Today I venture into the high-risk pool of Holiday candy production. Sure, I may be on a diet, but one does not turn ones back on tradition, especially with children in the house. They must know the ways and virtues of the Candied Orange Peel dipped in milk chocolate. And besides, they make fine gifts.
Christmastime is a time of smells and snow. We barely have the snow right now, which is a strange thing in Michigan. So we'll need to go extra-heavy on the smells and create that humid food-preparation environment Grandma used to have going on every time we'd enter her house on any special occasion.
I've got a cabinet full of the spices. I've got the savory spices in one cabinet and the sweet/halloween spices in the other. Strange that synesthasia and spices are so Month-oriented:
In October the smell of cinnamon and clove conjurs memories of Witches brew and pumpkin breads, and watching Young Frankenstein on television.
In December the smell cinnamon and clove awakens memories of raisin breads, raisin sauce, spiced ham and that strange cheese, bread, egg thing at Grandma's house with my family, and those flying-saucer type tree orniments I used to love to pull off the tree and fly around the house.
Anyway, the point is, smell is important. And I want my two little boys to have that smell-memory activated and associated with pleasant home memories when they smell holiday spices.
And so, today, we make candies.
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