Let’s start with the cats, shall we?
It’s the holiday season. We have a new kitten. You can see where this is going right?
He’s only climbed into the tree once, thankfully. He knocks down just one ornament a day. Only two of them have broken so far. (Thank you, Crazy Glue.) He starts from the farthest point, runs super fast, and slides right into the base of the tree. So the gifts have been relocated. As has the tree skirt.
If only it were him, though. The 14-year-old really should know better. I moved the gifts to a bench in the corner and she keeps climbing all over them. And she and the other “adult” cat in our house have both started chewing â€“ and swallowing â€“ the decorative ribbon. Which is not meant to be chewed and swallowed. The stinkers.
And now to the baking…
For Thanksgiving we cooked up cornbread stuffing, sweet potato casserole, popovers and this pie, which I could have eaten by myself in a single sitting (so yummy!). I sadly have no photos of that pie. I don’t have many photos of that day because I was scrambling around so much that the camera was hardly touched. But it was good stuff!
The banana bread below looks good, doesn’t it? Well, I didn’t love it. It called for coconut oil, which I’ve been baking with a lot since the gluten-free change. But it came out kind of greasy. So I’m sharing the nice-looking photo and I shall pretend that I made the best banana bread ever.
These, on the other hand, did not fail. They, in fact, got the thumbs-up from my kiddo, who is slightly afraid of gluten-free baking. (Maybe because of things like the banana bread incident?)Â Truffle cookies with Kisses. Nom, nom, nom!