Busy, busy,busy................

Here's a photo of one of the (feels like 1000s) of Christmas cards I've made this week.

Blimey we've been busy here the last few days. It was Twiglets nativity yesterday, I would show you some pics but we forgot to charge the blimmin camera batteries - grrrr!!! Anyhoo, was very fabulous and eclectic. Twiglet was a snowman, but Spiderman and Upsy Daisy also made an appearance. The 3 Wise Men wore dressing gowns and one had flashing shoes, it was held in the little village chapel and was FANTASTIC.

We've been on the Santa Express today, which was also fab despite the pouring rain. Where else could you get away with quaffing sherry at 10.30am on a Saturday morning. Grandma Twiggy came along too and we all agreed the last couple of days have made us feel very Christmassy even the late night trip to Ikea yesterday which resulted in Twiglet not going to bed until 8.45pm - shock,horror!!!!!Here are Twiglets FABULOUS reindeers which even had a guest appearance on the homepage of Papercraftersunited yesterday.

His lovely painting which was made into cards to raise funds for playgroup. (Each child painted a picture and they were then printed up and made £285 altogether). I bought a lovely bright green frame from Ikea for it yesterday and it looks great. I think it will become a Christmas family heirloom.
My WIP is finally finished. Some good guesses but it is a sparkly Christmas tree.
Received a couple of lovely surprise parcels this week. Firstly from my lovely friend Helen, will have lots of fun with these lovely crafting bits and bobs. Secondly from lovely Vicky @ Anglesey Allsorts.Gorgeous handmade Christmas decs for all of us and a beautiful bag containing lots of fantastic sewing notions. Thanks so much ladies.

A few of you have asked for the recipe that I use for Chilli Jam. Here it is, it's a Sarah Raven recipe taken from the Gardeners World Magazine and abbreviated because this post is long enough already :)

You will need :- 500g very ripe tomatoes, 4 garlic cloves,peeled,4 large red chillies(keep seeds in if you like it hot), 6 - 7cm root ginger, sliced, 300g golden castor sugar, 2 tbsp Thai fish sauce, 100ml red wine vinegar.

1. Blitz half the toms with garlic, chillies and ginger in a food processor. Pour into heavy based saucepan. Add sugar, fish sauce and vinegar bring to boil stirring slowly and reduce to simmer.

2. Dice remaining toms finely, add to pan. Simmer for 30-40 mins or until mixture has darkened and reduced to sticky consistency, stir occasionally.

3.Store in warm dry sterilised jars and seal while mixture is still warm. Longer you keep the jam, hotter it will get. Keeps for about 3 months in fridge.

This recipe makes enough jam for 2 small Kilner jars, I usually triple it or more.

Phew, that's enough for now so off to eat my dinner cooked by lovely Mr Twigs and to watch Strictly later and might do a bit of Christmas crafting.

Love

Twiggy xx