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I actually love the season. I like all the cold weather - we could have more snow - and I love all the lights. In West Virginia, Christmas lights seem almost mandatory - people go all out. I'll put our lights out on the front porch today. Unlike many, I wait until December. In Washington, we have lights on the fig tree in our front yard. I'm also looking forward to Christmas dinner at our house - at least 12 people. I'm already planning the menu - I think it will be Italian this year.
Wishing you both the best for the new year.
Judy loves the season too, Brian. Our home has been decorated for several days and we have already had a Christmas party at our home last Saturday night. We hosted about 16 old friends and former neighbors.
There was drinking although no one overindulged. It really doesn’t bother me to be around drinkers but I do find it boring. I cannot imagine how many hundreds of hours I’ve spent sitting at a bar wasting away much of my life. What’s done is done and thankfully I’m still around to appreciate life in other ways.
Enjoy the season Brian and have a great time with your Italian dinner.
Italian, Brian? Do tell. Panforte, panettone --
I'll be having grilled prawns and baby squid, salads, cheeses, some kind of berry pavlova. Nothing too strenuous or exciting but ideal for a hot summer night.
Leg of lamb with lots of rosemary and garlic, a duck pasta, roast potatoes, brusseles sprouts, stuffed mushrooms and some kind of crostini - this is kind of a conservative crowd and I can't be too nontraditional. We can get very good baby squid here but it's hard to get anyone else to eat them - though I keep trying.
Your menu sounds wonderful, wish I could drop by.
Well, if I could pop over to Virginia, I'd head straight for the duck pasta and pile my plate with lamb! Sounds delicious, Brian. I do my brussels sprouts with a little homecured bacon and crispy onions.
Have you got any further with your cookbook?
Yes, brussels sprouts and bacon were just made for each other, though maybe I'll use pancetta to keep in the theme.
I work on the cookbook in fits and starts, much like I do most things. My latest efforts have been on two sculptures. One a big (for me) outdoor mobile of concentric circles which has the unfortunate habit of falling apart (making it mobile and strong are contradictory efforts) and blowing over. So far, it's held together for two weeks, so I'm hopeful I may have figured it out. The other is an indoor mobile based on one I saw in a Frank Lloyd house in Pennsylvania. It wasn't anything he did but something the owners bought. I call it "flappers" - you will see why when I put a picture on Facebook. I'm going to start making it again as soon as the holidays are over, this was kind of a prototype to work out the details. Again, keeping it strong and mobile don't always go together.
Whole wheat rotini with spinach, broccoli, kale, artichokes, mushrooms, a bit of Italian sausage and alfredo sauce here.
The real Italian deal!
That sounds wonderful, I really like pasta with greens. I'm still eating leftovers from Christmas dinner - lamb curry was the last variation.
Wishing everyone a great New Year.
And a great New Year to you, Brian! I'm busy simmering a gammon with cloves and ginger and apple juice to be served up with a cranberry glaze at lunch. Still sick as a dog, spluttering and coughing my way into 2019.
Here's to good health, good food and friendship in the New Year --