December 20,
2007So many drinks at Christmas are alcoholic, and often the "virgin" version is not quite up to it. Not so with this hot, spiced apple cider. You can make enough for an evening at home or a party of fifty. It's not too sweet and easy to make.
Popular Science magazine explores why food does what it does, from baking to roasting.
Of all our Christmas decorations, my childhood favorite was the Santa Candy jar. It was a round, glass jar, with a felt Santa suit and face glued to it. It always held Hershey's kisses wrapped in red and green foil.
Christmas and chocolate -- what was not to love?
I would sit on the sofa next to jar, select and unwrap a kiss. Then I would slowly lick the pointy end, so that the chocolate would melt. Each chocolate would last minutes.
Somehow, they tasted better at Christmas, either because we never had a whole bag of candy in the house, or because Hershey's only made special candy at Christmas and only the kisses.
Taste in chocolate is now more sophisticated: Ferrer Rocher, Baci, Michel Curzon, and 60, 70 or even 99 percent pure chocolate (not sugar) for eating.
But it isn't Christmas without those red and green kisses.
(And a happy birthday to my sister Mary!)
Copyright 2007 Susan J. Talbutt; all rights reserved.
Last updated December 2007