Christmas Countdown 2.0 (Week 4)

Hard to believe that Christmas has come and gone and 2015 is coming to a close. It flew by!  Our Christmas countdown is also at an end. Here's what we did the final few days leading up to Christmas.

Day 22:  Christmas Coloring Pages
The original plan for Day 22 was to drive around and look at Christmas lights and decorations in our town... but... it was a really rainy, foggy, cruddy day. Like, the kind in the Rudolph, The Red-Nosed Reindeer song. We didn't feel like venturing out, so I pulled these coloring pages out of my "back-up plans in case of uncooperative weather" folder and we "helped" Ry color (meaning we colored and Ry scribbled and we all had a good time).

If you're interested in getting a copy of these pages for the little ones in your life, you can download them here.

Day 23:  Deliver Treats to Neighbors
A few weeks ago, our church ladies' group put together some cookie in a jar mixes and we were each able to take one home. Since we're gluten free, I decided to pass on my cookie mix to one of our neighbors who loves to bake.

Oh My COWS (Creamery)

One of my favorite things we did in Prince Edward Island was tour the COWS Creamery factory.  If you're Canadian, chances are you've at least heard of COWS.  If you're American, you've probably not heard of them.  Bummer.  You're totally missing out.

They have numerous ice cream shops across the province and have expanded across Canada in recent years.

COWS is manufactured exclusively on PEI, with cream and eggs from local farms and dairies. According to our tour guide, COWS premium ice cream is made with 16% butterfat cream, sugar and eggs, and is churned really slowly to make sure that the ice cream you're eating is actually ingredients, not air.

Interesting thought - the tour guide brought this up, but it's true!  Have you ever noticed that some ice cream you can just plow through a whole pint in one sitting, but other brands you can't? The difference is how much air is incorporated into the ice cream when it's freezing.  If you were to let a pint of store brand ice cream totally melt you'd probably end up with around 1/2 to 1/3 of the pint full of liquid.  If you let a pint of COWS melt, you end up with at least 3/4 pint of liquid.  That's some high density ice cream...