On December 24, it's lights out. By noon on Christmas day, we will be in Paris. I'm taking a recipe (Fesenjan, a Mediterranean stew using pomegranate molasses, ground walnuts, saffron and squash) to cook as holiday dish with friends getting together in the countryside of Brive, four hours a way. I learned about the recipe from the Times Magazine food section; the article showcased holiday food traditions from different immigrant families (http://www.nytimes.com/interactive/2014/12/07/magazine/Diverse-Holiday-Feasts). The dish comes from Iran. Their table was decorated with late harvest watermelons and open halves of pomegranates, and dried fruits teeming over yellow-white rice. Very festive! Cultural food is very eye opening.
This Christmas, this cook has this abundance in mind. ("Abundance without attachment." Read a piece about it in the Sunday Review: about collecting "experiences." So there I go.)
Enjoy the festivities of this blessed Christmas Season!!! Take me with you in spirit, my dearest.... Through your lense on paper & pen, I shall taste & see that sumptuous meal :)
Thank you for the card (3 pomegranate by the window overlooking New York City)
Ciao.................i
Thank you red moon!!!
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