Monday, November 1, 2010
How can it possibly be November already?? I remember when I was young(er), old(er) folks used to rattle on and on about how time flies. I wondered to myself, does time speed up with age?? Well, I can answer that for myself; yes. In fact it does. It must, because I swear it seems October just began. Yet today, I logged on to ebay and it proudly informed me that Christmas is just 54 days away. Thanks, ebay...
Holiday party invitations have already graced our mailboxes and voicemails. And I have begun shopping for the perfect holiday dress for this year's Starlight Ball. Our stockings are hung -but they have been since July - and our Christmas ornament for 2010 is on the bookshelf waiting for the tree to go up. I've started a list of Hanukkah and Christmas gift ideas... which is to say I have names of would-be gift recipients noted, with nothing else added yet.
The stress of the holidays is creeping in. Having so many family members (a blessing) and deciding how to be in numerous places simultaneously (a curse) has been on my mind. As I was at the beginning of fall, I'm trying to simplify life. Control the things that I can and should and leave the rest to happenstance. I'm working on it.... not a pro yet.
Many gatherings we are going to, and certainly the same is true for you, are potlucks. Here is a simple and very tasty recipe that follow us to many parties. Hopefully this will help simplify that "what-to-make" stress that accompanies holiday invites.
This recipe came from Brian's Mom, MaryAnn.
He just made a few "Miller-fi-cations" here and there.
2 large bunches broccoli, just the florets
4-5 strips bacon, fried & crumbled
1/2 cup sunflower seeds
1/2 cup pine nuts
1 cup raisins
1 small red onion, diced
1 cup mayo (or miracle whip)
1/4 cup sugar
3 tablespoons red wine vinegar
Mix the broccoli florets, bacon, sunflower seeds, pine nuts, and onion in a bowl.
In a separate bowl, mix the mayo, sugar and vinegar. Pour over broccoli mixture. Mix well and refrigerate overnight.