5 Postcards Today

I got five postcards today. Three from Finland, including one Kaj card. One postcard from the Philippines and one from Taiwan.

On a snowy day like today I would love to be on a beach like the one pictured on the card from the Philippines.

Today's Postcards

I received two postcards today. I got one from a postcrossing/facebook friend Prittia and another from a fellow postcrosser in the US.

Merry Christmas

Merry Christmas! I probably won't post for a few days so have yourself a wonderful Christmas and I'll be back soon.

Recipe: Cake Doughnut Bread Pudding

I've made this for the past few years now for our Christmas Eve dessert. Its a big hit and the only changes I make are no raisins and we don't do the rum sauce since there are a few kids and some people who don't drink.

This recipe is from the food network and Recipe courtesy Michael Chiarello specifically.

Cake Doughnut Bread Pudding

Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
45 min

Level:
Easy

Serves:
8 to 10 servings

Bread pudding:
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts

Rum sauce:
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste


Preheat oven to 350 degrees F.

In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.

Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.

Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

One Today from Estonia

I received one card today from Estonia. I actually looked up Estonia on Wikipedia today because its one of the countries that I don't know too much about. Did you know this? Estonia /ɛsˈtoʊniə/ (help·info), officially the Republic of Estonia (Estonian: Eesti or Eesti Vabariik) is a country in the Baltic region of Northern Europe. It is bordered to the north by Finland across the Gulf of Finland, to the west by Sweden across the Baltic Sea, to the south by Latvia (343 km), and to the east by the Russian Federation (338,6 km).[6] The territory of Estonia covers 45,227 km² and is influenced by a temperate seasonal climate.

The Estonians are a Finnic people closely related to the Finns, with the Estonian language sharing many similarities to Finnish. The modern name of Estonia is thought to originate from the Roman historian Tacitus, who in his book Germania (ca. AD 98) described a people called the Aestii. Similarly, ancient Scandinavian sagas refer to a land called Eistland, close to the German term Estland for the country. Early Latin and other ancient versions of the name are Estia and Hestia. Until the late 1930s, the name was often written as Esthonia in most English speaking countries.

Estonia is a democratic parliamentary republic and is divided into fifteen counties. The capital and largest city is Tallinn. Estonia was a member of the League of Nations from 22 September 1921,[7] has been a member of the United Nations since 17 September 1991,[8] of the European Union since 1 May 2004[9] and of NATO since 29 March 2004.[10] Estonia has also signed the Kyoto protocol. With only 1.4 million inhabitants, it comprises one of the smallest populations of the European Union countries.

The settlement of modern day Estonia began around 8500 BC, immediately after the Ice Age. Over the centuries, the Estonians were subjected to Danish, Teutonic, Swedish and Russian rule. Foreign rule in Estonia began in 1227, when as a consequence of the Northern Crusades the area was conquered by Danes and Germans. From 1228–1562, parts or most of Estonia were incorporated into the loosely organized Livonian Confederation of Teutonic Knights, during which time economic activity centered around the Hanseatic League. In the 1500s Estonia passed to Swedish rule, under which it remained until 1721, when it was ceded to the Russian Empire. The Estophile Enlightenment Period (1750-1840) led to a national awakening in the mid-19th century. In 1918 the Estonian Declaration of Independence was issued, to be followed by the Estonian War of Independence (1918-1920), which resulted in the Tartu Peace Treaty recognizing Estonian independence in perpetuity. During World War II, Estonia was occupied and annexed first by the Soviet Union[11][12][13] and subsequently by the Third Reich, only to be re-occupied by the Soviet Union in 1944.

Estonia regained its independence on 20 August 1991. It has since embarked on a rapid program of social and economic reform. Today, the country has gained recognition for its economic freedom,[14] its adaptation of new technologies[15] and as one of the world's fastest growing economies.[16]

Today's Postcards

I got 2 today. One has a Christmas Theme the other shows both old and new Hong Kong. Pretty cool!

Yesterday's Postcards

Here are the postcards I received yesterday; 1 from Finland, 1 from Switzerland and 1 from the US.