Mocha Cheesecake

Hi there all–  Here’s a cheesecake made for a game night with friends– lots of talk, laughs and a dose of noisy competitiveness!  Finished off with a couple cheesecakes.

This desert has two layers of creamy cheesecake, one coffee flavored, one chocolate, topped with a creamy chocolate ganache.  Pretty irresistible!

MOCHA CHEESECAKE

Crust:
1 prepared Oreo piecrust*
2 tab. butter, melted

Filling:
2 tab. instant coffee granules
1 tab. boiling water
1 cup chocolate chips
32 oz. cream cheese (4 –8 oz. packages)
1 cup sugar
3 tab. flour
3 eggs
1 cup sour cream

Ganache topping:
1/4 cup whipping cream
1 tab. butter
2/3 cup chocolate chips

Mix the Oreo crust and the melted butter in the bottom of a 9″ springform pan.  Press the crumbs to make a uniform thin layer covering the bottom of the pan.  Set it into a 350 degree oven for 10 minutes.

Dissolve the coffee granules in the boiling water and set aside.

To make the filling, use an electric mixer the beat together the cream cheese and sugar until it’s creamy.  Then beat in the flour, eggs and sour cream.  Divide the batter evenly between two bowls.

Melt the chocolate chips in the microwave for 1 1/2 minutes and then stir until it is smooth.  Fold the chocolate into the fist bowl of batter until it is thoroughly blended.

Stir the dissolved coffee granules into the second bowl of batter until it is all incorporated.

Spoon the chocolate batter over the crust and smooth out the top.  Add the coffee batter over the top and spread it evenly over the top.

Pop the cheesecake into a 350 oven for 50 to 60 minutes until it is firm to the touch and just a little wobbly when you shake it.  Open the oven door, turn off the heat and let the cheese cake sit 1 hour in the cooling oven.  Then take it out, slide a sharp knife around the edge to loosen the cheesecake from the pan and set it into the fridge for 3 or 4 hours.

To make the ganaches, heat the whipping cream and butter in a small pan on the stove until it just starts to simmer.  Take it off the heat and stir in the chocolate chips and beat for 3 or 4 minutes until it’s glossy.  Let it cool and when you’re ready to serve up the cheese cake, drizzle it over the top.  Delish!

*The recipe I worked from used 20 Oreo cookies, crushed.  But getting the pre-made Oreo crust was cheaper and already to use.

A Day Worth Living

Hi friends– I don’t know about you, but I live by check lists.  Errands to run, emails to send, house chores to do, people to talk with…  The list doesn’t always add up to the best kind of day. So I’m thinking of a new check list– here it is:

A DAY WORTH LIVING
#1.  Get up early.
#2.  Sit quietly before God- reading, praying, thinking.
#3.  Spend the morning doing something productive.
#4.  Get some sunshine.
#5.  And a little exercise.
#6.  Do something fun.
#7.  Make someone feel loved.
#8.  Learn something new.
#9.  Pull together a meal to share.
#10. Find a good book and read yourself to sleep.

I wonder what your list would include.  Is there something I’ve forgotten??  What would make a truly worthwhile day??

P.S. Photo is coming in from playing in the yard with little Lois– that always improves the day!

Potato Ham Chowder

Hi there–  Heading out this afternoon to spend a week in San Francisco to hangout with our kids and those SF grand-kids.  Can’t wait!  So I’ve been trying to amass a pile of leftovers in the fridge to leave behind for Larry— including this potato soup.

Hearty and hot from the soup pot, it’s chock full of tender potatoes, corn, carrots and those little bits of ham.  Serve it up with a bright salad and a chunk of sturdy bread– dinner!

POTATO HAM CHOWDER
2 tab. butter
2 tab. olive oil
2 carrots, peeled and sliced
1 yellow onion, peeled and chopped
2 cloves garlic, minced
28 oz. chicken broth
4 medium russet potatoes, peeled & cubed
2 cups milk
1 tsp. thyme leaves
2 cups ham, cut to bits
2 cups corn, fresh, frozen or canned
2 tab. cornstarch
salt & freshly ground pepper to taste
garnish: cheddar & green onions

Heat the butter and olive oil in a soup pot.  The drop in the cut carrots and onion and cook for 5 minutes until they are tender.  Add the minced garlic and cook a minute more.

Then add in the chicken broth and cubed potatoes.  Bring the simmer back up to a low boil and let it cook for 10 minutes until the potatoes are tender.

Add the milk, thyme, ham and corn and bring the soup back up to a simmer.  In a container with a tight fitting lid shake the cornstarch with 1/2 cup water.  Pour it into the soup, stirring until the soup thickens (about 3 or 4 minutes)  Taste it — and add salt & pepper until it’s just right!

Orange Pecan Muffins

Hello there–  “Wish I could say, “Come on over for a hot muffin and a mug of tea.”  There are so many of you blog-friends that write back and forth.  I love reading our blogs and would love to sit and talk over breakfast and fill in all the little details of your lives. (I mean you Lacey & Mollie, Kat, Marcia, Cate, Simona, Brigid, Mary, Vero …).

But I’ll have to make do by sending off this muffin recipe to you all.  It’s bright and nutty and has that light touch of citrus.  Hot from the oven with a swath of sweet butter– perfect!

ORANGE PECAN MUFFINS
1 large orange
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
1/4 cup canola oil
1/2 cup milk
1/2 cup pecans, coarsely chopped

Grate the rind off of the orange.  Then juice the orange.  Set both aside.

In a mixing bowl, stir together the flour, baking powder, salt and sugar.  Then mix in the egg, oil and milk.  Finally fold in the orange juice, orange peel and chopped pecans.

Scoop the batter into a muffin tin lined with muffin papers.  Makes 10 to 12 muffins.

Pop them into a 350 degree oven for 20 to 22 minutes.  Eat ’em while they’re hot!!

Recent Reading

Hello Reading Friends–  Down with the flu the last couple weeks. Ugh!  So plenty of reading time– silver lining!  Here’s three books I would pass along, an old friend and a couple new ones…

Sourdough, written by Robin Sloan (author of Mr. Penumbra’s 24-Hour Bookstore) is another quirky, but endearing book.  Lois has moved to San Francisco to take a tech job, coding all day and in the evenings sitting home alone, ordering take out from the shop downstairs owned by two unusual brothers.  When the guys lose their visa status, they gift their exceptional sourdough starter to Lois before they leave the country.  Lois, not a baker, delves into the complexities of sourdough baking and discovers a close knit, mysterious association of food experts that draw her in to a gastronomic world of technology and food.  Sourdough is a quick, enjoyable book if you love to cook (or eat!).

This unlikely story about a research botanist reads more like fiction than actual memoir.  Lab Girl is the story of the author, Hope Jahren, from her girlhood days in Minnesota in her father’s science classroom through her various stops at university labs across the country.  Her sidekick is her eccentric lab manager Bill, who practically takes a vow of poverty to live this life of science and discovery and who also keeps life in the sciences a little crazy.  And laced through the books are tiny chapters describing the wonders of leaves and seeds and trees…  It’s an amazing book and a look into the science life that was all new to me.  A worthwhile look at an fascinating life.

I read The Joy Luck Club when it first came out many years ago, but eagerly picked it up recently for a reread.  It’s the story of 4 women, immigrated to San Francisco from China carrying with them incredible stories of loss and struggle.  They meet to eat and talk and play mahjong and call themselves The Joy Luck Club. The chapters alternate between their recounting of their amazing stories and the lives of their 4 American born daughters.  Mothers steeped in the traditions of China, daughters raised in a fast moving affluent culture make for clashes and tender moments as their lives unfold.   Loved it.  And it was more interesting to me now that we have Brian from Hong Kong and Jodi from Hunan province in our family and many of the settings are places I now know well.  And– P.S. I checked out the movie of the book from the library this week– It’s beautiful and fascinating as well.

P.S. Painting above by Henry Lamb (Australian, British 1883-1960) Portrait of his wife.

Lemon Piccata Chicken & Pasta

Hello all–  New version of an old favorite here.  Had it with our new “housemate,” Kendall, a seminary student from Australia who’s staying with us for his last semester.  Larry enjoys talking theology with him and I just like having such a great guy around the house.

This chicken is salty from the parmesan, tart from the bit of lemon and garlic savory.  And the sauce melds just right with a big plate of pasta.  Real comfort food.

LEMON PICCATA CHICKEN & PASTA
8 to 10 oz. pasta
2 boneless, skinless chicken breasts, sliced horizontally to filet
2 tab. flour
3 tab. parmesan cheese
1 tsp. garlic salt
freshly ground pepper to taste
2 tab. olive oil
2 tab. butter
2 cloves garlic, minced
14 oz. can chicken broth
1/2  cup whole milk (or half & half)
1/3 cup parmesan
2 tab. capers (drained)
3 tab. lemon juice (about 1 lemon)
1 tab. cornstarch
1/3 cup water
1 tsp. rosemary, minced and sliced lemon for garnish

Cook the pasta according to the directions on the package.

In a shallow bowl mix together the flour, 3 tab. parmesan cheese, garlic salt and pepper.  Dredge the chicken filets in the flour mixture and set aside.

Heat the olive oil and butter in a large skillet.  Cook the coated chicken 3 to 4 minutes on each side over medium-high heat, until they are nicely browned and cooked through.  Remove from the pan and cover to keep warm.

Drop the garlic into the same skillet and cook for a minute.  Then add in the chicken broth and milk and bring to a strong simmer.  Add in the parmesan and capers and simmer for 3 minutes or so to thicken.  Stir in the lemon juice.

If you want the sauce to be thicker, shake the cornstarch and water together in a container with a right fitting lid until it’s thoroughly blended and stir it into the simmering sauce for 3 or 4 minutes more until it thickens.

Return the chicken to the sauce in the skillet and simmer a couple minutes to warm the chicken.  Then spread the pasta on a platter, top with the chicken and sauce.  Garnish with the minced rosemary and lemon slices.  Serve it up hot!

Lemon Pudding Cheesecake


Hey there Baking Friends– Ran across this cheese cake recipe (on Pinterest, where else??)  and gave it a try last weekend for a game night with a crowd of friends.  Sally and I made Jeopardy game, complete with buzzers and question boards with facts about all the friends–it was a whole lot of chaotic noisy fun!!

And the cheesecake was even better than I’d hoped.  So light (for cheesecake!) and creamy and with just enough lemon flavor.  The secret ingredient is the lemon pudding mix!!  We ate the last leftover piece last night and I was sad to see it go…

LEMON PUDDING CHEESECAKE

Crust:
1 1/2 cup graham crackers crushed (about 8 crackers)
1/2 cup coconut
4 tab. butter, melted

Filling:
32 oz. cream cheese (4 – 8 oz. packages)
3/4 cup sugar
2 tab. flour
2 tab. milk
1 cup sour cream
4 eggs
2 small packages instant lemon pudding (3.4 oz. size)

topping:
2 cups heavy whipping cream
1 tab. powdered sugar
1 tab. instant vanilla pudding (for stabilizer)
garnish– lemon slice, mint leaf

Mix the graham cracker crumbs, coconut and melted butter in the bottom of a 9″ or 10″ springform pan.  Press them down to uniformly cover the bottom of the pan and bake at 350 degrees for just 10 minutes.

To make the filling, use an electric mixer to beat together the cream cheese and sugar until it’s creamy.  Then add in the flour milk, sour cream, eggs and lemon pudding.  Beat on high speed until it’s thoroughly blended.

Spoon the thick batter over the graham cracker crust and set into the 300 degree oven for 50 to 60 minutes until the cheesecake is puffy in the middle and just a little wobbly when you shake it.  Open the oven door and turn off he heat and let the cheesecake sit in the cooling oven for an hour.  Then run a sharp knife around the edge to loosen it from the pan and set it into the fridge at least 4 hours to firm up.

When you’re about ready to serve the cheesecake, beat the whipping cream, powdered sugar and instant vanilla pudding with an electric mixer (the whisk attachment works best) until it is very firm.  Spoon it over the top of the cake and garnish with lemon and leaves.  So pretty!

Kindnesses

Hello all– The flu bug has finally hit here at our house.  How about with you??  (hope not!)  But one benefit of being down is all the kindnesses the come.  Larry making mugs of tea, inquiring phone calls, get well texts…   It’s reminding me of the importance of small kindnesses.

Here’s a few thoughts about kindness I came across:

“Let no one ever come to you without leaving better and happier. Be the living expression of God’s kindness: kindness in your face, kindness in your eyes, kindness in your smile.” – Mother Teresa

“Kind words produce their own image in men’s souls; and a beautiful image it is. They soothe and quiet and comfort the hearer. They shame him out of his sour, morose, unkind feelings. We have not yet begun to use kind words in such abundance as they ought to be used.” Blaise Pascal

“Nothing,” wrote Tolstoy, “can make our life, or the lives of other people, more beautiful than perpetual kindness.”

“Always try to be kind to each other and to everyone else.”
1 Thessalonians 5:15

So true.

P.S.  The photo is of our grand-guy Eero helping his newly walking cousin make her way through the arboretum.

Blackberry Avocado Salad

Hello there– We had another important celebration at our house last week– Larry’s folks came in to celebrate their 69th anniversary!!  It’s a joy to watch them together.

So we made toasts and ate lasagna (Stu’s favorite) and Larry’s cheery sister brought in a magnificent cake. It was a great time together.  Stu & Helen, you’re the best!!

Oh, and with our supper, we dug into this bright salad– sweet berries, creamy avocado, crunchy almonds, salty feta– tossed with a mustard & maple dressing.  Just fine on the plate with our lasagna.

BLACKBERRY AVOCADO SALAD

Salad:
6 cups salad greens
2 small Persian cucumbers, sliced
2 avocados, cut into chunks
6 oz. carton of blackberries (about 1 cup)
1/3 cup roasted salted almonds, coarsely chopped
1/3 cut feta, crumbled

Dressing:
1/4 cup olive oil
3 tab. tarragon veingar
2 tab. maple syrup
1 tsp. seedy Dijon mustard
salt & freshly ground pepper, to taste

Layer the salad ingredients in a shallow bowl.  When you are ready to serve it up, shake together the dressing ingredients in a container with a tightly closing lid until they are all blended and drizzle over the salad.

Cranberry Orange Buttermilk Breakfast Cake

Good morning–  Just in case you have a bag of cranberries lingering in your freezer after the holidays here is jus one more cranberry recipe (the last, I promise!!).  I could eat this all year round with mugs of hot tea.

And thinking most of you don’t have those cranberries on hand, blueberries would work just as well!  Perfect coming out of the oven on a lazy Saturday morning…

CRANBERRY ORANGE BUTTERMILK BREAKFAST CAKE
1 orange
1/2 cup canola oil
1 cup sugar + 1 tablespoon
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh cranberries
1/2 cup buttermilk*

Grate all the peel off of the orange.  Set aside.

Mix together the oil, 1 cup sugar, egg and vanilla.  Then stir in the flour baking powder and salt.  Fold in the cranberries and orange peel.  And finally stir in the 1/2 cup buttermilk.

Spoon the stiff batter into a 9″ square** baking dish that has been sprayed with cooking spray.  Pop it into a 350 degree oven for 35 to 40 minutes until a toothpick inserted into the cake comes out clean.  Delicious served warm with morning mugs of tea!

*In place of buttermilk, you can use 1 tab. of cider vinegar & then fill the measuring cup to 1/2 cup.  Let it sit a couple minutes to thicken like buttermilk.
**or –I used a 10″ tart dish

Five Favorite Children’s Books

Hi all– I’ve been tagged to post my 5 Top Children’s Books– by one of my favorite bloggers Marcia Strykowski, author, librarian and blogger who writes about books, travels, authors. Her posts are always interesting!!  Thanks Marcia!!

The Rules are:
1.  Thank whoever’s nominated you and and share their blog link.
2.  Let us know your Top 5 Children’s books!
3.  Nominate 5 people to do the same.
4.  Let your nominee’s know you’ve nominated them.

I’m going with Marcia and picking 5 picture books.  Even though I think I’ve mentioned these before, they are my Top 5:

Noah’s Ark by Peter Spier — The story of Noah told through finely detailed illustration. My favorite frame is Mrs. Noah weeping for joy when the dove returns with the olive twig, marking the end of the flood.  A Caldecott Medal winner, just beautiful.

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Brave Iene by William Steig — When Sophie’s dressmaking mother fall’s ill, Sophie sets off through stormy weather to deliver the gown to the Duchess for her ball.  Charming picture of a young girl’s courage and the sweetest happy ending.

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Each Peach Pear Plum by Janet & Allan Ahlberg — Through a series of “I spy” poems readers cross paths with many fairy tale characters until they all converge on a plum pie picnic!  Adorable lively illustration.

 

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Little Red Riding Hood by Trina Schart Hyman — The classic retelling of the Little Red Riding Hood story paired with the most beautiful detailed illustrations by my favorite illustrator.  Caldecot Medal Honor book.

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Wolf by Becky Bloom — a group of reading barnyard animals inspire a ferocious wolf to change his ways and learn to read– which is not as easy as he thought it would be!  Wonderful salute to reading with the most expressive whimsical illustration.

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My nominees to write their own post on favorite children’s books (if they chose to do so) are:
Antonia at http://zoale.com
Lacey at https://bigandpinkytoes.wordpress.com
Mary at https://heartandsoul974.wordpress.com
Lisa at https://booktime584.wordpress.com/

Please be sure to visit my nominator at  https://marciastrykowski.com

P.S. Illlustation at the top by Francesco Ghersina

Easy Drop Biscuits

Hello all– These biscuits got thumbs up from the family tonight.  And they are so easy– Our 10 year old Charlotte whipped them up by herself (well, I did set them in the oven)!

Tender on the inside, hot and crunchy around the edges.  With a little jam– perfect!

The recipe of from Mollie’s blog Fugal Housefrau.  It you haven’t visited her, you should!  Such practical, pretty, delicious recipes.  Every one of them!

EASY DROP BISCUITS
1/2 cup butter (1 stick), cut into slices
1  1/2 cup flour
2 tsp. baking powder
3/4 tsp. salt
1 tsp. sugar
3/4 cup whole milk

Prepare the butter, cutting it in pieces.

In a mixing bowl stir together the flour, baking powder, salt and sugar.  Use a pastry blender (or two forks) to cut in the butter until it resembles coarse crumbs.  Then stir in the milk to make a sticky dough.

Drop spoonfuls of the dough onto a baking sheet that has been sprayed with cooking spray (makes 8 to 10). And pop them into a 400 degree oven for 12 o 14 minutes until they are golden brown.

Don’t wait!  Eat them hot from the oven with spoonfuls of jam!

Here’s our baker Charlotte, helping me take down the Christmas tree. I told her to pick out the ornaments she wants when she grows up and has her own tree.  Good times with that girl!

Keeping it Simple

Hello All– After a fine, very full Christmas time, things just got real quiet around here.  I’m ready for simple.  Simpler meals.  The house cleared of Christmas clutter.  A emptier schedule.  Shorter to-do lists.

So while I love the fresh start chance to make those New Years Resolutions, I want to keep it simple.  I have just two resolves.  Love God– think on him, talk to him, love and worship with all my heart, rest in his love for me.  And second, Love People–  Imagine what would make them feel loved, cared for and do all I can for them…

If I can do those two, it’s enough.

“Love the Lord your G0d with all your heart and with all your soul and with all your mind and with all your strength… Love your neighbor as yourself.”  –Jesus (Mark 10:30-31)

P.S.  The photo above are two people we truly love, Jac & Jackie, hiking in Wisconsin last summer.

Zucchini Corn Chowder


Hey there– OK, I’m ready– to have a new start after Christmas.  Tree down- check!  Decorations boxed up- check check!  Fudge all eaten– double check!  House in order again- mostly checkity check (close enough)!

Here’s a flavorful bowl of soup– warm and filling.  If you want to be a bit more healthy, change out the bacon for olive oil (we just had a bit of bacon leftover in the freezer, calling to be used!).  With a big chunk of study bread, just right for a winter’s evening.

ZUCCHINI  CORN CHOWDER
1 tab. butter
4 strips of bacon, cut to small bits (or substitute 3 tab. olive oil)
1 small yellow onion, chopped fine
2 carrots, but to small bits
2 cloves garlic, minced
4 cups water
1 bay leaf
1/2 tsp. dried basil
2 cups corn (fresh, frozen or canned)
2 smallish zucchini, cut to small pieces
1 cup half & half or whole milk
salt & freshly ground pepper
garnish: chopped parsley or grated cheddar

In a soup pot, cook the butter and bacon until the bacon starts to crisp.  Remove the bacon from the pot and set aside, leaving the fat/butter in the pot.

Add in the cut onion and carrots and cook until they are tender (about 5 minutes), stirring now & then.  Add in the garlic and cook 1 minute more.

Pour in the water along with the bay leaf and dried basil and simmer for about 5 minutes. Add the corn and zucchini and simmer 5 minutes more until the zucchini is tender.

Take 2 cups of the mixture out of the pot to a blender (or with a stick blender) and puree it to thicken the soup.  Add the puree and half & half to the pot.  Season with salt & pepper to taste. Add the bacon back into the pot.

Bring it back to a simmer jut to heat it all through and serve with a sprinkle of grated cheddar or chopped parsley (or both!).

 

Overnight Orange Rolls


Happy New Year All!  It’s New Year’s Eve here as I’m writing this and grand-girl Jobay and I just put together these orange rolls for tomorrow morning.  We have big plans to watch the Rose Parade on t.v. and enjoy orange rolls and hot chocolate around the coffee table when we get up to welcome in the New Year.  Sounds pretty perfect to me.

OVERNIGHT ORANGE ROLLS

Dough:
1 cup milk
1/3 cup butter, melted
1 pkg. yeast (2.5 oz.)
1/2 cup white sugar
4  1/2 cups flour (plus more for kneading)
1 tsp. salt
3 eggs

Filling:
6 tab. butter, melted
1 cup sugar
grated peel of one large orange

Glaze:
1 cup powdered sugar
2 tab. orange juice

Heat the cup of milk 1 minute in the microwave so it’s lukewarm.  Melt the butter in the microwave and add it to the milk.  Stir in the yeast and 1/2 cup sugar.  Then mix in 3 cups of the flour, salt and the eggs.  Finally stir in the rest of the flour 1/2 cup at a time.

Turn the dough out onto a floured counter and knead gently for about 8 minutes.  Put the dough into large oven proof mixing bowl that has been sprayed with cooking spray and set it in a warm place for 1 hour for the dough to rise (about double in size).*

While the dough is rising mix up the filling.  Stir together the 6 tab. melted butter, 1 cup sugar and the grated orange peel and set aside.

After an hour, punch the dough down and use a rolling pin to roll it into a 10″ by 15″ rectangle.  Spread the orange peel mixture over the rectangle, clear to the edges.

Starting along the 15″ side, roll the dough into a cylinder and cut the dough into 12 (or 18 thinner rolls)** slices.

Nestle the cut rolls into a 9″x 13″ baking dish that has been sprayed with cooking spray (or I used a 12″ circular tart pan).  Cover the orange rolls with plastic wrap and set them in the refrigerator over night.

In the morning, take the rolls from the fridge and set them on the counter for 30 minutes to warm a bit.  Then set them into a 375 degree oven for 25 to 30 minutes, until the rolls are golden.

While they are baking, make the glaze.  Stir together the powdered sugar and orange juice and set aside,

When the rolls are hot from the oven, drizzle the glaze over the top and serve them warm– preferably with mugs of tea.

*I turn on the oven to 350 for just 3 minutes and then turn it OFF when I first start making the dough,  This makes a warm cozy place for the dough to rise.
**Cutting the dough into 12 slices makes taller fluffier rolls, but we have a small crowd for breakfast tomorrow, so I’m cutting them into 18 smaller rolls.  (I know it’s the same amount.  It just looks like more!!)

And here’s Jobay kneading dough New Year’s Eve– my best kitchen helper!

 

Second Christmas at Home


Hi there friends– Just one more Christmas post!!  After our sweet time with kids up in San Francisco, we trekked back home for celebrations with family here.  It was a bustling few days and a small house bursting at the seams–a festive time with people we love.  (If you aren’t into way-to-many Christmas photos, you might want to skip this post!!)

We sat down to Christmas Eve lunch, four generations around the table,  opened a few gifts and passed around baby Lois.

     

Christmas Day– Gifts exchanged, new toys tried out and my favorite– Spanish tapas supper around the coffee table after all the hub bub had died down.

     

     

The week filled up with park walks and picnics, playing around the house with 4 grand-girls and a pass through In-and-Out as we ferried John & Laurel to the airport.

      

     

     

     

So thankful for the time with our kids– and for the chance to remember our Savior’s come to earth.  It was a Merry Christmas.