Forgiveness

Forgiveness isn't an easy thing, some would say that it’s the hardest of all situations but so is a break-up. Those two go hand in hand and if you put both of them together, they can be very dangerous combo.

But can you really forgive someone who has sinned in the wrong way by accident? I guess it all depends on the person and the situation, really.

I have sinned in more ways then you could think of and the one person that I have sinned on, is hurt by all of this and I really hope that he could forgive me but the ball is in his court now and whatever choice he makes

I have to accept it. Even though, the choice he will make in the end, if it is a break-up, it would be very fucking hard because I don’t want to loose him, I care about him and even love him.

I always seem to make the wrong choices growing up, especially in high school, although I would have to say, a sin like this, it is my first offence and I have never even remotely done anything like this before.

He said that everybody, at some point in their life; will sin the way I have sinned. I wish that I could go back in time and not have sinned but what’s done is done and I really hope we can work this out and not break-up.

I am sorry for my sin and please forgive me, don’t write me off just yet…

Mistakes

Everybody tells me that I have to grow up and I now know that, but growing up, is a lot harder than you think.

You have to fend for yourself and rely solely on you and nobody else.

The mistakes that you’ve made helps you become a better person and learn from those mistakes.

But what if you never learn from those mistakes? What if you wind up making the same mistake as last time?

Maybe you will learn as soon as something happens to you. I have made my mistakes and obviously I haven’t learned from them because I’m right back to where I have started in same exact spot. I might loose someone and I might gain something.

These are the mistakes that we all must learn from and knowing that others have made the same mistakes, hopefully we all can learn from them and not make that same mistake.

I have dug my grave and I shall forever walk in that graveyard alone for all eternity. I am destined to always be a screw up and never learn from my mistakes…

Yule Log Cookies Recipe

Ingredients:

o       1/2 cup brown sugar, firmly packed

o       3 Tbsp. butter or margarine, softened

o       1 egg

o       1 cup all-purpose flour

o       1/2 tsp. baking powder

o       1/2 tsp. ground cardamom

o       1/4 tsp. baking soda

o       1/4 tsp. ground cinnamon

o       1/4 tsp. ground cloves

o       1/4 tsp. ground allspice

o       1/4 tsp. ground nutmeg

o       Red and green decorator icing

Directions:

1.      Preheat oven to 375°.

2.      In a medium bowl, beat the brown sugar and margarine until blended.

3.      Add the egg; beat until well blended.

4.      Lightly spoon flour, baking powder, baking soda, and spices; mix well.

5.      Divide the dough in half.

6.      On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2 inch logs; flatten slightly to 1 1/4 inches in diameter.

7.      With a spatula, place the logs 2 to3 inches apart on an un-greased cookie sheet.

8.      Dip a non-serrated knife in water; score each log diagonally at 3/4 inch intervals.

9.      Bake for 11 to 13 minutes, or until set and no longer moist.

10.  Cool for 5 minutes.

11.  With a serrated knife, cut the logs at the scored lines.

12.  Cool completely.

13.  Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Yule Moon Cookies Recipe

Ingredients:

o       1 cup butter

o       1 1/4 cup sugar

o       2 tsp. grated lemon peel

o       1/4 tsp. salt

o       1 1/3 cup flour

o       1 1/2 cup grated almonds (blanched)

o       1 tsp. vanilla

Icing:

o       2 cups sifted confectioner's sugar

o       1 tsp. vanilla

o       2 1/2 Tbsp. water

Directions:

1.      Cream together butter and sugar until fluffy and light.

2.      Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly.

3.      Place dough in bowl.

4.      Cover and chill thoroughly.

5.      When the dough is well chilled; or the next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter.

6.      Place 1/2" apart on un-greased baking sheet.

7.      Bake in preheated 375° oven for 8-10 minutes.

Icing:

1.      While cookies bake, combine confectioner's sugar, vanilla and water.

2.      Spread over the tops of cookies while still warm, but not too hot, as icing will melt.

3.      Thin with additional drops of water if glaze is too thick.

4.      Allow cookies to cool.

Yield:

1.      10 dozen cookies

Wassail (Non-Alcoholic) Recipe

Ingredients:

o       2 quarts apple juice

o       2 1/4 cups pineapple juice

o       2 cups orange juice

o       1 cup lemon juice

o       1/2 cup sugar

o       1 (3-inch) stick cinnamon

o       1 tsp. whole cloves

Directions:

1.      Combine all ingredients in a Dutch oven; bring to a boil.

2.      Cover, reduce heat, and simmer 20 minutes.

3.      Uncover and simmer an additional 20 minutes.

4.      Strain and discard cinnamon and cloves.

5.      Serve hot.

Yield:

1.      3 quarts

Wassail Punch Recipe

Ingredients:

o       1 dozen apples; baked

o       1 cup water

o       4 cups sugar

o       1 Tbsp. freshly ground nutmeg

o       2 tsp. ground ginger

o       1/2 tsp. ground mace

o       6 whole cloves

o       6 allspice berries

o       1 stick cinnamon

o       1 dozen eggs, separated

o       4 bottles sherry or Madeira wine

o       2 cups brandy

Directions:

1.      *Ancient England gave us the custom of "wassailing".

2.      It is based on the tradition of friends gathering in a circle, whereupon the host drinks to the health of all present.

3.      He sips from a glass of hot punch or spiced ale, and then passes the glass.

4.      A special bowl was used as the vessel.

5.      As each friend raises the vessel, before sipping he or she proclaims the Saxon toast, "Wass hael!" meaning "be whole" or "be well".

6.      Although many versions exist, this one contains the symbolic ingredients: apples, representing fertility and health; spices, signifying riches and variety; eggs, a symbol of life and rebirth; as well as wine and brandy.

7.      This beverage is served hot, so plan on a heatproof punch bowl.

8.      This makes enough for a crowd.

9.      Just how large a crowd depends on your groups taste for rich, spicy wine drinks.

10.  Figure on at least 16-18 servings.*

**Cook's notes:

1.      This also can be made with a combination of beer and wine, preferably sherry, with roughly 4 parts beer to 1 part sherry.

2.      The resulting flavor is authentic to the Colonial period, but far less familiar to contemporary palates.**

Prepare the punch:

1.      Combine water, sugar, and spices in a large stainless steel, enamel or glass saucepan.

2.      Bring to boil over medium high heat, and boil for 5 minutes.

3.      Meanwhile beat the egg whites until stiff but not dry.

4.      In a separate bowl, beat the egg yolks until light in color.

5.      In separate pans, bring the wine (and beer, if used) and the brandy almost to the boiling point.

6.      Fold the whites into the yolks, using a large heatproof bowl.

7.      Strain the sugar and spice mixture into the eggs, combining quickly.

8.      Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition.

9.      Toward the end of the process, add the brandy.

10.  Now, just before serving and while the mixture is still foaming, add the baked apples.

Presentation:

1.      Serve in heatproof cups or punch glasses.

2.      Guests are welcome to take part or all of an apple.

Roast Loin of Venison with Cranberries Recipe

Ingredients:

o       2 thick slices of lemon

o       2 thick slices of orange

o       2 slices of peeled fresh ginger

o       1 1/2 cups sugar

o       1 small bay leaf

o       2 cups fresh cranberries

o       4 lbs. boneless loin of venison, at room temperature

o       2 Tbsp. olive oil

o       1 tsp. salt

o       1 1/4 tsp. freshly ground pepper

o       3/4 tsp. finely chopped juniper berries

o       2 cups dry red wine

o       2 cups beef or venison stock

o       2 Tbsp. cold butter, cut into pieces

o       Fresh thyme sprigs, for garnish

Directions:

1.      In a medium non-reactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup cold water.

2.      Bring to a boil over high heat, stirring to dissolve the sugar.

3.      Reduce the heat to moderate and boil, uncovered until syrupy, 10 to 15 minutes.

4.       Stir in cranberries, then remove from heat and cool.

5.      Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time.

6.      Preheat the oven to 400°.

7.      Rub the venison with the olive oil, 3/4 tsp. of salt, 1 tsp. of the pepper, and 1/2 tsp. of the chopped juniper berries, pressing the seasonings into the meat.

8.      Set the loin on a rack in roasting pan and roast, basting frequently with the pan juices, until medium rare (135° on a meat thermometers), 25 to 30 minutes.

9.      Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.

10.  Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries.

11.  In a food processor, puree half the cranberries and half the liquid until smooth.

12.  In a medium non-reactive saucepan, boil the wine over high heat until reduced to half a cup, about 5 minutes.

13.  Add the stock and bring to a boil.

14.  Add the cranberry puree; reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes.

15.  Remove from heat.

16.  Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 tsp. each of salt, pepper and chopped juniper berries.

17.  Swirl in the cold butter.

18.  Slice the venison thinly (stir in any juices into the sauce) and serve with the sauce, reheated if necessary.