The first disappointment was the 2-week postponement on the closing of our mother’s house. Followed by the publication of my poem the same day. Funny how life can give you such different things on the same day.
Christmas at Our House in the ‘50s
Love, generosity, and gratitude were part of the ritual.
Loud stomping noises, then Dad’s voice: “Is that you, Santa Claus?” Pause for his answer. “Are your reindeer up there, too?” Pause. “Oh, I hear them.” Pause. “Thank you for all these presents, Santa. See you next year.” Pause. “Goodbye, Santa Claus”. Pause. “Goodbye”
“Listen, kids, hear the reindeer?” Jingle, jingle of bells. “Santa’s gone, you can come in now.”
When I was young, Christmas was my favorite time of the year. I loved the music, the festive feeling in the air, the friendly spirit in everyone you’d meet, the sense of anticipation for the holiday itself. I looked forward to the cooking, the guests, the rituals, including the tree-trimming and opening of stockings and gifts. I may not have realized this until I was older, but daddy was always in a good mood at Christmas, and therefore, it was always fun. At least enough times to make a lot of good memories for me.
In Cooking This Week
Recipe of the Week
Lentils and Rice with Mushrooms
Here’s another recipe of the sort I cherish. It can be a main course one night and then provide a welcome accompaniment to a nice fried egg either ia patty or as part of a protein bowl. It could be mixed with a variety of vegetables and use up assorted leftovers. What could be better at a time like the holidays when there is already so much going on. I find the break from meat refreshing and easy on my digestion. I hope you enjoy it.
Lentils and Rice with Mushrooms
¼ cup dried mushrooms, soaked in water for 20-30 mins, drained and water reserved then chop coarsely
3 tablespoons olive oil
1 large red onion, sliced in half then sliced thinly
1 pound of mixed mushrooms, preferably some shitakes in the mix
about 2 cups cooked lentils, drained, save juice
1 teaspoon thyme
½ teaspoon cumin
Dash of cayenne
about 1 1/2 cups cooked rice
Salt and pepper to taste
Fry onions in 2 tablespoons oil on medium-hot heat without burning, flipping frequently till they are dark brown. Remove from skillet with a slotted spoon and set aside. Add the last tablespoon of olive oil and the mushrooms, including the dried mushrooms. Cook slowly until they release their moisture and begin to get dry. Then add the drained lentils, rice, seasonings and about ¼ to ½ cup of the lentil water or soaking liquid. Stir together gently to blend and heat everything. Pour the onions over top and serve with yogurt and hot sauce if desired.
In Writing This Week
My Poetry Story
I Have to Tell You About my Recent Success
Not for Me, but for You
I have just achieved a dream, and it wasn’t that hard
Notes on my Daily Practice in December
December Looks to be an Exciting Month
and This Seventyish Woman
is Stuck in Baker’s Purgatory
Read my first published poem: “A Marriage House” at link below
A Seventyish Woman Suggests Three Ways You Can be More Content and Stop Postponing Happiness During the Holidays
Warning From a Seventyish Woman — Five Ways You Should Never Start a Sentence
These can send you sliding down a slippery slope to old age
I wish you a safe and happy holiday season
Jean Feldeisen 