The images show off the normal side to the Spanish monarch's life with him holding his daughter's hand while clutching her schoolbag in one image, as he takes her to school.
I host an annual Christmas party for some friends, and one year, I made a dish from each person's background, including these Dutch meatballs with a crispy coating. Talk about a hit! —Tracey Rosato, Markham, Ontario
Delta Goodrem has had a huge year in 2023, and to top it all off she is ending the year with a bang with her annual Christmas with Delta TV special.
For this week’s Marvelous Monday Facebook Live, I got to play with the new 2024-2026 In-Colors
What is figgy pudding? Where did originate? Read all about figgy pudding and its history in this blog post. Plus, find the figgy pudding recipe I used for my 12 Days of Christmas!
Icelanders are voracious readers. Books have been the Christmas gift of choice in this small nation for decades. The annual "Book Flood" tradition begins with a publisher's catalog in every mailbox.
Here are some old-school holiday ads that make us wonder what the hell the past was thinking.
About Death at Sandringham House When housemaid Jane Bee accompanies the Royals on their annual Christmas jaunt to Sandringham, she believes she’s in for a bit of a snooze. Aside from her regular duties, there’s nothing much to do in the wilds of Norfolk, until the body of a woman turns up in the village hall—a woman who just happens to be a dead ringer for the Queen, right down to her glittering crown. While the royal bodyguards tighten their security and the police concentrate their efforts on a notorious animal rights group, Her Majesty bids Jane to do her own discreet digging. But when Jane learns the origin of the dead woman’s tiara, she finds herself suddenly unstitching an upstairs/downstairs tapestry of indiscretions going back fifty years. And then a second brazen murder occurs in the very heart of Sandringham House, and it looks like the coming New Year could be more horribilis than any yet.
Poster for Rolex Watch Company, Switzerland. From Graphis Annual 58/59.
Print has been acquired by an independent group of collaborators—Deb Aldrich, Laura Des Enfants, Jessica Deseo, Andrew Gibbs, Steven Heller and Debbie Millman—and soon enough, we’ll be back in full force with an all-new look, all-new content and a fresh outlook for the future! In the meantime, we’re looking back at some of our most popular pieces online. Enjoy. So far, we’ve tracked the visual evolution of vintage printer and graphic design ads in Print magazine through the ’
The taste of these old-fashioned sweet buttery biscuits takes me straight back to my childhood home in Stellenbosch, where I baked several batches of these each year before our annual Christmas holiday in Keurboomstrand. They are delicately spiced with nutmeg and cinnamon, and they're just heavenly dipped in warm tea. Soetkoekies are traditional Afrikaans biscuits,
I finally got around to starting my annual Christmas cookie baking last Sunday. There are many years when it is likely that it would never happen at all if it weren't for the fact that I teach a class that features eight of my favorite Christmas cookies. (This is one of those years...) I have already posted two of the cookies that I teach in my class—Scottish Shortbread and Cranberry-Pistachio Biscotti. Today I thought I would share the recipe for Italian Fig Cookies (Cucidati). I found this recipe in Gourmet magazine almost ten years ago. For several years running (2000 through 2006) Gourmet Magazine's December issue was filled with recipe after recipe of amazing Christmas cookies. I looked forward to that issue's arrival every year—many of my favorite Christmas cookies come from those issues. (I am still so sad that Gourmet is no more.) Cucidati are the original Fig Newton—only they are so much better. Besides figs, cucidati typically include other dried fruits like raisins (dark or light), currants and/or dates. In addition to the dried fruit, most recipes also call for finely chopped nuts (almonds, walnuts, hazelnuts, pine nuts, pecans...). The finished filling is fragrant with orange—fresh zest, juice and/or candied peel—spices and spirits (brandy, rum, whiskey...). To my mind, a Fig Newton is a kid's cookie...Cucidati are for grownups. The fig filling is encased in a soft, tender cookie crust. To make the cookies, the dough is rolled out and cut into strips that are 1/8-inch thick and 3 1/4-inch wide. The filling is arranged in a narrow mound down the center of each strip and the dough on either side of the filling is lifted up and over and then sealed so that the filling is wrapped in a thin tube of dough. These "logs" are then cut into short lengths to form the individual cookies. The description of how to roll out the dough in the recipe may seem a bit convoluted, but the details of rolling to a specific size, then trimming and then cutting are to help you create strips that are exactly 3 1/4-inch wide and 10 inches long. This size strip will hold exactly 1/3 cup of the filling. But once you have made these cookies a few times, you will have a feel for how much filling to use and you can then roll the strips (of any length) in the way that works best for you (so long as it doesn't create too many scraps—the scraps can be re-rolled once, but more than that and they will be tough). The recipe tells you to chill the dough until it is firm, but even when well-chilled it will still be soft and a bit sticky. When rolling it out, make sure your work surface and your rolling pin are well floured. (You can always brush away the excess flour with a dry pastry brush.) Because the dough is so soft, it is easiest to lift it up and over the filling if you have a long, narrow spatula. Slide the spatula under the edge of the dough and use it to lay the entire edge over the strip of filling in one motion. At that point the other side (which will have been moistened to help it adhere) can be lifted in the same manner. Roll the log over and rock it gently against your work surface so that the dough is well-sealed. The logs can be cut immediately, but because the dough is so soft, a quick chill of 15 minutes or so in the freezer will make it so that they are much easier to cut cleanly and neatly. I have never done it, but I imagine that the uncut logs could be frozen (just like a traditional "slice and bake" cookie). You would then be in a position to have a few warm Cucidati any time the mood strikes.... Italian Fig Cookies (Cucidati) Crust: 4 cups all-purpose flour 1 cup plus 2 T. sugar 1 T. baking powder 1 t. Salt 2 sticks unsalted butter, chilled and cut into 1-inch chunks 2 large eggs 1 1/2 t. vanilla 1/2 cup milk Place flour, sugar, baking powder, and salt in a food processor and process to blend. Add the butter and pulse until the mixture looks like coarse meal. Turn butter and flour mixture into a large bowl. Whisk together the eggs, vanilla and milk. Drizzle over the flour mixture and stir with a fork to form a dough. Turn the dough out onto a floured surface and knead a few times. Flatten the dough into a rectangle between sheets of plastic. Chill until firm—at least 8 hours. Filling: 9 oz. (1 heaping cup, packed) dried figs (preferably White Turkish), stems discarded 3 3/4 oz. (3/4 cup) golden raisins zest and juice of one orange 4 oz. (3/4 cup) whole almonds, toasted and finely chopped 3 oz. (3/4 cup) walnuts, toasted and finely chopped 1 t. ground cinnamon 1/4 t. ground nutmeg 1/4 t. ground cloves 3/4 c. honey 1/4 c. brandy, dark rum or marsala Place the figs, raisins and orange juice in the food processor and process until finely chopped. Transfer to a large bowl and add the remaining ingredients. Stir until well combined. Cover with plastic wrap and chill at least 8 hours. To form the cookies, divide the rectangle of dough in half and return one half to the refrigerator while you work with the first half. Roll the rectangle of dough out on a well-floured surface into a 12- by 15-inch rectangle that is about 1/8-inch thick. Trim to a 10- by 13-inch rectangle (chill the trimmings). Cut this rectangle into 4 10- by 3¼-inch strips. Arrange 1/3 cup filling in a 1-inch wide log down the length of each strip. Working with one strip at a time, lightly moisten the one of the long edges of the dough with water. Fold the opposite edge up and over the filling and then fold the moistened edge up so that the filling is enclosed in the dough. Roll the cookie logs over so the seam is down and press lightly to make sure the seam is well sealed. Repeat with the remaining 3 strips of dough and filling. Cut the logs crosswise with a sharp floured knife into 1-inch lengths. Arrange the cookies ½-inch apart on parchment lined baking sheets. Roll out the remaining dough with the trimmings in the same manner to make more cookies. Bake the cookies in a 350° oven until set and golden—about 16 to 20 minutes. Transfer the cookies to a wire rack to cool. Makes about 80 1-inch cookies. If you prefer a larger cookie, cut the logs into 1½-inch lengths to get 4 to 5 dozen cookies. The cookies may be decorated in a number of ways: • Dredge the cooled cookies with powdered sugar. • Just before baking, brush each cookie lightly with egg wash and sprinkle with sanding sugar, turbinado sugar or colored decorative sugar. • When the cookies are cool, drizzle with a glaze made of 1 c. powdered sugar, 1/2 t. vanilla and 1 1/2 to 2 T. orange juice. (Recipe adapted from Gourmet, December 2002)
Nuremberg (Nuremberg in German) is a small city that nonetheless witnessed many of the greatest moments in history: it was once known as the unofficial capital of the Holy Roman Empire; In the 20th century, the country hosted the Nuremberg Trials after World War II and is now the second-largest city in Bavaria. Visitors come in search of history, its romantic annual Christmas market with spicy lebkuchen (gingerbread) and local beers, as well as plenty of nature to enjoy and day trips to do...
This is a belated Fiction Friday post. I completely lost track of time and forgot it was the end of the week. So I missed out on the Friday posting. This one’s not quite a storybook, but one …
Explore LarkingAbout's 639 photos on Flickr!
I finally got around to starting my annual Christmas cookie baking last Sunday. There are many years when it is likely that it would never happen at all if it weren't for the fact that I teach a class that features eight of my favorite Christmas cookies. (This is one of those years...) I have already posted two of the cookies that I teach in my class—Scottish Shortbread and Cranberry-Pistachio Biscotti. Today I thought I would share the recipe for Italian Fig Cookies (Cucidati). I found this recipe in Gourmet magazine almost ten years ago. For several years running (2000 through 2006) Gourmet Magazine's December issue was filled with recipe after recipe of amazing Christmas cookies. I looked forward to that issue's arrival every year—many of my favorite Christmas cookies come from those issues. (I am still so sad that Gourmet is no more.) Cucidati are the original Fig Newton—only they are so much better. Besides figs, cucidati typically include other dried fruits like raisins (dark or light), currants and/or dates. In addition to the dried fruit, most recipes also call for finely chopped nuts (almonds, walnuts, hazelnuts, pine nuts, pecans...). The finished filling is fragrant with orange—fresh zest, juice and/or candied peel—spices and spirits (brandy, rum, whiskey...). To my mind, a Fig Newton is a kid's cookie...Cucidati are for grownups. The fig filling is encased in a soft, tender cookie crust. To make the cookies, the dough is rolled out and cut into strips that are 1/8-inch thick and 3 1/4-inch wide. The filling is arranged in a narrow mound down the center of each strip and the dough on either side of the filling is lifted up and over and then sealed so that the filling is wrapped in a thin tube of dough. These "logs" are then cut into short lengths to form the individual cookies. The description of how to roll out the dough in the recipe may seem a bit convoluted, but the details of rolling to a specific size, then trimming and then cutting are to help you create strips that are exactly 3 1/4-inch wide and 10 inches long. This size strip will hold exactly 1/3 cup of the filling. But once you have made these cookies a few times, you will have a feel for how much filling to use and you can then roll the strips (of any length) in the way that works best for you (so long as it doesn't create too many scraps—the scraps can be re-rolled once, but more than that and they will be tough). The recipe tells you to chill the dough until it is firm, but even when well-chilled it will still be soft and a bit sticky. When rolling it out, make sure your work surface and your rolling pin are well floured. (You can always brush away the excess flour with a dry pastry brush.) Because the dough is so soft, it is easiest to lift it up and over the filling if you have a long, narrow spatula. Slide the spatula under the edge of the dough and use it to lay the entire edge over the strip of filling in one motion. At that point the other side (which will have been moistened to help it adhere) can be lifted in the same manner. Roll the log over and rock it gently against your work surface so that the dough is well-sealed. The logs can be cut immediately, but because the dough is so soft, a quick chill of 15 minutes or so in the freezer will make it so that they are much easier to cut cleanly and neatly. I have never done it, but I imagine that the uncut logs could be frozen (just like a traditional "slice and bake" cookie). You would then be in a position to have a few warm Cucidati any time the mood strikes.... Italian Fig Cookies (Cucidati) Crust: 4 cups all-purpose flour 1 cup plus 2 T. sugar 1 T. baking powder 1 t. Salt 2 sticks unsalted butter, chilled and cut into 1-inch chunks 2 large eggs 1 1/2 t. vanilla 1/2 cup milk Place flour, sugar, baking powder, and salt in a food processor and process to blend. Add the butter and pulse until the mixture looks like coarse meal. Turn butter and flour mixture into a large bowl. Whisk together the eggs, vanilla and milk. Drizzle over the flour mixture and stir with a fork to form a dough. Turn the dough out onto a floured surface and knead a few times. Flatten the dough into a rectangle between sheets of plastic. Chill until firm—at least 8 hours. Filling: 9 oz. (1 heaping cup, packed) dried figs (preferably White Turkish), stems discarded 3 3/4 oz. (3/4 cup) golden raisins zest and juice of one orange 4 oz. (3/4 cup) whole almonds, toasted and finely chopped 3 oz. (3/4 cup) walnuts, toasted and finely chopped 1 t. ground cinnamon 1/4 t. ground nutmeg 1/4 t. ground cloves 3/4 c. honey 1/4 c. brandy, dark rum or marsala Place the figs, raisins and orange juice in the food processor and process until finely chopped. Transfer to a large bowl and add the remaining ingredients. Stir until well combined. Cover with plastic wrap and chill at least 8 hours. To form the cookies, divide the rectangle of dough in half and return one half to the refrigerator while you work with the first half. Roll the rectangle of dough out on a well-floured surface into a 12- by 15-inch rectangle that is about 1/8-inch thick. Trim to a 10- by 13-inch rectangle (chill the trimmings). Cut this rectangle into 4 10- by 3¼-inch strips. Arrange 1/3 cup filling in a 1-inch wide log down the length of each strip. Working with one strip at a time, lightly moisten the one of the long edges of the dough with water. Fold the opposite edge up and over the filling and then fold the moistened edge up so that the filling is enclosed in the dough. Roll the cookie logs over so the seam is down and press lightly to make sure the seam is well sealed. Repeat with the remaining 3 strips of dough and filling. Cut the logs crosswise with a sharp floured knife into 1-inch lengths. Arrange the cookies ½-inch apart on parchment lined baking sheets. Roll out the remaining dough with the trimmings in the same manner to make more cookies. Bake the cookies in a 350° oven until set and golden—about 16 to 20 minutes. Transfer the cookies to a wire rack to cool. Makes about 80 1-inch cookies. If you prefer a larger cookie, cut the logs into 1½-inch lengths to get 4 to 5 dozen cookies. The cookies may be decorated in a number of ways: • Dredge the cooled cookies with powdered sugar. • Just before baking, brush each cookie lightly with egg wash and sprinkle with sanding sugar, turbinado sugar or colored decorative sugar. • When the cookies are cool, drizzle with a glaze made of 1 c. powdered sugar, 1/2 t. vanilla and 1 1/2 to 2 T. orange juice. (Recipe adapted from Gourmet, December 2002)
"We lost touch upon entering our Elementary School days and for the next seven years, our [families'] annual Christmas cards was the only way we ever saw each other's faces."
Title: Beeton's Christmas Annual. Edited by the publisher. (Key, etc.).Publisher: British Library, Historical Print EditionsThe British Library is the national library of the United Kingdom. It is one of the world's largest research libraries holding over 150 million items in all known languages and formats: books, journals, newspapers, sound recordings, patents, maps, stamps, prints and much more. Its collections include around 14 million books, along with substantial additional collections of manuscripts and historical items dating back as far as 300 BC.The FICTION & PROSE LITERATURE collection includes books from the British Library digitised by Microsoft. The collection provides readers with a perspective of the world from some of the 18th and 19th century's most talented writers. Written for a range of audiences, these works are a treasure for any curious reader looking to see the world through the eyes of ages past. Beyond the main body of works the collection also includes song-books, comedy, and works of satire. ++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library Anonymous; Beeton, Samuel Orchart; 1860, etc. 8 . 11641.g.62.
Dinkelsbühl Germany is one of the medieval walled cities on the Romantic Road in Germany, located at the intersection of former trade routes.
Come along on Treasures of Europe's antiquing through Germany and the Czech Republic.
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Twinkle was British girl's comic in the 1970s and 1980s. Every year an annual was produced.
HousewifeBarbie.com - An American Housewife. Cooking, baking, recipes, product reviews & homemade foods since 2006.
As members of the extended royal family arrived for the Queen's annual Christmas lunch yesterday at Buckingham Palace, all eyes were on the newest additions to the family.
These delicious cookies have been made by the women in my family for generations and are still a part of our annual Christmas baking. (go here for metric to imperial conversion) 250 g butter 250 g …
“There is a magical world at your feet when you walk in a wet forest!”
Is Masterclass Worth it? Here's my review + the best classes to watch
This year, skip the white elephant and secret Santa soirées and plan your own favorite things party instead. See why one writer's annual favorite things party just gets better every Christmas.
The Duke and Duchess of York walked behind senior royals as crowds lined the road outside the St Mary Magdalene Church for the traditional Christmas Day service on the Norfolk estate.
Twinkle was British girl's comic in the 1970s and 1980s. Every year an annual was produced.
The Duke of Edinburgh had some painful-looking bruising to his eye at an event at Buckingham Palace this evening to commemorate the Magna Carta. The reception was hosted by The Queen.
