IT’S SPRING LETS CELEBRATE!

I thought it appropriate to celebrate the beginning of Spring with some thoughts and a couple of recipes, I hope you agree!

I have always adored celebrating special Holidays and this April has two special ones…Passover and Easter. Tradition rules in both who doesn’t like to dye and decorate eggs, make a favorite ham or brisket or make a great kugel…and celebrate with food!

I’ve shared many of my family Easter traditions in past years but I don’t think I’ve talked about my “lambie” cake experiences…forgive me if I’m repeating myself!!!! Let me first state I abhor them….now don’t send gobs of comments criticizing my opinion….let me explain…it’s a journey into my childhood!

My grandparents were deceased before I was born but I was blessed with the most wonderful substitute for a Gran…my beloved Great Aunt Rose, Daddy’s Aunt. She lived in a bungalow on Chicago’s Southwest Side and visited us in Rogers Park and then in Evanston most Sundays. She would drive her Ford to us (we never had a car…so that was special!) and we often drove to a restaurant in the country for an early special spit roasted chicken dinner, came back home spend time together and then have a light supper before she drove home. She was always with us for special occasions as well…Easter was one of those days. Each year she would bring a lamb cake and each year I would hope she wouldn’t…why you ask, I can’t stand dried coconut! To me it tastes like sawdust…plus her chosen bakery cake was quite ugly. Mom, of course, had baked many goodies so the gifted cake was put on display and, thank heaven, never eaten! Now, there are many luscious Easter cakes to purchase or make yourself…here are some along with an Easter Bunny cake or two…you can find the molds on line

Rather cute but similar to my dreaded childhood memory!!
Vintage Mold
Aren’t these the cutest Deviled Eggs ever….found on Running in a Skirt blog…
My favorite Easter treat…Hot Cross Buns!
I want this brisket now!!!!!
A fabulous salmon presentation!
Borscht always a winner…have I shared my recipe?
Kugel….

Recipe…8 ounces wide egg noodles cooked in salted water

1/4 cup raisins

1/2 cup full fat sour cream

1/2 cup cottage cheese

1/2 stick butter

2 Tablespoons dark brown sugar

1 teaspoon granulated sugar

1/2 teaspoon cinnamon

3 eggs

1/2 cup canned condensed milk

Beat eggs and add all ingredients except butter…melt butter in casserole add all ingredients bake at 350 for 35 minutes! Enjoy

Then, of course, the star of the Easter table….baked ham

FROM JEFFREY BANKS…BOURBON MAPLE GLAZED BAKED HAM (YOU CAN DOUBLE THE GLAZE ON SALMON FOR PASSOVER)

INGREDIENTS (Serves 8-9)

Fully cooked spiral ham

1 cup pure Maple Syrup

1/2 cup packed dark brown sugar

1/2 cup good Bourbon

1 teaspoon Dijon mustard

1/4 teaspoon ground cinnamon

Whole cloves

DIRECTIONS

Preheat oven to 350 degrees. Place ham in a large roasting pan. Fill pan with a depth of 1/2 inch with water. Cover pan and ham with aluminum foil. Bake in oven until internal temperature registers 120 degrees F.about two hours, basting ham every 30 minutes or so with accumulated juices.
Meanwhile stir together maple syrup, brown sugar, Bourbon, mustard and cinnamon in a medium sauce pan at medium high temperature and bring to a boil. Cook until thickened about 6 minutes. Keep warm and set aside.
Remove ham from oven and discard foil. With a very sharp knife score the fat of the ham every 1″1/2 diagonally in both directions.Increase oven temperature to 400 degrees F. Insert cloves quickly in the intersections of squares.Using a pastry brush, glaze ham with ⅓ cup maple mixture; set aside remaining glaze. Return ham to oven, and bake at 400°F until top is lightly caramelized a thermometer inserted into thickest portion of meat registers 145°F, about 30 minutes, brushing with remaining glaze every 10 minutes. Remove from oven. Transfer ham to a platter; let rest 15 minutes. Serve.

And, of course, don’t forget the traditional Ukrainian hand painted Pysanky Easter Eggs. Refer to my 2022 blog post on these beauty’s!
My most favorite tree…a weeping redbud in My Toms front yard in Blue Island, Illinois!

However you celebrate….enjoy the tradition with family and friends. Happy Spring!

HOLIDAY FESTIVITIES…..CHRISTMAS IN BLUE ISLAND

I love the Holidays….don’t you! And after stuffing ourselves at the feast that is Thanksgiving it’s time to think about Christmas and what better time to do that is to take a short trip to a wonderful small town middle America old fashion day of holiday cheer ending in a lights parade….I can think of nowhere else that exemplifies that feeling than Blue Island, Illinois.

This town, established in 1835, is a hop, skip and jump from downtown Chicago and it’s claim to fame (actually it has many claims to fame…I’ll save more for a future post!) was back in the 1850’s when it became the brick making capital of the world and in 1883 when it became the hub of the car shops of The Rock Island Railroad. It prospered with the growth of the railroads as did other small towns such as Michigan City and LaPorte, Indiana (I’ll save the railroad story for yet another post!) Blue Island has such a variety of homes from vintage Victorian to bungalows to Mid-Century Modern that it is worth your while when you visit to drive around town…it’s extraordinary!

The events are all FREE (except when you find a treasure at The Kringle Mart!). This is made possible by year round fund raisers. This year only needed one to raise the necessary funds, the reopening of the beloved The Lyric Theater. The long awaited totally renovated building can hold up to 400 for special events as well as screens for movies.

Now back to the purpose of this post…Christmas in Blue Island! On Saturday, December 3rd a day filled with so many activities you will need to take a break at one of the many pubs and local restaurants before the evening’s Light Parade. A truly traditional day of family fun in small town America.

From last year’s Kringle Mart.
An elf ice sculpture….
A perfect photo op…I remember having one of Santa, aka my Daddy, and me a treasured memory!
One of the most popular attractions….the pony rides….another of my favorite memories as a child!

Forget about New York’s Macy’s Parade…give me a local heartfelt parade anytime of the year! Let’s look at some highlights from last year’s event…

This composite courtesy of Cas Ltd Photography
A beautifully restored 1940 Packard dressed up for the occasion.
The Blue Island Eisenhower High School Marching Band…obviously inspired by Professor Harold Hill of The Music Man fame and his Seventy-Six Trombones!
Mr. and Mrs. Claus arriving in style!
To the joy of this child’s face and mittened wave…..after all…that is what the day is all about!!!!

All photos provided by my BFF’s Tom Hawley and Tom Mantel.

PYSANKY TO CELEBRATE ORTHODOX EASTER

THE UKRAINIAN PYSANKY…TRADITIONAL WAX DYED EGGS. SYMBOLS OF HOPE.
“These Polish-Ukrainian Easter eggs are painstakingly decorated with a tiny beeswax pen and then dipped in a succession of dyes. The different layers of dye and the wax — which is melted off the final product — create dazzling patterns that are a point of immense regional pride. There is plenty of folklore surrounding the eggs, too, and many people believe they offer protection from evil spirits. With the ongoing war in Ukraine, Pysanky are being newly appreciated as a symbol of Ukrainian resilience.” (Source unknown, photo and drawing taken from Pinterest also sources unknown)

My father and I made these beautiful works of art each year. Some with “real” eggs some wooden. Since Daddy was an artist, we truly had little treasures. Unfortunately the wooden ones have been lost to time. To me tradition is extremely important and this one brings back such happy times with him.

Here are a couple of books….there are many as well as pages and pages of templates to make your own Pysanky.

Perhaps this can be a tradition for you to start to honor the brave Ukrainian people. As we send our deepest thoughts for their peace.

UNIQUE HOLIDAY GIFTS PART 1: BRINDILLE PERSONALIZED HOLIDAY BASKETS AND HOLDAY TEAS

I will be posting unique, one of a kind experiences to celebrate the holidays in Chicago and begin by featuring the creativity of the Uber talented Chef Carrie Nahabedian. Each meal at Brindille is an occasion to remember and the exquisite creative menu experience is enhanced by the service, the wine and the unbelievable friendliness of Chef Carrie and the impeccable staff….where the front of house and wine program are supervised by co-owner, cousin, Michael Nahabedian.

Chef Carrie was always a huge supporter of many of the charity events I planned at Saks Fifth Avenue, Chicago when I featured the top Chicago Chefs and their restaurants. The Chefs did their own table decor, always quite elaborate, along with tastings of their signature dishes. I would say to them, “This isn’t a competition”, to which they answered…”To us it is”! But always a friendly camaraderie, their presentations were spectacular and made the events!

Michael Nahabedian

Personalized Holiday Gift Baskets…I asked, how does a person personalize their baskets this year…..

“Each basket is custom made based on your request. Simply, send us the profile of the recipient, their preferences and we will curate a basket that will be sure to impress friends, family, co-workers and loved ones!”

A quote from Chef/Co-Owner Carrie Nahabedian on the Gift Baskets on how they came about and an example on what one can find in their baskets….

“I am a traveler in my heart and was Inspired by the hampers from London and Paris food halls––these beautiful baskets are filled with Epicurean delights, and adorned with festive holiday decorations.”

“Examples of what can be in each personalized basket that range in price from $250-$1500: Jams, confitures, chocolates, cookies, White Alba and French Black Perigord Truffle products, Greek EVOO, honeys, hot chocolate, nut spreads, Locally sourced Farmstead items and cheeses, crackers, vinegars, preserved fruits in alcohol and syrups, Holiday Panettone, candied nuts, maple syrup, Satsuma mandarin oranges, Dried fruits, charcuterie, Jambon de Bellota, mustards, Medjool dates, Hand batched cocktails, vermouths, and wines”.

MARCELLAS REYNOLDS

In addition….how about a unique Holiday experience when… “Brindille kicks off French Afternoon Tea, in honor of Marcellas Reynolds: Author of Supreme Models and (just released) Supreme Actresses. Enjoy a beautiful afternoon of delicious frivolities, as Marcellas shares his inspiration behind writing his two acclaimed books. Vogue named Supreme Models “one of the nine best fashion books of 2019” and Town and Country named Supreme Actresses “one of October 2021’s best books”. We are thrilled to welcome our friend and Chicago native into our home for this two day event. Grab a reservation today and spend a day with Marcellas as he shares his personal inspiring story along with witty anecdotes from his “behind the scenes” adventures. Both books will be available for purchase along with a signing…this is a special event you won’t want to miss!”

Details:
December 10th + 11th: 2p-5p
Arrival: 1:45p | Conversation: 2:30p
Pre-Paid Event on Open Table: $90: excludes tax + tip

Questions: brindillechicago@gmail.com | 312-595-1616
…save-the-date for their upcoming Festive Holiday Teas:
December 17 + 18
Sunday, December 19th: Takeaway tea | $70 pp for pick up between 10-12p.

I have always enjoyed my visits to Brindille and put the Holiday Teas at the top of my annual Holiday tradition list….I hope you will too. (As usual this is not a sponsored post, I don’t have sponsors!!!!). The photos are courtesy of Brindille.

HOLIDAY COOKIES 2021 EDITION PART 2

Lebkuchen

More goodies to add to your Cookie Collection…..

FROM TOM MANTEL, HIS MOTHER’S RECIPE

Lebkuchen

Bring to a boil and cool 1 cup honey

Stir in:

¾ cup brown sugar

1 egg

1 TBSP lemon juice

1 tsp lemon zest

Sift together:

2 ¾ cup flour

½ tsp baking soda

1 tsp cinnamon

1 tsp cloves

1 tsp allspice

1 tsp nutmeg

Stir into honey sugar mixture

Mix in:

1/3 cup chopped citron

1/3 cup chopped pecans

Put in jelly roll pan and bake 25 to 30 minutes in 350 degreeoven

Score into squares while hot

While hot glaze with lemon glaze

Beat 1 egg white slightly add 1 ½ cup sifted powdered sugar & 1 TBSP lemon juice beat until smooth.

THOMAS O’GORMAN’S BISCOTTI DI NATALE

BISCOTTI DI NATALE
My favorite Christmas Cookie is a Biscotti flavored with anise seeds and anise extract, pistachio nuts and dried cranberries.
It’s a delightful combination of flavors that reminds me of my childhood Christmases. It’s festive looking as well.
It’s baked twice at 350 degrees, once in 3 log forms for 30 minutes and once after cooling for ten minutes and
cutting diagonally into 1-inch thick slices for 10 – 15 minutes.


They will keep in an airtight container 1 week or frozen 1 month. So delicious!

The ingredients are:

4 1/2 cups flour,
1 teaspoon each baking powder and baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups sugar
3/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon anise extract
1/2 teaspoon anise seeds
1/2 cup shelled pistachio nuts
1/2 cup dried cranberries
egg wash

Christmas in Italy doesn’t end at New Years. It goes deep into January. Decorations don’t disappear. You really get to engage the festive beauty of the season from the Vatican to small precious churches. These anise biscotti reveal the grandeur of Christmas Holy Season for me. And I treasure the memory-ladened mystery they always reveal.

Two more to add to our growing collection…..I can do a Part 3…..just saying…..

HOLIDAY COOKIES 2021 EDITION

I have, once again this year, asked some of my friends to share their favorite holiday cookie recipes. I am sharing them as they were sent to me. There is still time to send me your favorite….I can do 2021 PART 2!

My Mom, Ruthy, and I made Christmas cookies for many, many years and I have saved recipes since I was a child…many clipped from magazines and now from the Internet using my New York Times Food App…love it! In addition, I collect cookbooks and have amassed a great variety…I am as eclectic in my book collections as I am in the objects in my home! Here is one from the 1950’s that has many of the cookies we included each year

We did dozens of cookies each Christmas for our holiday entertaining, trays for parties at work and tins full for gift giving. We looked forward to this tradition each year and added new ones to our tried and true favorites.

I’ll start with one of my most favorites….LIZZIES….I still make these each year along with RUSSIAN TEA CAKES….both last a long time if you can resist stuffing them into your mouth!!!!

LIZZIES
1/4 cup butter
1/2 cup packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3 cups raisins
1/2 cup bourbon
4 cups pecan halves
3 cups candied cherries
1/3 pound diced candied lemon peel (optional)

Instructions
Soak fruits in bourbon at least 1 hour to plump.
Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
Cream butter, gradually adding sugar and eggs. Add dry ingredients, then fruit and nuts. Mix well.
Drop from teaspoon onto greased cookie sheets. Bake for 15 minutes. Cool and store in an airtight container.

CANDACE JORDAN Mouse Cookies

When we lived in Old Town, we hosted yearly Christmas parties. My neighbor Stefani Turken, made these cookies and when she brought them in, I fainted they were so cute! They were darn tasty too but it was hard for me to eat these little works of art. Anyway, if I had a favorite cookie, this would be the one!

Preparation Time–1 hr

Cooking Time -27 min

Ingredients

  • 2 sticks (1 cup) butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar, plus more for dusting
  • 2 cups flour
  • 1 cup finely ground pecans
  • ¼ teaspoon salt
  • Chow mein noodles
  • Mini-chocolate chips
  • Sliced almonds

Instructions

  1. Heat oven to 350 degrees. Beat butter and vanilla in bowl of electric mixer until light and fluffy. Add sugar; beat until combined. Mix in flour, pecans and salt.
  2. Shape dough into 1-inch ovals, tapering one end. Bake 15 minutes. Remove from oven; insert noodle at tail end and 2 almonds about 1/3 of the way from pointed end for ears. Return to oven; bake until slightly browned, about 12 minutes.
  3. Remove from oven; immediately place 2 chocolate chips in front of ears for eyes. (Chocolate will melt slightly and stick to cookie.) Dust mice bodies with confectioners’ sugar. Cool on wire rack.

PAMELLA CAPITANINI Italian Cannoli Cookies ! makes 2 dozen

Ingredients

  1. 1 cup chopped pistachios
  2. 1 10 ounce bag mini chocolate chips divided
  3. 1 cup unsalted butter softened
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. 1 teaspoon fresh orange zest – optional
  10. 1/2 cup ricotta cheese
  11. 1/2 teaspoon baking soda
  12. 3/4 teaspoon ground cinnamon
  13. 2 cups all purpose flour

Instructions

  • Number One, In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
  • Number Two, Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
  • Number Three, Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
  • Number Four, Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
  • Number Five, Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
  • Number Six, Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

AMY AND CLODAGH LAWLESS OF THE DEARBORN….FROM JULIANNA WESTGOR, THE DEARBORN PASTRY CHEF DE CUISINE

BARBARA VARRO FROM THE CHICAGO TRIBUNE

I don’t know about you but I need to get my supplies and get baking…..ENJOY!

MONDAY MUSINGS: HOLIDAY PIES

 

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I love pie!!!!!! Actually any pie but particularly Holiday pie such as pumpkin, mincemeat, pecan and…..you name it and I’ll eat it. Yum, yum, yum… Now about making the pie crust, I’m not good at it at all. Mom did the best pie crusts you would ever want to eat..I would work side by side with her (from the time I was little) and I either handled it too much or too little so, guess what I do, I buy Pillsbury piecrust, yes, I do!!!!  Now you know my secret. I do make graham cracker, vanilla wafer, and ginger snap crusts but in today’s post most of the pies are shortening crusts with decorative details. I thought you might enjoy trying one or two for your Holiday pies.  I’m including a few recipes as well  Happy Holiday’s!

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The cartoon above from  The New Yorker….

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Suggested toppings for pumpkin pies use your own mixture for your filling, I always use Libby’s pumpkin as shown.
B11AAC5C-2404-4E47-9141-62BEE16767810727D7F6-C863-4FBC-B279-1A44CEC982339AC80321-FDE2-4A18-BE25-4C0D73248EB354881256-B3C0-45C8-B0D7-5E6396E0F8D6FDE046E5-A053-44EB-A420-FC2A3DAC1406   I always add more brandy, a bit of lemon zest and juice to the mix and use either None Such or Crosse and Blackwell. I serve with hard sauce, I make my own but you can tart up (add brandy) to store bought.  Above photos are suggested special toppings for mincemeat or fruit pies.

Two more glorious toppings…the first is one I am doing for my mince pie, I’ll share my finished pie on Instagram,

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TOMMY’S APPLE-PUMPKIN PIE

FILLING:

1/3 cup brown sugar

1 Tablespoon corn starch

1 teaspoon cinnamon, divided

1/4 teaspoon nutmeg

1/4 teaspoon all spice

1/2 teaspoon salt, divided

1 teaspoon vanilla

1/3 cup water

2Tablespoons butter

3 cups Granny Smith apples peeled and sliced

3/4 cup packed canned oumpkin

3/4 cup evaporated milk

1/3 cup sugar

1 egg beaten

DIRECTIONS

Heat oven to 375 degrees.

Prepare your own pie crust for a 9” pie.

In a skillet combine brown sugar, corn starch, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, add the vanilla, water, butter and bring to a boil stirring.  The mixture will thicken creating a caramel sauce.  Add the apples and continue cooking over medium heat for 4-5 minutes stirring constantly.  Pour mixture into the unbaked pie crust and set aside.  Whisk together pumpkin, evaporated milk, sugar, egg, 1/2 teaspoon, nutmeg, all spice and 1/4 teaspoon salt.  Pour over the apple layer.  Bake at 375 for 50 minutes until a knife comes out clean.  Cool completely before cutting.  This pie should be refrigerated.  Serve with whipped cream

TOMMY’S PECAN PIE

Heat oven to 400 degrees

Prepare your own pastry pie crust

Beat together with a beater

3 eggs

2/3 cup sugar

1/3 teaspoon salt

1/3 cup melted butter

1 cup dark corn syrup

Mix in 1 cup pecans

Pour into pastry shell.  Bake until set and pastry is browned.  Bake in 400 degree oven for 40 to 50 minutes.

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Isn’t this glorious….let’s all strive to create something fun, pretty, perhaps a bit over the top, why not it’s the Holidays, the most special time of the year!  Most of all relax and enjoy the season!

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All photos from Pinterest, photo credits unknown as is the top illustration. Above  illustration from Norman Rockwell.

 

 

 

WEDNESDAY MUSINGS: HALLOWEEN STORIES

F2CD6998-FFAF-4173-B2F7-41F8C33A07F6I have mentioned that I am asking my friends to be guest contributors to nenasnotes    so on this special day, Halloween,  I am featuring several stories from Virginia Heaven, a historian, teacher, author, curator, raconteur and very good friend, which she has entitled “Halloween: Culture Is Everything”.  You are in for a treat.

6DBC8FC5-499C-4B87-A986-51C3751BF989 This vitrine is up all year in Virginia’s home.  She likes to use her huge collections differently each year and, of course, constantly adds new items…that is what a collector does!  Speaking of collections be sure to check out the Halloween blog post I did for the  Randolph Street Market.

Story #1

Now, I love Halloween (well, the sweet kind). It’s magical because it’s really fun and kind of scary for me all at the same time. I’m from London and in my day (and neighborhood) Halloween was not celebrated. Although there is ample evidence that it was celebrated all over the UK as All Hallows Eve.

When I first came to America, Halloween fascinated me and I gradually began to gather a few decorations, and I loved pumpkin carving. But most of all I loved the children coming around to get their candy. All those kids dressed as their heroes or some fantastic creature, how fun is that? And the tiny ones are so funny!

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When my cousin (who is like my sister) had her first three kids, they lived in a small English town where there was no Halloween celebrations either. So, I would pack up a box in September of all the fun Halloween things I could find and post it off (all big boxes were sent by ship then, remember?) and her kids were the only ones in the town to have a Halloween party which made them very popular! They are all in their 30s now but still remember the box arriving each year and the excitement of opening it to find what was inside! By the time her last two babies were born (now in their 20s) Halloween was popular in Britain too, but I still sent boxes of American Halloween tchotchkes for the parties!

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Story #2

I was dating a guy (who later became my husband, but after this stunt it was by the skin of his teeth!) who loves haunted houses at Halloween. He insisted that I would find it really fun, it was part of his Halloween “tradition” that he wanted to share with me. We found one in Milwaukee that looked pretty good and off we went.

I began to have misgivings when I realized it was a derelict building entirely made over into a pretty spooky looking house. We entered. The actors were excellent, the scenes superb, the lighting magnificent and after the first “scare” I didn’t stop screaming! At first my date, and presumably the actors, thought it was all in good fun, until it was evident I was actually traumatized. I’d never seen anything like this; I put my coat over my head (sobbing) and was led outside. The people in line were very excited when they saw the state I was in—“wow! It must be great!” I heard someone say…

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Needless to say I have never entered another Haunted House, and after about five years I forgave the man I married, but I still shudder at the memory.

Story #3

I have been to Mexico twice to celebrate The Day of the Dead. The first time was after the loss of my Father and a beloved Aunt. I went to Mexico City by chance was still grieving but, I had a wonderful time. It was colorful with alters everywhere and in the Zócalo there were orange marigolds and magenta cockscomb flowers laid out in patterns: beautiful. It was a wonderful and strangely healing experience because there was an acceptance of the inevitability of death rather than a resistance to loss.

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Some years later I was in Oaxaca at the same time. That time was very different, just as moving but more visceral. I was taken to a graveyard where families sat around graves sitting with and laying out offerings of food to the dead. It was very dark and the graves were mounds of earth with simple crosses. Death felt present rather than removed under heavy stone monuments. As the night progressed more and more people arrived and they brought candles and flowers and eventually it was as light as day in the candlelight and the atmosphere was quietly celebratory. It was a very beautiful and soulful experience.

1C1E9001-D7CF-49CF-8B83-D36DD3A46AC7989C7D1E-40FF-4599-B860-1BF26425BD000E22D125-1FFC-46F7-9F96-DD2D77FEB59A37AF4589-C754-4D30-AF64-205E86D503F7All above photos courtesy of Virginia Heaven….a million thanks for the wondeful Halloween memories and the awesome decorations….what a way to begin my guest posts!!!!!

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Above photos from Pinterest photo credits unknown.

Love these charming plates from Williams-Sonoma.

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Hope I get these in my treat bag……

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