on the first day.

I have attempted several times to write about our holidays thus far, and each time it’s been a struggle to express the balance of joy and relief and heart-filling happiness and exhaustion – and also the sense that memories are being made every second, and the need to document them while still being fully present in the moment – that is Christmas time with young children.

It’s been wonderful, and zany, and at points overwhelmingly emotional.

We have missed family, and shed tears for lost loved ones. We have ached for friends who are enveloped in grief.

We have celebrated our good health and our good life and our great good fortune, to have all that we do.

And today – blessed first of January! – we cracked into a brand new year.

I got out first thing, before it started to rain, and when I got home we drank the last of the bubbly and said a fond farewell to our Christmas tree.

And we ate an enormous breakfast, which we all enjoyed…

…very much.

And then there was dancing.

Happy New Year, friends!

Giant Baked Blueberry Pancake for Auspicious Beginnings

4 eggs

3/4c whole milk

3/4c light spelt (or all purpose) flour

1 tbsp plus 1/4c granulated sugar

1/4c (packed) dark brown sugar

1 1/2 tsp cinnamon

1/4c soft unsalted butter

scant 3/4c frozen blueberries

Preheat oven to 450 degrees.

In a large mixing bowl, whisk eggs and milk together, then add flour and 1 tbsp granulated sugar. Whisk to combine (batter will be slightly lumpy). In a small bowl, stir together remaining granulated sugar, brown sugar, and cinnamon. Set aside.

Heat 2 tbsp butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan and scatter blueberries over top.

Bake 8-10 minutes, until edges of pancake are puffed and golden but centre is still slightly runny. Remove from oven, and sprinkle with sugar and cinnamon mixture.

Dot with remaining 2 tbsp butter, and carefully turn the pancake over in the pan. Return pan to oven and cook a further 3-5 minutes, until pancake is risen and golden and sugar has turned to syrup.

Remove from oven and invert pancake onto a serving plate. Cut into wedges and serve immediately.

Serves 2-4.