Project 365 - Week Four Complete

Project 365 - Week Three Complete

Project 365 - Week Two Complete

Project 365 - Week One Complete

Twelfth Night – Celebrate the End of the Daft Days

Let mirth abound, let social cheer
Invest the dawning of the year.
~ Robert Fergusson

The celebration of Twelfth Night, 6 January, is part of the end-of-the-year festivities of both the British Isles and France. And, if you haven’t gotten around to taking down your holiday decorations, today is the day to do it! As for me…maybe tomorrow, LOL!

Project 365 - A Peek at Week One

Here's a sneak peek at the first week's layout. I'm going simple with just background paper, photo frame, the day number, and a handwriting style font. I'm also going to do a cover page later on.

Today is Day 5 and my photo op came early in the morning as the very excited 'boys' got ready to head for the tailgate party and the first game of the NFL playoffs!

~ Go Hawks! ~

Happy Ne'erday!

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup o' kindness yet
For auld lang syne.
~ Robert Burns

Ne'erday, 1 January, falls in the middle of the Daft Days which end with a big party on Twelfth Night (6 January) also known as Uphaliday.

In Scotland, the official start of the new year was changed to 1 January in 1600, while England and the rest of Europe stayed with the date of 25 March for another 151 years (1751).

Here’s a recipe for the traditional Black Bun to take with you while First Footing today. (However, you really should have made this several weeks ago, (like a fruit cake) so it had plenty of time to mature.)

Black Bun

Crust Ingredients
8 oz flour
4 oz butter
1/2 tsp. baking powder
a little cold water
1 beaten egg for finishing

Filling Ingredients
2 lb seedless raisins
3 lb currants
1/2 lb chopped blanched almonds
3/4 lb flour
1/2 lb sugar
2 tsp. Jamaica pepper (allspice)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. black pepper
1 level tsp. cream of tartar
1 level tsp. baking powder
1 tblsp. Brandy
1/4 pt milk

Crust Directions
Rub the butter into the flour, add baking powder, and mix to a stiff paste with water (about 4 tblsp). Put on to a floured board and roll out to a thin sheet. Grease a loaf pan (8 in by 4 in by 3 in) and line with the pastry, keeping back enough for the top crust.

Filling Directions
Mix all the filling ingredients together except the milk. Add just enough milk to moisten the mixture. Put it in the pastry-lined pan and cover with the top crust. Crimp the edges well to seal. Prick all over with a fork. With a thin skewer, make four holes right down to the bottom of the cake. Brush the top with beaten egg and cook in a slow (225F) oven for about three hours. It will keep for a year in an airtight tin.

Happy New Year!