I Got What I Asked For

How many of us can really say that we got what we asked for? My guess is, not many. You have to figure that there are a lot of unhappy people walking around saying "Darn! Drat! Curses! I didn't get what I asked for."

Well, after last Christmas, I have to say to that multitude, "Count your blessings!" You see, I, like so many others, forgot about that old adage warning us to be careful about what we ask for....we may just get it.

We were going back to Illinois for Christmas and I wanted a white Christmas. You know, "just like the ones I used to know. Where the treetops glisten, etc.". I wanted the ground to be wrapped in a blanket of white. I wanted to see big, perfectly shaped snowflakes gently float down from the heavens. Let's face it, after 11 years in California, I wanted snow.

Now, I was a science major in college. I know that for snow to form the temperature has to be below freezing. But, after 11 years of living a place that never gets close to freezing, my body had forgotten just how cold freezing feels. My blood had thinned. My brain had forgotten that no matter how many clothes you put on, it isn't enough. My hands had forgotten that no matter how well you wrap that scarf around your face, head, and neck, the frigid air sneaks in to produce instant frostbite. My feet had forgotten that snow also meant slick roads, icy driveways, and icy sidewalks. I had forgotten about roadgraders that fling a coating of salt on the roads in a futile attempt to melt the ice and snow. And, I had forgotten how that salt transforms cars into motorized pretzels.

But, I also had forgotten the crisp feeling to the air. I had forgotten the sound snow makes when it is scrunched under a boot. I had forgotten the thrill of going airborne on a sled and the simple pleasure of actually catching a snowflake on your tongue.

Luckily, the one thing I did remember was that one never ever sticks one's tongue on a piece of metal outdoors unless one is planning on spending the rest of the winter outdoors under extremely uncomfortable conditions. What one can safely wrap one's tongue around is a wonderful Christmas dinner just like the ones I used to know. You know, the ones with turkey and dressing and smashed potatoes and gravy and cranberry sauce and candied yams and lots and lots of date pudding. The space is too short to provide you with the recipes for all of the above, but here are a few to get you started.

Apple/Date Stuffing
Serves 8.

8 slices bread -- dried
14 ounces chicken stock
1/2 stick butter
1 cup onion -- finely chopped
1 cup celery -- chopped
1 medium green apple -- cored and chopped
2 teaspoons sage
1 teaspoon rosemary
1/2 cup dates -- chopped
salt -- to taste
pepper -- to taste
2 whole eggs -- beaten

Leave the bread out on the counter overnight. Tear into small pieces and place into a large bowl. Pour stock over bread pieces. In a heavy bottomed skillet, melt butter. Add onions, celery, apples, sage, and rosemary. Sauté over medium low heat until onions are translucent. Mix onion mixture into bread mixture. Mix in dates. Add salt and pepper to taste. Mix in eggs. Place in a well-greased casserole. Bake uncovered in a preheated 375 degree oven until done (about 45-60 minutes - mixture will begin to pull away from the edges of the casserole when done.)

Maple-Pecan Squash
Serves 8.

4 small acorn squash
8 teaspoons butter
1/2 cup pecans -- chopped
8 teaspoons maple syrup

Cut squash in half. Scoop out seeds. Place squash halves cut-side up in a baking dish (a cupcake pan works well). Bake uncovered in a 375 degree oven until a knife can easily pierce the outer skin (about 30-45 minutes depending upon the size of the squash). Remove from oven. Place a teaspoon of butter into the center of each squash half. Cover with foil. After 3 minutes remove foil. Spoon melted butter from center of squash half onto exposed flesh of the squash. Add pecans and maple syrup to the center of each squash half.

Creamed Peas and Pearl Onions
Serves 8.

1 cup pearl onions
4 cups green peas, frozen -- defrosted & drained
3 strips bacon
1 tablespoon butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk
1/8 teaspoon nutmeg
salt -- to taste
pepper -- to taste

Slice bacon into 1/4 inch strips. In a heavy bottomed skillet, fry bacon strips until crisp. Remove bacon and retain grease in skillet. Peel pearl onions. Add onions and nutmeg to skillet and sauté until onions are just tender. Remove onions from skillet, but retain grease. Add butter to skillet and melt. Blend flour into melted butter. Cook butter/flour mixture over medium heat for about 3 minutes. Let mixture bubble, but do not let it brown. Add chicken broth and milk. Continue to cook over medium heat until mixture thickens. Stir in peas, bacon strips, and sautéed onions. Add salt and pepper to taste. Reduce heat and cook until peas have been heated.