Angels among us

We are each of us angels with only one wing, and we can only fly by embracing one another. 

- Luciano de Crescenzo

So true. I experienced this phenomenon many times this week.

Christmas morning, I was surprised by my son Jeremy's arrival. He'd been working away from home for several days and didn't expect to make it back for Christmas. He drove all night, exhausted, through a blizzard and arrived home safe and sound at 6:30 in the morning, thanks be to God.  I was so happy for him to be home, and he was happy to be home, too. 

My son, Bailey, 15 years old, is a delight. I realize that the time I get to spend with him now is very precious and I appreciate every moment. As part of his high school curriculum, Bailey is required to do volunteer work. We had the good fortune of being able to assist at Mount Saint Mary's Abbey in Wrentham, Massachusetts, a sanctuary in every sense of the word. I'm a firm believer that hard work is good for a person, and I had hoped Bailey would feel this way as well. He thoroughly enjoyed working at the abbey, as did I, and we felt truly blessed to be able to spend time with the wonderful sisters who have dedicated their lives to prayer and contemplation.

This year, my dear, devoted friends, Janice and Tim, hosted Christmas. They included our wonderful mutual friends, Anita and Andre, and extended families, too.

At Janice and Tim's, I got the chance to visit with my adorable 4 year old grand nephew, Tyler. What a nice boy, thanks to the parenting of his father and his mother, my niece, Janet. I told Janet how impressed we were with such a polite little boy and the wonderful mother she had become.  Janet was touched and happy to hear how we felt.

And then, another joy! I was completely surprised by the gift that my dear sister, Marcia, gave me! About 30 years ago, my brother Brian bought my mother a beautiful pearl pin on a trip to Japan. After my mother passed away, my sisters and I drew straws to choose an item of my mother's. My sister, Dottie, chose first, and selected the pin. The next year for Christmas, Dottie gifted it to me. A few years later, I gave it to Marcia. Now this year, Marcia gave the pin back to me. I was touched to be able to enjoy this special family heirloom once again.

I know that these stories aren't so unusual. Everyone has friends and family whom they love and are loved by them. But this year, I've become very much aware of how intertwined we all are: how we can only fly when we're made complete by others.

To accompany this post, I've chosen a fitting recipe: Divinity Fudge - one of my mother's favorite recipes from her "bible" - The Fanny Farmer Cookbook. This version comes from The Boston Cooking School Cook Book by Fannie Merritt Farmer. This seventh edition, published by Little, Brown & Company, 1945, is revised by Wilma Lord Perkins, who writes:

To

Mrs. William B. Sewall

in appreciation of her helpful encouragement

and untiring efforts in promoting the 

work of scientific cookery

this book is affectionately dedicated

by the author

Divinity Fudge

1 1/2 cups light brown sugar

1/2 cup cold water

1 tsp. vinegar

1 egg white, beaten until stiff, but not dry

1/2 cup chopped nuts or coconut, etc.

1/2 tsp. vanilla

Boil sugar, water, and vinegar to 240 degrees F, or until mixture forms a firm ball when tried in cold water. Pour slowly on egg white, beating until creamy. Add nuts and vanilla and drop in lumps on waxed paper or spread in buttered pan and cut into squares.

Heating the brown sugar, water and vinegar in the pan.

Boiling until the temperature reaches 240 degrees F.

Ah, now the time where we get to test for the right stage. This was my favorite part of making fudge when I was little.  I remember my mother dipping her fingers into the cold water and picking up the strands and rolling it into a ball. Then she'd give it to me to eat.  I always thought that this chewy morsel was so delicious and even better than the finished product!

Here's the divinity almost at the firm ball stage.  
I popped it right into my mouth! Just for old time's sake, of course.

Egg whites whipped and ready for the sweet mixture.

Stirring it up and waiting for the magic to happen.

With a little effort, it's ready to drop onto waxed paper in no time.

Deeper in color than the divinity made with corn syrup,

these light and airy candies have a caramel taste

from the richness of brown sugar.

May you be blessed to enjoy them with an angel.

Season's Greetings!

It has been a few years since I've taken the time to sit down and write out Christmas cards. It was so nice to renew the tradition - sitting by the fire, going through my old address book and finding friends to re-connect with. There's something so calming and so dear about putting pen to paper, sealing envelopes with pretty holiday stickers, and making a special trip to the post office for Christmas stamps.


Speaking of connecting with people, I heard from Mary, a thoughtful, Yankee Kitchen listener, who took the time to contact me and share her memories of Gus Saunders and the Yankee Kitchen. She wrote about Gus's last broadcast, how sad she and her mother were that day, and how she wanted to maintain the connection among the callers. I remember that day very well, too, and how Gus said that there would be other things to come along to take the place of the program. Those days are irreplaceable. And, certainly, no one can take the place of the kind-hearted gentleman who was so dearly loved by his listeners.

Reminisce for a few moments as Gus greets new callers

in his typical welcoming way

I received a wonderful gift of Boston Kitchen cookbooks (The Yankee Kitchen's earlier name) from the daughter of one of the show's long-time listeners. While callers shared their own recipes with each other, it was a rare treat to get a recipe from Gus. However, in the very back of one of these cookbooks, is a section entitled "Some of Gus' Favorite Recipes". 

Here are three classic dishes that Gus enjoyed. Perhaps they'll grace your table this holiday season. 

Wishing you peace and joy and love,

Anita

Burgundy Beef

1 1/2 pounds beef stew meat, cubed

1/2 cup flour

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons bacon fat

1/2 cup onions, diced

1/2 cup carrots, diced

1/2 cup water

1 cup canned beef broth

3/4 cup burgundy

Dredge meat in mixture of flour, salt and pepper. Brown slowly in bacon fat.  Add remaining ingredients. Cover and simmer very slowly about 1 1/2 hours until meat is tender. Stir often, adding a little water if needed. Serve with mashed potatoes or rice. Serves 4.

Potatoes Chantilly

6 medium potatoes

2 tablespoons butter

1 teaspoon salt

1 cup hot milk or light cream

1/2 cup heavy cream, whipped

2 ounces Gruyere or Swiss cheese, grated

Boil, peel, and mash potatoes. Add butter, salt and milk and blend until smooth. Spread in oven-proof casserole. Cover with heavy cream (whipped) and sprinkle with grated cheese. Brown under broiler.

Cherries Jubilee

1 small can pitted, black cherries

2 teaspoons arrowroot or cornstarch

2 ounces brandy

1 pint vanilla ice cream

Drain cherries and heat reserved juice in small saucepan adding arrowroot and blend thoroughly. Cook until reduced by one third and slightly thickened. Add cherries and heat through. Add brandy. Heat a few seconds and ignite. Pour flaming cherries with juice over ice cream. Serves 2.