I haven't blogged at the Femme's Guide in awhile and I apologize for that...life got a little too intense and the fallout from that has caused weeks to slip by unnoticed. I woke from my funk when a friend asked the other day if I was "ready for the holidays?"
Holidays?
From my fog, I repeated the question...Holidays?...and then I had that "oh shit" moment. Yeah, holidays...as in, I hadn't shopped, hadn't decorated, and hadn't planned any parties.
Now, I can honestly say that as a writer, I have often lost track of time...not quite dementia...but pretty damn close. It's just the strange reality that I live in...I'm here, I'm not; I'm me, I'm someone else for awhile (being a fictional character for awhile can be quite liberating by the way.) It can also be a marvelous escape when life is getting a little too insane and too hectic, which mine was...
So, now, I'm back and in horror realized that not only is it seven days until Yule and ten until Christmas...and I am totally out of time. Last night I cleaned, decorated, made a shopping lists (presents, grocery and spirits) until the wee hours of what is today. My teenage daughter (who is 17 and referred to on all my blogs as Beautiful Girl) was wide eyed and thrilled. She knew at some point the decorations would go up but she's also learned that the current Work-In-Progress must be completed first (it isn't but I'm hopeful to have it submitted to my editor by December 31st.) My husband doesn't understand the panic...he doesn't see the reason for all the hoopla...(he was christened "Sir Hotness" on a blog two years ago by a reader...and much to his chagrin, the name has stuck.)
So Sir Hotness and Beautiful Girl watched as a whirlwind transformed our normally cluttered living room into a magic winter wonderland.
Later, Sir Hotness asked, "Why?" as in, "Why the panic?" And I explained that we are nothing without our rituals (traditions) because they bring order, peace, and magic to our lives...and even though he understands that...he still doesn't understand my panic.
I think a lot of my angst comes from being raised by a Betty-Crocker mom, who even though it was the seventies, approached her home and family duties as if it was still 1954. She wore a frilly apron in the kitchen that coordinated with the seasons and holidays as they came and went. She cooked real food, not from a box or microwave every meal. And there is no level of household cleaning that could stand up to her level of clean so I've never bothered trying...lol...but honestly, my life and my lifestyle don't demand it; however, the holidays do. Is that insane? Try explaining it to a husband who really enjoys his laid-back wife.
Our conversation really opened my eyes to a few things...
I miss the big family get-togethers of my youth where grandparents, parents, siblings, aunts, uncles, and cousins all gathered...and I try to recreate that insanity with family/friend gatherings. There is just something about having a house full of people with little in common...the catching up from year to year...the noisy chatter! I miss my cousin Mark...the first man I had ever heard called "gay" and not knowing what that meant, only that the older adults talked about him in hushed tones...and then one year another cousin explained to me what "gay" meant...and I managed to silence the table when I asked if Aunt Laura was "gay" too...I might have been young, but Aunt Laura stood out as a fairly "different" kind of girl...she was a Marine, she cussed in public...and she never married.
Isn't it funny the stuff that stands out from the past?
What we remember? What we choose to forget?
Now, it seems surreal that my oldest daughter tells her babies that they are going to grandma's house...and that is ME! I'm too young to be a matriarch...and what does that mean anyway? In part I think it means that I am the keeper of traditions...the person who reminds everyone else...of the way it used to be. I realized that I am the only living person who knows who my mother was...her family tree...her stories...I need to write things down, find old pictures, and put it together...a scrapbook for each daughter...and that seems like a very big job...not one I'll complete by this Yule...but hopefully for next Yule. But this year, I can share a story or two because it's important that my daughters and granddaughters know where the "holiday plates" and "good silver" came from (my great-grandmother's who used good china and silver for every meal)...and why I drag out the antique stuff for the holidays and no other time...maybe it's important to know that the butterscotch pie made for Christmas dinner is the same recipe passed from her as well...and that her "English name" was Sarah...and that her Cherokee name was lost with the passage of time....
I love butterscotch pie.
Have you ever tried to find butterscotch pie around town? No one makes it. Hardly anyone has ever heard of it. Butterscotch pie was the most important pie during the holiday...trumping the more standard pumpkin, sweet potatoe, or pecan...
My mother would always get mad at my grandmother for indulging me with a slice still warm from the oven (because it hadn't "set" properly and the filling would run...supposedly ruining the pie...Yes, I was a little spoiled...and yes, I cut that first piece for myself sometimes, while it is hot...and watch the filling run into the empty space...not because I'm spoiling myself, but to remember my mother's voice...and that of my grandmother's...
I don't know if it all matters or not, but for right now, for me, having recently left the fog of my other fictional world, it seems I should be doing something to keep established family traditions rooted in the minds of my daughters, while keeping the rituals we've created together in place as well...
To all of you, who have read to the bottom of this post, I wish you Happy Holidays...
And I'll share the Butterscotch Pie recipe here...I rarely bake but this is one recipe that I do well...and it makes a generous amount of filling (for a large deep pie shell or enough for a small pie and several cups of pudding):
Butterscotch Pie
Make your pie crust first and bake it so that it is ready to fill as soon as the butterscotch filling is ready. Here's the basic ingredients for the crust:
- 2 cp flour
- 1 tsp salt
- 2/3 cp shortening
Here's the important part: Sift together the flour and salt...no one sifts anymore...cut in the shortening with a knife or pastry cutter, you can also mash it together with a fork until it resembles grains, add just enough ICE-COLD water to bind it together (2 tbl but no more than 1/3 cup...just sprinkle as you knead until it just barely holds together)...refrigerate dough for one hour...
Preheat oven to 400 degrees. Sprinkle flour on flat surface and roll out the pastry. Press into place in prepared pan, trim edges, pinch to "decorate". Prick crust with fork. Line shell with parchment paper and fill with rice to keep shell from forming bubble. (Rice is not damaged and can be reused.) Bake for 12 minutes. Remove rice and paper...bake empty shell an additional 6 minutes or until light golden brown. Cool on wire rack.
Now you are ready for the filling:
Preheat oven to 425 degrees. Combine following seven ingredients in a heavy bottomed pan or a double boiler. Cook over a medium heat, stirring (I use a wooden spoon) until thick. (It will take awhile, don't get anxious and turn up the heat...and when you think it is thickening, don't get into too big of a hurry, let it get as thick as a rich pudding)
- 1 1/2 cp light brown sugar
- 10 tbs flour
- 1 tsp salt
- 4 cps milk
- 6 beaten egg yolks (set aside the whites for meringue, keep refrigerated)
- 4 tbs butter
- 2 tsp real vanilla
Pour filling into pie crust. While the filling is still very hot it is time to make the meringue...do not fear meringue...trust me, this is the easy part!
- 6 egg whites
- 6 tbs sugar
- 2 tbs powdered sugar
- pinch salt
- 2 tsp vanilla
Beat the egg whites until stiff, then add sugars, salt and vanilla, beating well...peaks should form. Spread the meringue over the filling, starting at the crust edges (slightly overlapping the crust) and fill toward the center, mounding slightly higher in the center. Bake for 5-7 minutes or until meringue is light golden brown.
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