Prime Time for Deep Thought
Listened to the show Saturday and it was not bad. Had some luxury time to do a little pokin’ around in the pile of recipes I’ve gathered up over the last few weeks. I’ve been doing some thinking about the Thanksgiving menu, and hope to cook up something new to include with our traditional meal. Something with the gravy, perhaps. Or an hors d’oeuvre. And then I got to wondering what “hors d’oeuvre” means, and looked it up, and found it means, literally, “apart from the main work” or “apart from the whole.” Well, that to me implies fun. Though the main work in itself is fun, maybe I’ll shift gears and invent something on the frivolous side to snack on while we get the meal prepared. Like some kind of fondue. Or meatballs filled with a new kind of cheese. Or a dip made with bacon, or cornbread kicked up a notch. Not all that important, but something to think about.
Been a lot of time lately to think, with all the work I’ve been doing preparing for what may, this year, be an onslaught of winter. Hours and hours of leaf raking and cleaning up the garage and washing windows has been prime time for deep thought, and what I’ve been caught up with lately is the reason for the ache I feel this time of year and what it means and does everyone feel it, and what does a person do with it? It’s a feeling of nostalgia, maybe with a little longing in there, or wistfulness, topped off with a feeling of anticipation. Mr. Sundberg chalks it up to “the Christmas Spirit”, and he very well may be right. It’s the bittersweetness all of the people and experiences and food and places of Thanksgivings and Christmases of the past echoing in my memory.
Or it’s simply the ache, perhaps, of life. Of knowing, as you rake up the leaves, that time is passing and that today will become yesterday just as tomorrow will too. And so will next Tuesday. Not a bad thing at all. Nice part is that it’s today, the sun came out awhile, and we’re all here, and there’s always the option to make fondue for dinner. And I believe I will.
Here’s a recipe a lovely church lady named “Charlotte” shared with me when Mr. Sundberg and I were first married. I make it at Christmas, but it tastes as wonderful on a Friday in November.
Old Fashioned Rice Pudding
1 qt milk
½ cup sugar
½ cup uncooked rice
½ tsp salt
½ tsp cinnamon
½ cup cream
2 egg yolks
½ cup raisins
Put first 5 ingredients in top of double boiler. Let cook until rice is done (will take a couple hours). Beat cream and egg yolks together, add to rice mixture and cook another half hour. Add raisins and serve warm or cold, plain or with cream.