This is how it looked when I opened it:
SCHWARTZ MULLED WINE SPICE:
what an amazing, warming fragrance!
MERCHANT GOURMET'S SUN-DRIED TOMATOES:
Just wait for the next posts.
QUAKER'S OAT SO SIMPLE ORIGINAL:
TWO SHIPPAM'S GOURMET SPREADS:
I've already finished the second - with plain bread slices. I was expecting the stilton to be a bit on the overwhelming side, but it wasn't. And it's finished: what more can I say? I'm quite curious to taste the other one, but it will have to wait until next week, since I'm going to my parents' this weekend.
COFRESH'S CRUNCHY HANDMADE HONEY & SESAME HAZELNUT BAR:
This has been one of my battles against the goodies drawer. I really want to taste it, but I want to decide how I can use it in a dish (dessert or not) first. Ah, decisions, decisions...
Waiting for the right movie night
TWININGS' WINTER EDITION MULLED SPICED TEA:
I'm SO addicted to this scent
Once upon a time, there was an unopened box of chocolate...
COFRESH CRUNCHY HANDMADE PEANUT BAR:
CHOW MEIN'S STIR FRY SAUCE:
You might recognize it from my previously published recipe. Gone. If only I could find a similar sauce around here... I just loved it. I could live on this for months. Ok, not for months. But at least once a week.
Almost gone. Yogurt. Biscuits. Honey. Need I say more?
JACOB'S MIXED SEED FLATBREADS:
A slice of Portuguese cheese on top? Perfection.
AND HERE'S THE GROUP PHOTO:
Cold November, I think I love you.
And just two questions:
Do you usually use any of these with a different dish? (For instance, mulled wine with poached pears...) How would you suggest I used them?