Stefani makes blondies. I baked another batch. ANOTHER batch of smitten kitchen's blondies. I think we may have developed a problem. I've baked so many batches of blondies this month that we ran out of brown sugar. Really. You must try them. They will not disappoint. BLONDIES Butter an 8 x 8 pan. Mix 1/2 cup of melted butter with 1 cup of dark brown sugar until smooth. Beat in 1 egg and then 1 teaspoon of vanilla. Add a pinch of salt and stir in 1 cup of all-purpose flour. Pour into pan and bake for 20-25 minutes, or until set in middle, at 350 degrees.

Stefani makes a heart. That sparkles.

Stefani made a quiet (sort of) night at home. We stay in LOTS these days. I like it. Last night I drew and wrapped presents while M. serenaded me with the music of Ian Tyson. Meaning, M. sang along, loudly, to Ian Tyson. Ian Tyson is our new favourite around these parts.

Stefani makes a productive morning.

Stefani makes a mobile. A 'love love love' mobile.

Stefani made a trip to the Olds Santa Claus Parade. We visited the Santa Claus parade last night. I think M put it best when he said, "for a small town, they really do go ALL out." All of the town folk, young and old, were lined up along Main Street, bundled in snowsuits and boots and scarves and mitts, to watch the spectacle. There was a fire truck and a tractor and a combine, all decorated in colourful lights and tinsel. There were little horses and big horses and sheep and Grizzlies (the local hockey team, not bears). After the parade we ate hot dogs and visited reindeer in the park. Then we walked to the Cow Palace, arriving just in the 'Nick' of time to witness Santa and Mrs. Claus being delivered by a donkey driven cart to a LONG line up of patiently (for the most part) waiting children. It was a hoot.

Stefani makes borscht. I recently borrowed Mollie Katzen's FANTASTIC, The New Moosewood Cookbook, from our library. I have been cooking lots of Mollie's soups these past few weeks. Russian Cabbage Borscht is one of our most favourites. RUSSIAN CABBAGE BORSCHT Place 1 1/2 cups of thinly sliced potatoes, 1 cup of thinly sliced beets, and 4 cups of water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile, melt 1-2 tablespoons of butter in a pot. Add 1 1/2 cups of chopped onion, 1 scant teaspoon of caraway seeds, and 1 1/2 teaspoons of salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes). Add 1 stalk of chopped celery, 1 medium sliced carrot, 3-4 cups of shredded cabbage and 2 cups of cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add freshly ground pepper, 1 teaspoon of dill, 1-2 tablespoons of cider vinegar, 1-2 tablespoons of brown sugar or honey, i cup of tomato puree and all of the potato and beet water, cover, and simmer for at least 15 more minutes. Serve hot, topped with sour cream or yoghurt and a light dusting of dill.

Stefani made a snow day. More snow in Alberta this week. The trees and roof tops are covered in fluff and white again. Oh how I LOVE winter.

Stefani makes a new blog! Welcome, welcome to Stefani Makes ______ !