Ooooh, here comes Santa
Ooooh, Santa’s drunk again
Ooooh, Santa’s drunk again
Santa Came Home Drunk - Clyde Lasley & the Cadillac Baby Specials
(From “Bummed Out Christmas” – Rhino Records)
(From “Bummed Out Christmas” – Rhino Records)
And really, who can blame him? I mean, if you have a 401K or are depending on investments for your retirement, you’re probably drinking the holidays away this year too. Actually, rumor has it Santa may be taking a CEO golden parachute package, forcing the reindeer into early retirement (that or the glue factory, depending on who you talk to), and laying off the elves with little more severance than a plate of cookies and milk. Next year they’ll be outsourcing the whole outfit to Bangalore, ("Hello, this is North Pole, my name is Sanjay Claus. How can we be helping you this joyous American holiday?"), but you didn’t hear it from me.
Despite the economic downturn and what has been for many of our nearest and dearest, quite frankly, a very sucky year, our household has emerged from 2008 relatively unscathed, a state for which we are immensely grateful, and, were we so inclined, we would likely be suffering a severe case of “survivors guilt" about now. Fortunately that’s not our style. In stressful times our usual response is to drink and drive, though not necessarily in that order.
The year began auspiciously enough with a New Year’s trip to Yosemite, which, as always, is really swell in winter. (Half-dome looks particularly fetching in the snow.)
In March we took a whirlwind trip to New Zealand’s North Island, where we sipped our way through as many of Hawkes Bay’s finest wineries as we could in a week, (finally a place where you can drink and drive on the "wrong" side of the road and still be half legal), toured a kiwi fruit farm in a big kiwi shaped train pod,
Big kudos to Tommy for his three-year appointment as an at large delegate to the Association of Yale Alumni Delegate Assembly. Ask him what it means and he'll tell you. All I can tell you is at least it sounds important, and it entails a trip to New Haven once a year to hang out with the guys and act 21 again. Next year count me in.
Fast forward to Thanksgiving (and it was a fast-forward kind of year) we hosted cousin Mint and her partner Lanier, all the war from Gordon, Georgia, (see lead photo), for the holiday, had a splendid time, and ate all too well. I cooked for five days straight, and then turned around and cooked for the three weeks straight to get it together for our Christmas party. (I don’t know about you, but I think there should be a law that there is at least four weeks between Thanksgiving and Christmas. Of course, if, like me, your husband has a birthday in between you’re screwed anyway. Note to world: I'm DONE with cooking for this year!) The party was the glittering, elegant, must-have invite of the season it always is, and Tommy and fellow musicians once again entertained us with Christmas carols and holiday dirges, and, once again, he wore that cute little elf hat on the promise of bizarre sexual favors, which, as in years past, will never materialize. (Kind of like Charlie Brown and Lucy and that football, hope springs eternal and they fall for it every year.)
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So, as they say in Merry Olde, HAPPY CHRISTMAS! May your days, (and the coming year), be merry and bright! I love you all and wish you peace and chocolate.
Now, here’s that ultimate chocolate cake recipe I promised you if Obama got elected (YES, he did)! A great treat for the holidays or anytime at all!
BITTERSWEET CHOCOLATE AND ALMOND CAKE
12 ounces bittersweet or semisweet chocolate (not unsweetened), chopped
1 cup (2 sticks) unsalted butter
1/2 cup slivered almonds, toasted
3 tablespoons cake flour
1/4 teaspoon salt
5 eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
Preheat over to 325 degrees. Butter 9-inch spring form pan (I just spray it with Baker's Secret). Stir chocolate and butter in top of double boiler set over low heat until melted and smooth. Cool chocolate mixture to lukewarm.
Grind almonds, in food processor with flour and salt. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture then chocolate mixture. Pour batter into prepared pan.
Bake until tester inserted into center comes out with just moist crumbs, about 1 hour 10 minutes. Cook in pan (cake center will fall). Press edges down with fork to level top. Cover and refrigerate at least 2 hours.
Cut around cake, remove pan sides. Garnish with additional toasted almonds and/or powdered sugar if desired. Serve with fresh whipped cream or creme fraiche.
Quick, deceptively easy to make, and SO good!