Santa Clones, Enya, Bowling.

I had an epiphany (right time of year too) Alex J. Cavenaugh claims to use clones for all he does, so where did he get his cloning machine? Santa  of course. I figure that’s how Santa Claus gets to all the kids of the world, by clones. He doesn’t use reindeer in Australia either, but six white boomers (white kangaroo) so he probably has specially cloned Australian Santas as well for that run. Just typing this it occurred to me, in the UK we say Father Christmas, but I have been over ‘ere so long I don’t even think anything but Santa Claus now.

I have been telling people here and there about our favourite version of Silent Night sung by Enya in Gaelic. If you have never heard it, here it is from YouTube. Enjoy.
We’ve had the CD for a number of years now and enjoy it every year at Christmas time.

Monday was our last league bowling before Christmas so we had a Christmas lunch which was catered by the wives of the two owners, who, themselves, are father and son. They really did us proud with a good variety of sandwiches and various sides as well as lots of desserts including pumpkin and apple pies.  Everyone was very impressed and really enjoyed it. I then proceeded to bowl two very good games, which delighted me as well but I was taken down a peg or two in the third game, yuk.

Oops I nearly forgot, I was the lucky winner on Yolanda Renee's blog site and got a copy of both her books Memories of Murder and Murder, Madness, Love and also a copy of Polar Night  by Julie Flanders. I very rarely win anything so I am delighted with these three ebooks.

Here’s another delicious starter or possibly dessert.

Caramelized Pear on Warm Brie

Source: Splenda

8 servings

Ingredients
1 green onion
2 tsp (10 mL) butter
1 pear, diced
pinch each salt and cinnamon
1/4 cup (50 mL) pear juice or apple juice
3 tbsp (50 mL) chopped pecans
1 tbsp (15 mL) SPLENDA^® Brand Brown Sugar Blend
1 tsp (5 mL) chopped fresh thyme
1 tsp (5 mL) cider vinegar
1 round (200 g) Brie cheese

Directions

Thinly slice green onion, keeping white and green parts separate.
In nonstick skillet, melt butter over medium heat; fry pear, white part of onion, salt and cinnamon for 5 minutes or until pear is softened.
Add pear juice, pecans, SPLENDA^® Brown Sugar Blend, thyme and vinegar; boil, stirring often, for 5 minutes or until no liquid remains.
Place Brie on ovenproof serving dish; top with pear mixture. Bake in 350°F (180°C) oven for 10 minutes or until cheese is softened. Let stand for 5 minutes. Sprinkle with green part of onion.

Have a great day