Karen Sandler

Tag: hanukkah

  • Any Excuse for a Celebration

    Christmas 1985s
    That’s me, front left, 7 months pregnant with son number 2, ladling some of my grandmother’s fabulous gravy.

    In my family, any holiday was an excuse for a party, and usually included a table full of food. New Year’s Day was ham and potato salad, Easter featured deviled eggs and bunny cakes (and plenty of candy since Lent had ended), there were special meals for Mother’s Day and Father’s Day, barbecues for Memorial Day, softball games in the park for 4th of July and fireworks and hot dogs after, Labor Day was a last hurrah after summer, we all dressed up in costumes and ate more candy for Halloween, and the table would groan with turkey, mashed potatoes, stuffing, gravy, cranberries and pumpkin pie for both Thanksgiving and Christmas. If any month didn’t have a holiday (or even if it did), we celebrated birthdays, lots and lots of birthday, each one with its own cake and party.

    Celebrate sSo it’s no surprise that when some author friends suggested we do a joint holiday anthology, I jumped at the chance. Five of us contributed lovely, happily-ever-after stories to the Celebrate! anthology (buy it here), spanning five holidays throughout the year. Since they’re short stories between about 30 and 60 pages each, they’re quick reads, but each one is long enough to feature a satisfying romance. They’re kind of like little, bite-sized romance novels, like that gooey Cadbury egg you might savor at Easter or a luscious truffle you enjoy at Christmas.

    Here’s the lineup of authors in Celebrate!:

    • Linda Barrett, “Man of the House,” Mother’s/Father’s Day
    • Rogenna Brewer, “One Star-Spangled Night,” Independence Day
    • Barbara McMahon, “Love and all the Trimmings,” Thanksgiving
    • Karen Sandler (moi!), “The 8th Gift,” Hanukkah
    • Debra Salonen, “My Christmas Angel,” Christmas

    Take a taste of the holidays with Celebrate! Buy it here.

  • RTW – Balancing Reality and Fiction

    This week, YA Highway’s Road Trip Wednesday asks the question, How do you balance hectic times like the holidays with your writing schedule?

    Um, yeah. How do you do that?

    I’m not sure I’ve entirely figured that one out. The good news is, I’ve been under contract with a publishing house nearly every holiday season for the past dozen or so years. The bad news is, that means I’ve got a deadline staring me in the face every year all through the holidays.

    Which means I have to stay focused and on task in November and December. Yes, I’m longing to go Christmas shopping (or Hanukkah shopping–our family goes both ways). I’m dreaming of baking Christmas (or Hanukkah) cookies. I’m jonesing to go up the hill to one of the local tree farms to cut down my tree. But I can’t just take off all the weeks between Thanksgiving and Christmas (much as I might wish it) because that darn book isn’t going to write itself.

    So what do I do? I do cut myself some slack. I choose a day or afternoon for the tree cutting, for the baking, for the decorating. I work hard on the days when I don’t have holiday festivities planned and get as much written as I can. I tend to do the Christmas shopping in one fell swoop, demanding a list from everyone, and storm the stores on a weekday when they’re less busy. And I keep an eye on my word count and the number of days remaining until the deadline.

    I do find it annoying to have to write during the holidays. Even worse, my birthday is smack dab in the middle of the holiday season, so there’s another distraction. But I also know that I’m very lucky to be working under contract, to have that deadline, so who am I to gripe?

    How about you? How do you keep working during the holidays? Christmas carols on or off? Christmas cookies stacked on your desk? Is your office decorated? I wanna know how the rest of you do it.

  • Something Yummy for Those Holiday Potlucks

    Total cheat on my blog today. My schedule is stacked high with “to-do’s” so I haven’t the time for a thoughtful post. So here are a couple of my favorite recipes you might want to make for that upcoming Christmas or New Year’s Eve/Day potlucks. The first is a cobbler recipe that was given to me by my late neighbor, Connie. She was an accomplished cook.

    Fruit Cobbler

    Preheat oven to 375 degrees.

    filling:
    6 cups berries or pared, cut up fruit such as apples or peaches
    ¾ cup sugar
    1/3 cup flour

    Combine berries or other fruit with sugar and flour. Mix well and pour into 8×8 inch pan. Note: If strawberries are used, add ¼ cup of tapioca. Note: chopped up crystallized ginger goes well with peach cobbler.

    topping:
    1 cup flour
    1 cup sugar
    1 teaspoon baking powder
    ½ teaspoon salt
    1 egg, beaten
    ½ cup butter (1 stick)

    Combine flour, sugar, baking powder and salt and mix well. Add beaten egg to dry ingredients and stir until mixture is moistened but still crumbly. Spread topping evenly over berries/fruit in baking pan. Melt butter and drizzle over the topping. Bake 40 minutes or until topping is golden and fruit is bubbling.

    This is a Finnish recipe that I got from a fellow student in a chocolate class I took a few years ago. Very unique and marvelously good. She translated it from a Finnish Chocolate book, hence the metric measurements.

    Chocolate Cake with Graham Crackers

    200 g (7.055 oz.) dark or semisweet chocolate
    250 g (8.82 oz.) coconut butter (or regular butter)
    2 eggs (or pasturized egg equivalent)
    3 dl (about 1.5 c.) powdered sugar
    graham crackers
    milk (you can use Kahlua or Creme de Cacao instead)

    Melt chocolate and coconut butter (or plain butter) in double boiler hot water bath. Let cool down. (I melted the butter in microwave and added chocolate into the warm butter which melted the chocolate. Be sure to mix well to a smooth mixture).

    Beat eggs and powdered sugar until light in another bowl. Beat chocolate/coconut butter mix slowly into egg/sugar mix.

    Line a meat loaf pan with parchment cooking paper. Spread about .5 inch layer of chocolate mixture on the bottom. Set a layer of graham crackers (any other type of sweet cracker that you prefer) on the chocolate mix. Brush with milk (or any liquor). Cover with another layer of chocolate mix. Repeat layering 3 to 4 times ending with chocolate layer.

    Chill 2 or more hours. Remove from pan and remove the parchment paper. Dust with cocoa powder. The cake is ready to eat.

    The cake keeps well in the refrigerator and ages well. Because of the raw eggs it is safer to keep the leftovers refrigerated unless you use the pasteurized eggs.

    Enjoy & Merry Christmas, Happy Hanukkah, Felicitous Kwanzaa!