Christmas Cards Etiquette

If someone asks me to name three things that Christmas is impossible without, I would name the Christmas tree, the presents, and the greeting cards. Well, actually I would name the holiday cards first because for me, the holiday season starts with signing Christmas cards. It’s a perfect way to get into the holiday spirit. However, when sending greeting cards, there are several things to be considered.

When choosing holiday cards, keep in mind that not all people celebrate Christmas though it doesn’t mean that you shouldn’t wish them happy holidays. Simply choose a card that has a non-religious message such as “Holiday Greetings”, “Happy Holiday Season” or “Peace on Earth”.
For a business colleague or partner, a good quality store-bought holiday card would be the best choice. With the cards for the family members or close friends, however, you can get a little bit more creative. You can add a photograph of you and your family or even make a card yourself. Recycling old Christmas cards by making new ones out of them is a great paper-crafting project; if you have children, they will love it. Other possibilities are stitching, cross-stitching, or crocheting. A few years ago, I made several cross-stitched Christmas cards; they were very cute but it took some time and patience to make them.

Once you’ve bought, printed or handmade your cards, consider a few things before signing them.
Always sign each card personally. When the card is from more than one person, the person who signs it should write her or his name last. Many cards have printed messages, but adding a couple of lines is always nice. Another thing that must be handwritten is the address on the envelope. However, it is okay to use printed return address labels, which brings me to the point that the return address should always be included.

The only thing left to mention is when to send Christmas cards. In the US, the holiday season begins right after Thanksgiving. So sending holiday cards any time after that is all right, but the first two weeks of December are preferred because that way your cards will definitely arrive on time.

Lentil Loaf

I got this recipe from my mother-in-law (a professional chef from Norway). It’s better to make it ahead of time, so all the flavors have time to develop.

1 1/3 cup lentils, soaked overnight
2 bay leaves
1 clove of garlic, crushed
1 onion, chopped
4 ounces cheddar cheese, grated
1/3 cup tomato juice
2 eggs, beaten
1/2 cup fresh chopped herbs
salt and pepper

Drain soaked lentils, cover with water in a saucepan. Add bay leaves and garlic. Bring to a boil and simmer until tender (about 20-30 min). A few minutes before the end of the cooking, add 2 teaspoons of salt. Drain.
Mix the lentils with chopped onion and grated cheese. Add the tomato juice and well beaten eggs. Season with herbs, salt, and pepper. Mix well. Put in the loaf tin and bake in pre-heated oven (350 degrees Fahrenheit) for 1 hour.
Allow to cook in the tin for 15 minutes, then turn over and leave until completely cooled.

Stuffed Mushrooms

12 mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
½ (8 once) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Preheat oven to 350 degrees Fahrenheit.
Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Break off stems and chop them finely.
Heat oil in a skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until all moisture has evaporated taking care not to burn garlic. Set aside.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. With a spoon, fill each mushroom cap with stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes.

Carrot Soup

2 pounds carrots, peeled and chopped
4 cups stock or water
1 ½ teaspoon salt
1 potato
4 tablespoons butter
1 cup chopped onion
2 garlic cloves, crushed
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil

Put carrots, stock or water, potato and salt into a pot and bring to a boil. Cover and simmer for 12-15 minutes. Let it cool to room temperature.
Sauté the onion and garlic in the butter until the onions are clear. Add the seasoning – thyme, marjoram and basil.
Puree everything together in a blender until smooth. Whisk in the milk. Garnish with breadcrumbs or toasted nuts.

Knitted Baby Socks

The autumn has finally arrived to California. The temperature has dropped to 60 F, and while it is quite warm compared to other parts of the country, warmer clothes are needed. To keep my baby’s feet warm, I knitted him a pair of socks.
I learned to knit socks when I was little; my mother taught me. I didn’t follow any particular pattern while knitting these socks; I simply knitted what I remembered from my childhood.



Knitting baby socks or even adult socks is fairly easy. The most difficult part is the heal. I made several attempts before I remembered how to knit it. It took me a few days to complete the socks.
As I said, I didn’t follow any pattern, but here are a few free patterns of similar baby socks in case someone might need them.

Baby Socks Pattern I
Baby Socks Pattern II
Baby Socks Pattern III