A different Christmas

We put so much store into Christmas. I, for one, am guilty. I blame my mother. She would start baking Christmas cakes as early as October and the tree would be up in our house by the first day of December.  And yes, she does go over the top with the celebrations.

“It’s the happiest day in the year!” My mother would say with a big, happy, smiling face.

But what if it’s not?

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When my friend Nico’s wife died 2 years ago, he suddenly became a single parent to their three sons. Before then, he had been a rather hands-off father, having spent most of his life working long hours whilst his wife stayed at home to bring the boys up.

So suddenly, he is plunged into the deep end. And he is often at a loss about what’s the “right” thing to do.

This year, his sons signed a “petition” and presented it to him – they don’t want Christmas!!!!

He was absolutely distraught,  torn, because being Italian, being home with his Mamma at Christmas is very important to him. He had not missed a single Christmas at home, and was so looking forward too, to this time to heal, replenish and recharge with his large family.

“Why don’t you want Christmas?” I asked the boys.

“Because it’s sad. Our Mummy died at Christmas.”

“Christmas is horrid.”

“We hate it.”

I read them The Night Before Christmas by Clement Clarke Moore,via Skype. It’s a classic, and I grew up listening to my mother read this story to me. Here’s a youtube clip of the story:

 

The three boys listened attentively, despite themselves, because they love stories.

And then…..

“We don’t want Christmas!”

Their father is equally adamant that they will not be sitting at home in a motherless house missing their Mummy either.

Then I had a brainwave.  I suggested, how about visiting the Plum Village, which is near where they live? It’s the home of the spiritualist, Thict Nhat Hahn, whom I’ve been studying, after accidentally discovering his work with my partner about a year ago when we visited Ho Chi Minh City.

Father and sons did their research.

“GOOD IDEA!” They beamed happily at me. 😀

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For more information about Plum Village, please visit the website.  

Photo: Plum Village.

Brandy & pepper pâté

I don’t often bother making my own pâté because you can buy really good ones at a reasonable price in the UK though it costs a small fortune in Asia. I decided to make some for a friend who is anaemic, and also some for myself because pâté tastes ever so lovely with crusty bread.

Disclaimer: The Food Standards Agency advises caterers that all liver should be thoroughly cooked to kill any bugs that might just be present.

But the most important thing is, chicken liver is actually good for you. And it is cheap, because it is not at the top of most people’s shopping list – “offals, yukh!”. Boy, what are they missing out! Chicken livers are high in protein, vitamin A, iron and certain B vitamins (especially B12). As my friend has dizziness with his anaemia, the this nutritional profile of chicken livers make pâtés the ideal snack for him.

Brandy & pepper pâté

225g GOOD salted butter (I use Presidente)

400g chicken livers, tendons removed

4 shallots, sliced

4 cloves garlic, roughly chopped

150mls brandy, good quality, for goodness sake

2 teaspoons sugar, dissolved in the brandy

50mls cooking cream

1 tablespoon dried thyme (use fresh if possible)

1 pinch mace (or grated nutmeg)

1 tablespoon black peppercorns

Salt and freshly ground black pepper

Cashew nuts and sunflower seeds, toasted

COOKING INSTRUCTIONS

Melt 75g of the butter in a heavy frying pan.

Add the shallots and garlic, and fry until fragrant. Sprinkle in the thyme.

Add the livers and fry until cooked through but still pink and moist on the inside.

Remove from heat and pour everything into a blender. Blend until smooth.

Pour the brandy into the saucepan. Add the sugar. Boil until it is reduced to 2 tablespoons of syrupy liquid. Add 75g of the butter. Pour in the cream. Add the mace or ground nutmeg and peppercorns. Add to the blender and blend briefly, just until the mixtures are mixed together. Pour into a pate bowl and leave to cool.

Toast the nuts. Set aside.

Melt the remaining butter in a clean saucepan. Make sure that it does not burn or go brown. When the pate is set, pour the butter over it. Top with the toasted nuts. Chill and it will be ready to eat when the buttery top layer hardens.

PS: Good Christmas presents ❤

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