We have the latest labor-intensive weekend behind us. Saturday and Sunday we have exhibited in Hannover on Design Christmas Fair, "Design Achen. It was exhausting, but involved a lot-a lot of fun, great meetings, new friends and inspirations Thanks to the very successful organization and promotion of Sandra -. she has a wonderful little shop "Sandra's treasure" in Hanover - we had an incredible number of visitors. There was a creative mood, accompanied by upbeat music.
Holly on her blog Holly mouse yesterday reported. Look at your time!
I have finally almost all the gifts together. The selection was so great I could not decide until a beautifully hand-printed photo album has sold out so fast that when I Offer now must do without it. Schaaade! After that I was now faster.
This year there are many artistic gifts for the family and I am looking now forward to seeing the faces of the box.
now is now in the final sprint. Although I am still in the shop until Thursday, and our courses run also, although it is much more relaxed.
Tomorrow afternoon, the Christmas cookies is opened.
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| Photo Simon Florentz Styling Kristina Zombori | | |
We are the pretty gingerbread cookies-more-try again.
Christmas Tower ":
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| Photo: Simon Florentz Styling: Kristina Zombori |
100 Gr. Marzipan roughly rubbed
50 Gr. Cashew
80 gr. dried apricots
80 gr. sep. Cranberries
50 Gr. ground hazelnuts
100 Gr. Sugar
30 Gr. Flour
1 teaspoon gingerbread spice or cinnamon
1 / 4 teaspoon Ingwerpulwer
1 pinch Hirschornsalz or soda
beaten 4 egg whites until stiff mix
wafers
sugar pearls
all ingredients spread on wafers, dry for 1 hour at room temperature and garnish with pearl sugar and bake at 190 degrees (170 degrees convection) 12 minutes.
I wish you a relaxed week, greetings, Éva
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