Early Christmas Preparations
Did you know that Thanksgiving used to be earlier in November, and when it was moved to the 4th Thursday in November, the merchants objected because it shortened the Christmas shopping season? It seems to me that the season gets started earlier and earlier every year, in spite of the Thanksgiving change.
In Germany, many people used to put up the tree on Christmas Eve day. We usually put ours up around December 15th – we wanted to have the beauty in the house, but also wanted to be sure it would last without drying out and becoming a fire hazard. It was cold enough that we could buy the tree and keep it outside, and then put it up when we had the time and energy.
And our tradition was that the tree had to be down by the Feast of Epiphany, on January 6th, the day the church celebrates the Wise Men (probably Persians) who came seeking the small baby born in Bethlehem.
We are having a smaller Christmas this year. With my Dad so ill, I don’t have the psychic energy to go all out as usual. Last year, we were all together; Dad and Mom bought tickets for Christmas Eve Day for all of us, the huge entire family, to go see the Nutcracker Ballet together. It was hugely fun. The production was lively and beautiful and delightful, all our plans went smoothly, and then we gathered back at Mom and Dad’s for finger-food dinner and a cut-throat game of Hearts. So much laughter, so much fun.
So I have the packages wrapped and my husband, God bless him, will get them in the mail today to insure they will arrive in time for Christmas. Although we are not going back, our son and his bride will be with us for Christmas here in Kuwait – alhamdullah! In my heart, I think of her as “the Seaside bride” – they were married on a gorgeous late afternoon in April on a snowy white sand beach in Florida. She was glowing and beautiful. He was beside himself with happiness. It was one of the happiest days in my life.
It was a bright, sunny afternoon. The minister, in his black suit, had sunglasses on. When we posted the photos, all our friends asked if he was FBI. He looked like a “man in black”.
On our way to church last night, I saw people who already have Christmas trees up and ready, all lit up in their windows. I remember last year in Qatar, where the word “Christmas” is never mentioned in the ads; stores advertise “seasonal decorations”. We celebrated 50 years of the church in Kuwait last night, and I thank God to live in a sophisticated country, where we are free to worship the same God, but in our own way.
(Qatteri Cat thinking about getting ready for Christmas)
But for me, it’s still too early to put up a tree. It is too bright, too sunny, the Christmas tree looks diminished in the bright light. I have my boxes labled so I can pull out the early decorations first, without having to go through everything. Just a few baubles, a few little lights, and a little more next week.
(Thought I would go silver this year, courtesy of some cool stuff from IKEA, but it was too cold and hard, softened up by adding just a little additional color)
Patricia Wells, France and Fallot Mustard
As I was scrambling through the Salmiyya Sultan, looking desperately for a few good ingredients on Thanksgiving morning, I stopped short in sheer wonder. There, on the shelves, here in Kuwait, were mustards by Edmond Fallot.
Monsieur Fallot makes the best mustards in the entire world. One year, we did a “French” turkey, slivered with a thousand slices of garlic carefully placed in a thousand tiny slits just under the turkey skin. It was magnificent. We served the turkey that year with a variety of Monsieur Fallot’s mustards.
We lived in Germany, and we often travelled to France for a couple weeks at a time, exploring different regions. We used lots of books, but the three we used most often for France were Patricia Wells Food Lover’s Guide to France, Patricia Wells Food Lover’s Guide to Paris, and a book published annually called Europe’s Wonderful Little Hotels and Inns.
We didn’t have a lot of money, but what we lacked in money, we made up in energy, optimism and research. We found wonderful places to stay, fabulous meals and affordable side trips. We lunched out of charcouteries and boulangeries, we dined demi-pension in Michelin “Red R’s” (good local food at reasonable prices.) We found ourselves in the Burgundy area again and again, and Patricia Wells led us to Monsieur Fallot’s mustard factory in Beaune. Click there for a virtual visit to his factory in preparation for your real time, in person visit.
As I stood there, transfixed, in the Sultan Center, I was back in Beaune, travelling in France with some history and “foodie” friends, and we made a special stop at M. Fallot’s factory, whose address was listed in the original Food Lover’s Guide to France I was using then. I am guessing he has asked NOT to have his address given any more, maybe he had too many visitors like us. We couldn’t get enough of his mustards – we stayed and watch him filling jars with many different kinds, and bought at least one of each variety. His mustard is the gold standard of mustards. Worth a trip to Beaune.
Except you don’t have to go to Beaune – you can find M. Fallot in the Sultan Center in Salmiyya, or in William-Sonoma if you are in the U.S. and in other parts of the world where you find fine condiments.
The latest edition I could find of the Food Lover’s Guide to France was 1987, for $1.99 used, through Amazon. The latest edition I could find of Food Lover’s Guide to Paris was 1999, and the cost, used, was $9.99, again through Amazon. (Disclaimer/Disclosure: yes. I do own stock in Amazon. Help me keep Amazon stock high, please. 🙂 ) I imagine some of the information in both books is outdated, restaurants have closed, newer, haute-er places are open, but I would still say they are worth the price.
Both guides list market days for various arrondisement/towns/villages, and for that alone, they are worth the price. Wells describes local specialities, and best of all, Wells is deliciously readable. Even if you don’t have a trip to Paris or France in your near future, Wells’ books are fun to read, and full of wonderful, valuable information.
The most recent edition I can find of Europe’s Wonderful Little Hotels and Inns on Amazon is 2003, but I know there are more recent editions because mine is 2004. It is edited by Adam & Caroline Raphael, and has hotels listed throughout Europe, not just France, although the lion’s share of hotels listed ARE in France. They range from budget to unbelievable luxury – and the twist is, this book is made up solely of recommendations from customers. Someone has to recommend the hotel, another has to second the recommendation, and readers keep the postings up to date. We have found some truly memorable hotels using this guide, hotels full of charm but affordable for the region. Most of the hotels were awesome. Even used, even outdated, one good hotel stay at a charming but reasonably priced hotel will pay the cost of the book.
The Feast of Thanksgiving
This coming Thursday, the fourth Thursday in November, is the American Thanksgiving. Although it has a religious context – giving thanks for all we have been given – it is not a church holiday, but a secular one.
A group of people fled England (we call them the Pilgrims) seeking a place where they could practice their particular and very fundamental religion without persecution. They landed in a new country and established a colony. A good many of them died in the first year – from starvation, from minor ailments like ear infections that went untreated and became more serious illnesses. At the end of the harvest, the following year, they gave a great feast to celebrate those who had survived.
Honored guests were the Native Americans, who had welcomed the newcomers, showed them berries and forms of wildlife good for gathering and hunting, and without whom the Pilgrims could not have survived. At the table were foods never seen in the old world – turkey, corn, cranberries, possibly potatoes. . .
Wherever we are in the world, we take this 4th Thursday in November to give thanks, and to feast, preferably with family and friends.
My nieces, Little Diamond and Sparkling Diamond grew up going to the local soup kitchen on Thanksgiving with their parents to serve the poor and homeless their Thanksgiving meal. Many of us have special church services that day. Most of us spend a good part of the day in the kitchen!
We have so much to be thankful for this year. Although my parents are old, I have been able to go back and help them several times this year. The next generation of our family has (mostly) finished school and all have jobs they love doing. We shifted our tent successfully to another country this year, and are having a great time getting to know Kuwait. We have found a church here and are thankful to be able to worship freely. Through another friend, we met a family here we dearly love, and we will spend Thanksgiving with them. I am sure it will be a mountain of food.
I will be fixing my Mom’s cranberry salad, cornbread stuffing for my husband-of-Souther-origins, a pumpkin pie, and some balsamic roasted sweet-potatoes (the potatoes are tradition, the balsamic is not) and a few other dishes. We try to balance the traditional with something new from time to time. We will break open one of the fruitcakes to serve with the other desserts. Mom’s Fruitcake Recipe
You will know where people will be gathering and feasting by the delicious aroma of roasting turkey as you take advantage of this gorgeous weather to go out walking . . . We give thanks for the beautiful weather, too.
What is This?
Does anyone know what this is? On the right of the (whatever) in the foreground is some kind of station with a shack and machinery. A boat comes and visits it from time to time. Whatever this is stays a few days, and then the boat comes and moves it somewhere else. At one point, maybe they were drawing nets up, but it was night. I could see silvery flashes – fish? – but it also may have been moonlight. . .
The two pieces shown seem to be related. The closest seems to be rusty pipe on floats. The second is linked floats . . . but I cannot figure out what they are doing.
Mom’s Fruit Cake Recipe
Wooo Hooooooo! The fruitcakes are in the oven, and already the house smells wonderful. I’ve been making these cakes since I got married. I don’t think I have missed a year, but I may have. I grew up smelling these delicious cakes every winter. I don’t think my Mom makes them every year any more. I wish I were close enough to pop one into her refrigerator for their holidays.
Mom’s Fruit Cake
Even people who think they HATE fruit cake like this fruit cake. It has a secret ingredient – chocolate!
This is the original recipe. I remember cutting the dates and prunes with scissors when I was little; now you can buy dates and prunes without pits and chop them in the food processor – a piece of cake!
1 cup boiling water
1 cup sugar
1/2 cup lard or butter
1 T. cinnamon
1 t. cloves
3 Tablespoons chocolate powder
1/4 cup jelly
1 cup seeded raisins
1 cup chopped walnuts
1/2 cup candied citron
1/2 cup cut prunes
1/2 cup cut dates
Put all in a pan on stove and bring to a boil. Boil for three minutes. Let cool. Add:
2 cups flour
1 teaspoon baking soda
Flavor with lemon
Bake at 350° in loaf pans for one hour. Makes 2 normal bread loaf sized cakes.
My variations: I put in about three times the fruit, the difference primarily in the candied citron – I prefer using whole candied cherries, because they are so pretty when the loafs are cut. This recipe doubles, or quadruples with no problems.
Pans: Mom used to line all the pans with brown paper and grease the paper. I grease the pans, then dust with more of the chocolate powder. Use a good quality chocolate, not cocoa. When the cakes come out of the oven, let them cool for ten minutes, loosen them with a knife, then they will shake out easily. Let continue to cool until they are totally cool, then wrap in plastic wrap, with several layers, then foil, then seal in a sealable plastic bag. Let them age a couple months in a corner of your refrigerator. I make mine around Halloween, and serve the first one at Thanksgiving.
I never make these the same any two years in a row. This is the first year, ever, that I won’t be using any brandy – alcohol in Kuwait being against the law. Yeh, I have some friends who laugh and say “you can get it anywhere!” but we made a decision to obey the law. Only rarely do I regret it . . . sigh . . .fruitcakes really need brandy.
Update: If you are in a country where brandy is available, and if you want to use brandy, here is how to use it in this recipe. You know how raisins get all dried out and taste yucky in fruitcakes? The night before you intend to make the fruitcakes, take all the raisins you intend to use (depending on how many fruitcakes you intend to make) and put them in a glass container. Pour brandy over them, to cover. Microwave just to the boiling point. Let stand in the microwave overnight.
The next day, you can drain that brandy and use it in a stew or something, and in the meanwhile, you now have plump, juicy raisins to use in your fruitcake, and just a hint of brandy flavor. Yummmm!
Google Earth – It Just Keeps Getting Better
This morning I had an e-mail from my nephew at GoogleEarth. There are days I feel like one of the luckiest women in the world – my sisters and I have the most interesting children, now young adults, and they are all working in areas where they feel useful – stressed, working too hard – but greatly satisfied, greatly productive.
How cool is it to love Geography, and to be working for GoogleEarth? I grin every time I think of my nephew, who loves the work he is doing.
His e-mail a couple weeks ago reminded me that the new GoogleEarth was out and to be sure to upgrade. You can be sure I did. Today, he tells me about another blog that always has the most up-to-date goodies from GE – Google Earth Blog.
On November 12, Frank Taylor, the blog author, says:
Google has quietly introduced four new Featured Content Layers today. Go to the Layers on the lower left and look for “Featured Content”. Open the folder and look for the new layers at the top. Each is marked with a red “New!”. Here’s a brief overview of the new layers:
Rumsey Historical Maps – This is a collection of historical maps which you can overlay over their location on Earth. If you are not running Google Earth 4, you will not see this layer. Open the folder and turn on the map that interests you. The first link shows you the locations of the different map and each description gives you a few details. You can then turn on each map and they will be overlayed in GE. The maps are “regionated” which means they will load more detail as you get closer (it also means the images are scanned at a very high resolution). I’m sure some of my mapping friends like Jonathan Crowe will be curious to see these.
Tracks4Africa – this is my favorite of the new layers. There are maps of places to go in Africa built by compiling data from GSP tracks. The layer also has lots useful information and photos. Zoom in closer to see more detail. You can read more, and buy the maps for your GPS, by going to Tracks4Africa’s web site.
Spotlight on Africa – This is a collection of placemarks showing the flag of each country of Africa. The placemark description includes an overview of basic information of each country from the CIA World Factbook. The placemarks were developed by the National Geographic My Wonderful World campaign to help kids become more geographically aware. This is nicely done, but you can see the whole world done in a similar fashion in this collection.
European Space Agency – this layer shows ESA logo placemarks of different locations where a satellite photo can be viewed of that location. A small picture is in the placemark description, and a link to a page where you can see a larger picture. I am disappointed that you can’t just view the larger pictures overlayed in Google Earth though.
I am blown away by all the new Africa content. On a day when the sky has turned yellow in Kuwait, there are waves cresting out in the Gulf and the air smells like impending squalls, it is a perfect day to spend in Africa, via Google Earth!
Frank Taylor has all kinds of useful information on GE, and I am adding him to my blogroll.
High 21/69
What a glorious day! I was out on the balcony and it was COOL! The visibility is relatively good, whatever that stuff is that hangs over the Gulf is has retreated and there are real clouds in the sky. . . what a great day!
I checked Weather Underground, and the high temperature expected for today is only 21C/69F – thats like a huge drop from earlier this week. Does anyone know what causes a major shift in the weather like that here? I see the temps will go back up to the mid-80’s within a few days, but what bliss! This “crisp” air! Wooo Hoooooo!
Weekend Rumors: Kuwait
Just before Ramadan started, there were all kinds of rumors flying around about an upcoming change in the weekend. Normally, this is just fluff stuff, but I remember reading it in the newspaper, too, giving it a little more substance than just buzz.
Has anyone heard anything recently? Is a change of weekend to Friday – Saturday still in the works or is it blown out of the water by the newer and graver rumors?
Prediction: Kuwaiti Best Sellers
(Whooping with laughter!) I’m on a roll today – again, Kuwaiti Times, page 6
There is no surer way to guarantee books make the best-seller list than to ban them. Imagine the fun you will have smuggling books by Kuwaiti writers Mohammed Abdul Qadar Al-Jassim (Sheikhs of Dignity) and Zaid Jlewi Al-Enezi (25 Constituencies . . . The Best Choice) into the country.
Al-Jassims book is banned because it “discusses taboos concerning Kuwait’s political leadership and the ruling family.” Al-Enezi’s book is banned “for discussing sectarian and tribal issues concerning the electoral system followed in Kuwait.
Even dull books are bought once they are banned. Maybe the Ministry of Information is using reverse psychology?
Judicial Staff Immunity (??) (!)
Page 6, Kuwaiti Times News In Brief
“Major General Thabit Al Muhanna has instructed officials of the traffic department not to issue any tickets against members of judicial staff such as judges, prosecutors and investigators, reported Al-Qabas. He said that they were also not authorized to report any of these members to police or any other officials for investigations. He said the traffic department officials in these cases should only record the civil ID details of said members.”
The judiciary is held to a LESSER standard than the average citizen? In most countries, the judiciary (my son is a prosecutor) is held to a HIGHER standard, because they are the ones who must dispense justice with wisdom . . . How can they prosecute, investigate, judge with clear conscience when they are exempt from the laws they implement?
Recent Comments
ExpatAlien on What Country am I Living … intlxpatr on Yellowstone: Old Faithful to C… Michelle on Yellowstone: Old Faithful to C… Cathy on No Grown-Ups in Charge intlxpatr on Waiting for Snow Wikipedia Donate Button
Amazina
Early Voting in Florida
Here There and Everywhere 