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A few days before Christmas Eve, the rain drips into the morning coffee. Graphite sky instead of the ceiling in the kitchen.

However, my debut butter shortbread according to the Irish recepie has the shape of a sun, and the scent of vanilla awakens drowsy thoughts.

The guitar is still propping the wall in the corridor. It is only accompanied by a ukulele and sometimes a cat that passes the corridor at night. I look at it, rarely. Although I miss it very much.

Meanwhile, new strings set – it was the first purchase for Christmas. Notebook in the grassy colour still keeps the song “Falling slowly” by Glen Hazard who debuted on Grafton Street in Dublin. The chorus resounds in me more and more:  

Take this sinking boat and point it home
We’ve still got time
Raise your hopeful voice, you have a choice
You’ll make it now

What you haven’t done for a long time and miss it? Maybe, now it is a time to do it?

P.S. The photo above is from the Christmas Eve of a few years ago, when we had a little music feast with the guitar and Bodhrán – Irish drum.

Scotish-Irish shortbread recepie:

250g. of flour

100g. of cane sugar

1 and 1/3 unsalted butter

1/4 teaspoon of baking powder

vanila extract

You can also add ginger, cardamom or lemon squeezed juice.

The history of shortbread goes back to the days of Mary Queen of Scots who reigned in the mid to late 1500s and brought it on the tables. But another historical sources mentioned that shortbread was knowing in the XII century, already at the court of Elizabeth I.