Todd and I went to Balletwest's Nutcracker on Saturday and it was incredible. Their sets and costumes were so fantastic. ...So I had to get a souvenir, this is him in full action:
I made macadamia butter popcorn last night to go in Christmas packages, it's so yummy, when you don't burn half of the syrup - which I did - and then put too much salt in the new batch - but hey, half of it turned out really great. Now that that's all done, maybe I can retire for the rest of the winter.
Macadamia Butter-Crunch Popcorn
Makes about 30 cups
25 cups popped popcorn (from about 1 cup kernels)
4 cups raw whole macadamia nuts, about 1 lb (toasted)
1 ¼ cups packed light-brown sugar
5 tbsp light corn syrup
10 tbsp (1 ¼ sticks) unsalted butter
1 ¼ tsp coarse salt
¾ tsp baking soda
1. Preheat oven to 200˚. Put popcorn in a large bowl. Add nuts; set aside. Put sugar, corn syrup, butter, salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
-Martha Stewart







I need to make the vegetable sour cream soup and I've managed to find some recipes online for the 







This was one of the best vacations ever and truly fitting for an anniversary. Zion should be real life and I'll go into the office a couple weeks a year.



I got to take this baby home, it's a skein that Cherry handspun for me for Christmas, Angora and something else. It's probably the best thing I dyed. Although, I'm spinning up some of the cashmere roving I dyed and it's turning out really great also.

