In local care homes, I’ve been focussing on the sensory side of Christmas, the smells, flavours, colours, textures and tastes plus of course the lights.
We’ve been making very highly fragrant decorations and foods. Cloves in Oranges, Stem Ginger Cake with orange icing, Mince Pies, Christmas Pudding and a gingerbread house.
I’ve been using the opportunity for exercise with rolling out a stiff dough, handling foods, stirring cake batter and pudding batter etc.
The texture of dough has been a nice memory for people unable to completely create a mince pie and the eating of it all has been a big hit, especially warm and fragrant from the oven.