Last night’s annual tradition, cuddling together, though this year in front of the most Christmas-y scented tree(!), and reading Truman Capote’s A Christmas Memory. I read aloud until emotion overwhelms and Greg must finish the story. It never disappoints.

I started the cinnamon rolls last night, a fine use of time, if ever there was, the spicy-buttery scent that filled the house this morning almost as delicious as the taste on my tongue. Later, I will make a southern-leaning feast of ham, cranberries, apple coleslaw, and cornbread.

This is Christmas for us, being alone together, two almost-hermits. We have a wealth of friends and family, engaging, lively, thoughtful, who surround themselves with well-populated groups. I find my person so different and overwhelmed in these spaces. My comfort is to find quiet, alone in observation, or to focus on a single thread or voice.

On Christmas, it is Greg’s, my favorite, without pretense or demand, guilt or obligation. These fine days punctuated by dog sighs and licks. We listen to soul-stirring music. We wear pajamas all day and glide about like the oldest of dance partners, each anticipating the other’s movement and responding in kind – cooking, baking, conversing, cleaning.

This is the great privilege of being grown. Choosing, as much as we can, how life unfolds, filled with the joys of the finest people and places, sights and sounds. It is the best life I know.

Here’s hoping for the best life you know – today and in the year to come.

My nephew was in the neighborhood to check out a car that turned out to be a lemon, but we ALL reaped the benefits! We ate, put up our first Christmas tree in twenty years, and as always, enjoyed one another’s fine company.

During our last days with my Grandpa, my adorable little cousin, who normally keeps to herself, came to visit and was positively smitten with our sweet pup. Juniper was an angel doggy, letting her pet and hug and squeeze. Good girl!

I went a little crazy (at least for me) in the holiday sweets arena – making candied orange peels, biscochitos (but you already knew that, didn’t you?), walnut fudge, salted pine nut brittle, and my peppermint yo-yos. Egads, so good!

Love that face…

Art Fix

It’s Not About the Numbers, by James Surles

Wendy Mike and De Lane Bredvick

Mother’s Desk (typewriter and desk made of cast glass!!), by Steven Durow

Judy Crook – animation, by Jennifer Steinkamp

Greg watches A Very Long Line –  a film that traverses the length of the United States border with Mexico. Dizzying…

Reminiscent of the temporal works of Andy Goldsworthy, Raven Chacon’s evocative film captures stunning images painted on icebergs.

John Wayne sculpture, by Marisol & Portrait of Gerald Marr, by Peter Hurd

San Jose, Arroyo Hondo Sculptor

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I got a much needed art fix with the full cooperation of the the hubster one afternoon a few weekends ago. The Colorado College Fine Arts Center has an exquisite and very well-curated collection in a Goldilocks, just-right space. We got up close and personal with all of the pieces without being overwhelmed by the sheer number. So used to hearing only whispers or the creak of shoes on a wooden floor, I was pleasantly surprised by all of the works that featured sound. Additionally, the FAC has a tactile gallery where everyone is encouraged to touch the art. Super-cool! Glad to have it in the neighborhood, and sorry I took so long to get there.

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Wondrous

People do not seem to realize that their opinion of the world is also a confession of their character.

Ralph Waldo Emerson

Happy Solstice!

In honor of my Grandpa and the last bite he ever took, my recipe for biscochitos. These are a traditional Christmas cookie of New Mexico, and in my version, are heady with anise. If you aren’t as much of a fan as I am of this delightful seed, cut the amount in half, and you’ll still have a pretty stellar cookie. Also, these are traditionally made with lard. As I find sourcing the freshest lard a bit of a challenge, I make the butter and shortening combination for what I think is the best flavor.

3 cups flour (I use half whole wheat and half all-purpose)

1 tablespoon anise seed, crushed

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter at room temperature

1/2 cup shortening (or very fresh lard)

1 egg

3/4 cup sugar

1 teaspoon vanilla

3 tablespoons port or sweet red wine

cinnamon and sugar for sprinkling

Stir together flour, anise, baking powder, and salt. Set aside. In large bowl, beat butter and shortening until fluffy. Add egg, sugar, and wine, beat until light. Stir in flour. Divide in two portions for easy rolling. Refrigerate for 30 minutes. Roll on floured surface until 1/4 inch thick. Cut into your favorite shape(s) and sprinkle with cinnamon and sugar. You can also gild the lily by adding some crushed anise seed to the mixture (I do!). Arrange on sheet pan and bake at 350 for about 9 minutes or until the bottoms are golden brown. Remove and cool. Store in an airtight container.

I highly recommend eating biscochitos with a glass of the port or wine used to make them.

Enjoy!

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