Christmas Ornaments 2018 V

approachable alternate reality

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Our Nutcracker wooden figure carries a weight of memories.  Early memories are of my sister, Christina’s Sugar Plum Fairy solo for Saint Aidan Parish talent program, Mom’s appreciation of performance of Swan Lake in her pre-child past, a friend of my Mom was a former dancer who taught Christina ballet.  Hanging quietly, these memories swirl around the Nutcrackers open maw.   

Click this photograph for my Fine Art Photography gallery.
Click this photograph for my Fine Art Photography gallery

Ten years ago we observed New Years Day 2009 in the lobby of Winthrop Medical Center, Mineola, New York waiting for the outcome of Mom’s hip replacement surgery grateful the head of Orthopedics was performing the surgery.  That year saw large changes played out in the last four years of her life, she never returned to her home of 52 years.  

From then on her winters were spent with her daughter Diane in Mesa, Arizona.  Mom would call us, amused at the sight of neighbors walking by in 50 degree weather in winter parkas.  She was well known in Albertson for her habit of walking everywhere, it was fortunate she never needed to learn how to drive a car: all she needed was readily at hand.  

I needed to return to Albertson several times a year to our childhood home.  December 2009, Pam and I melded the trip with a day in New York City.  Memories of Mom’s enjoyment of Swan Lake drew me to purchase tickets for The Nutcracker.  The New York City Ballet has performed The Nutcracker every Christmas season since 1954, when I was one year old.  The 56th performance was our first. 

As with Dante’s version of hell, the David H. Koch Theater has rings.  I sprang for the highest ring, the fourth, the least costly and, optimistically, the best vantage to view the formations of grouped dancers.

A full orchestra is dedicated to each performance, the hall acoustics are fabulous, and we were able to appreciate the scenes, the grouped dancers and, even, the soloists.  The last scene of the first act, the Snowflakes (or Snow Crystals), brought tears to my eyes, the music, the scene was impossibly beautiful and brought back some experiences of mine in winter nature.

We were hooked after that, immersed in the very real (i.e., non-virtual) alternate reality at least two Sunday afternoon performances each year, seeing all Tchaikovsky’s ballets in the style of Balanchine for which the New York Ballet is famous.  For the 59th season of The Nutcracker were brought two granddaughters, took fourth third row orchestra seats.  We marveled at the experience.  It included, during intermission, a photo session with a character from the performance.

Here they are with a Snowflake.  This is a scan of one of the 8 x 10 prints we received from this session.

Click the photograph for my Fine Art Photography gallery
Nia and Gabby with the Nutcracker Ballet character “Snowflake” during the intermission of a December 2012 performance.

 

We planned to share a performance of Swan Lake with Mom during the September 2013 season, in her 90th year.  Mom passed away in her birth month, June, 2013.  

Click this link for the first posting of this series.

Copyright 2018 All Rights Reserved Michael Stephen Wills

Pam’s Holiday Cranberry Pecan Salad

Our holiday tradition

You will be well-remembered for years when Pam’s salad is part of your holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.

My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.

Thanksgiving, Hanukkah, Christmas or Anytime

Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.

Holiday Cranberry-Pecan Salad

Ingredients:

1 12 oz. bag of raw cranberries

1 6 oz. box of raspberry gelatin

1 6 oz. box of orange gelatin

3 cups orange juice

3 cups boiling water

1 large orange

2 large apples of your choice (I use sweet/tart/firm apples)

1 tablespoon orange rind

½ cup chopped pecans

Curly leaf parsley

3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.

Directions:

  1. Boil water. In large mixing bowl pour water over raspberry and orange gelatin and stir until dissolved. Wait a few minutes until the gelatin cools down (keep stirring). Add orange juice and stir again. Place in refrigerator until gelatin is the consistency of raw egg whites. This is tricky step since, if you don’t let it set up enough, the fruit will sink to the bottom.  When set too much the fruit mixture won’t blend with the gelatin.
  2. In food processor finely chopped cranberries. By hand cut orange and apples into small bit-size pieces. Combine chopped cranberries, apples and orange. Fold in grated orange rind and pecans. Set this aside while waiting for the gelatin (see above).
  3. Fold fruit mixture into the gelatin. With a large spoon scoop up mixture and transfer it to a Bundt pan. Cover with plastic wrap and return to the refrigerator for several hours or until set.

To serve:

Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.

This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!

Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals.  Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.

Pam’s Holiday Cranberry Pecan Salad

Easy to make, nutritious, a favorite with our family

You will be well-remembered for years, honestly, when you include Pam’s salad in a holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.

My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.

Thanksgiving, Hanukkah, Christmas or Anytime

Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.

Click the pic for my Online Gallery

Holiday Cranberry-Pecan Salad

Ingredients:

1 12 oz. bag of raw cranberries

1 6 oz. box of raspberry gelatin

1 6 oz. box of orange gelatin

3 cups orange juice

3 cups boiling water

1 large orange

2 large apples of your choice (I use sweet/tart/firm apples)

1 tablespoon orange rind

½ cup chopped pecans

Curly leaf parsley

3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.

Directions:

  1. Boil water. In large mixing bowl pour water over raspberry and orange gelatin and stir until dissolved. Wait a few minutes until the gelatin cools down (keep stirring). Add orange juice and stir again. Place in refrigerator until gelatin is the consistency of raw egg whites. This is tricky step since, if you don’t let it set up enough, the fruit will sink to the bottom.  When set too much the fruit mixture won’t blend with the gelatin.
  2. In food processor finely chopped cranberries. By hand cut orange and apples into small bit-size pieces. Combine chopped cranberries, apples and orange. Fold in grated orange rind and pecans. Set this aside while waiting for the gelatin (see above).
  3. Fold fruit mixture into the gelatin. With a large spoon scoop up mixture and transfer it to a Bundt pan. Cover with plastic wrap and return to the refrigerator for several hours or until set.

To serve:

Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.

This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!

Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals.  Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.