Posted in Christian, Random Thoughts, Stories Around the World

Twelve Days On

“For Christmas is tradition time—
Traditions that recall
The precious memories down the years,
The sameness of them all.”
Helen Lowrie Marshall

With the Christmas bells still ringing on, the festive feeling still runs on. With all the family gathered at the homestead yesterday, the laughter, food and music were in the air. To pass the time before the dinner, the carol game of recall and forfeit was played (more of a family Christmas tradition) among the teens and the adults in the group.

Interestingly, one of the most popular Christmas carols, “The Twelve of Christmas” was believed to have originated as a children’s memory and forfeit game. As per the song, the twelve days start with Christmas Day or the day after Christmas (Boxing Day or St. Stephen’s Day, the feast day of St. Stephen Protomartyr) to the day before Epiphany or the Feast of the Epiphany (6 January, the Twelfth Day). The eve of the Epiphany is formerly the last day of the Christmas festivities and observed as a time of merrymaking”. Epiphany formerly celebrates the revelation of the God prophesy of Christ. Historical evidence and records point to the North of England, specifically the area around Newcastle upon Tyne, as the origin of the carol somewhere around the early 18th century (approx.1714) onward.

“This piece is found on broadsides printed at Newcastle at various periods during the last hundred and fifty years. On one of these sheets, nearly a century old, it is entitled “An Old English Carol,” but it can scarcely be said to fall within that description of composition, being rather fitted for use in playing the game of “Forfeits,” to which purpose it was commonly applied in the metropolis upwards of forty years since. The practice was for one person in the company to recite the first three lines; a second, the four following; and so on; the person who failed in repeating her portion correctly being subjected to some trifling forfeit.”
Husk, 1864 ( Cecil J. Sharp, A. G. Gilchrist and Lucy E. Broadwood, “Forfeit Songs; Cumulative Songs; Songs of Marvels and of Magical Animals,” Journal of the Folk-Song Society, Vol. 5, No. 20 (November 1916), p. 280.)

Another reference to the popular Christmas carol can be traced as a Christmastime game played before supper. As written by Lady Gomme (1898), “The Twelve Days” was a Christmas game. It was a customary thing in a friend’s house to play “The Twelve Days,” or “My Lady’s Lap Dog,” every Twelfth Day night. The party was usually a mixed gathering of juveniles and adults, mostly relatives, and before supper — that is, before eating mince pies and twelfth cake — this game and the cushion dance were played, and the forfeits consequent upon them always cried. The company were all seated round the room. The leader of the game commenced by saying the first line. […] The lines for the “first day” of Christmas was said by each of the company in turn ; then the first “day” was repeated, with the addition of the “second” by the leader, and then this was said all round the circle in turn. This was continued until the lines for the “twelve days” were said by every player. For every mistake a forfeit — a small article belonging to the person — had to be given up. These forfeits were afterwards “cried” in the usual way, and were not returned to the owner until they had been redeemed by the penalty inflicted being performed.”

As this song evolved as an English Christmas carol as a catechism song for young Catholics, along with the surface meaning, each element in the carol has a link to the Christian faith (although this aspect is highly debatable). As children sang these songs, they could remember the background and principles behind the Christian teachings. Starting with the “True Love” one hears in the song is referenced to baby Christ because truly Love was born on Christmas Day. The partridge in the pear tree also represents Him because that bird is willing to sacrifice its life if necessary to protect its young by feigning injury to draw away predators. The two turtle doves signify the Old and New Testaments while the three French hens stood for faith, hope, and love. As the four calling birds were the four gospels of Matthew, Mark, Luke, and John; the five golden rings represent the first five books of the Old Testament, which describe man’s fall into sin and the great love of God in sending a Savior.

For the words “six geese a-laying” signify the six days of creation. The “Seven swans a-swimming” represented the seven fold gifts of the Holy Spirit—–Prophesy, Serving, Teaching, Exhortation, Contribution, Leadership, and Mercy while the eight maids a-milking were the eight beatitudes. The “Nine ladies dancing” were the remaining nine fruits of the Holy Spirit which are charity, joy, peace, patience (forebearance), goodness (kindness), mildness, fidelity, modesty and chastity. As remaining of “ten lords a-leaping”, “eleven pipers piping” and the “twelve drummers drumming” symbolize the Ten Commandments, eleven faithful Apostles and the twelve points of belief in The Apostles’ Creed respectively. Although this interpretation is highly debatable, it highlights the fact that there is always a meaning behind each word. 

All in all, these few carols when sung in full swing or even played as a Christmas time game, bring all of us closer in the spirit of love, joy and kindness. For the real Christian faith goes beyond the surface, carrying His Teachings and the principles that guide us through the good times as well as the tough days.

The Twelve Days of Christmas

[Verse 1]
On the first day of Christmas my true love sent to me
A partridge in a pear tree

[Verse 2]
On the second day of Christmas my true love sent to me
Two turtle doves, and
A partridge in a pear tree ………

[Verse 12]
On the 12th day of Christmas my true love sent to me
12 drummers drumming
11 pipers piping
10 lords a-leaping
Nine ladies dancing
Eight maids a-milking
Seven swans a-swimming
Six geese a-laying
Five golden rings
Four calling birds
Three french hens
Two turtle doves, and
A partridge in a pear tree

Note: “The Twelve Days of Christmas” known today was the arrangement as popularized by Frederic Austin (1909). Original source for the history behind the song : Fr. Calvin Goodwin, FSSP, Nebraska

Posted in Christian, Daily, Photography Art, poetry

Glow of Peace

In the wee morning hours, as the church service had come to a close, the rays of dawn had lighted up the chapel hall. The colours of dawn through the glass stained windows had brought a sense of peace within. Through the stillness of winter, those rays bring colour, hope and joy to the gray and dark times.

One of the best parts about His Grace is handing over our troubles of life in His Hands. There is nothing as fulfilling as being blessed with the feeling of quietness and harmony within the soul. Leaving all the mundane worries, trifling matters and sorrows in His Hand, the soul is rested and comforted. Such is due to the blessing being bestowed on man on the blessed day of Christmas.

“And you, my child, will be called a prophet of the Most High; for you will go on before the Lord to prepare the way for him, to give his people the knowledge of salvation through the forgiveness of their sins, because of the tender mercy of our God, by which the rising sun will come to us from heaven to shine on those living in darkness and in the shadow of death, to guide our feet into the path of peace.” (Luke 1:76-79)

Amazing Peace: A Christmas Poem

Thunder rumbles in the mountain passes
And lightning rattles the eaves of our houses.
Flood waters await us in our avenues.

Snow falls upon snow, falls upon snow to avalanche
Over unprotected villages.
The sky slips low and grey and threatening.

We question ourselves.
What have we done to so affront nature?
We worry God.
Are you there? Are you there really?
Does the covenant you made with us still hold?

Into this climate of fear and apprehension, Christmas enters,
Streaming lights of joy, ringing bells of hope
And singing carols of forgiveness high up in the bright air.
The world is encouraged to come away from rancor,
Come the way of friendship.

It is the Glad Season.
Thunder ebbs to silence and lightning sleeps quietly in the corner.
Flood waters recede into memory.
Snow becomes a yielding cushion to aid us
As we make our way to higher ground.

Hope is born again in the faces of children
It rides on the shoulders of our aged as they walk into their sunsets.
Hope spreads around the earth. Brightening all things,
Even hate which crouches breeding in dark corridors.

In our joy, we think we hear a whisper.
At first it is too soft. Then only half heard.
We listen carefully as it gathers strength.
We hear a sweetness.
The word is Peace.
It is loud now. It is louder.
Louder than the explosion of bombs.

We tremble at the sound. We are thrilled by its presence.
It is what we have hungered for.
Not just the absence of war. But, true Peace.
A harmony of spirit, a comfort of courtesies.
Security for our beloveds and their beloveds.

We clap hands and welcome the Peace of Christmas.
We beckon this good season to wait a while with us.
We, Baptist and Buddhist, Methodist and Muslim, say come.
Peace.
Come and fill us and our world with your majesty.
We, the Jew and the Jainist, the Catholic and the Confucian,
Implore you, to stay a while with us.
So we may learn by your shimmering light
How to look beyond complexion and see community.

It is Christmas time, a halting of hate time.

On this platform of peace, we can create a language
To translate ourselves to ourselves and to each other.

At this Holy Instant, we celebrate the Birth of Jesus Christ
Into the great religions of the world.
We jubilate the precious advent of trust.
We shout with glorious tongues at the coming of hope.
All the earth’s tribes loosen their voices
To celebrate the promise of Peace.

We, Angels and Mortal’s, Believers and Non-Believers,
Look heavenward and speak the word aloud.
Peace. We look at our world and speak the word aloud.
Peace. We look at each other, then into ourselves
And we say without shyness or apology or hesitation.

Peace, My Brother.
Peace, My Sister.
Peace, My Soul.
— Maya Angelou
(Amazing Peace: A Christmas Poem)

Posted in Food, Stories Around the World

Cookies, Spices and Holidays

No Christmas or winter holidays would be complete without the tiny peppernuts, cookies baked and stored in tins, kept for the cold nights or after hours of carolling. Made with plenty of assistance, these holiday cookies come by many different names, varying from region to region, with their own legends behind them. These tiny spice cookies are quite popular as holiday treats, known as pepernoten (Dutch), pfeffernuesse or peppernuts (English) or pebernødder in Danish. While the exact origin maybe uncertain, traditional beliefs links these cookies to the Dutch feast of Sinterklaas, where children receive gifts from St. Nicholas. Since 1850, these cookies have been a part and parcel of the European yuletide celebrations.

Flour, brown sugar, sugar, cloves, cinnamon.

Unlike the name “peppernut”, these cookies don’t always contain nuts in its ingredients. The size of the cookie, roughly similar to nuts and can be eaten as a handful, which probably accounts for the name. The ease of making these pfeffernüsse has resulted in a varied range of recipes, with variations made in the used of the amounts of aromatic spices like cinnamon, cloves, mace, nutmeg, cardamom or anise as well as the sweeteners used, ranging from options of powdered sugar, brown sugar, molasses, honey or a fine dusting of icing sugar. To make the dough similar to the early century versions, leavening agents like potassium or ammonium carbonate are used to get the sticky and dense consistency.

Accounting for the regional variations pepernoots are similar Dutch cookie-like confectionery. Certain recipes are similar to the Pfeffernüsse although they look completely different when baked. Other recipes vary in the adding of cardamom, pepper, butter, vinegar, eggs, brown syrup to the usual holiday cookie ingredients of flour (wheat or rye), cinnamon and cloves. Light brown and square shaped, they are fairly chewy and harden gradually when exposed to the air.

“Best of all are the decorations the grandchildren have made ~ fat little stars and rather crooked Santas, shaped out of dough and baked in the oven.” Gladys Taber

In addition to the baking, the customs with these pepernoten (or pepernoots) stay on. From hiding handfuls of them through the room so that children can look for them or hiding pocketfuls of them while caroling or for ice skating breaks. In earlier days, new parents would place one or two carrots underneath the infant’s pillow so that Sinterklaas would then come and bless the child by showering the infant with “pepernoten”.

Modifying these recipes by choice, making them gluten-free or adding the favourite ingredients and toppings gives these holiday cookies a personal touch and flavour. In the midst of all, getting the ingredients kneaded with help of many tiny hands gives these holiday spice cookies a pleasant feel and memories full of warmth and laughter worth treasuring for life.

“Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.”
Jenny Colgan (Christmas at the Cupcake Cafe)

Posted in Christian, Personal Musings, Random Thoughts

Tune of the Fesitivity

“I love the Christmas-tide, and yet,
I notice this, each year I live;
I always like the gifts I get,
But how I love the gifts I give!”
Carolyn Wells

As the hours of Christmas Eve ticked by, the flurry of activity never ceased as the last minute preparations were underway. Ranging from rearranging the set of cookies and assortment to be given to the church, wrapping up the gifts for the children, getting the early preparations for the Christmas lunch tomorrow as well as keeping the house open for last minute carol singers and guests, the list of things to get into order was endless.

Through all these hours, the willingness to help and share the joy was what kept all our spirits high. And that is what forms the basis of the spirit of Christmas. Not in how much one can receive, but one can give.

“God never gives someone a gift they are not capable of receiving. If He gives us the gift of Christmas, it is because we all have the ability to understand and receive it.” Pope Francis

Each of us have our share from the “Season of Giving”. For that is what makes up the core of Christmas and the miracles of this season. Giving can vary in many forms. From the materialistic gifts of clothing for the orphanages, gifts to those in the poorer sections of society, spending time at the old age homes, bringing cheer to the patients admitted in the local hospitals, nursing homes or the shelters and the list goes on. The essence of Christmas lies in the spirit of giving.

Through the last hours before Christmas, spreading the cheer starts from within. By the actions we do, the expressions and the vibes we carry. Being human, there may be sparks of negativism or frustration that rise every now and then. Yet learning to quell them down with the joys of sharing the spirit of kindness, love, hope and warmth through the gift of giving would carry more happiness and peace within. In addition to the decor and gaiety of Christmas season, it is the cheer one spread and miracles that happen due to goodwill and humaneness that light up the season in it’s true meaning.

“Oh sweet December,
You bring us Charlie Brown, chestnuts and candy canes,
You add such sweetness to your name
You bring us garland, gingerbread and mistletoe,
You also bring us everything wrapped in a bow
Oh sweet December-you’re so good to us,
You always prepare us for The Christmas fuss”
Charmaine J Forde

Posted in Food, Photography Art, Stories Around the World

Flavoured, Festive and Wine

No festive season is complete without the traditional accompaniment of wine. For winter, the entire holidays and Christmas centers around the mulled wine. Traditionally mulled wine, also known as spiced wine, is usually made with red wine along with various mulling spices and sometimes raisins which may be served warm. While most versions are alcoholic, there are many non-alcoholic variations especially for children during Christmas.

Tracing the origins of mulled wine, the second century Roman cuisine saw records of wine being spiced and heated in some areas. Although their era came to an end, certain aspects of the Roman cuisine had been merged with the local cuisine. As wine and viticulture spread along the rest of Europe and till the Scottish border, various variations and traditions with mulled wine entered into the local cuisine and culture. As recorded in the Medieval English cookbook “The forme of Curry” (1390) mentions “Pur fait Ypocras …” (mulled wine) to grind together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise (“spykenard de Spayn”, rosemary may be substituted), mix them with red wine and sugar (form and quantity unstated).

Early variations include the concept of mulled wine being transferred to mulled ale, mulled cider or mulled apple juice. Though today recipes for mulled wine include the combination of orange, lemon, cinnamon, nutmeg, fennel seed (or star anise), cloves, cardamom, and ginger. Usually the spices are combined and boiled in a sugar syrup, then red wine is added, heated and served usually in small porcelain glass mugs.

A quick way to make it would be to add a tea bag of spices to red wine, which is heated along slices of orange or lemon. Common variations include the addition of brandy or ginger wine.Served with an orange or lemon slice garnish studded with cloves, cinnamon or star anise; this brings winter Christmas in a mug. Not just confined to wine; mulling spices can be added to beer and cider, as in the preparation of Wassail punch, a recipe since the Victorian Era.

While known as mulled wine in English based cuisine, other varieties are indigenous to the different cuisines with the difference ranging from the type of wine used, method of preparation as well as the spice mix. For instance Glühwein popular in German-speaking countries and Alsace (France) is made from red wine with the addition of vanilla pods to the spices. Glögg, gløgg or glögi, which is mulled wine in the Nordic countries (sometimes spelled as glog or glug) are made wiht stronger spirits like rum, vodka, brandy or just plain fruit juices. Vinho quente served in the Brazil is typically made with red wine, cinnamon sticks and cloves. On the other hand, greyano vino served in Bulgaria is made of red wine, homey and peppercorn.

With the festive and holiday season in full swing, mulled wine essentially brings the warmth of the season in a cup. In fact, it is one of the best seasons to start the traditional family recipe of own. More than the experimentation, it is the memories that get passed on over the years.

TO MULL WINE.
INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.
Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, then serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
(Traditional recipe for Mulled Wine. Mrs Beeton’s Book of Household Management. 1869. Revised edition. Pg.929-930 (Paragraph 1961))

Posted in Food, Stories Around the World

Chocolate for the Holidays

As the holiday season grows near and school is closed till the next year has set into it’s first week, the official holiday snacks and treats season has begun. Young or old, age has never been a bar for the holiday favourites. With the very basic ingredients of crushed cake or biscuit mix, cocoa, sugar (and a little of the rum for that extra holiday spice for the “adults only” time); can result in the favourite holiday treat of the “romkugle, trøffel or sputnik” or simply, the rum balls.

A truffle-like confectionery flavoured with chocolate and rum, these rum balls complete every holiday season. Often coated in chocolate sprinkles, desiccated coconut, icing sugar or cocoa, these cookie, cake or biscuit based treats can be made in a jiffy with no baking required. With the festive preparation in full swing, the less complicated it is, the more popular the recipe.

Making these chocolate balls is an event, for more than the different regional variations, many a time it is a family tradition passed down form one generation tot he next. The basic ingredient is the choclate and as for the rum, that may be replaced by similar rum flavouring or any flavoring of non-alcoholic variant. The basic step is to crush the cake (or biscuit) material, mix it with fat, cocoa, a moist binding ingredient like jam or condensed milk and optional ingredients like chopped nuts, raisins, sultanas, ground walnuts, white chocolate or even peanut butter. Once the mix holds together, it can be rolled into small balls and coated with flavouring of choice. Regional variations as well as names exist for these chocolate rum balls. From the Dansk Romkugl or Trøffel, Deutsch Rumkugel or the Polski Bajadera, each regional recipe has a subtle variation. The Hungarian kókuszgolyó are made with whole cherries placed inside the balls and then rolled in coconut flakes.

Going for a healthy twist from the regular, the Danish Havregrynskugle or the “Oatmeal Ball” may be another new holiday recipe to work on. Slightly smaller than a ping pong ball and made of oatmeal, sugar, cocoa, vanilla, butter with a small amount of coffee mixed to a compact mass, these balls are formed and then rolled in shredded coconut, nib sugar, sprinkles or toppings of choice. Similar to this confectionery is the Israeli Kadur Shokolad, where these chocolate balls are made with Petit Beurre crumbs.

Although these treats are holiday favourites, they are in no way confined to it. More than “just desserts”, they become a part of the family tradition as all hands, the tiny ones as well as the experienced hands join in for the holiday memories. As for alterations and combinations, chocolate for the year end would be loved in any form or any manner, liquid or solid, elaborate or simple; the year end sugar and choclate rush is the norm. As for gifts, there is nothing like a gift of choclate covered rum balls or cakes to bring the present year to a delightful and delicious end.

Posted in Food, Stories Around the World

The “Brownie” Way

“And I’ve just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.” Stacey Ballis (author of Wedding Girl)

Something quick, easy and delectable are few of the pre-requisites required for adding to the list of holiday baking. If chocolate is added in, the better. It would be something that blend in with other well loved and basic desserts. That something would be square, baked or frozen cut choclate cake pieces, more popularly known as the “brownie”. Coming in a variety of forms, from fudgey to cakey with nuts, fudge, frosting, cream cheese, chocolate chips and the favourites included in the batter; the brownie is an all-time favourite of many. Like sheet cookies, they may eaten by self or with milk, ice cream (a la mode), topped with whipped cream or sprinkled with powdered sugar and fudge.

Like all delectable treats, brownies have their own share of legends. As one legend credits the brownie to the creative ingenuity of Palmer House Hotel pastry chef (1893) for the Palmer House Brownie with walnuts and an apricot glaze made for the Chicago World’s Columbian Exposition on the request of the owner’s socialite wife Bertha Palmer. The first-known printed use of the word “brownie” was to describe a dessert in the Boston Cooking-School Cook Book by Fannie Farmer (1896 version) in reference for a cookie-type confection that was colored and flavored with molasses and made in fluted marguerite molds. Later further publications like The Boston Cooking-School Cook Book (1906) edited by the same Fannie Merritt Farmer records a recipe brownie as an adaptation of her chocolate cookie recipe to a bar cookie baked in a rectangular pan. Another well record as written in the Baking Classics (Betty Crocker) is of a housewife who was making a chocolate cake but forgot to add baking powder. When her cake didn’t rise properly, instead of tossing it out, she cut and served the flat pieces (Bangor, Maine) which would probably account for the Bangor Brownies.

As food historians try to still trace the exact inventor of the “brownie” while the legends credit it to added melted chocolate to a batch of biscuits (added by mistake) or the cook who didn’t have enough flour while baking a cake; brownie are one of the simple things that can be made quite elaborate for the festive season. For instance consider the sandwich brownie (with an ice-cream, cream, icing sugar, meringue or peanut butter as the filling in the middle) or the layered brownie with double chocolate chip at the base, then the layer of Oreos and finally brownie batter on billows of cream cheese, a delight for the wintry holidays. As for the mix, add a scent of cinnamon, essence of the vanilla (blondie twist), sprinkle of the flavours of star-anise, honey or even a little of the cayenne for that extra “hot” to the sweet; brownie can be made as to own choice, flavours and twists. A platter of homemade special brownie can give an extra zest to the holidays. So set, get and go experimenting for a new family festive tradition.

1907
Lowney’s Cook Book
Boston, Massachusetts

Bangor Brownies (p 261)
¼ cup butter
1 cup brown sugar
3 squares chocolate
1 egg
½ to ¾ cup flour
1 cup nut meats
¼ teaspoon salt

“cut in strips”
Source: New England Recipes