Lullabies Are Bigger Than I Imagined

The first few weeks are a blur.  We had lots of family in town as Chip is the first grandchild on either side.  Everyone was so kind as to literally camp at our humble home in Old Towne Orange and not do too much but the occasional walk to a local waffle shop.  And Chip?  He slept.  The entire time.  He literally woke up to eat, and would go right back to sleep.  I read a statistic that newborns are asleep 18 hours out of every day.  I would say that was pretty accurate.  I do remember one night that the Grandmas were holding him and he woke up, and for a brief moment he showed us some of his personality.  He furrowed his brow and started to make eye contact.  I was so excited and something new welled up inside me and I wanted to freeze that moment in time and play it over and over again.

And so, here we are at 10 weeks and we have a pretty good mix of sleep and personality.  Chip the Champ as I like to call him, started sleeping through the night 2 weeks ago and the consecutive stretch of sleep is rather amazing.  He still is not the best napper during the day unless you hold him, but I’m alright with that right now.  You see, I have to go back to work in 2 weeks, and I am realizing that the past 10 weeks are something that I will hold on to.  I will never have that time with him again and I know that when he is older, naps that are taken in my arms will be few and far between, until one day they wont be there at all.  I am becoming more aware that the faces he makes will one day change, and I am looking forward to the days that he will do something, perhaps in the far distant future, and I will flash back to that same face from these first few months.

My favorite way to put him to sleep is the lullaby.  We don’t have a rocking chair, and instead we opted for exercise balls.  It seemed like the right thing to do.  I love bouncing him softly, all swaddled up and singing him to sleep.  I begin with a song called “Old Paint” that my dad used to sing to me when I was little.  It’s a sweet song about a man who loves his horse, and while I did’t have any horses, my dad did and so I could picture him inside the song.  As I sing it, I still picture the same scene I did when I was little, and I wonder what scenes will flash through Chip’s imagination as the years go on.  I then begin “Amazing Grace”, a song that is the beginning teaching about what Grace is and Who gives it, but it’s also a moment of worship for me.  As I sing these lyrics there are so many thoughts, prayers, desires, hopes, memories and fears that fill each syllable.  I want to stop and pray, I want to sit and watch, and again, I want to freeze these moments in time to replay over and over again.

But sometimes, I just don’t have words.  At the end of a long day, I find myself thinking back to his first cry in the morning and wondering if today I did all that I could do.  Did I pay enough attention?  Did I let him play when he needed to play, and sleep when he needed to sleep?  Where was my heart?  Do I remember what it was like at his age?  Will he?  What will he look like as he gets older? Can he please stay this way forever?  These questions and more come to the surface and because it’s all too much for me to think about, I find myself surrendering to the tune of Old Paint and somehow intertwine these questions into the stitches of the lyrics.  Prayers from my heart are lifted up, and although disguised as lyrics with a sing-songy tune, I love this lullaby.

I’m beginning to understand that lullabies were made to entertain children, and to soothe them when they are upset.  Their tunes are simple and the lyrics are easy to remember, perhaps so children can replay these songs throughout the course of their lives. But these simple tunes and lyrics were also meant for parents; to be so ingrained in their memories that they can play on autopilot while deep prayers and emotions are streaming a million miles a minute through their heads. Lullabies are a gift of simple words because the things we want to say are almost always too big and too much. They offer us a moment in time where our words won’t do our hearts justice, so we can instead sit and sings tunes that have been sung for decades, while our hearts pray prayers that are so fragile we fear our human words may get in the way.

It turns out that lullabies are bigger than I could have ever imagined.

Share

9 comments

Dark Chocolate Sorbet

Ahh, chocolate.  I cant have dairy, so this sorbet is a real treat- dairy-free, rich, and a million times delicious.

Do you remember the band The Vere Pipe?  As a freshman in high school my sister and her friends who were seniors took me to go and see them in concert at a club downtown. First time seeing a concert without my mom, and first time in a club.  I was real awesome in my pleather pants.

At the end of the show, we are walking to the car and we see the opening act hanging out by their tour bus, doing things that band members do. Just being normal people. Duh. Anyway, we are telling them “good job” and I’m walking in my late nineties platforms keepin’ it real when BAM I run right into the pole of a parking sign.

I’m kind nerdy. Always barely making it, and just part-way put together. Real rough around the edges.  And I like it that way.

So on any given day you’ll find me taking pictures like the one above. Trying to make it look like I have a stage of lights, cameras and action, but really, I have my window, a few colored aprons, and a tall chair.  I try and serve dishes that look like this:

But if it’s just me, then I’m eating it before it’s out of the kitchen. Oh but the sea salt on top? That’s legit.  I am a sea salt kinda girl.

Recipe adapted from David Lebovitz

Share

7 comments

Chip! (The Baby, Not the Food)

Photo courtesy of Stephanie Fay Photography

It was love at first sight. Everyone says it will be, but you really have no idea what to expect until you are actually there, in the moment, seeing your child for the first time.  Chip Kayson Lewis was born on December 17, 2010 at 8:32 pm.  He weighed in at 8lbs 9 oz and was 22.5 inches long. And just, absolutely, perfect.

This post is a bit of catch up, so if you want to scroll through and skip the birth story and only look at the photos, please do. Also, please do not read this if you are not into details. Just don’t. And don’t complain if you do.  But I need to write this down before I forget, and I need to put it where I wont lose it.  So here it goes.

Photo courtesy of Megan Craft Photography

December 16 and I’ve been at 4 cm dilated and 90% effaced for a week. So we do what every person who is in this state would do: go running.  Cy and I run three miles (I use the term “run” very loosely here) and get ready to go to the doctor that afternoon for a check up.  In my dream world, I am hoping that she tells me I am ready to deliver and then I will have the first ever, painless birth.  No such luck.  But our doctor knew I was ready for this baby to come out, and so she stripped my membranes which hurt incredibly bad, until of course, I felt the pain of labor.  Anyway, she told us that this method only works 50% of the time and then let us know that the following week we would have to think about induction if baby had not come yet.

We went home that night and went to Sur la Table and I cried my eyes out in the middle of the mall.  I felt like I did something wrong, that the baby was not coming because of something I did.  Family was coming in town for Christmas and I felt awful that they would not meet our little one and that everyone would be disappointed. Did I mention that earlier this week I cleaned my Kitchen Aid mixer with tooth picks?  Yeah there was a bit of nesting and a lot of emotions going on.  But neither of these things clued me in to the fact that delivery was right around the corner.

And so the morning of December 17 arrives.  I always thought I would go into labor in the middle of the night because that’s what you always hear, and you see in the movies, so it must be true, right?  Each morning I woke up, disappointed that I still had not felt one contraction and I was still pregnant.  Cy went off to work, reminding me to call him if I needed anything and if I had any contractions.  My mom and dad were in town, so he was not too worried leaving me for the day.

Phone rings:

“Hi Mom.”

“Hi! I was thinking we should go and get you a nursing bra today.”

“No, I don’t want to, because everyone says that you should wait until the last minute.”

Silence

“Honey. This is the last minute.  You are a week overdue.”

And so after a cup of coffee and some breakfast we head off to Target.  As we are walking around, my back begins to hurt.  Like a dull aching pain.  Annoying.  I feel fat, old, and out of it, and now my back is killing me because I am walking at a snail’s pace around Target. Super.  We get what we need and we are on our way to the library when the back pain suddenly escalates and feels more like a stabbing and less like a constant burning.  Ouch.  It passes.  Ouch again.  I vaguely remember my doctor telling me that if I have pain in my back that comes and goes to pay attention because it was back labor. The fact that I remembered this when the week earlier I misplaced multiple gift cards, is amazing. I tell my family I need to go home and put a hot compress on my back. And eat.  I have a turkey sandwich and some brussel sprouts and I call my husband (Cy) to let him know I’m having some contractions.

Wisely, Cy tells me to time the contractions and keep him posted.  It’s 12:00 noon.  I begin timing and they are a minute and a half long and seven minutes apart. Ok.  One o’clock: one minute long, three minutes apart. It’s go time.  I call Cy, and tell him to get here now, and he hangs up, leaving his work immediately.  I later learned that as he was running out the door, all of his fellow employees clapped and cheered! So cute! Anyway, back at home, I’m screaming my head off, and giving my dad confusing orders as to if I want him to stay next to me or if I want to be alone.  I want something different every contraction.  Poor dad. He finally calls my mom who is at the library and tells her to get home immediately, “No, Sharon.  There is no time to checkout a book.  You need to come home now.”

By the time Cy and my mom arrive, I am in the living room crying and screaming on my hands and knees.  The contractions are one minute long and one minute apart.  It is important to note that I barely can feel any pain in my abdomen at this point.  My back labor is so horrible, that the contractions in my uterus are hardly noticeable at all.  Back labor, for those of you who do not know, is that the baby is sunny-side up in my uterus and his spine is rubbing against mine-it’s bone on bone.  Yeah, I said my fair share of swear words, you would too.

Cy gets the last of  the things together that we will need at the hospital and we make our way to the car, which takes about 5 minutes because I am having contractions and can not walk.  The car ride is 30 minutes away, and even longer on this day because it’s raining in Southern California and there is back up traffic.  I have no idea how long we were in that traffic, but it felt like 1 minute.  The whole time I am digging my nails into Cy’s hand and he is helping me breathe, something that I hated him for at the time, but it really did help.  We finally make it to the hospital and the trip upstairs is painstakingly long. I feel like I want to die, I can barely move at all and all I want is the baby to come out. Immediately.

I’m finally checked in and am in the hospital gown. They check me and I am 6 cm. Kindly she asks me if I want an epidural and I tell her no.  I made Cy promise that no matter what I said he would not let me get the epidural.  I wanted to do it without it, and I felt like I would regret it if I didn’t.  This was all before I was in labor. And had back labor.  The contractions are strong and only 60 seconds a part and I am sweating, screaming, and so exhausted that I am falling asleep between each contraction.  It’s true that you can rest between contractions, but because I had such horrific back labor, there was no break.  I was in constant pain, so much so that my eye sight was blurry.  A man came in to take my blood ( I don’t even recall him sticking me) and I looked up at him in my dazed and confused vision, I saw a man with black hair in a white lab coat and all I remember thinking was “Dharma Initiative.”  Welcome to my brain.

It’s now 4:00 pm and I’ve been in labor for 4 hours, and Cy’s hands are all beat up from my nails digging in, and I can hardly handle the pain.  I keep thinking about how I still have to push later and am wondering if I am going to have energy.  Almost on cue, the nurse says to me, “I know you can do this, but there is no shame in getting an epidural.”  Bless her!  I just needed someone to give me the “ok”.  Our doctor came in and spoke to us about it, assured us that it would not hurt the baby, and after convincing Cy that I would not regret it, that I really DID want the epidural and that if I did not get it I might start swearing out loud and hitting him-hard, we decide to get it.  I am 8 cm by this point. By 4:30 I had the epidural and it was comparable to hot chocolate during a rain storm watching a movie.  Well, in comparison to the pain of labor.  I could still feel the contractions, but I could finally breathe.

About 2 hours pass and my doctor comes back.  She breaks my water and I am 8 cm and 90% effaced. She tells me that it will take about 2-3 hours until I get to 10 cm and then another 2-3 hours to push.  She says that she hopes by midnight the baby would be here.  One hour or so passes, and it’s about 20 minutes before 8:00 pm and they come in to check me.  Surprise! I am 10 cm and 100% effaced.  It’s go time.  While they are getting everything together, the baby’s heart beat starts to drop, so I am instructed to lay on my right side and they give me an oxygen mask.  It improves and they tell me that we are going to do a few “practice pushes” to see how well I do.  We do one. We do a second.  The nurse reaches for the call button and says, “We need the doctor in here for delivery.”  Delivery?  What?  Didn’t we only push twice?  ”You’re good!” she says to me, and I just smile and nod, totally confused as to why the doctor is coming in so soon. Cy is right by my side and I tell him to not take his eyes off mine, not now, not ever.  He is my best friend, my soul mate. He is the love of my life.

She tells me to keep pushing, just like I was, and so I do.  We push through one contraction.  We push through another. And she says, “Ok, we are going to have this baby on the next one.”  WHAT?  And again, go time.  I push and Cy watches as he crowns, his head comes out, and then all at once, he arrives.  Twenty minutes and he is here.  He is suddenly lying on my chest and I can hardly believe it as he looks up at me, and his little eyes and arms and feet, and everything is just perfect.  It was so surreal. Immediately our lives had changed.  Suddenly, there was another person in the room. Cy and I look at each other and we are speechless, but we are sharing a million words.

The doctor told me later that she had never seen contractions that intense and that close together before, and that she was so glad that I had gotten an epidural because the last few hours of labor was so intense that it was like having one giant contraction.  So glad we missed out on that.

The next days are a blur.  The next weeks are a blur.  I am sitting here, with a 2 month old baby asleep in the other room, and my husband next to me.  We are the same people, just full of so much love.  So much has changed, yet I can hardly imagine what it was like to not have him here.  He is a joy.  He smiles, lots.  He’s learning to grab at things.  He just started sleeping through the night. He smiles every time Cy walks in the door after work. And he is ours.  We feel so blessed that God has trusted us with this miracle, and we are learning daily how to take care of him.

I still bake. And I will post soon.  But I will also be posting about this journey called “Parenthood” and Chip, the best thing I have ever baked.

Share

21 comments

Milk Chocolate Chip Cookies with Sea Salt

I made a mistake this week and decided to make chocolate chip cookies.  This proved to me my lack of self control.  Both when the dough was being made and when the cookies were fresh out of the oven.  If that wasn’t enough, I absolutely could not resist the smell the cookies made the next day as I opened the cookie jar to take these photos.

A warm chocolate chip cookie, fresh out of the oven, has it’s own unique joy as you dip it in a glass of milk and the chips are slightly melted.  But day two, there is your real trouble.  The smell is infectious, and it pretty much consumes you and says “snack” instead of “dessert” which of course, usually means you may eat it for breakfast, mid day, and most likely you will consume more than one.

All of these are potential mistakes, that is if you care about consuming extra calories.  Which, you shouldn’t.  Butter. Chocolate. These are good things, and you could be consuming much worse.

So my real mistake was when I was eating the chocolate chips and realizing that they were milk chocolate and not semisweet.  Too sweet for me!  But I was already in the midst of mixing, so what’s a girl to do?  Even out the sweet with a bit of salty of course.  So I went on baking and as soon as these babies were out of the oven I sprinkled some sea salt on them.

Incredible.

Divine.

Amazing.

Breath taking.

I never exaggerate.

I’m serious.

These are that good.

They are almost gone.

And so are the hope of my skinny jeans.  But hey, I only made one batch.

Recipe adapted from the back of the Nestle Toll House Milk Chocolate Chip bag.  Because, why mess with what’s already so delightful?

Milk Chocolate Chip Cookies with Sea Salt

Ingredients:

1 1/4 cup all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter (room temperature or slightly melted)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups Nestle Toll House Milk Chocolate Chocolate Chips

sea salt for sprinkling when cookies are out of the oven

Directions:

Preheat oven to 375 degrees. In mixing bowl with whisk attachment, combine sugars, butter, and eggs. Add in baking soda, salt, and vanilla extract. Add flour in small doses, making sure to scrape the sides of the bowl so it's well-combined. Turn mixer off and stir in milk chocolate chips with wooden spoon. Use two spoons or a small cookie dough scoop to place on a cookie sheet, leaving enough room between each cookie so that they made spread out. As soon as the cookies are out of the oven, sprinkle them with sea salt, just enough to have a light dusting. The sea salt should only be a light dusting, not a coating or sprinkles like a decoration, otherwise they will be too salty. Cool the cookies on cooling racks, and the salt will stick as it cools. Eat slightly warm with milk, or the next day, any time and any way that you would like.

Share

10 comments

Clementine-Salted Turkey

Christmas dinner usually means a nice, delicious ham because Thanksgiving has just passed, and people are usually turkey-ed out.  But, I can’t stand ham, and so my mom always also made a turkey.  Back then, it really seemed like no big deal, but now I see that she was pretty much a saint for accommodating to all of our needs.

My husband and I made this turkey this Thanksgiving, and it was delicious.  It was our first try at a turkey, and my husband did all of the work, I just read the instructions.  It was so moist, and the hint of orange was perfect, not too strong but definitely recognizable.  I was a bit intimidated to make a 20 pound turkey for our first go-round, but it was actually fairly simple.  Come on, I’ll show you:

What you will need:

1 18-20 lb fresh turkey

12 clementines

1/3 cup kosher salt

5 cups (or more if needed) low sodium chicken stock

2 medium onions, quarted

1 teaspoon freshly ground pepper

1 stick of unsalted butter (1/2 cup)

Pick out your turkey. This recipe and timings are good for a 18-20 lb turkey.  If your turkey is smaller or larger, please adjust cooking times.  Fresh turkeys are the way to go, I think. And my saint mother told me so too, so I pretty much just do what she says in the kitchen.

After taking insides and giblet bag out of turkey, peel 12 clementines, breaking into small pieces. Place clementines in air tight container or zip lock bag, refrigerate for use in the morning. Rub rind pieces together in medium bowl with 1/3 cup of Kosher Salt, so that the salt becomes a citrus flavor.  Set aside 1 tablespoon of rub for use in the morning.  Rub remaining salt and clementine rinds all over turkey, as well as inside of both neck and main cavity.  Place in large roasting pan, cover with plastic wrap and refrigerate overnight.

This photo is from a later step, but the rub in the initial step will look the same, minus the pepper, cavity filling, or tied legs.

Remove turkey from refrigerator, and rinse off completely, including rinsing each cavity.  Pat dry.  Rinse and dry roasting pan, and place turkey in pan, letting sit at room temperature for one hour.

Preheat oven to 375 degrees and set oven rack to the lowest position.  Cut 12 clementines into quarters, as well as 2 medium white or yellow onions.  Stuff main cavity with onions and clementines.

Tie legs of turkey together loosely, so that the clementines and onions do not fall out.  Spread 1 stick of butter all over the turkey, making sure to cover the turkey like frosting.  Sprinkle remaining clementine rind and salt rub along with 1 teaspoon of freshly ground pepper on turkey.  Pour 3 cups of low sodium chicken broth in roasting pan.

Roast the turkey at 375 for 45 minutes basting with pan juices about every 10-15 minutes.  Then reduce the heat to 350 degrees, and put tin foil on turkey wings if they are starting to brown quickly.  Roast turkey at 350 degrees until internal temperature is at 165 degrees, read by sticking an instant-read thermometer into thickest part of turkey leg.  This process takes about 3 hours to 3 1/2 or 3 3/4 hours.  Be sure to baste turkey with pan juices about every 20 minutes.  I am pretty sure this is what made the turkey so moist and delicious; we basted like crazy.  Also, make sure to add more chicken stock to keep the juice level as high as when you first put the turkey in the oven, I added about 2 cups. Add more if needed, you don’t want the turkey to be dry.

Once turkey has reached the correct temperature, remove from oven and place on serving tray, covering turkey with tin foil for about 30-45 minutes.  We continued to baste occasionally, once or twice. Use the remaining pan juices to make your gravy:

In a medium sauce pan, place equal parts butter and flour about 1/3 cup of each.  Placing over medium heat, allow butter to belt and mix with flour until a paste forms.  Slowly add turkey juices, and whisk occasionally allowing gravy to thicken.  Keep adding juices until desire texture and amount is reached, you can keep the pan on low heat until you are ready to serve. Using these turkey juices will also give the gravy a hint of citrus. Serve warm with turkey.

Carve, and enjoy!

Recipe has been adapted from epicurious.com.

Clementine-Salted Turkey

Ingredients:

1 18-20 lb fresh turkey

12 clementines

1/3 cup kosher salt

5 cups (or more if needed) low sodium chicken stock

2 medium onions, quarted

1 teaspoon freshly ground pepper

1 stick of unsalted butter (1/2 cup)

Directions:

Pick out your turkey. This recipe and timings are good for a 18-20 lb turkey. If your turkey is smaller or larger, please adjust cooking times. Fresh turkeys are the way to go, I think. And my saint mother told me so too, so I pretty much just do what she says in the kitchen.

After taking insides and giblet bag out of turkey, peel 12 clementines, breaking into small pieces. Place clementines in air tight container or zip lock bag, refrigerate for use in the morning. Rub rind pieces together in medium bowl with 1/3 cup of Kosher Salt, so that the salt becomes a citrus flavor. Set aside 1 tablespoon of rub for use in the morning. Rub remaining salt and clementine rinds all over turkey, as well as inside of both neck and main cavity. Place in large roasting pan, cover with plastic wrap and refrigerate overnight.

Remove turkey from refrigerator, and rinse off completely, including rinsing each cavity. Pat dry. Rinse and dry roasting pan, and place turkey in pan, letting sit at room temperature for one hour.

Preheat oven to 375 degrees and set oven rack to the lowest position. Cut 12 clementines into quarters, as well as 2 medium white or yellow onions. Stuff main cavity with onions and clementines.

Tie legs of turkey together loosely, so that the clementines and onions do not fall out. Spread 1 stick of butter all over the turkey, making sure to cover the turkey like frosting. Sprinkle remaining clementine rind and salt rub along with 1 teaspoon of freshly ground pepper on turkey. Pour 3 cups of low sodium chicken broth in roasting pan.

Roast the turkey at 375 for 45 minutes basting with pan juices about every 10-15 minutes. Then reduce the heat to 350 degrees, and put tin foil on turkey wings if they are starting to brown quickly. Roast turkey at 350 degrees until internal temperature is at 165 degrees, read by sticking an instant-read thermometer into thickest part of turkey leg. This process takes about 3 hours to 3 1/2 or 3 3/4 hours. Be sure to baste turkey with pan juices about every 20 minutes. I am pretty sure this is what made the turkey so moist and delicious; we basted like crazy. Also, make sure to add more chicken stock to keep the juice level as high as when you first put the turkey in the oven, I added about 2 cups. Add more if needed, you don't want the turkey to be dry.

Once turkey has reached the correct temperature, remove from oven and place on serving tray, covering turkey with tin foil for about 30-45 minutes. We continued to baste occasionally, once or twice. Use the remaining pan juices to make your gravy:

In a medium sauce pan, place equal parts butter and flour about 1/3 cup of each. Placing over medium heat, allow butter to belt and mix with flour until a paste forms. Slowly add turkey juices, and whisk occasionally allowing gravy to thicken. Keep adding juices until desire texture and amount is reached, you can keep the pan on low heat until you are ready to serve. Using these turkey juices will also give the gravy a hint of citrus. Serve warm with turkey.

Once turkey has reached the correct temperature, remove from oven and place on serving tray, covering turkey with tin foil for about 30-45 minutes. We continued to baste occasionally, once or twice. Use the remaining pan juices to make your gravy:

In a medium sauce pan, place equal parts butter and flour about 1/3 cup of each. Placing over medium heat, allow butter to belt and mix with flour until a paste forms. Slowly add turkey juices, and whisk occasionally allowing gravy to thicken. Keep adding juices until desire texture and amount is reached, you can keep the pan on low heat until you are ready to serve. Using these turkey juices will also give the gravy a hint of citrus. Serve warm with turkey.

Share

5 comments

Best Gingerbread Cookies. Ever.

Do these look familiar?  Most likely no.  They are cookies with some royal icing.  But for me, these little guys look very familiar.   You see, it’s holiday season in the malls,  (I guess everywhere too) but I always know a new season of shopping is underway because that is when Apple employees get new shirts.  My husband works at the Apple Store, and I am here to announce that we have officially moved from a royal blue to a vibrant red. Holiday is here. And we have less blues to wash, and more reds.

And, as all retail employees know, Black Friday is a loooong day.  So why not make them a treat to help get them through?  My husband is such a hard worker, and absolutely LOVES his job.  This Thanksgiving, we were so blessed to be able to thank God for how much he loved his work and how thankful he is for his team.  They work so hard every day, and do their jobs so well.  The team has had lots of changes this year, and it’s been a real joy to see my husband be more and more excited to go to work, to celebrate victories with the team, and to cheer for them behind the scenes.  They deserve way more than cookies, but we hope these are a small token of how thankful we are for their hard work.

These are absolutely my FAVORITE Gingerbread recipe ever.  It’s from my Kindergarten teacher Mrs. Brown, and it calls for Crisco, which is something that I never have on m grocery list.  But sometimes, you just need to use the right ingredients in order to get the perfect cookie.  Am I right?

This recipe makes about 60 Gingerbread men, depending on the size of your cookie cutter of course.  Perfect for a cookie exchange or to give as gifts.  I love these gift bags from Michaels, they come in large quantities and they wont break the bank.

I used royal icing and practiced icing techniques as Annie’s Eats instructed.  It’s my first time venturing out into the decorating world, and I think that they look pretty darn cute.  I’ll keep practicing and I’ll make a tutorial once I have it down.  Until then, venture to Annie’s Eats and follow her step-by-step process.  It worked great!

Best Gingerbread Cookies. Ever.

Share

4 comments