Tis' the season

Now that the tryptophan has finally started to wear off from the excess of gluttony Thursday past we can finally start working on the pre-Christmas rounds of snacking on all the sugary sweets that are served up by varied and sundry at get together's from now until New Years.

One of my all time favorite sweet things to eat are Sugar Cookies. These were always a favorite around the old home place at Christmas time and were always left out for Santa, along with a tall cold glass of 100% pure non-homogenized, non-pasteurized, fresh from the cows, that day, milk. My dad always called them Tea Cakes. For many years I would always make 12 or 15 dozen and wind up eating most of them myself, along with as much fresh dough as I could stand. Sometimes they're left on a friends doorstep secretly just before Christmas.

Another favorite was Fruit Cake. Many disparage the noble Fruit Cake, but I've always enjoyed it. Homemade by my mother (my dad liked it made a month before and soaked in rum) was of course the Gold Standard, however, in a pinch the Claxton Fruit Cake made in Claxton, Georgia will suffice. For nigh onto 3/4 a century they've dedicated themselves to this gooey delicacy.

The best cake for the Christmas season and the one that lingers upper most in my memory was the Japanese Fruit Cake that my Grandmother made. More like a traditional cake with nuts, raisins, and Coconut in either a 3 layer or 4 layer style, this single thing most means Christmas edibles to me.

I very rarely these days get to enjoy one. Grandmothers and Mothers pass on and if your bride considers it too much work............well, you do without. Not having a tree or lights up is no hardship since we always travel to our oldest daughters home for Christmas and her siblings have there own families and homes now. We all get together to feast, open presents, talk about hunting or the good old days. But something always seems to be missing.

Perhaps it's the cake.