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Smoking Bishop from “A Christmas Carol”

Twice a month I head up the road to a 1920’s mansion where I meet with several writers (many 25 years my senior). For two hours we laugh and ramble. Brief critiques soon devolve into spirited discussions about the good old days (most of which were well before my time). Writing exercises, often based on bizarre photos from the 1890’s, are read aloud. These displays of wit and absurdity often leave me in tears. Sherlock Holmes, Dr. Seuss, and Chretiens de Troyes get equal billing, but not by all members. In an era of masterminds and conferences, this little Writer’s Group does not provide a leg up nor much in the way of pretense. At least one third of the attendees dismiss Facebook and have no idea what a tweet is. We’re a motley crew bound only by our love of the written word. And we’re not entirely productive. But goodness, it’s fun. We just had our annual holiday party, which required I bring something hot, boozy, and – for extra credit – bookish.  I’m making a vegetable lasagna but that …

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Mulled Wine | Gløgg

Makes 1 1/2 quarts (6 cups) Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor. NOTE: If you’re making this for a potluck, just keep it warm in a crock pot! Ingredients: 1 cup water 3 slices fresh ginger the peel of one orange 3 cardamom pods 5 cloves 2-4 cinnamon sticks 1 bottle red wine (750 ml) 1/2 bottle port (375 ml) 1/4 cup sugar Garnish, for each glass: Raisins (to taste) Almonds, skinned (to taste) Method: Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!). When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.” Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water. Then, let the sugar …

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