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Deck the Halls
Deck the halls (with boughs of holly). It’s a fun-to-sing Christmas song (with its fa-la-la refrain) and perhaps one of the most widely recognized and most-often caroled.
First published in 1881, the song is generally believed to be American in origin, although the author remains unknown. The music, however, (or should I say the tune) dates back to 16th Century Wales and a song titled Nos Galan, which means New Year’s Eve. Some people associate the music for Nos Galan with a duet for violin and piano by Mozart, and / or a piece written for voice and piano with violin and cello composed by Haydn.
Interestingly, an early calendar in the Church of Rome described Christmas Eve as templa exornantur; churches are decked.
It’s been a remarkably mild fall. In fact, at the time of this writing (Oct. 27), I still haven’t had a frost at my home, near the Canadian border. But winter is coming. And while winter can be a very picturesque time of the year and getting outdoors in winter can be a lot of fun, harsh winter weather can stop most of us… well… cold.
I’ve always found the idea of foraging for wild edible plants appealing, but daunting. I know a little about wild plants and foraging, but I lack confidence. And with good reason. I didn’t grow up foraging and, although it’s possible to acquire knowledge about foraging from books and websites, it’s a lot easier (and safer) to learn from someone who has first-hand foraging knowledge and experience; someone who has been gathering, preparing, and eating wild foods throughout his or her entire life.
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The Real Johnny Appleseed
There’s little in life more pleasing than biting into a fresh, crisp, juicy, mouth-watering, slightly sweet, slightly tart, apple. And what could be healthier? Apples contain vitamins C and A, antioxidants, potassium, pectin, fiber, and no cholesterol. They can be eaten fresh, baked, or stewed. They can be juiced or turned into cider; made into sauce, butter, jelly, vinegar, and wine; or cooked into pies, crisps, crumbles, cakes, doughnuts; even meat dishes. They make delightful confections when coated with candy (sugar syrup), caramel, or toffee and nuts, too.
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