December is with us again and the magic of “vanishing money” is at work. As I think of the number of relatives: children, grandchildren, in-laws, (and out-laws), friends, near friends, acquaintances, and people who I think I know, I put my head down on my desk and whimper. Then the spirit of the forthcoming festivities drops over me and I pick up the “plastic”. I put on a fighting expression and stroll out into the bright shining world, holding up my credit cards to the heavens, and I shout, “I will conquer time passed”.

Since then days have gone by and I have made no progress in shopping. Descending into a rising quagmire of despair and having no idea where to start, I stumble upon a prone, snoring body. The prone body opened one eye stared at me in a most disquieting manner, and said in a strange and hollow voice, “please get your foot off my back and your hand out of my pocket. If you don’t you will be sorry. I am the ghost of lost shopping lists and illegible handwriting. If you are nice to me, I will help you get out of the mental prison in which you locked yourself”. I looked at him and asked him if he was any relation to the spirits of Christmas past, present or future. He replied, “I’m not Charles Dickens. I am the spirit of Christmas that could be”. With that he fell back and went to sleep singing “Rudolph the Red-Nosed Reindeer”.

Here is a comforting recipe that goes beautifully with smoked pork chops, ham or sausages.

3 Large, firm apples (Stayman or any crisp variety). 3 tablespoons butter or margarine. ¼ Cup raisins.3 Tablespoons or more of sugar. ½ Teaspoon of cinnamon. ¼ cup pecan or walnuts (optional).

Core, peel and cut apples into small wedges. Melt butter in medium-sized skillet on medium heat. Be careful not to let butter brown. Add apples to melted butter. Cover and cook on medium heat, stirring and checking occasionally. When apples are almost tender sprinkle with sugar and cinnamon and stir in raisins and nuts. Continue to cook until apples are tender. Put in oven-safe bowl and keep warn in oven until ready to serve. Leftovers can be enjoyed hot or cold--Happy Season!