Holiday Goodies

trickortreat.jpgWhen I think of Halloween, I think hot dogs.  People tend to find this association odd, some are even angered by it, but to me it feels perfectly natural.  When I was younger, my mother used to grill hot dogs in our driveway for the trick or treaters and dole out beer in red plastic cups to the adults, providing a bit of a respite for parents whose kids were running around the neighborhood injected with copious amounts of sugar. 

I was never much of a walker and I never got off on travelling in packs (why I live in New York I don't know), but even more importantly, I loved and still adore a good hot dog.  Essentially, this ritual made my Halloween quite perfect.

The ritual ended, sadly, when I moved to New York to go to college.  There are very few driveways in Manhattan, and there is a bar or a Gray's Papaya on every street corner, so if people need a beer or a frank, they are basically set year round.  Nobody shared my passion for hot dogs at Halloween, unless they were terribly after drunk taking too many orange jello shots at some themed downtown party, in which case that little beef wonder became something of a valuable commodity, a bonafide savior in fact.

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pecan-pie_sm.jpg Every Christmas I used to cook a pecan pie from a recipe I found in one of Ann Landers holiday columns sometime in the sixties.  Since I was thinking of making it again this year, I was thrilled to learn that Dear Abby also had a pecan pie recipe.  Hoping to combine recipes to create my own distinctive version of the dessert, I got a copy of each. 

After studying them carefully, here are the only differences that I could find:  Ann tells us to use white corn syrup; Abby suggests using light corn syrup.  Although both women's recipes call for a cup of dark brown sugar, only Abby wants us to make sure the cup is firmly packed.  Ann tells us to use a pinch of salt and a dash of vanilla; Abby, clearly wanting to leave nothing to chance, recommends using 1/2 teaspoon of salt and a teaspoon of vanilla.  Otherwise, the recipes are exactly the same.

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ImageI enjoy spending hours cooking in the kitchen. Doing the prep work soothes my frazzled nerves. Watching a dish slowly come together as the various ingredients combine their flavors calms me down.

Being in the kitchen is a great escape from a contentious world. Pulling together appetizers, a salad, main dish, and a couple of desserts, gives me a lot of pleasure. Good food promotes good conversation and well-prepared dishes tell our friends that we care about them.

I like to have the meal completed before everyone arrives, but sometimes, like this New Year's Eve, I know I'll still be cooking. The best solution is a colorful cocktail that refreshes and entertains while I'm finishing dinner.

Because there are edible pieces of fruit at the bottom, including a spoon means the cocktail is a drink and an appetizer all in one.

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dreambars.jpgI have been making dream bars since 1990.  It is a recipe I discovered in my Rose Levy Beranbaum Rose's Christmas Cookies (still, one of my favorites).

Prior to making these I had made a bar similar to this one, called a “7 layer bar”.  It had butterscotch chips and white chocolate chips plus other things.  And they were good, but I am not a huge butterscotch fan.

When I came across this recipe I had to try them. They immediately were a hit. I make them all year round and 75% of the time you can find some hidden in the back of my freezer.  They were always and still are included in my holiday baking which I have done every year since 1990.

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nightlove.jpg Cecilia was a ‘10’ on a scale of one to two. She had unmitigated primal passion. Her sexual appetite was unparalleled and horizontal. It was vertical and diagonal. When I suggested to Cecilia that we spend the Fourth of July in Hawaii, she responded by giving me a fireworks show in the bedroom that went on till daybreak.

After Cecilia made my night, I made travel plans. We would first go to Hanalei Bay on the North Shore of Kauai. Then to Maui – Kaanapali Beach and Hana.

As I was packing for the trip, the phone rang. It was Cecilia. She stammered and fumfered and did everything audibly possible without actually forming words.

“What’re you trying to tell me?” I asked repeatedly.

“I can’t go,” she finally said. 

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