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Christmas Glögg!

BY Kevin Lee Jacobs | December 9, 2015 72 Comments

Last updated on December 1st, 2017

023wbYesterday was my birthday, and boy, did I live it up! I mopped the kitchen floor. I folded some laundry. And then, just for the heck of it, I made some beautiful-beautiful Glögg. Read on, and I’ll give you a few fun facts about this Swedish Christmas beverage, along with my step-by-step recipe:

002Fact #1: There are as many recipes for Glögg as there are people who like to drink it.
Fact #2: The beverage is pronounced in a variety of ways. I’ve heard it managed (or mangled) thusly: “glug,” “gloog,” and “glurg.”

Fact #3: Glögg, which literally means “glow,” is an intoxicating brew!

My recipe is actually an amalgamation of many “authentic” Glögg recipes, including this one from Scandanavia Today. It’s as delicious as anything. I think it tastes like pure happiness.

Here’s the recipe in photographic steps (you’ll find a printable version at the end of this post):

014To start, remove the fragrant zest from a large orange, and cut it into strips. Set aside for a moment.

011 - CopyThen scrub a 2-inch knob of ginger, and slice it lengthwise into fairly-thin strips. You needn’t peel the ginger. Set aside.

041Next, put 10 cardamom pods on your work surface…

044And smash them with a mallet (or use the bottom of a stout drinking glass, as I did), to release their glorious perfume.

015 - CopyNow grab a non-reactive pot that will hold at least 5 quarts. I used the blue Dutch oven that I obtained from this online source.

017Into the pot, tip  1 bottle of Claret (or, use any dry red wine)…

0212 cups vodka or brandy…

0461 bottle good port…

029And 2 cups plain water.

022Violently fling the orange peel and the sliced ginger into the pot.

028Then, while sugar plum fairies dance in your head, add the crushed cardamom, 2 attractive cinnamon sticks, and…

037…10 whole cloves.

No pictures of these next steps: Over a medium flame, bring the works to a simmer. Adjust the heat to maintain a bare simmer for just 5 minutes. Cool to room temperature, and then cover the pot, and refrigerate for 12-24 hours.

003Then set a wire-mesh sieve over a bright green bowl…

005And strain the Glögg. Discard the solids.

006Return the liquid to the original pot…

036And add 1/2 cup sugar.  If you’d like a sweeter beverage, then by all means add extra sugar.

No picture here, because I forgot to take one: While stirring from time to time, heat the brew just to a simmer.

Then hide your car keys, because we’re going to drink our Glögg!

007Put some dark raisins in a cup or a mug (use clear glass for the best effect)…

008 - CopyAdd some slivered almonds…

033And then ladle in the purple stuff, and insert a small spoon.

027Why do you need a spoon? Well, after you’ve consumed the beverage, you’ll want to eat the yummy raisins and almonds that have settled at the bottom of the cup.

That’s why.

Shall we enjoy our drinks in front of the Christmas tree? Good. Let’s head into the parlor.

023Folks, this Swedish sweetness rings all the right bells during the holiday season. Do me proud and make a batch, okay?

Enjoy this recipe? Get my email updates.

Here’s the printable:

Print
Christmas Glögg!

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 10 servings

Christmas Glögg!

This sinfully-delicious, highly-fortified mulled wine is traditionally served in Sweden during the December holidays. For the best flavor, make the brew 12-24 hours before you wish to serve it.

Ingredients

  • 1 (750ml) bottle Claret (or another dry red wine)
  • 2 cups vodka
  • 1 (750ml) bottle port wine
  • 2 cups water
  • The peel of 1 large orange, roughly cut into strips
  • A scrubbed 2-inch knob of unpeeled ginger, sliced
  • 10 cardamom seeds, lightly crushed
  • 2 cinnamon sticks
  • 10 whole cloves
  • 1/2 cup (or more) sugar
  • Dark raisins and slivered almonds -- a small handful for each serving

Instructions

  1. In a 5-quart or larger non-reactive pot (enameled cast iron works well), add the claret, vodka, port, water, orange peel, ginger, and spices. Bring the mixture to a simmer. Adjust the heat to maintain a slow simmer for 5 minutes. Cool to room temperature, then cover the pot and refrigerate for 12-24 hours.
  2. Pour the Glögg through a wire-mesh sieve set over a large bowl. Discard the solids, and return the strained liquid to the original pot. Add the sugar. While stirring occasionally, bring the liquid to a bare simmer. Taste carefully. You might like to add more sugar.
  3. To serve, tip raisins and slivered almonds (a small handful of each) into attractive cups or mugs. Ladle in the warm Glögg, and add a spoon. After you've consumed the beverage, use the spoon to eat the raisins and almonds.
3.1
https://www.agardenforthehouse.com/glogg/
Copyright 2015 by Kevin Lee Jacobs

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Comments

  1. 1

    Rosemary says

    December 9, 2015 at 9:22 am

    Happy Belated Birthday Kevin! I hope you had a wonderful day.

  2. 2

    Ingmarie E Peck says

    December 9, 2015 at 12:22 pm

    I used to do this all the time for the Christmas season in Sweden, except for the peels and spices, we just went to the local drugstore and got a bottle of glögg+Spices ,all ready to go.
    Here I have to follow a recipe I ran out of the spice mix years ago.

    Skål och gu’tår .

    Cheers.

  3. 3

    Grazyna says

    December 9, 2015 at 4:12 pm

    We always made it when we were decorating our Christmas tree. Now we don’t do a tree anymore but still make glögg at least once during the Christmas season.

  4. 4

    Mary in Iowa says

    December 9, 2015 at 10:55 pm

    Did you intentionally omit the quality control step of taste testing the vodka, claret and port before adding them to the blue pot?
    A very happy belated birthday. I am so glad you were born, that you’re talented, fun, mentally curious, and that you share with us the knowledge all of that curiosity brings to you.

  5. 5

    melody says

    December 9, 2015 at 11:32 pm

    Sounds YUMMY! Have you ever cut the recipe in half?

  6. 6

    Nolie Freeman says

    December 10, 2015 at 8:58 am

    Sounds like a wunnerful birthhhhday. Will be trying this is your honor.

  7. 7

    Shirley B. says

    December 10, 2015 at 10:13 am

    That last picture is just lovely!! It just screams CHRISTMAS!!
    Hope your holiday is just as wonderful as you are, Kevin. Cheers!

  8. 8

    Kevin Lee Jacobs says

    December 10, 2015 at 11:04 am

    Hi Melody – You can absolutely cut this recipe in half, and use a smaller pot. Enjoy!

    Hi Shirley B. – Well. That settles it. I’ve just changed the header photo to one you like.

  9. 9

    Barbara says

    December 10, 2015 at 8:14 pm

    What a festive recipe! And i have to smile at your photographs – our Wusthof Ikon knife set JUST arrived within the last half hour. We’re over the moon! It was our Christmas present to ourselves. 🙂

    Cheers!

    PS: Supremely sharp knives – oh, the danger. I need to learn new skills!

  10. 10

    Brenda Johnson says

    December 10, 2015 at 11:29 pm

    I’m pretty sure I know how the reindeer fly and santa keeps warm at the north pole!!! This is SO yummy!!! What a lovely libation for the cold winter evenings!!! Perfectly sweet, robust with red wine and port, warm spicy goodness in a mug! (And the raisins and almonds are wonderful too-all of those flavors soak right into them!) Thanks for sharing Kevin!!!

  11. 11

    Carolyn Contois says

    December 13, 2015 at 9:48 am

    Happy Birthday and Wonderful Holidays to you. Thank you for making my Sundays…. only reason to open e-mails!
    Nice Birthday drink…. I’m sure I wouldn’t remember how old I was nor would I care!

  12. 12

    Freddy says

    December 13, 2015 at 9:57 am

    This holiday beverage sounds delightful! I can’t wait to try this. Thank you for all of the interesting and informative recipes Kevin. It’s always a treat when I open up my email.
    Freddy

  13. 13

    Dan McKinnon says

    December 13, 2015 at 10:04 am

    Going to make a half batch this week.

  14. 14

    Judy says

    December 13, 2015 at 10:06 am

    We invite people to our home every year following our Christmas/Holiday party at work…and

    serve this scrumptious intoxicating warming concoction. My wife Lise prepares it with numerous

    taste tests and is positively glowing by the time we arrive at the house. Thank your for sharing

    your rendition of this recipe, which she has decided to use this year. Wishing you a warm and

    glowing holiday season!

  15. 15

    LJ Grant says

    December 13, 2015 at 10:06 am

    I’ve never had glögg and I suspect that if I do get a chance to try some, it would be outright addictive! Perhaps I ought to send your recipe to a friend of mine. She can make it and I will stop by for a sample, then flee, flee flee! Ha ha ha.

    Thanks for the recipe and step-by-step; I think I’d get into that “violently fling” part and end up having my kitchen backsplash spotted. Imagine that, travertine macchiato! (Kinda like what happened once when I was making a big wonderful batch of elderberry jelly. Thank goodness I sealed it when it was first installed. Oy.)

    Happy birthday again, Kevin and thanks so much for sharing your holiday cheer.

  16. 16

    Betsy T says

    December 13, 2015 at 10:25 am

    Kevin, you’ve got to do yourself a favor and discover The Spice House. Fabulous quality herbs and spices at good prices, plus specialty blends. No comparison to grocery store spices. Sadly, you don’t have the stores we have in Chicago, but they do mail order. You just missed their 20% off sale ☹️.

  17. 17

    Kimberly K says

    December 13, 2015 at 11:10 am

    I was lucky and married my handsome Swedish husband. We always celebrate a traditional Swedish Christmas with lots of glögg. God Jul!!!!!!

  18. 18

    Sheri says

    December 13, 2015 at 1:35 pm

    Sounds yummy!

  19. 19

    Tami says

    December 13, 2015 at 4:03 pm

    I love your sense of humor! Violently throw it in hahahaha!

  20. 20

    kenneth says

    December 13, 2015 at 5:01 pm

    Your Glogg is now my official Christmas Drink. I will make this again on the 23rd so it may marinate for the 24 hours. I’m going to do a Prime Rib for Christmas dinner. I have about ten different recipes for this cut of beef, and I like all of them. I’ll figure out which in a few days. It will be roasted in my BGE.
    Merry Christmas

  21. 21

    Samantha Gray says

    December 13, 2015 at 5:51 pm

    Oh! Gloog! Splendid drink of the Gods of Snow and Ice! Years ago, we would have 12th Night Parties and this marvelous beverage was always served. We’ve used different recipes over the years but somehow we got out of the habit of the 12th Night celebration. (Kids, grad schools and life can do that… )Time to get back in and revive the tradition with your recipe! Thank you!

  22. 22

    Louise says

    December 13, 2015 at 8:03 pm

    In Sweden years ago, every shop you went in from St. Lucia’s day, today the 13th, cups of glogg with pepper kakor were served. What a great smell to enjoy as you entered. The shopping became even better. Thanks for a new recipe to try.

    Today is the day to make it. Tak sa mycket!

  23. 23

    Lillian plummer says

    December 13, 2015 at 10:40 pm

    So enjoy your posts Kevin. I am going to use your recipe. Thank you.
    Love Lillian.

  24. 24

    Michele says

    December 14, 2015 at 12:10 am

    Kevin with the simmering is the alcohol burned off at all or is it still potent?

  25. 25

    CarolAnn says

    December 14, 2015 at 1:22 am

    Belated birthday greetings, Kevin. Despite the chores, it does seem you had a lovely day. God bless you.

  26. 26

    Debbie says

    December 14, 2015 at 9:06 am

    Funny you should post this Kevin. I recently obtained a recipe for Glogg that I had thought about making…. However, I think I’ll try your version as you have not let me down yet with any of your recipes! Thank you.

  27. 27

    Barbara says

    December 14, 2015 at 9:59 am

    Happy belated birthday, Kevin.

  28. 28

    Rosemarie Tavares says

    December 14, 2015 at 5:35 pm

    Kevin, according to my relatives that live in France. The most popular dring is Kir.
    Easy.
    Happy Belated Birthday!!!
    Rosemarie

  29. 29

    Tracy McC says

    December 14, 2015 at 8:12 pm

    I have preserved yr recipe because it intrigues. Now how about one for lutefiske? I think the two

    go together with Swedish Rye bread in the middle. (Happy BD, too!)

  30. 30

    Trudi says

    December 15, 2015 at 10:25 pm

    great way to celebrate after a hard day at work ……Happy all All Your Days Kevin…. and thanks for sharing your genius with all of us

  31. 31

    Judy Best says

    December 16, 2015 at 5:39 pm

    Our Swedish Club celebrated Santa Lucia on the 13th with all the customary trimmings, including Glogg, Saffron Buns, Pepperkaker and many children dressed as Lucias and Star Boys. Food, drink and songs. What a great tradition! (My B.D. the next day.)

  32. 32

    Tressa says

    December 17, 2015 at 11:36 pm

    Does the alcohol not cook or evaporate out of it when you simmer it ? Loved the Christmas gift ideas.

  33. 33

    Kevin Lee Jacobs says

    December 18, 2015 at 1:18 pm

    Hi Tressa – If you heat the Glögg to only the simmering stage — as I do — alcohol-evaporation will be minimal. Enjoy!

  34. 34

    Adriana Fernandez says

    December 20, 2015 at 9:33 am

    Happy belated birthday! Thank you for all the tips and recipes! Hope you have a very merry Christmas and a wonderful New Year! The angels will be by your side!

  35. 35

    Adriana Fernandez says

    December 20, 2015 at 9:35 am

    Love the Glögg! Sounds delicious! My kind of drink! Thank you!!!!

  36. 36

    gloria says

    December 20, 2015 at 10:24 am

    Happy and Merry everything! Celebrate it all with gusto! Enjoy it all!

    Thank You for the terrific blog that livens up our lives, kitchens and gardens.

  37. 37

    Meryl says

    December 20, 2015 at 12:16 pm

    Belated happy birthday and an early merry Christmas, Kevin!

    While I don’t post here often, I follow you and avidly read every article that comes to my in box. Thank you for running such a wonderful and welcoming site! If I’m ever in your neck of the woods, I’d be honored to take you out for a drink!

    Meryl

  38. 38

    lise Gray says

    December 20, 2015 at 12:24 pm

    hi Kevin, i made your Christmas Glogg this year, as i have in the past, but not with your

    version of it. We had my wife’s co workers, as we have had in the past . But this year, i made

    2 pots of it…yummy….one was with Vodka, the other Brandy. Everyone taste tested each

    before taking a cup, and it ended out that the one recipe with Vodka, was absolutely gone in
    a flash….

    the other i had to give some away, but only 1/2 quart was left of the Brandy type…

    thank you so much, Judy above is my spouse, this year there were 24 people that attended

    ,LOVED the glogg so much, ended with going home with the “recipe” whom i gave them you web site ;o) The Glogg was a tremendous Hit!!!! Thank you and Merry Christmas or Happy Holidays

  39. 39

    Mary Jouver says

    December 20, 2015 at 12:51 pm

    Happy Belated Birthday Kevin! Wishing you and the Silver Fox and all the furry ones
    a wonderful Christmas!

    Thank you for brightening my Sunday mornings with you delightful newsletters and also the fun Facebook posts.

    Looking forward to another year of your updates! Blessings….

  40. 40

    Donna Korkus says

    December 20, 2015 at 1:00 pm

    Happy Belated Birthday Kevin,
    Enjoy all of your decorating, cooking & fun loving humor.
    Merry Christmas, & A Happy, Healthy & Prosperous New Year 2016
    Donna Korkus

  41. 41

    Judy says

    December 20, 2015 at 1:28 pm

    Merry Christmas, Kevin! My maternal grandfather made gloog (he and grandma pronounced it “glug”) every Christmas. I didn’t get the opportunity to taste it because he passed away before I turned 21. That was the legal age to drink way back when. Beginning with both sets of grandparents and going back, everyone came from Swedish. That makes my brother and I 100% Swedish. We were so fortunate to have grown up with them, enjoying many Swedish dishes that are mostly unheard of these days. So happy to read your recipe! Thank you!

  42. 42

    Molly says

    December 20, 2015 at 1:32 pm

    Happy holidays and happy everyday to you and your gang. Thanks for a great year of cooking, gardening an stuff with lots of laughs along the way. Looking forward to next year and hoping for a cookbook too!

  43. 43

    patrice says

    December 20, 2015 at 3:15 pm

    Happy belated birthday Kevin. All the best of the Season to you and yours. Enjoy the holidays and I’m looking forward to more great recipes and ideas next year. Thanks for a great year

  44. 44

    Jeanne Marie says

    December 20, 2015 at 4:06 pm

    Happy Holidays Kevin, SilverFox and Lily the Regal Beagle!
    May your holidays be filled with joy, love and peace.
    Here’s to another year!
    Thank you for such wonderful articles.

  45. 45

    Kathryn says

    December 20, 2015 at 6:55 pm

    Merry Christmas and a healthy, happy and contented 2016 to you, Kevin and to every body and soul on your home! I always spend Sunday’s with you. Thank you for all the chuckles, great recipes and helpful garden tips.

  46. 46

    John P. says

    December 20, 2015 at 6:59 pm

    Happy belated birthday, Kevin! Thanks so much for the Glögg recipe, we’ll give it a try this week.

  47. 47

    Lynn says

    December 20, 2015 at 11:16 pm

    Happy late birthday!! Hope it was fun. I always enjoy your e-mail messages. Sure would like to drop by for some glogg.

  48. 48

    Doris says

    December 21, 2015 at 12:19 pm

    Happy Glow and Happy Birthday Week (my husband’s was on the 16th)!!!! I’ll be making the Poinsettia Cocktail from The Italian Dish to celebrate my Italian heritage! Buon Natale

  49. 49

    Peggy Herron says

    December 29, 2015 at 9:07 am

    Happy holiday Birthday ❤️ My husband used a blog reciepe from Gourmet Mazine . I loved the fragrance . The house house smelled like Christmas and for an extra bit of theatre he lit the glogg and served it flaming . We no longer make it but do start baking and rolling gingerbread Thankgiving weekend and our house smells of gingerbread for the month.

  50. 50

    Darla Metro says

    December 4, 2016 at 2:30 pm

    OMG Kevin!! You’re never going to believe this but I am on my first ever (at age 66) overseas trip and I happen to be in Stockholm, Sweden with my husband and daughter. Last night we went to a beautiful outdoor Christmas market and tried Glogg at one of the booths. There was a long line but it was totally worth it. It was amazing. I told my family that I was going to have to look up how to make it when I get home and when I checked my e-mail tonight after a full day of sightseeing here was your recipe. How serendipitous!! I’ll be making it very soon after I get home.

    Darla

  51. 51

    Cindy H. says

    December 10, 2016 at 8:32 am

    Happy Birthday! Enjoy your Birthday week!

  52. 52

    Leslie George says

    December 10, 2016 at 8:43 am

    Happy Belated Birthday Kevin, I wish you many more 🙂 I have a question about the Cardamon. I have never used it and I researched and found that there are two drying methods. One leaves the hull white as yours are and are sun dried. The other color is green which is dried in a heated room. Yours looks to be the white variety. May I ask where you purchased them please? I like the fact that they were sun dried. Or if you think there is no difference I would appreciate your take. Thank you so much.

  53. 53

    Ellen Gessler says

    December 10, 2016 at 8:52 pm

    Happy Birthday!!
    Plan on trying your Glog. Lost my old recipe.
    Sure wish you were my neighbor.

  54. 54

    Samantha Gray says

    December 10, 2016 at 9:34 pm

    Happiest Belated, Kevin! May the coming “new year” be very good to you. Thank you for the glogg recipe. I made this years ago for a Valentines Party. Turns out it was the coldest night of the year and everyone arrived (after a brief run from the street to front door) with chattering teeth. We collected keys and handed out mugs and warmed up the company quickly. Most went home around 4 AM filled with coffee and clutching the recipe in their still warm (but now sober) fists. I will certainly try this one, as we are planning a post-Yule bash mid-January and I have lost my original.

  55. 55

    Patti Teeters says

    December 11, 2016 at 10:20 am

    Happy Birthday, Kevin! Love ya.

  56. 56

    Trudi says

    December 11, 2016 at 1:12 pm

    HAPPY BIRTHDAY! . hide the car keys ? you bet ! I would not make it across a room with this brew in me ……I’m a cheap drunk , a little goes a long way

  57. 57

    Sherry Pace says

    December 12, 2016 at 9:27 am

    Happy belated birthday Kevin! Although it sounds delicious, I haven’t made this yet. I’m woozy just reading the recipe 🙂 Hope you and yours have a wonderful Christmas and a happy and healthy 2017!

  58. 58

    Ed says

    December 13, 2020 at 11:50 am

    Happy Birthday won’t forget as mine is the 6th. Off to liquor store and will try this.

  59. 59

    Mary says

    December 13, 2020 at 12:13 pm

    Happy belated birthday, Kevin–that’s my birthday as well!!

  60. 60

    patrice says

    December 13, 2020 at 12:51 pm

    Hi Kevin. Can you suggest a recipe without using alcohol? Perhaps a non-alcohol substitute? Happy belated Birthday too. Hope the Christmas season is a wonderful safe one for you and yours

  61. 61

    Anne says

    December 13, 2020 at 3:15 pm

    Happy Belated Birthday, Kevin! Thanks for the update on your kitten!

  62. 62

    Kenneth C Kopsco says

    December 13, 2020 at 6:02 pm

    Best wishes on your birthday Kevin and hope you enjoy many more! I’m truly delighted that I discovered your site. It is inspirational to me.

  63. 63

    Vicki K says

    December 13, 2020 at 10:35 pm

    The Glogg looks delicious. Love all the ingredients. Will give it a try. So glad you rescued a feral kitten. I did too. Found her in the garden center at Walmart cold & wet. She is so beautiful at seven years old not and loved very much.

  64. 64

    Aurora Loiselle says

    December 14, 2020 at 10:55 am

    From Ottawa, Canada, we salute you Kevin and send you cheers for your generosity of spirit, your humour, your down to earth attitude and I feel great and in peace knowing that someone like you mopped the floor and did laundry duties on his birthday. You always send us recipes according to the period or season, a big thanks for that. We will replace our traditional Xmas latin american drink called “cola de mono” with your swedish Glogg recipe. Belated birthday greetings wishing you health and happiness. We think gardeners are the greatest kind people.

  65. 65

    Pat Yerian says

    December 14, 2020 at 12:56 pm

    Kevin
    Happy Belated Birthday. Should have known you’re a fellow Sagittarian. My birthday was the 11th. I spent it wrapping presents and packing boxes for shipment. Sadly I can’t be with my children and grandchildren this year due to the virus. Hope your loved ones are nearby.
    Love your blog and your recipes. Always enjoy seeing your name in my email.
    Happy Birthday and Happy Holidays.

  66. 66

    Patt Reid says

    December 14, 2020 at 2:58 pm

    Love the entire post. Only have one question: For reasons I won’t go into here, my husband and I don’t drink vodka anymore. However, we have an amazing moonshine white rum (reminiscent of Rhum Agricole in the Caribbean). Can we substitute that?

  67. 67

    Helen says

    December 5, 2021 at 10:26 am

    Happy Happy Birthday, Kevin! I’ll send this recipe to my daughter…she’s the drink maker in the family. Hope the year ahead gives you as much joy as you give to us! ❤️

  68. 68

    margaret says

    December 5, 2021 at 11:22 am

    Just a big Happy Birthday to you!

  69. 69

    Marsha says

    December 5, 2021 at 5:59 pm

    HAPPY HAPPY BIRTHDAY MONTH KEVIN! (Mine is a few days away now too). Thank you for all your gifts of recipes, gardening advice, decorating, sharing of a slice of your life & sweet kitty with us. I always look forward to your emails because I know there will also be some fun humor for smiles. I’m grateful for you & I’m sure I speak for hundreds of us fans. Happy Holidays to you & yours. Merries, from Marsha xxx

  70. 70

    Mojave Moon says

    December 5, 2021 at 9:38 pm

    Dear Kevin,

    The happiest of Happies and the merriest of Merries! Your post got me into the Christmas mood today, so thank you for such a gift. When I decorate the tree and do my seasonal baking, I will remember the many superb recipes, decorating tips and gardening suggestions that lend that exquisite finishing touch to any project you do and then teach us to do. I feel privileged, indeed, to be able to partake of the sweetness of life in this way., while knowing it is balanced with giggles, chuckles, smiles and fun!

  71. 71

    Mary Alice says

    December 6, 2021 at 8:08 am

    Thanks Kevin for the gift suggestions for me and my friends!

  72. 72

    Donna Korkus says

    December 7, 2021 at 6:46 am

    Happy Belated Birthday Kevin,

    May you and Mr. Fox have a wonderful Christmas & Happy New Year 2022.
    We enjoy all of your recipes, and love everything I make from your menus.
    xoxoo
    DonnaK

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