Tis the Season for Family, Friends, Fun and Feasting

Here we are in one of my favorite times of year, the amazing mix of crazy and calm, frantic and reflective that I associate with the final two weeks of the year. Asked today by a young friend in China (with whom I email regularly) about how we celebrate Christmas, I had these thoughts: family, fun and feasting. One of her professors had started her thinking about it when they spent some class time on the way Americans view the holiday.

Once the Thanksgiving holiday is past, the momentum picks up. We try each year to buy things we think will make good gifts when we see them. There’s a closet into which these items go, awaiting birthdays and Christmas. The good news is that we find things that someone might really like and we get “ahead” this way; the bad news is that we often forget that we’ve already bought a present for someone, so we buy another. And, of course, as the season ramps up, the urge to buy ramps up, too.

Even when I’m fighting traffic at the mall, I’m thinking about family and friends for whom I’m finding gifts. As I’m vying for a parking spot with two or three other agitated drivers, I’m thinking that there must be one special thing or one more thing that will make this Christmas really special for someone we love. There must be something on sale that is really great, better than whatever I bought two months ago that was good, but maybe doesn’t seem so special now.

It’s the time of year, too, for the holiday letter. This is when we can catch up on our friends’ lives and tell them what’s happening with us. For our Facebook friends, it’s probably redundant, but others get our year in a page of highlights. It’s become a creative outlet for me and a way to show off some of Mike’s great photographs. My challenge every year is to try to remember how Microsoft Word works so that I can put words and pictures together. Our theory is that some will read and enjoy, some will be too busy to read it, but might look at the pictures and others will simply sigh and say this is what retired people do because they have too much time on their hands.

Now we’re getting down to the short strokes. Christmas is only a couple of days away and we’re ready to travel, the car is stuffed with the packages we’ve wrapped and the few clothes that we still have room to take. We’ll spend the next week driving from place to place, hugging and laughing and trading gifts, both precious and silly. And we’ll eat. Then we’ll eat some more.

There will be meals, of course, with the bounty of the holidays on each table. Meats and side dishes will be followed by cakes and pies. In between meals, there will be cookies galore and dishes of candy and nuts. Egg nog and mimosas will surely add to our caloric intake and I can’t pass through Nashville without indulging in the boiled custard that appears on store shelves there this time of year. Our “yums” will be followed by “ughs”, perhaps accompanied by a polite belch and, finally, “zzzzzs.” There will be a nap or two, undoubtedly, and, weather permitting, a walk to help digest the volume of refreshment that passes through our lips.

One final thought about my young friend’s query is ambrosia. When I was a kid, my mother always made ambrosia, a kind of fruit soup made from orange sections, crushed pineapple and coconut. We ate it as dessert or breakfast or a snack from a big bowl that she kept in the refrigerator.

As my life has unfolded and various folks have influenced the mixture of ingredients, I’ve added cherries and miniature marshmallows and deleted the coconut. These changes haven’t diminished in any way the dish’s diverse attractions. If we’re too sated to eat it after one of these filling holiday meals, we just attack it late at night or eat it for breakfast. I still use a spoon to scoop out the oranges, section by section, rather than cut up the orange or resort to canned mandarin oranges, already sliced. Mama always said having your hands in the process added to the sweetness of the result.

For me, the natural sweetness of ambrosia (no sugar need be added) with its mixture of flavors -- the acidic pungency of the orange and the exotic tang of the pineapple, the sweetness of the cherries and marshmallows – represent perfectly this time of year. There’s a certain amount of work involved in getting ready, an almost hour-to-hour variation in pace from frantic shopping, wrapping and decorating to the serenity of listening to our favorite Christmas music and reminiscing. Then there’s the finale: the opening of presents and the sharing of joys both hoped for and unexpected.

With any luck, we’ll all experience the wish expressed by Clement Moore in his famous poem, “Merry Christmas to all and to all a good night.”

Photos by Mike Lumpkin