For the husband who has everything...

Upon reaching that wonderful plateau where one needs little (wants are a separate matter) Le Husband and I have established that the commercial element of the holidays can only be combated with simplicity and sincerety. Marriage to a Librarian provides me an easy pass, thanks to amazon.com or exlibris. I on the otherhand make a game of great expectations. So imagine my surprise when I get to sleep in until noon, open presents, and enjoy the evening feast prepared during my slumber. The highlight:

Peachy Pork Chops

1 lb. pork chops

1 29-oz. can cling peach halves

1/4 cup brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 8-oz. can tomato sauce

1/4 cup white vinegar

Spray large nonstick skillet with cooking spray and heat over medium heat.

Place pork chops into the skillet and cook until brown on both sides. Drain well.

Drain peaches, reserving 1/4 cup syrup. Combine peaches, reserved syrup, brown sugar, cinnamon, allspice, tomato sauce, and vinegar in bowl and mix well. Spray inside of slow cooker with cooking spray. Place pork chops in slow cooker; pour peach mixture over top. Cover and cook on low heat for 4 to 6 hours.

And the winner is...

Larry and I have an unspoken rivlary of sorts. We both dabble in entertaining and while it is not our profession I do think we are more than capable. We wrapped up the final loose ends from our annual holiday open house earlier today - the punchbowl and party plates are repackaged and returned to storage. The table linens are cleaned and pressed. Of course this was also when I opened the dryer and found the decorative handtowels for the guest bathroom - sorry sweet peas that you had to air dry! We're still finding crumbs in the most unlikely places - gingerbread in the bathroom!? I have checked all nooks, crannies, and potted plants for contraband -- you can always tell a good spread when the food is eaten not merely hidden. I'm also happy to state that I did not start the morning off with a hangover - our (deceptivly dangerous) Peartini was a hit - as was the non alcoholic Pomegranate Punch.
Peartini 2 oz Pear Martini mixer
1 oz Greygoose Vanilla Vodka
1 oz Apple Juice
1 oz Pear Nectar
Splash of simple syrup


Pomegranate Punch
1 1/2 Quart Pom Wonderful Blueberry
1 Pint Raspberry Sherbet
1 Pint Frozen Raspberries
1 Liter Seagrams Cherry Gingerale
1 Can Frozen Raspberry Lemonade Concentrate

Home for the Holidays

Ingredients

6 3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
1 1/2 cups solid vegetable shortening
1 1/2 cups sugar
3 large eggs
3/4 cup dark molasses
1 1/2 teaspoons baking soda


Miscellaneous:
kitchen parchment approximately 10 yards (sold at cookware stores and at some supermarkets)
1 1/2-inch round cookie cutter for roof tiles
Assorted cookie cutters (such as Christmas tree, gingerbread man, and star)
6 cardboard sheets (about 15 X 15 inches)
Waxed paper

Preparation:
Sift flour, ginger, cinnamon, baking soda, salt and cardamom into medium bowl. Using electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Add molasses and beat on high until well blended. Add dry ingredients in increments, beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours. I recommend making it one day ahead. (Remember to keep the dough refrigerated.)

Rolling, Cutting and Baking:
Each of the six pieces of dough will be used for one of the large sections of the house (the two side walls, the front and the back walls, and the two roof sections). The scraps will be rerolled to make the roof tiles, trees, stars, figures and other cookies for nibbling.

Make templates:
On one cardboard sheet, draw 14-inch round and cut out, making base for house. On another cardboard sheet, draw one 7- X 10-inch rectangle and cut out. Outline rectangle 3 more times on cardboard sheets and cut out, making 4 foundation rectangles. Draw one 6- X 9-inch rectangle on cardboard sheet and cut out, making roof template. Draw one 7- X 4-inch rectangle on cardboard sheet and cut out, making side wall template. Cut out 2 (1 1/2-inch) squares for windows.

To make the template for the front and back of the house, draw a 4- X 5-inch rectangle on cardboard sheet, then use the 5-inch side of the rectangle as the base for a triangle with the opposite angle 4 inches away from base. To make a door, cut a 1 1/2- X 2 3/4-inch rectangle in the center of the opposite 5-inch side of rectangle.

Preheat oven to 350°F.

Roll out 1 dough piece (keep remaining dough refrigerated) between two 15-inch-long sheets of parchment to scant 1/4-inch rectangle, turning over dough and parchment occasionally. If parchment wrinkles, peel off, smooth wrinkle and reposition parchment over dough; continue to roll out dough to required thickness.

Roof:
To make roof, place cardboard roof template atop parchment. Using small sharp knife, cut around template through top sheet of parchment to make 6x9-inch rectangle. Peel top parchment off dough.

Pull away excess dough from around the rectangle. Slide dough rectangle on its bottom parchment onto heavy large baking sheet. Gather dough scraps; wrap in plastic and refrigerate.

Bake rectangle until dry looking, firm to touch in center and just beginning to darken around edges, about 13 minutes. Slide parchment with rectangle onto rack and cool completely. Rinse baking sheet under cold water to cool; wipe dry.

Walls:
Repeat rolling, cutting and baking of each remaining 5 large dough pieces, 1 piece at a time, to make second roof section, 2 side walls, front wall and back wall (cut out windows on side walls and door on front wall but not door on back wall). Gather and refrigerate dough scraps for use later and rinse baking sheet to cool each time.

Roof tiles:
Roll out some of reserved dough scraps between sheets of parchment to 1/8-inch thickness. Peel off top parchment. Using floured 1 1/2-inch round cookie cutter, cut out rounds for roof tiles. Using small knife as aid, cut and pull away dough from between rounds.

Slide parchment with cookie rounds onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies. Working in batches, repeat with more reserved dough to roll, cut and bake a total of 50 round cookies, gathering, wrapping and chilling any dough scraps each time.

Door and other cutouts:
Roll out some of reserved dough between sheets of parchment to 1/8-inch thickness. Cut out 2 1/2x1 1/2-inch rectangle for front door. Using floured cookie cutters, cut out several stars, gingerbread figures, Christmas trees and other decorative shapes as desired. Using small knife as aid, pull or cut away dough from around door and between shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies completely. Remove all baked gingerbread from parchment. (cooked gingerbread can be prepared 2 days ahead. Store airtight at room temperature.)

Icing:
You will prepare this recipe twice: once for assembling the gingerbread house, and again for decorating it.

4 large egg whites

7 to 7 1/2 cups powdered white sugar

Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally.

Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)

Assembly of Foundation and Walls
2 pastry bags
1 1/4- to 3/8-inch diameter plain round pastry tip

Foundation:
Place 14-inch round cardboard base on work surface. Spoon some icing into pastry bag fitted with 1/4- to 3/8-inch diameter tip; cover icing in bowl tightly to prevent drying. Pipe a small dab of icing in center of round. Place one 7x10-inch cardboard foundation rectangle on icing; press to adhere.

Pipe small mound of icing in center of rectangle. Place second 7x10-inch cardboard rectangle over; press to adhere. Repeat with more icing and remaining two 7x10-inch rectangles, forming the foundation for house in center of round cardboard base.

Walls:
Pipe thick line of icing on bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side down, 1 inch in from and parallel to one long side and 2 inches in from one short side; hold for 5 minutes.

Pipe thick line of icing onto front edge of wall. Press back edge of front wall (with door cutout) into icing on front edge of side wall. Hold pieces together for 5 minutes.

Pipe thick line of icing on bottom edge and up front edge of second side wall. Press icing on front edge of side wall into the back edge of front wall, positioning wall parallel to first side wall. Hold for 5 minutes.

Pipe line of icing up back edge of each side wall. Press edges of back wall (without door) into icing, forming the back of the house. Hold 5 minutes to set.

Pipe lines of icing inside house at 4 intersections of walls, along the base and on outside at all vertical joints to reinforce.

Pipe a thick line of icing along 1 long edge of front-door cookie. Attach cookie to left side of door opening in front wall, creating an opened front door.

Pipe any icing left in pastry bag back into bowl of icing. Cover tightly; store at room temperature to use for decorating later. Let house stand until icing is completely dry and very hard — about 12 hours.

Assembly of Roof and Tiles:
1 1/8-inch diameter plain round pastry tip 1 1/4- to 3/8-inch diameter plain round pastry tip 2 pastry bags

Prepare a second batch of icing.

Beat in any remaining icing from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch diameter tip. Outline windows and front door decoratively. Pipe decorations on front and back walls.

Roof:
Spoon icing into a new pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing down 1 diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall.

Press 1 roof rectangle into icing, positioning so that top edge aligns with tops of front and back walls and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.

Pipe additional lines of icing along roof joints inside house to reinforce.

Pipe thick line of icing down second diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press second roof rectangle into icing, positioning so that top edge aligns with edge of first roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.

Let house stand until icing hardens, at least 3 hours.

Cover bowl of icing and let stand at room temperature.

Tiles:
Spoon more icing into pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe small mound of icing in center of underside of 1 round cookie. Align cookie edges flush with one bottom corner of roof; press to adhere. Repeat with about 5 more cookies to form bottom row of roof tiles, cutting end cookie to align with edge of roof.

Pipe generous mound of icing on upper half of underside of 1 round cookie. Position cookie halfway between 2 first row cookies and overlapping them by about 3/4-inch. Press icing portion gently onto roof. Repeat with more cookies to form second row; cutting cookies to fit at each end.

Repeat with more cookies to cover first side of roof. Attach cookies in same way on second roof rectangle.

Using first pastry bag fitted with 1/8-inch-diameter tip, outline the bottom halves and cut edges of roof tiles with icing.

Decorations:

Spoon icing into pastry bag fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. Gently press cut side of candies in row into icing.

Pipe 1 thick vertical line of icing at each corner of house.

Pipe small rounds of icing onto both sides of door for doorknobs and in center of each roof tile. Press cinnamon imperials into each round of icing.

Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof.

Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving "icicle" hanging. Repeat at 1/4-inch intervals around roof edge. Pipe decorative line of icing along front and back eaves of roof sections.

Outline and decorate gingerbread figures, trees, stars and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating "snow-covered" landscape.

Press chocolate nonpareils into icing, making path to front door. Stand decorated cookies in icing.

notes:• If concerned about salmonella, use egg white poweder instead of egg whites.
• For best results, bake gingerbread on very flat baking sheets.
• Let gingerbread cool and stiffen on baking sheet before transferring to rack to cool completely.

Oh-oh!

Unfortunately we have had two injuries this year, the swags near the entry pulled out the support brackets after 7 years - it is easy to get complacent when it worked last year, and the year before that, and the year before that. Only two vintage pieces were destroyed, this was tame continued to the toppled tree last year where many prized ornaments were obliterated. One of my newest additions decided to be a kamikaze bulb and flew off the dinig room wreath plummeting to its demise so we're off to a strong start. On the bright side Le Boyfriend was just complaining that I never needed to buy another ornament as long as I live. I now have further proof that nothing is forever - except diamonds and the consequent bill of sale.

As an update - takeing decorations down is another prime opportunity for breakage. Add a third ornament lost!

Christmas Cards mailed . . . . Check
Presents bought and wrapped. . Check
Stocking hung with care. . . . Check
Party menu planned . . . . . . Check
Give Cookies to neighbors . . Check

Its easy to see why so many people feel overwhelmed during the holidays. Throw in a minimum 40 hour work week and mayhem might ensue. If my list and the corresponding checks make you smirk, perhaps I should let you in on a few secrets for the holiday in order to keep cheerful and sane. My cards were written in October, I really have to get a headstart as the season is very stressful for me, and literally ever second counts. Having the cards prepared beforehand I can easily drop them off in the mail on December 1st, holiday stamps are available after Thanksgiving day usually. I also begin putting my Christmas decorations up on Turkey day, a whole day off and no prospect of shopping - what else do you expect? As I have four very extravagant trees throughout the house in a variety of themes, this is more of a must than a whim. My annual Christmas Party is Sunday the 16th, and we will be running down to the wire, I just finished the menu last night at 2 am. Sleep deprivation is a neccessity this time of year. After hosting a few years you learn a few things - that nothing is perfect, and nothing ever goes completely as planned. So don't panic. My biggest hint is have plenty of drinks available and start with the good stuff, trust me by the time you open the 5th bottle of anything -- your not looking for the flavor profile. And on that note watch your party participants and always have coffee and a taxi cab ready.

Love,

B

By this time next week...

the party will be winding down. What was that, yes dear readers, Le boyfriend and I will be throwing another party. And in truth that is why I have written so very little. Christmas seems to be a time when everything takes a bit more care, and a bit more of your budget. I am not one to prescribe to the bigger is better adage, but I also don't want to offend any family members or friends either; during the holidays emotions tend to run high. On that thought I want to share a few points; if in doubt whether to send a christmas card to an old friend, colleage, or distant relative err on the side of caution - it is the season for spreading cheer. Not the season to perpetuate jealousy, rivlary, or whatever bad blood seeps through familial veins. As for friends new and old what better time to reconnect.
There is no correct or definate date to mail Christmas cards, my family has an odd race to beat the rush. My dear sister overnighted hers in order to beat the traditional post - as we tied last year. Benefits of mailing early are that you can add anyone you may have forgotten or missed through some oversight.

Photo: "After the Party" by Andy Warhol