I have lived a long time though it is fresh each and every day I wake up in the morning and some things change and some never change. One of the never changing aspects of life is the ritual of waking up on Xmas morning and getting the family together and opening Xmas gifts.

Something went wrong. Instead of getting a good answer on the war questions, Squanto and Sainget popped out of the séance and sat down in front of Mr. President and said in unison to him, "We have just the thing to serve on the feast day, bagels and loc. In fact we will bring them if you will bring the cream cheese. With that Mr. Lincoln took off his tall pipe hat and swatted them as hard as he could.

All that was heard was the failing and fainting cry of bagel and lox--bagels and lox and alas, no cream cheese.

November is a nice month because the weather is brisk and coldish and it could be radish.

I don't know how radish got into this, but if you do find yourself with a bag of radishes, I could suggest washing them off, patting them dry with a paper towel or an old sock (a matter of taste).

Get yourself some fresh pumpernickel, some sweet butter and a knife plus salt and good cold beer.

Roll the radishes in salt, salt spread the pumpernickel with a nice smear of butter, pop open the beer and munch, munch and glug, glug. Wery nice as Sam Weller would have said.

November harbors Thanksgiving, but we all know what is served that holiday, so let's step back a week or two. On a crisp Fall evening, let's take 2 large chicken breast, season on both sides on the skin your have left on with ginger and light grind of whole black pepper.

Put aside. Spray a pan with butter-flavored spray, put this aside. Open a package of the ready box stuffing (like stovetop), empty into a mixing bowl, take ¼ chopped pecans, and dump into the bowl with stuffing. Prepare stuffing according to directions. Grate some orange peel into it, sprinkle mix with lightly with triple sec if you have some, if you don’t have it. If you don't have it, don't do it. Mix lightly but well. Make a mound of stuffing for each breast (or bosom for modestly sake). Put in preheated 375 oven, cook until skin starts to brown nicely--40 minutes.

Pull the pan out, smear the chicken bosoms with marmalade (not sweet California style) that has been slightly warmed in micro wave--this makes it easier to spread--put back in oven--cook till done. You could put some Chablis around it (about 10 minutes more). Served with baked sweet potato, sautéed snap peas. Eat with gusto!