Don’t be too broken hearted-----

This will be my last post until after the New Year. My daughter, son-in-law and three grandchildren are going to visit our home and spend about two and a half days here. We are preparing for this. Plus it will be my lovely wife and mine 35th wedding anniversary. So as you can see my plate will be full. (Ya, that is a play on words). Because it will be ( if you have been reading my blog, you will know that I am rather heavy, physically and focus, on food. We really enjoy food around here. My family and extended family have the best heritages. We have sources from all over. This Christmas we will have Turkey, since it is so cheap and we bought several around Thanksgiving. That sounds sort of boring, but it’s not! We are going to have the BEST side dishes, but, isn’t that what makes your dinner? In my last blog I mentioned the traditional English Christmas dinner. I have some snippets from Charles Dickens Christmas Carol. So the rest is up to my computer.

Mrs. Cratchit made the gravy (ready beforehand in a little saucepan) hissing hot; Master Peter mashed the potatoes with incredible vigour; Miss Belinda sweetened up the apple sauce; Martha dusted the hot plates; Bob took Tiny Tim beside him in a tiny corner at the table; the two young Cratchits set chairs for everybody, not forgetting themselves, and mounting guard upon their posts, crammed spoons into their mouths, lest they should shriek for goose before their turn came to be helped.
--A Christmas Carol by Charles Dickens

For a real old-fashioned Christmas, our thoughts turn to Merry Olde England and the sort of luxurious meal that's straight out of a storybook. Here you'll find a menu that approximates, on a very lavish scale, that on which the Cratchits dined when the Ghost of Christmas Present took Scrooge on his nocturnal visit. It hits all the high notes of traditional English flavors, starting with an appetizer of blue cheese and walnuts, followed by a soup richly flavored with sherry, and then moving on to a magnificent goose, accompanied by apple sauce, mashed potatoes, and Brussels sprouts.
Before the goose, don't forget to pop open your crackers, the traditional English table favor for the holidays. Crackers are a sort of mini-pinata and they're available these days in many US department stores. Two guests holds each end of the paper cracker tube and pull hard. The result is a loud crack as the two halves split, and paper hats and toys fall onto the table. It's quite the done thing to wear your paper hat throughout the meal, and you should also read out the corny jokes that are tucked inside each cracker.
Take a rest break before serving the innovative recipe for trifle with chocolate and fresh cranberries, and then bring out the plum pudding. It should be served with a holly leaf stuck into the top, with warm brandy poured over it at the last minute and set aflame for the ceremonial entrance into the dining room. Each slice is topped with hard sauce, a divine concoction of butter, sugar, and brandy.
If you actually were a subject of Queen Elizabeth II, you'd probably hurry to be finished with your dinner in time to hear Her Majesty's annual Christmas address to her nation. Americans can while away the afternoon nibbling on a tray of blue cheeses, sipping mulled wine, and counting our own blessings. You know what Tiny Tim said.

Canapé of Blue Cheese, Roasted Walnuts with a Caramelized

Onion and Apple Relish

Ingredients:

1 lb. Maytag blue cheese, crumbled
1 cup toasted walnut pieces
1/4 cup heavy cream
Salt
Freshly ground white pepper
2 tbls olive oil
1 cup thinly sliced onions
1 cup julienne Granny Smith apples
Rice wine vinegar
24 rounds French bread (2 inches by 1/4-inch), toasted
Parsley

Directions :
In a food processor, fitted with a metal blade, combine the cheese, walnuts and cream. Puree until smooth and season with salt and pepper. In a small sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and apples, season with salt and pepper. Sauté until caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the vinegar, to taste, and cool completely. Spread a heaping spoonful of the cheese mixture over each toasted round of French bread. Garnish with a small pile of the apple-onion mixture and parsley.
Yield: 24 servings

Prep Time: 10 minutes
Cook Time: 25 minutes

Bouillon of Forest Mushrooms with Oloroso Sherry

Ingredients:

1 lb. Mixed wild mushrooms**
2 x shallots diced
1 x clove garlic, minced
2 Tbls butter
1/2 cup white port
2 quarts water
Salt and pepper to taste

----Garnishes----
Chives finely chopped
Several dashes Osborne aged oloroso sherry

Directions:

Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft. Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.
To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.
**such as chanterelles, cepes, black trumpets

Yield: 6 servings

Roast Port Glazed Goose with Tawny Port Gravy

Ingredients:

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows

Directions:

Preheat oven to 400 degrees F.
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.

Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.

Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.

Port Gravy

Ingredients:

2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water

Directions:
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.

Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.

Add the wine; bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups

Goose Fat Roasted Potatoes

Ingredients:

2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish

Directions:
Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.

Preheat oven to 400 degrees F. Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof sauté pan or skillet over medium-high heat and add the goose fat.

Once the fat is hot, add the seasoned potatoes to the sauté pan, cut side down. Sear on the stovetop for 1 minute, and then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. Yield: 4 servings


Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Medium

Whiskey-Braised Apple Sauce

Ingredients:

1 tablespoon unsalted butter
1 1/2 tablespoons chopped fresh ginger (about a 2-inch piece)
6 Granny Smith apples, peeled, cored and coarsely chopped
1 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup bourbon

Optional: 1/4 pound of butter

Directions:

In a saucepan, melt butter and saute ginger for 1 minute. Add apples, brown sugar, cinnamon, salt and bourbon. Simmer uncovered until apples are very tender, about 45 minutes.

Puree in a blender until “apple butter” consistency. To kick it up a notch: whisk in 1/4 pound of butter after pureeing applesauce.

Yield: 6 to 8 servings

Mashed Potatoes

Ingredients:

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
1/4 cup unsalted butter
Freshly ground black pepper
Freshly grated nutmeg (optional)

Directions:
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.

Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add nutmeg, if desired. Serve immediately.

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Buttered Brussels Sprouts

Ingredients:

2 pounds Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened

Directions:
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper, to taste.


Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

A Fresh Cranberry and Semisweet Chocolate Trifle

Ingredients:

1/2 pound unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/4 cups sugar
4 large eggs
1/2 cup cocoa powder
1 teaspoon baking powder
Pinch salt
1 teaspoon pure vanilla extract
Cranberry Compote, recipe follows
Chocolate Pastry Cream, recipe follows
1 cup heavy cream, whipped
Chocolate shavings, for garnish

Directions:

Preheat the oven to 350 degrees. Butter and flour a 9 by 5 by 3-inch loaf pan.

In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth.

Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well.

Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack.

Slice the cake into 1/2-inch slices.

To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the cranberry mixture over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries.

Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve.

----"Cranberry Compote----"

Ingredients:

1 pound fresh cranberries
2 tablespoon grated orange zest
2 teaspoon grated lemon zest
1/2 cup fresh orange juice
6 tablespoons fresh lemon juice
1 cup granulated sugar
2 teaspoon pure vanilla extract
4 cups water
6 tablespoons cornstarch

Directions:
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size non reactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.

Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.

Remove from the heat and cool completely.

Yield: 4 cups

----"Chocolate Pastry Cream----"

Ingredients:

1 quart milk
2 cups granulated sugar
6 x ounces semi-sweet chocolate chips
1 teaspoon pure vanilla extract
10 large egg yolks beaten
1/2 cup cornstarch
1/2 cup water
2 tablespoons butter

Directions:
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.

Yield: 8 cups

Plum Pudding

Ingredients:
1/2 lb unsalted butter plus about
2 teaspoon butter; for greasing molds
1 1/3 cup dark brown sugar
3 eggs; beaten
3 tablespoon dark corn syrup
2/3 cup self-rising flour
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon apple pie spice
1 lemon; juice of
1 orange; fine grated rind of
1 lemon; fine grated rind of
4 cup fresh bread crumbs
1 1/3 cup golden raisins
1 1/3 cup raisins
1 1/3 cup currants
1/3 cup chopped mixed citrus peel - (2 ounc; es)
1/4 to 1/2 cup brandy
----JUST BEFORE SERVING----
1 garnish with holly
1 ignite with brandy

Directions:
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.

Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.

Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.

Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.

Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'

Yield: Two 2 lb. puddings.

Serve with warmed Hard Sauce.

Hard sauce

Ingredients:

1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

Directions:
Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

Yield: approximately 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 4 hours

Blue Cheese Tasting

Ingredients:

1/2 pound English Stilton blue cheese
1/2 pound domestic Maytag blue cheese
1/2 pound Italian gorgonzola blue cheese
1/2 pound French Roquefort blue cheese
1/2 pound Danish blue cheese
1 loaf French bread, sliced 1/4-inch thick and toasted
1 bunch seedless white grapes
8 ounces walnuts

Directions:
Divide the cheeses between 8 serving plates. Garnish with the grapes and walnuts. Serve with the croutons.

Yield: 8 servings
Prep Time: 5 minutes

Mulled Madeira

Ingredients:

4 bottles Madeira wine
2 cups orange-blossom honey
3 cups water or orange juice
10 whole cloves
1 whole nutmeg
4 x cinnamon sticks
2 x bay leaves
1 x orange";" peel cut in strips
1 cup Cointreau

Directions:
In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 11 minutes


I know that this is a lot to take in a one time, but it is worth it. I have done all of this for a “special” group of friends. We ate and talked till the wee hours of the morning. It was a very unforgettable night. One that is, if thought out and prepared, is not too hard to put together and worth every last bite. My last bit of information to give to you is, “Merry Christmas to all, and to all a good night”. . Also, have a very healthy and happy New Year! See you in two weeks


Riceah Roni---

Ah, Traditions-----or is that Ah, Ruts?

Do you remember the song “Traditions” in “Fiddler on the Roof”? That is a great song, and it will make you want to sing the melody for a least a week. Traditions have been around since we all began. You always hear the term “built on tradition” It is an important part of life….. Well, we have them in our family. I am sure you all have them in your families. I would like to hear all about them in this blog. We have seasonal traditions and just things that we always do. I think traditions are basically what we all do, because we are comfortable with them and why change tradition? So, we go with it. Is that a rut? There is a fine line between traditions and ruts. Here is a list of ours:

Traditions:

1. Monday Night – Family Home Evening, this is a special night set aside for our families, our church has instructed us to enjoy these events by gathering our family and teaching/learning special life messages (during the Christmas season, we would go out and look at all of the houses with lights), singing together, praying together and oh, yes what the children wait for….the desserts. I have a few at the bottom that we would like to share with you. Now next, we have Friday Nights –




2. Date nights. This is a special day for us, Mom and Dad, or the girlfriend and boyfriend, which happened to be married for 35 years. You can go out and enjoy each others company without your little ones around, (the mothers' need that, it will give them a much warranted break). Now these are nights that we should all have. It will build each others love and bonds. Now those are our special days. The rest that follow are some of the holidays we observe. We, mostly, have fun, sometimes just watch videos/DVD’s and hang around, but most of all we follow traditions:




3. Ground Hogs Day is a day that my wife and I sit in front of the TV and watch the movie “Groundhog Day”. A 1993 movie about a cynical weatherman, (Bill Murray), who is forced to continuously re-live the worst day of his life until he learns to become a better person and co-starring, Andie MacDowell. We do a lot of holiday video/DVD watching. After almost thirteen years this could be considered a rut......we almost have all of the lines memorized. :-(




4. Easter has a lot of traditions, one being we would always dye the hard boiled eggs, remember when you used to use food dye and vinegar, well it started out that way, then came along all of those tablets, and other interesting ways to dye your eggs. Guess what, we now dye our eggs with food dye and vinegar, oh well, some things you can’t replace. Oh, yes there is one thing we always do other then just dye them, it is after we have the color just right we place them on the same white dish towel to dry that we have been using since 1971, at least that is what the date says…..It is one of the most colorful thing I have seen, but with so many "colorful" memories. I learned a trick from my Aunt Mara, after the eggs are dry, you take a little Wesson or Crisco vegetable oil and put it on a paper towel and rub the eggs,and it gives them a shiny appearance, which brings out their colors. You will be surprised at how nice they look. When we would wake up the next morning; for breakfast we will have the hard boiled eggs, hot cross buns or “Easter bread” and pasca, (this is from my Russian heritage), and orange juice. We will each have a special egg, that has our names inscribed on it with a white crayon (before we dyed them), from the night before and we will test our skills to see who has the “best” one by hitting the ends of the eggs together to see whose would crack and whose would come out the “winner”. After all of that and with full stomach we move to the living room and we let the kids run around the house and find “their” baskets, usually hidden really well, and we will play the hot and cold game to make it easier for them to find it. That would build the anticipation until they found them. You know what? Our kids are all grown now, but last Easter, we hid just Chocolate Easter bunnies and my last two kids, who are now in their late and middle twenties, reluctantly looked for them---I guess traditions take a hard time to break. I think, if I remember correctly they said it would be their last time……well we will just have to see about that. ;-(




5. Memorial Day – This is a day of memory of those who passed on before us. This might sound a bit morbid, but we would go, (as a family), to the cemeteries and check out the grave stones, dates and names. We have some really old grave yards here in Spokane. I remember one time we were driving up this one lane road to the top of a cemetery and this poor little squirrel ran across the road, I couldn’t stop or swerve so I did the old “thump, thump” thing, of course my kids were horrified, but it was him or us. ( you gathered by the thumps, it was him) My kids always seem to remember that and usually talk about it at our family gatherings. At the time, I just thought what an appropriate place to end its short/little life. :-O




6. The 4th of July—This is the time we all go out and have families barbeques, usually with hot dogs or hamburgers, potato salad, and beans, potato chips and all that comes with that feast. This is usually the first summer day of the season where we all can go out and enjoy the birth of our country. I remember the 1976, Fourth of July, it was a huge celebration of our nations 200th year, what a spectacular moment in time. Also, one time we went to this place Laclede, Idaho. The kids were very young, we were able to camp out at the local campgrounds on the banks of the Priest River and go across the railroads to this little spot in the road, it had a small convenience store and a bar and probably some other building on the main drag, but near the bar they had nice area of grass, and a Fourth of July celebration. It had fun games for the kids. My son found all of the money in the sand pit. (they covered pennies, nickels, and quarters), I think he found about ten dollars and that was the beginning of his career of making money (oh, they start so young). He also took 2nd place in the kids run. My youngest daughter won the small kids pie eating contest, which she thoroughly enjoyed, (but I am sure dreads to this day). I don't think she cared about the money. My oldest daughter was in it for the fun. I think my kids will always remember that day. We were really surprised at the fireworks. It was an amazing evening event.




7. Labor Day – This is the last day of Summer time for the kids, and we usually had the last summer closing picnic with our extended family. These are the ones when every mother, father, uncle, aunt, nephew and niece, (now with families of their own), gather together to have "the" family picnic. We always enjoy them and share family stories and fun. (I remember when I was the young one, now I am one of the "old" ones that the kids gather around to hear sometimes embarrassing stories about their parents) :-) The picnics are usually a potluck get together, always with a large variety of food specialties. Then after all of the food, warm weather and fun, we go back home and waited for the dreaded---




8. First day of School, at least for the kids, not so much for the Mom’s out there. Who see this as a day of “freedom”?




9. Halloween, and Thanksgiving are holidays that I have talked about in earlier blogs, you can check those out. But last, and not least ----




10. Christmas – Wow where to begin? When my family was younger we would go out and cut down our tree, (oh, the smell of a freshly cut tree!), and my wife would be in charge of decoration after I set it up, put on the lights and the garland (that we have had since we were first married). We did keep a tradition until recently which we had to stop, because it got too big. We would buy our kids two ornaments each year and the premise was to give them a box of their ornaments when they moved on to make their own families. The only problem is, my wife couldn’t part with these little treasures. (At least our hearts where in it) Our whole house was decorated with so many ornaments we ended up with several trees, (now the fake ones), of different themes. It seems that we can’t make up our minds on which one is the best. We keep adding to them each year. Talk about adding something each year, the lights!!!! It seems that a bulb would be burnt out each time you took them out of the box, these are the ones that say "the rest would stay lit", (that is a bunch of hogwash), and of course you can't find any to replace it, so we have to go buy some other lights. Come to think about it I think we have every strand of light we ever used. I don't know why we keep them, but, we won’t go there. During the three weeks before Christmas we would go out and buy gifts for our loved ones, (usually one or two and of course, ya right). I am the worst, I really like to surprise my wife, and she is always amazed each year on how I CAN surprise her, or is this a ploy for me to get a bigger, better present every year. hmmmmmm. Well anyway, you know, Christmas is the season that “Santa” is king for most of the country, but to keep our prospective we would read the Christmas Story, about Jesus' birth, every Christmas Eve this is after we toured the Christmas light in our city, we also watched “Scrooge” mostly the 1970 version, the one with Albert Finney as Scrooge, some of the songs are very catchy, (I won’t go over them now, I’ll be humming it for the next week). After that we would always eat the cookies that we made or bought, and stuffed dates. What a variety of sweet treats. We would always leave a plate of cookies and milk for the magical old man, (who would always leave an empty glass and cookie crumbs on the plate). My children, to this day swear that they saw "Santa's" foot prints in the ash in the fireplace! (Hmmmmm) In the morning, my wife and I would be jarred from our sleep with joy and noise of kids screaming “Mom, Dad, Santa came”!!! (We didn't learn until later, our oldest daughter would go down, earlier, and count the presents each of my kids would get and give them a report). With twinkles in our eyes we would join our children and look at the presents. What an array of color. It seemed the addition of presents made the main family tree that much "more" beautiful. My wife would sneak away and start cooking our favorite breakfast, scrambled eggs, sausages, cranberry muffins, orange juice and mugs, ( Spode of course), of steaming hot cocoa. (of course I had the largest mug and for a special reason). We had a terrible tradition. I even felt bad about it. But it was the best!! No one could leave the table until I was finished with my huge mug of cocoa. My kids would be squirming in their seats. Watching me take every sip, and at the end I would make this really loud sip and the kids would go crazy, but alas I wasn’t done this went on for it seemed like an eternity for my kids and they would run over to see if there was anything left in my cup. I have this great cup with a very broad bottom and it look like I have a whole bunch of cocoa in it, but actually there is very little. Then I would swig down the last of it and we would all run over to the tree. My oldest daughter would sit next to the tree, (which eventually ended up as my son’s responsibility when she went off to college), and I would sit in my favorite chair in the corner of the room. My wife would sit on the couch and the rest of the kids would be scattered around. My daughter would hand the first present to my son would bring it over to me, and I would read off the name and he would give it to that person. After all of this was done. We would start with the youngest and then to the oldest opening our presents to squeals and exclamations of joy. We would do that until all of the presents were done. We would then all stand up and hug each other afterwards…..talk about a family togetherness. We would end the day with our very fantastic dinner, (you knew this would eventually points towards food), what ever we decided, sometimes goose, crown roast, turkey as the main meat and my wife makes the best blueberry salad, (see below and it is to die for). One year we had a traditional “English” Christmas Dinner. It was the best. It even included “Plum Pudding”, which is an event in itself. It turned out fantastic, sort of reminded me of Scrooge and the Cratchit’s dinner.

Ruts:

1. Eating in front of the TV watching Ellen DeGeneres from TiVo and then some “special” DVD or video, (this didn’t start until the kids were out of the house and my wife and I, “empty nesters”, would be too tired cook).
2. Going out every Saturday morning to shop at the grocery stores for the next week’s menus.
3. Cleaning up or messing up the house, it depended on our moods, for the next week.
4. (This is not a rut, just something we do a lot and enjoy it). Taking little “day” trips to different locations or just to Coeur d’Alene (which is named after a local Indian tribe), to visit “our beach” and check out the beautiful lake, the houses and the shops. This is one thing about living on the eastern side of Washington State, you have all of the green lush, areas of lakes, mountains, rivers, and valleys that are breathtaking without all of the traffic.

Now for some of our Recipes (that I promised):

For family home evening---Chad’s, (my son-in-law), which we love, for his entry into our best dessert contest

Chad's Carmel Corn

Ingredients:
2 cups brown sugar
1 cup white Karo syrup
1 can eagle brand sweetened condensed milk
1 cube (real) butter
1 tsp (real) vanilla extract

Directions:
Combine all, except vanilla, in medium saucepan and boil it until soft-ball stage on medium heat stirring constantly. Remove from heat and add vanilla, pour immediately over 4 bags microwave popcorn that are in a big bowl and stir until evenly coated. And enjoy. (This is the best!!! He made this while we were visiting in Texas. We have remembered it since.)

Note: Might be smart to remove old maids kernel, so you won’t be visiting the dentist the next day.

My wife’s blueberry salad

Blueberry Jell-O Salad

(This salad recipe comes from our friend, Pat Fechner, and my wife makes it every year for Christmas dinner)

3 3 oz. boxes of raspberry Jell-O
1 Can Wild blueberries with juice
1 Can Crushed pineapple with juice (20 oz. can)
3 Cups Boiling water

Mix all ingredients and chill till firm, stirring several times until fruit is evenly distributed.

Topping:
1 Cup Sour cream
1-8 Oz. Cream cheese at room temperature
2 Tbsp. Sugar
1 Tsp. Vanilla
1/2 Cup Chopped walnuts

Mix first four ingredients. Spread on firm Jell-O and sprinkle with nuts.

Easy Apple Crisp

This is quick and easy for the mothers that have no time before the family gathering.

Ingredients:
2 squares margarine (melted)
2 cans prepared apple pie filling
1 pkg white or yellow cake mix

Directions:
Grease 9x13 pan. Place 2 cans of pie filling in bottom. Sprinkle dry cake mix over filling. Pour melted margarine over dry cake mix. Bake it at 375 F for 40 min.

Ooey Gooey Cinnamon Delight

This is a great dessert for the family night, it is prepared ahead and cooked while you are doing you activity. Your kids will go crazy over the flavor and the smell will knock your socks of. Yummmmmmmm

Prep Time: 15 MinutesCook Time: 35 Minutes
Ready In: 1 Hour Yields: 15 servings

INGREDIENTS:
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine (melted)
1 cup packed brown sugar
1/2 cup chopped pecans (optional)
1/2 cup raisins

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, and then turn out onto a plate. Do not cut! The bread just pulls apart.

The Seeds of Christmas

You know it is Christmas when all you hear on the radio is your favorite Christmas song; over and over in so many different versions you wonder how that is possible? Well, you see that is what makes the world go around. You have different artists giving us their version of what that song should sound like. They all have to cut, an obligatory Christmas album with their own slant on it, with their specific style. Since we have so many talented people in this world, you hear so many different versions. That sound simple doesn’t it? (That is what I do best, sound simple). Let’s look at the fact here; there are only so many songs about Christmas. What has happened to something new? I know the reason, it won’t get enough press and it won’t get enough commercial funding. You see what a stagnate race we are we only listen to what pleases us. Boy, do I sound like a cynic here? But, I am not. I would like to hear some new songs that make us feel good. Isn’t that what listening to songs is all about? Well, it is. It takes us back to fonder times. It brings back a “special” memory of something that formed our character. It also, relaxes us, let’s us think of ways to improve our lives. I really have a weakness in this area. I like music, don’t get me wrong. My wife is the “song” specialist”, in our family, (something my kids inherited), among her other talents. I can see her drift into wonderland, whenever she hears a song. I don’t know how she does it. Maybe thats why I can't carry a note and I sound like an “off keyed” frog. Well, you ask, what does this have to do with food? Well, to get back on track here. I feel that I love this time of year, it is so full of tradition, color, music, artwork, FOOD!!! You know out of all of those, I think food outranks the rest and should be the first thought, I know my stomach knows and after all of these years, I should know where my “first” thought originate. Yes that is right from my stomach. You would think it got tired or something, but next to the “s” (remember this is a “family” blog), word, it is the most sought after. But, since this is “My” blog we will go to where no man has gone before. (Isn’t that a Captain Kirk phrase?) You know that Christmas is always for giving, like Thanksgiving is always being thankful. Christmas is all about giving gifts to our loved one and our not so loved ones (those of who get a lump of coal and are on the naughty lists). Since we are going to that part of the “food chain”, I have some fantastic ideas for gifts----yes, that is right food! Now you know that wasn’t coming right?

Food-Christmas gifts 101

Chocolate Covered Raisin Cookies

Yields: 12 servings

"Chocolate Covered Raisin Cookie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like to. Store this in a cool dry place away from a heat source so condensation and clumping does not occur and by all means enjoy ..."

INGREDIENTS:
3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

DIRECTIONS:
1. Mix together the flour, baking powder and baking soda.
2. Layer ingredients in order given in a quart size '' wide mouth '' canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
3. Attach instructions to the jar:
1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.2. Add 1/2 cup butter or margarine, softened at room temperature. (DO NOT USE DIET MARGARINE) Add 1 egg, slightly beaten and 1 teaspoon vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands.4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Cowboy Cookie Mix in a Jar

Original recipe yield: 3 dozen.

Ingredients:
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
(image placeholder)
Directions:
Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer. Include a card with the following instructions:


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Friendship Soup Mix in a Jar

"Your friends and family will love you for this! A soup mix in a jar recipe you can give out as gifts!" Original recipe yield: 16 servings.

Ingredients:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked alphabet pasta
(image placeholder)
Directions:
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
Attach a label to the jar with the following instructions:

Friendship Soup

ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, and then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Christmas Stollen

“This recipe is from the head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise."

Original recipe yield: 1 loaf.

Ingredients:
1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
(image placeholder)Directions:

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

What is all of this white stuff????

Well, it finally happened, I woke up and ran downstairs to get the morning newspaper and wham! It hit me like a load of bricks. Our really big snow, (sounds like something Ed Sullivan would say), was everywhere. I wasn’t ready yet for this. Doesn’t anyone know that they have to ask me first?? You don’t just start snowing without my permission. Oh well, you can see how far that got. At least I gave it a try. Do you remember your first introduction to snow??? Well I sure do. I was about 4 years old and we lived in Southern California, you know that place that has year round warm weather. Well, my Dad took the family on an outing. Now mind you there were 7 of us packed into this Studebaker. What an experience that was. It only had 1 seat in the back, so I got the honors of sitting up front with my Mom and Dad. (I would occasionally look over my mother’s shoulders and give the back seat group a big ha ha, “I’m sitting with Mom and Dad look”, you know the kind all of my siblings would kill me over). It is amazing how inventive you can get when you are on a long trip. My Dad wouldn’t stop for anything, if you know what I mean. He said if we had to go, he had a extra empty coffee can in the back. (I hope he was joking), I found out later he wasn’t. He wouldn’t stop for anything. He was a very focused man, especially driving. I remember looking out the windows and taking in all of the greenery, and there it was, SNOW. I was amazed, at first it was a little patch here and there and suddenly it was all over. My dad let us all out of the car. My brothers ran behind a big rock and took care of what they have been holding onto until we stopped, (remember the coffee can), that was my first experience with yellow snow. When we got back to normal snow, we didn’t have gloves, because we didn’t need them in S. California. So we brought some pairs of socks and used them instead, (which didn’t last long, you can’t make and throw snowball with those on). It was great fun, we laughed and played for about an hour and my Mom said we had to go and get back into the car. I was having so much fun, I didn’t want to go. When I got in, I felt something wrong with my hands they started to hurt and then burn. It was like they were stuck in a fire or something. They must had the first stages of frost bite and didn’t hurt until I got into a warm place and then they started to warm. I cried and cried because it hurt so much. My parents didn’t know what to do, so they let me cry, something my siblings enjoyed listening to the whole way back. Too, say the least. I didn’t go back into the snow until I was in my early twenties, when I was in the army in Korea and it snowed there, but that time I had gloves. Well since there is snow outside and a nice fire in our (gas) fireplace, what a good time to share some recipes. These are good old hand/stomach warming:

Baked Potato Soup
This thick and creamy soup that has all of the flavor of a baked potato that is loaded with all the usual fillings. Your family will beg you to make it again and again! Don't plan of eating anything else after eating this soup - it is very filling!

Ingredients:

4 large baking potatoes

5 slices bacon

1/2 cup butter1 large onion, diced

1/2 cup all-purpose flour

6 cups milk

2 teaspoons coarse salt

1 teaspoon pepper

1 1/2 cups (6-ounces) grated cheddar cheese, divided*

1 cup sour cream
* I usually use a combination of cheeses that I happen to have in the refrigerator.

Directions:

Preheat oven to 400 degrees F. Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.
Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.
In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and sauté approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato pulp, salt, pepper, crumbled bacon, and 1 cup cheese. Stir and cook until cheese is melted. Stir in sour cream. Add extra milk, if necessary, for desired thickness.
NOTE: At this point, soup may be refrigerated until ready to serve. When ready to serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
To serve, serve in individual soup bowls garnished with the remaining 1/2 cup cheese. Additional crumbled bacon, sliced green onions, and/or chives may be served to sprinkle onto the top of the soup.
This recipe makes approximately 6 to 8 servings (10 cups).

Favorite beef stew
Nothing is better on a cold winter evening than old-fashioned beef stew like mother made! This stew will make you think of your childhood.

Ingredients:

5 slices thick bacon, cut into 1/2-inch pieces

1 - 2 tablespoons olive oil or vegetable oil

2 pounds boneless beef chuck or sirloin, cut into 1-inch pieces

2 cloves garlic, minced

1 medium onion, sliced

2 cups boiling water

2 cup red wine (possibly, Pinot Noir wine)

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

2 dried bay leaves

Salt and pepper to taste

1 teaspoon sugar

1/8 teaspoon ground allspice or ground cloves

1/2 teaspoon paprika

6 carrots, sliced

1 pound small white onions 6 potatoes, cubed

Directions:

In a large soup pot or cast-iron Dutch Oven over medium-high heat, cook bacon until browned; remove bacon to a dish and set aside.
Add olive or vegetable oil to bacon fat and heat until hot; add beef pieces and sauté until brown; remove beef pieces to a plate. NOTE: Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes. Make sure that you dry the meat thoroughly on paper towels before browning, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan.
Add garlic and onion; sauté until soft. Stir in water, lemon juice, Worcestershire sauce, bay leaves, salt, pepper, sugar, allspice or cloves, and paprika; add bacon and browned beef pieces. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F.
After 2 hours cooking time, remove bay leaves; add carrots, onions, and potatoes. Cover and simmer another 30 minutes or until meat and vegetables are tender.
NOTE: Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed of.
When the vegetables are cooked, remove from heat and transfer into individual serving bowls.
Makes 6 to 8 servings.

The Best Chili

Ingredients:

1/2 pound dry pinto beans

Water

1 28-ounce can diced tomatoes in juice

1 large green bell pepper, chopped

2 tablespoons vegetable oil

3 cups onions, coarsely chopped

2 cloves garlic, crushed

1/2 cup parsley, chopped

1/2 cup butter

2 pounds beef chuck, coarsely chopped

1 pound pork shoulder, coarsely chopped

1/3 cup chili powder

1 tablespoon salt

1 1/2 teaspoons pepper

1 1/2 teaspoons ground cumin

Directions:

Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
Bring mixture to a boil. Reduce heat and simmer, (covered), for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.