Just a Thought…

ornament

By Maureen Hart

It’s the day after Thanksgiving, and I am in the process of putting up our Christmas tree. It always puts me in a nostalgic mood as I take out the ornaments collected throughout the years. Our living room tree has a gold theme. When I married John over nine years ago, he had plain gold balls on this tree.

Being an ornament aficionado, that wasn’t good enough for me, so I sorted through all of my other ornaments to find anything with gold or brass. Surprisingly, there were quite a few, and then I began adding (any excuse to buy more holiday ornaments).

Many of them are quite meaningful—official White House ornaments from our friend Michael; brass ornaments from the Union League of Philadelphia; a gold cannon from Gettysburg; an enamel pineapple from our honeymoon in Newport; a Lenox tiered cake with gold script saying “Our First Christmas Together”; and ones my daughter Rebecca has bought on her travels, keeping in mind our theme (the latest just in from her trip to Thailand!).

treeUpstairs in our library, I put together a tree tribute to the British Isles – leprechauns, Scots guards, Beefeaters, Big Ben, Shakespeare, tea cups, Buckingham Palace, and a tartan ribbon bow on top. Our library has a British atmosphere – we call it the Churchill Room, so the tree fits the theme.

We used to have a pencil tree in the den, filled with family ornaments. I turned that tree over to John’s son Johnny, who lives next door to us and was starting from scratch ornament-wise. He has the Hart mementos from Disney World, Radio City Music Hall, Rehobeth Beach, Hilton Head, and some handmade items from grade school, not to mention examples of their passion for cars, trains, and golf.

My penchant for tree decorating is nothing new. I was enthusiastic from childhood—we had one of those old-fashioned real pine trees with shiny ornaments and lots of what we called icicles, better known as tinsel. I thought it was really magical lit up with those larger multi-colored light bulbs. By the way, I just read an article saying that the icicles had a lead component and went out of favor in the Sixties. You can still buy them, of course, but they are made of some kind of plastic. I stopped using them years ago when we had a dog who thought they were lots of fun to drag around the house and also enjoy as a snack!

My own first tree is one that makes me cringe in remembrance. I had a studio apartment in Wilkes-Barre after college and I had to buy an artificial tree because I lived in a high rise and there were safety regulations. (Ironically, it was not fire but flood waters from Tropical Storm Agnes that later caused me to flee the building!). Anyway, in keeping with the period (the Seventies), I used blue twinkle lights and blue, green and white satin ornaments. In retrospect, it was not my finest Yule project.

Later, when I got married, we always had a real tree, complete with debate about how tall it should be. (Somehow trees look smaller in a field than they do in the house.)

I began my collection of ornaments from our travels—a dried floral creation from Hawaii, little straw donkey from Mexico, a royal coach from London, and an Eiffel Tower from Paris. I also used one of my daughter’s tiny white Mary Jane shoes as an ornament, along with her baby rattle. Adding vintage glass Italian ornaments which belonged to Jorge’s aunt, along with some silver balls with hand-painted pink roses that came from my grandmother, I came up with a Victorian themed tree accented with silk pink, white and burgundy roses, and dried baby breath. I really thought it was breath-taking, and I rather miss it. I really do like using silk flowers, baby breath, and ribbon on my trees..

While that formal creation stood in our living room, I used an artificial tree in our TV Room with a children’s theme—rocking horses, metal bicycles, stuffed animals, nutcrackers, tiny dolls, candy canes and more. In the kitchen, I put up a 3-foot tree using cinnamon sticks, cookie cutters, gingerbread ornaments and fruit.

I put 2-foot trees in our bedrooms (Rebecca’s was blue and white in tribute to our Nittany Lions), and another small tree on our sun porch with an animal theme –cats, puppies, giraffe, hippo, lions, elephant, and moose. The tree in my bedroom was in burgundy and gold, to match the decor of the room.

tree-onlyI pretty much love any kind of Christmas tree—formal and fancy, primitive or plain. I enjoy the decorating and the collecting. Most of all, I enjoy the reminiscing about the provenance of the decorations and the wonderful times we have spent together in the light of those trees.

I’ve seen some favorite trees over the years that were not my own. One friend used all shiny silver ornaments tied with tartan bows and then added cinnamon sticks. Another used Charlie Brown and Snoopy ornaments to reflect their favorites.

I really think trees should reflect the taste and passions and history of the owner. It can be an old-fashioned tree with cranberry and popcorn and Grandma’s ornaments, or a Penn State or Notre Dame tree, or a very fashionable tree in mauve and purple or turquoise and red. It’s a great thing if it reflects who you are as an individual or a family.

And, of course, if you just want to throw up a little table top version with a couple of ornaments that’s fine, too. Whatever you do, I wish you and yours a very Merry Christmas. And for my Jewish friends, a very Happy Hanukkah as well! (I won’t even get into the many designs possible for your menorah!)

And, since we won’t publish again until after New Year’s, have a safe and joyous celebration to see in 2017!

Cheryl’s Cuisine

By Cheryl Radkiewicz

November is a busy month for everyone.  Our thoughts usually turn to the upcoming holidays such as Thanksgiving and Christmas.

However,  there’s one day in November that we rarely think aboutVeterans’ Day. This day honors men and women, both living and dead, who have served our country  in the armed forces.  Some of these veterans’ families have lived around the world and formed their own communities of Army, Navy, Marine and Air Force “families.”

My father was a World War II Army veteran, who spent years in the European Theater of Operations.  My niece is a Navy veteran who recently returned from a tour of duty in Italy.  My husband’s aunt and uncle lived throughout the United States and Europe during  his uncle’s career in the Air Force.  While we were growing up we didn’t experience many vacations due to workaholic parents.   

There were day trips either to West Point Military Academy or Gettysburg Battlefield.  Continuing this tradition, this summer we visited Annapolis Naval Academy in Maryland  for probably the fifth time. My first stop traditionally is the gift shop. So this month I’m sharing some favorite recipes from military families.

When you’re shopping for Thanksgiving, buy an extra can of whole berry cranberry sauce for this favorite from Marine Family and Friends:

Cranberry Horseradish Appetizer

1-16 oz. can whole berry cranberry sauce
1/3 cup fresh, minced onion
2 Tbsp. horseradish
1/2 cup sugar
1/2 tsp. salt
1- 8 oz. block cream cheese
Your favorite crackers

Stir together cranberry sauce, onions, horseradish, sugar and salt in medium saucepan. Bring to a boil, stirring often.  Simmer for five minutes. Remove from heat, cover and chill. Spoon sauce over cream cheese and serve with crackers.

***

Fig and Goat Cheese Spread

1 pkg. Black Mission figs
1/2 cup port wine
1-2 Tbsp. olive oil
1 tsp. crushed rosemary
1/2 red onion, thinly sliced
1 garlic clove, crushed
1 pkg. goat cheese
Toasted baguette slices

Infuse figs with port wine until they are plump, adding more port, if necessary.  In small pan, add olive oil and saute’ the red onions until caramelized.  Add the figs with juice, rosemary and garlic.  Saute’ all until warmed through.  On toast, spread a bit of goat cheese and top with fig mixture.

***

Pork with Sauerkraut

Pork meats (roast, country ribs, kielbasa, franks, knockwurst or combination of meats)
1 bag sauerkraut
2 chopped apples
1 chopped onion
1/4 to 1/2 cup brown sugar
1/4 cup white wine
1/2 cup apple juice

Mix all ingredients well (except meat) and place in oven-proof dish.  Bake sauerkraut a total of four to six hours.  Keep covered for most of the baking time.  Add meats before sauerkraut is done accordingly:  Pork roast, two hours; country ribs, 1 1/2 hours, kielbasa, 1/2 hour knockwurst, 20 minutes; and franks, five to 10 minutes.

***

Now, from the Navy Lodge:

Burgundy Mushrooms

1/4 cup butter
1 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dry mustard
1 tsp. fresh minced garlic
1/3 cup beef broth
1 cup chopped green pepper
1 thinly sliced red onion
16 oz. fresh halved mushrooms

In skillet melt butter over medium heat.  Stir in flour, salt, pepper, mustard and garlic cooking until smooth and bubbly.  Stir in beef broth; add remaining ingredients.  Continue cooking, stirring occasionally, until mushrooms are tender.

***

Broccoli Cornbread

4 eggs
1 onion, chopped
1 stick butter
6 oz. cottage cheese
1 tsp. salt
1 pkg. frozen broccoli, thawed and chopped\
1 pkg. Jiffy cornbread mix

Mix all ingredients adding cornbread mix last.  Bake in 400 degree preheated oven for 25 minutes.

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Easy Chocolate Almond Pie

4 small Hershey’s with Almond candy bars
20 large marshmallows
3/4 cup milk
1/2 pt. whipping cream, whipped
1 baked pie crust

Melt candy, marshmallows and milk in saucepan.  Do not boil.  Refrigerate until set.  Pour into pie crust.  Chill until ready to serve.

***

From the U.S. Air Force Academy in Colorado:

Shrimp Appetizer

2 lbs. shrimp
2 Tbsp. Old Bay seasoning
1 cup vinegar
1 cup water
1/4 cup butter
1/2 cup Progresso seasoned bread crumbs

Rinse shrimp in cold water.  In large saucepan, bring water, vinegar and Old Bay seasoning to a boil.  Add shrimp and stir.  Cover, boiling until bright pink, about 3 minutes.  Drain.  Peel and devein, if necessary.  Melt butter in large skillet until sizzling.  Add shrimp and saute’ briefly.  Put in baking dish.  Sprinkle breadcrumbs on top.  Bake five minutes at 350 degrees.  Serve with toothpicks.

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 This dish from the Air Force Academy just screams “autumn”

Braised Red Cabbage with Cranberries

2 tsp. olive oil
1 small onion
1 small head red cabbage, cored and sliced thin
1 cup cranberries
1 Tbsp. red wine vinegar
2 tsp. honey
1/2 cup orange juice
1 bay leaf
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground garlic

In skillet, heat olive oil and cook chopped onion until soft.  Mix in cabbage and cook about 10 minutes until cabbage is barely wilted.  Add remaining ingredients.  Cover and continue cooking until almost all liquid has evaporated and cabbage is completely wilted, about 15 minutes.  Remove and discard bay leaf.  Serves 4.