Deck the halls (with pints of ice cream).
Parfait Ice Cream
What: Adria Shimada’s small-batch, from-scratch treats company delivers on Christmas Eve and Day.
Why: Cinnamon stick, toasted hazelnut, and Earl Grey tea are reason enough for an impromptu spoon session in your pj’s.
When: Sat. & Sun., noon-4 p.m.
Where: Online at parfait-icecream.com.
What: A free app that details where Seattle’s top toques like to eat, with highly personalized dish recommendations. Search by dish or chef, or let it find eats based on your location.
Why: Who knew Tom Douglas slurps the nam at Pho Bac and Renee Erickson has a taste for the tajarin al ragu at Cascina Spinasse? Now you do.
When: You’re getting hungry.
Where: Online at itunes.com.
What: From wintry landscapes to implications of purity and peace to simple visual aesthetics, the nineteen-artist group exhibition explores the meaning and uses of the eternal color.
Why: A wide range of works by artists like Maylee Noah, Jason Sobottka, and Ann Maki.
When: Thru Dec. 30. Wed.-Sat., noon-5 p.m.
Where: Gallery 110, 110 Third Ave. S. (206-624-9336).
Land of the Sweets: the Burlesque Nutcracker
What: A naughty and nice take on the seasonal classic.
Why: Burlesque A-listers Lily Verlaine and Miss Indigo Blue steal the show.
When: Thurs., 7 & 10 p.m.; Fri., 7 & 10:30 p.m.; Sat., 2 & 5 p.m.
Where: The Triple Door, 216 Union St. (206-838-4333). Tickets ($30-$45) online at tripledoor.net.
The Feast of the Seven Fishes
What: The traditional Italian Christmas Eve dinner ($65 per person) — Ethan Stowell style.
Why: Octopus salad, soft-boiled eggs with salt cod, escolar and geoduck crudo, and steamed Manila clams.
When: Sat., 4:30-9 p.m.
Where: Anchovies & Olives, 1550 15th Ave. Reservations (required) to 206-838-8080.
What: Pick up quickie presents and stocking stuffers for lingering names on your list.
Why: You’re no Grinch.
When: T minus three days and counting.
Where: SugarPill Apothecary for her, Scout Apparel for him, SAM Shop for artsy types, and The Calf & Kid for dairy delights.
Photo: Courtesy of Parfait Ice Cream