I am taking a holiday.
This is a big statement.
Well, maybe not for a lot of people but it is for this chickybird.
I’ve been freelancing full time for three years now – a decision I don’t ever regret making. Except for one thing… no vacation.
Every year I say I will pack up the dog in the truck and treat myself to a week of complete solitude at Long Beach during storm season – no phones, no internet, no nothing. Just me and Sammy boy, lonesome beaches and the Pacific ocean. It never seems to happen. There’s always a client waiting, or the bank balance isn’t healthy enough.
Well, this year isn’t the year either for that either. But I did make the decision to close up shop for the last two weeks of December.
I’m so excited!
I’m so excited and it’s not even a vacation!
Nope it really isn’t. I have a list of projects to work on. This blog is getting a makeover. I spend my days making over other people’s websites. Now it’s my turn. Can’t have the shoemaker’s kids going barefoot, right?
And I have 2 new projects I want to work on for my business that I’m super excited about. But I need client-free time to do it!
Plus, it will just be nice that if I want to do something Christmas-y in the middle of the day or week, I can just get up and do it
So, it’s a client-free holiday but not a work-free holiday. Maybe I’ll have one of those next year!
In the meantime, after a really horrible Nanaimo Bar experience in a coffee shop this week, and after going through some photo archives, I thought I would “re-share” a couple of my very best Christmas recipes that I make every year no matter what… including Nanaimo Bars. Most of the photos are all new ones though (I think!)… they’re just old. Old new ones! Lol. I’m always amazed at what I find when I go through the archives!
These are a classic in my house and with my friends. I add mint to mine which helps make the sweetness a little more palatable. They’re pretty easy to make, they freeze really well (and taste great as a frozen treat) and the pan disappears in no time flat. Nanaimo Bars.
I made these for the first time with one of my bestest friends, Laura. The recipe came from her and they are so sinfully good that they’re worth the little extra effort it takes to make them. Another one that freezes well and that gets devoured faster than you can say “Merry Christmas”. And every time I make them I think about our annual Christmas baking dates we used to have before she moved away! Jingle Bars.
Double Chocolate Chunk Cookies
I’ve been making these since I was a teenager. They’re one of my dad’s favourites (he thinks it’s impossible to have too much chocolate in a cookie). I used to have them with a tall glass of milk but now I just have them with tea.
Another cookie that freezes beautifully and the batch can be easily doubled or tripled. They are a chocolate lovers dream – crispy edges and chewy insides. Double Chocolate Chunk Cookies.
I’ll still be posting for the rest of December but I’m looking forward to giving this space a new look for January!