Christmas is over for this year. I’m not a big Christmas fan. Sorry. The shopping is awful. I never feel like I’ve selected the right gifts or enough of them. The house decorating feels onerous. And most Christmas music, for some reason, just makes me sad. Then I always feel like a bit of a freak because I'm not just loving the holiday season.
But this year went well and the holiday was lovely. I did almost all of my shopping online and I reduced the number of gifts given. We opted not to put up a tree since we weren’t having anyone over to see it. Instead, we just put up a little fake tree on the fireplace stoop. I didn’t listen to much Christmas music.
My daughter had us over for dinner along with my brother and sister-in-law from North Carolina, their single son, their married son and wife and two-year-old boy, and one of my sons. My daughter, who is just the most fabulous daughter ever, made an amazing dinner—filet prepared as a roast and served with mustard and horseradish sauce, sides of potatoes au gratin (not from some crummy mix but made from scratch!), roasted carrots, roasted broccoli, salad, and homemade popovers. I contributed a pimento dip with crackers and artichoke squares for the hors-d’oeuvres and two desserts—boccone dolce and peppermint chiffon pie in a chocolate krispy crust. Both desserts were quite spectacular, if I do say so myself.
|Chocolate Peppermint Chiffon Pie|
A few tips: Make the shell first and put it in the fridge. In fact, it can be made hours ahead. For the chiffon filling, use the candies that are round and white with red stripes. Candy canes will also do. Crush in a processor. When you are heating the first six ingredients, take your time. The gelatin must be completely dissolved or the chiffon will not hold together as it should and you'll get some little jelly-like lumps. No fear, though, it will still be delicious. Finally, the egg whites and the heavy cream must be beaten until stiff. Otherwise, all is in vain.
Now I’d like you to write a poem about pie or some other tasty dish. Why? Because I’m co-editor of the upcoming Food and Women issue of Adanna Literary Journal. The submission period is open from now until February 1. Check the guidelines here. And then please follow them. (I know that sounds snippy, but it’s amazing how many people just ignore the guidelines and that usually means more work at the receiving end—unnecessary, annoying work. And you don’t want cranky readers, do you?) We are not reading anonymously, so be sure to include your contact information on each page of your submission.
Now get out your pen and get cooking.