By the time you read this, I’ll probably be crazy jet lagged in New York City and/or dragging my poor boyfriend Erlend around to the 12+ bakeries that I want to visit. Everybody’s probably crazy busy with Christmas coming up so fast, so I’ll keep today’s post short and sweet by asking: what’s on your Christmas wish list?
Erlend and I exchanged Christmas presents early since we didn’t want to drag our presents all the way to New York with us. I gave him the waterproof shoes that he requested (we do live in Portland, after all), along with this lovely sweater made from Alpaca wool and leather elbow patches that I hopefully will steal for myself one day. He also got me a pair of leather walking boots, and a slow cooker to help me with dinners on weekday nights, something I am notoriously awful at making for myself.
Other items on my wish list?
- This Saddle Office Chair from West Elm to have something comfortable (and pretty!) to blog in
- These H by Hudson ankle boots that I’ve been coveting for about a year now
- A Canon 600EX-RT Speedlite so I can finally take some night time shots (!!!)
- The Four & Twenty Blackbirds Pie Book… because, pie, ya know?
This recipe puts a holiday twist on traditional French crème brûlée — instead of a traditional vanilla bean custard, the custard’s cream base has been infused with cinnamon sticks, star anise, nutmeg and cloves. I like to think that they taste like Christmas in a cup, since you can bake them in ovenproof teacups for a particularly festive look.
Happy Holidays, everybody!