Her kitchen has lots more room than mine so naturally when we decided that we were making a big batch of treats we got together at her place.
Our project "Chocolate Dipped Dried Fruit" required ample counter space to set out the dipped fruit before filling the tins.
The AGA cooker has a hot hob on the left and a simmering one to the right.
We used stainless bowls over top of pots of boiling water to melt the Foley's chocolate buttons.
Parchment paper, waxed paper and cookie sheets at the ready.
Foley's chocolate buttons before melted.
Dark and light chocolate were used.
An assortment of dried fruit purchased from the local health food store.
Apple rings, apricots, cherries, papaya, mango, peaches, pears, and ginger.
Doilies, tins and ribbons.
The Christmas cactus on the dining room table is spectacular!
Some of the larger fruits were cut into smaller pieces.
(in case you were wondering we did not have any wine!)
My BFF made the most delicious coconut curry soup for our lunch and we drank several mugs of restorative tea.
The dipped fruit ready for the tins.
The doilies line the tins...waiting.
Not bad for a days work.
And it is so much more fun when made with a friend.
Despite sampling a few of these at my WW weigh I was down another half a pound.
Just a couple of pounds left to go.
What a journey this has been.
I made a big batch or tapenaude last week too...
for me, retirement is all about having more time to make things from scratch.
Pondside met me for a walk and a coffee this week.
I told her about the Hostess gifts and she mentioned she made a big batch of antipasto with her friend.
(BTW I have tasted her antipasto and it is delicious.)
We seriously could have talked for hours and were still chatting as we went our separate ways!
Are you making any edible gifts to give as Hostess gifts this holiday season?
Do you have any standard or trademark gifts that you like to give?