JANUARY 03, 2016


Christmas at River Myst Haven

       I kept it to myself.  However, my son-in-law’s bright idea of us attending a Buche de Noel (Yule Log) cooking class didn’t sound like my cup of tea.  Why?  You need to know that throughout my long career as a successful wife, mother, educator, writer and photographer, culinary skills were low on my achievement roster.
      One shared memory will help.  When I was a newly wed of less than one month I prepared Christmas dinner.  Our festive table sparkled with our new crystal, silver candelabras, and china.  Meanwhile, I peeked in the oven.  The chicken was golden.  Perfection, I thought was about to be served.  My husband Claude and Max, my twelve-year-old acquired son, gushed over the meal never once revealing that brown on the outside doesn’t necessarily mean done on the inside.  It was years later that their memories of that first Christmas meal furnished lots of laughs.
      Now that I’m in my final quarter of life (85) cooking has become a thing I sometimes did long ago.  Living in a retirement center I ride an elevator up four floors where I’m escorted to my seat and then I order my meal from a six-course menu.  You might say I’ve grown accustomed to being pampered.
       It’s true my kitchen comes equipped with a refrigerator, garbage disposal, electric range, and a microwave oven.  For the first two years I often had groups in for breakfast or to welcome new comers to our facility, serving them coffee, coke, or a glass of wine with an assortment of hors d’oeuvres.  For the past five years I’ve quit doing the social hour bit entirely.
      Recently I did an informal checking with some of our 500 plus residents as to what they keep in their kitchen ovens.  Here are some of their favorite items

:  pots and pans, bridge cards, books, cereal or extra canned products, linens and items for their pet.

The Buche de Noel class, much to my surprise turned out to be a most delightful experience.  I’m learning  to expose my weaknesses!