What Grizzly Bears Would Miss

December 20, 2018

Beloved:

             On these dark mornings, the Christmas tree’s reflection in the picture windows creates the effect of a lighted forest throughout the living room.  To make it last, I leave the lights off as long as possible.

             Truth be told, these short days and long nights are a trial for me. I’d be perfectly content to stay in my moose pajamas to sleep, read, knit, cook, stare at the fire, and play scrabble until early March.  I can’t tell if I’m tired, cold, depressed, slightly ill, or just lazy – adjectives never used to describe grizzly bears and oak trees who themselves take the winter off to give birth and to grow in different ways.  It sounds cozy enough, but the bears don’t eat a thing the whole winter long – three to four months for males, five to seven for females – a hands-down deal breaker for me.
 
             Winter has too much good food I refuse to miss.  Grapefruit, oranges, and Christmas cookies. I came into possession of a beautiful green and orange acorn squash the other day. This recipe calls for two medium squash but I used one big one. I have maple syrup from a friend in Unionville who taps his own trees.  It was so good and so pretty. Next time I’m adding bacon and serving it over rice as the whole meal.

             I guess I’ll put my shoes on and go to work after all, since it’s what we humans do.  And I’ll try to ease up on the whining too, grateful for human treasures like moose pajamas and winter squash.
​
~ peace and prayers,
pastor annette

Maple-Glazed Acorn Squash   ~ Taste of Home
Ingredients

• 2 medium acorn squash
• salt & pepper to taste
• 1 cup maple syrup
• 1 medium tart apple, peeled & chopped
• 2 tablespoons raisins  (I used dried cranberries)
• 1 teaspoon ground cinnamon​

Directions

1. Cut squash into 1-in. rings and remove seeds. Place squash in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper.
2. In a small bowl, combine remaining the ingredients; pour over squash. Cover and bake at 350° for 50-60 minutes or until tender. Yield: 6 servings.

Mocha Stars  
Ingredients

• 3 cups all-purpose flour
• 2 egg yolks
• 1 cup packed brown sugar
• 1 cup butter softened
• 2 tablespoons strong ground coffee
• 4 teaspoons cocoa powder
• 4  teaspoons espresso powder
• 2 tablespoons coffee liqueur (Cardinal Spirits in Bloomington sells a wonderful one!)
• 1 cup semi-sweet baking chocolate
• 1 tablespoon shortening

Directions:
1.    Cream together butter and brown sugar until smooth. Add flour, eggs, coffee, coffee liqueur, cocoa powder, espresso powder and mix until it forms a ball.        
2.    Divide batter in half and wrap each in plastic wrap tightly. Chill 20 minutes.
3.    One at a time, roll dough to 1/8 inch thickness and cut star shape.
4.    Bake at 375 degrees for 7 or 8 minutes. Cookies should be slightly darker but not crisp. Cool on pan one minute then move to cooling rack.
5.    In double boiler melt together baking chocolate and shortening.
6.    Dip stars into chocolate, covering half of the star.
7.    Lay on wax paper until well set, 2 to 3 hours.