Well, it’s over. How’s your back? Mine is tired, and it hurts. But dang if our tree hasn’t already found its way a trash can outside, and all but a few straggling remnants of Christmas have been stowed in the garage,

This year, I simplified things, and still I was tired after it was all said and done. For example, I did the lion’s share of my shopping online, and Internet, blessed be thy name. Also, I found a way to knock out a large portion of the people on my list with the same gift which makes life infinitely simpler than it used to be when I had a list a mile long of wine and earrings and pens and various and sundry items specifically picked out for each teacher, friend, co-worker, and loved one.

Instead, I decided to really give a gift from the heart. Most of the people on my list, this year, received things I made in my kitchen. I’m not crafty, so cooking is really all I have to offer in the “handmade” arena. And I didn’t want to show up with the usual tin full of cookies and candies since let’s face it, everyone is up to here with the sweets by the end of Christmas. I wanted something a little different, but that still said “Hey, The Flying Fork loves you.”

I’ll be honest – the thing was not a total success, but I learned a few things along the way. Like, I planned to give everyone homemade fettucini noodles that i had nested and dried, and I was just sure that when I put them in the bags and stowed them in the pantry the were dry as a bone, but when I pulled them out in order to assemble my gift boxes, they were a moldy mess. #pastafail

http://www.lawrence.com/users/meganstuke/photos/2011/dec/27/227251/

See how beautiful they were before I ruined them? Oh well, it was a learning experience, and all that.

But the rest of my goods were beautiful and lovely, and this is what a nice girl I am: I’m going to tell you how I did it, so next year, if you so desire, you can do the same.

Each box included a jar or two of what we like to call “Sunday Gravy” and the recipe is found here. I did this meatless, so that either people could use it in vegetarian cooking or add their favorite kind of meat. I canned it so it can be used whenever the recipient pleases. I just let the sauce simmer for several hours, stirring regularly, and then I ladeled it into quart-sized jars and processed them for 45 minutes.

I was lucky enough to be able to tag along to Restaurant Depot in Kansas City to get most of my groceries, but if that is not an option (and why would it be) just go to Costco or Checkers and buy your materials in bulk.

I also made garlic confit. This is so simple it’s ridiculous, and I hope the people I gave it to don’t read this so they can go on thinking I slaved over the stuff. For a “regular” batch, here are the measurements. I more than quadrupled it.

2 C fresh garlic cloves, peeled
3 C olive oil
3 springs rosemary
1 T red pepper flakes
1 tsp kosher salt

Combine all the ingredients in a sauce pan (or, if you are doing a large amount, a stock pot) and simmer over low heat for about twenty minutes, stirring occasionally. That’s it. I mean, it could be it. I canned mine (a boiling water bath for about 25 minutes) because I fear botulism, but if you think you (or your gift recipient) would be able to use it up in a week or two, it can be kept in the refrigerator without being canned.

(Pro-tip: for this, I bought the giant container of already peeled whole garlic cloves. Give yourself a break. Peeling all that garlic is for suckers.)

Garlic confit is AMAZING STUFF. You can mash it with its oil to make a great spread for bread. I like to tuck a few cloves inside a grilled cheese sandwich. Use it in pasta sauces (I put some in a white wine cream sauce recently to jaw-dropping results). The choices are limitless. I think I’ll go have some now.

Lastly, I infused some olive oil. Again, here are the measurements for an amount of infused oil a reasonable person would make. I made about ten times this amount.

6 C olive oil
3 large sprigs fresh rosemary
10 cloves of garlic, peeled
10 large basil leaves
3 large sprigs of fresh oregano
a pinch of salt

Again, just simmer this over low heat for about half an hour, and then strain. Ladel or funnel the oil into a receptacle. I just used mason jars, but it would be fancier to put it in olive oil pourers with cork stoppers.

Each gift box had a jar of sauce (or two), a jar of garlic, and a jar of oil. I labeled each one and I enclosed a sheet of paper with storage instructions and suggestions for use for each item.

I hope everyone liked them. It was a fun day of cooking to prepare these gifts, and less expensive than the traditional “I’ll just get a $25 gift card to Big Box Store X” route, not to mention more personal.

I think the people on my Christmas gift list can rest assured they’ll be getting similar gifts, if not exact replicas of them, for many years into the future. I really do love Christmas traditions, much as I bah and humbug around, and a day of cooking to prepare my annual pasta gifts seems like a great tradition to instigate.

http://www.lawrence.com/users/meganstuke/photos/2011/dec/27/227252/

Here’s hoping everyone had a safe and happy holiday. And here’s to the upcoming new year. May it be full of happy hearts and stomachs for all of us.