Goodbye to 2012; hello to 2013

               An early poem of mine is appropriate today: Titled “Farewell,” it is a double-form piece, an acrostic and a Farewell pattern.

                        Galloping swiftly, as on fire; 

                        Over minutes, hours and days,

                        Obeying nature’s agenda,

                        Dashing through time down the

                        Backstretch of December,

                        You daze us with speed – an

                        Entire year gone.”

            Winter has arrived, calendar-wise, and though we usually consider all of December “winter,” we lived through some nice warm days earlier this month and snow at the end. My tubular wind chime pealed a lot.

            Finally, in time for gift-giving and for Christmas, I got to those molasses balls’ ingredients that had sat on the countertop for several days.

After two hours, 77 of them cooled on wax paper and rested in air-tight containers until they were needed. (There would have been 80 but I had to taste one. It was nearly supper time and I was hungry. I ate one more. And it was nearly Christmas, so I ate just one more.)

            Here is Steve Long’s recipe for Molasses Balls that appeared in an Arkansas Democrat-Gazette’s recent Wednesday's Food section. He noted that these store well. If they last that long. I recommend them.

            In a large bowl, sift together 4 cups all-purpose flour, 4 teaspoons baking soda, 1 teaspoon salt.

            In a separate large mixing bowl, cream together 1-and-1/2 cups shortening, 2 cups granulated sugar (you’ll need more sugar for rolling). Mix in 2 eggs.

            Stir into that mixture 2 tablespoons PLUS 2 teaspoons molasses, 2 teaspoons ground ginger, 1 heaping teaspoon ground cloves, 1 heaping tablespoon ground cinnamon and 1 heaping teaspoon allspice.

            Add flour mixture to make a stiff dough. (I used a portable mixer which ran hot before I finished. A wooden spoon might have worked just as well.)

            Roll dough into 1-inch balls, then roll each in a bowl of sugar. Place balls on ungreased cookie sheet and slightly flatten each one with a spoon or the bottom of a glass. (I used a glass with a deep “tread” on the bottom. The pattern was star-shaped, but after cooking, it was not visible.)

            Bake at 350 degrees for 12-15 minutes (I used 13) until light brown. Cool and store in an airtight container.

            Makes about 10 dozen cookies. (I rolled mine out to the size of a large marble and made only about 7 dozen. They are nearly twice the size of a ginger snap.)

            Since Christmas is over, you might bake a batch for New Year’s. Or Valentine’s.

The Paulus-Laster gathering at Couchwood on the Sunday before Christmas was fabulous. As usual. Even with the unusual (Norfolk Pine) tree.

Ready or not, here comes two-thousand-thirteen. May it bring you and yours much joy. #