Geez, another week has whizzed by and I'm really no closer to being prepared for Christmas.  I don't know why, but I have a serious case of the blahs this year.  I don't get it.  I adore Christmas, but this year I am losing steam fast and am just not excited about it at all anymore.  Very odd for me.

I did get the last row of ds1's quilt put together and guess what ... the MIA quilted block (remember last week when I mentioned that I only had 99 instead of 100?) showed back up!  This was of course after I went to the trouble of making a new quilted block to take its place.  I have the new block set aside and suppose I should look at it as one step in the direction of a new quilt, but I am just completely weirded out over the whole thing.  I mean, how in the world did a block disappear and then reappear?  Anyway, I got all the rows laid out and after much rearranging, I finally decided on the order.  Now I need to snap to it and get them all attached!

We did receive the replacement piece for ds2's toy that arrived broken so all is well on that front. 

As promised, here is another recipe I plan on making during the Christmas season in my home...

Chocolate Chip Shortbread

1 cup plus 2 T. organic white whole wheat flour

1/4 cup organic evaporated cane juice crystals (or organic sugar)

1/2 cup organic unsalted butter

1/3 cup organic semisweet chocolate chips

Mix flour and eavaporated cane juice crystals together in a bowl; cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.  Stir in the semisweet chocolate chips and form a dough with your hands.  Gently form dough into an 8-inch circle on a baking stone.  Score the dough with a knife (cut just about halfway through) into 8 wedges.  Prick each wedge two to three times with a fork.  Bake at 325* for about 25 minutes or until the shortbread looks golden at the edges and dry on top.  Remove from oven and cool 5 minutes.  Transfer to a wire rack to cool completely.