This is an event that has been going on for 35 years opening on Friday, Dec. 6, 3-11pm, and Saturday, Dec. 7, noon-11pm, and if you go between 5-9pm museums are free admission. There’s food, activities and fun.
Looking for something to light up your night then you should try the San Diego Parade of Lights on Sunday, December 8, 2013 and Sunday, December 15, 2013. Starting at 5:30 get ready to enjoy over 80 boats decorated brightly with wonderful Christmas lights.
Don’t let our mild San Diego County weather fool you, San Diegans love celebrating Christmas. We definitely don’t let the lack of snowfall deter us from getting into the spirit of all that Christmas has to offer. From watching sail boat harbor parades, ice skating at the Hotel Del while looking at the Pacific cool blue waters or to Christmas themed sand sculptures at Seaport Village the Christmas spirit is alive and well here in this diverse county. To help you get into the spirit of it all we’ve created a downloadable guide to the holiday light displays here in San Diego for 2013.
Make sure to check out the back page of the guide… we will be starting our 365 days of keeping the spirit of Christmas alive on January 1, 2014 here at Livin In SD. We’ve given you some ideas for the month of December to help get you started….
This Thanksgiving season we wanted to share this awesome Pumpkin Roll recipe that has become a family tradition in our household, ever since my friend Kristi shared it with me 25 years ago. Whenever, I ask my daughters what they want their momma to make for Thanksgiving dinner this is always at the top of the list. Even before pumpkin pie! I hope you enjoy it!
So what are your family traditions? We would love to hear about them.
Cake3 eggs1 cup sugar2/3 cup pumpkin1 tsp lemon juice3/4 cup flour1 tsp baking powder2 tsp cinnamon1 tsp ginger1 tsp nutmeg1/2 tsp salt1 cup chopped pecans (optional)Filling1 cup powdered sugar4 Tab butter1/2 tsp vanilla1 8 oz. pkg cream cheese
Cake: Beat 3 eggs on high for 5 minutes. Gradually beat 1 cup sugar. Stir in 2/3 cup pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin mixture. Spread into greased and floured 10x15x1 inch pan. (I line the pan with wax paper or parchment paper and grease and flour it. It makes for easy removal of the cake.) Top with finely chopped nuts. Bake at 375 degrees for 20 minutes. Gently turn out on a flour sack towel sprinkled with powdered sugar. Carefully peel away the wax or parchment paper. Start at narrow end roll towel and cake together. Cool and then unroll.
Filling: Combine sugar, cream cheese, butter and vanilla. Beat until smooth. Spread over cake, reroll cake and chill. Sprinkle with powdered sugar.
”Not what we say about our blessings but how we use them, is the true message of our Thanksgiving” ~W.T. Purkiser