St. Lucia Day Buns

A tradition in Sweden, and in our home, these delicious buns are served on December 13th, St. Lucy's Day. When the girls were little, I dressed them up in a white robe and red sash, with a crown of holly. They loved to "make the coffee" - just push this button, dear - and serve these buns to Papa and Mama in bed. Now I serve them with hot tea as dessert after a dinner of Swedish meatballs.

St. Nicholas' Day

Jolly Old St. Nicholas, lean your ear this way.
Don't you tell a single soul, what I'm going to say.
Christmas Eve is coming soon, now, you dear old man,
Whisper what you'll bring to me.
Tell me, if you can.
- Christmas song

I don't know why this song has such a special place in my heart. Perhaps it's because my Nana used to sing it to us in her soft voice when we were little children. There is something charming about the simple, gentle melody - one that I used to find myself singing very quietly to my babies as I rocked them to sleep surrounded by the soft lights of the Christmas tree.

The idea of a jolly old elf never seemed to quite live up to the stories I heard as a little girl of a kindly old bishop secretly leaving bags of gold on the doorsteps of poor families to prevent their daughters from being sold into slavery. No wonder the Church made him a patron saint of children. The stories of his generosity have inspired millions over the centuries, and many traditions surround his feast day.

On St. Nicholas Day the kids waken to find a treat in their shoes that we put in front of the wood stove. Usually the treat is a little bag of chocolate coins, but some years it is a piece of homemade fudge wrapped in foil.

Once school lessons are over, the preparations for dinner begin. We usually celebrate with Greek food - avgolomeno soup, Greek chicken, spanikopita, and a large Greek salad. Then there is Bishop's Bread for dessert. Unfortunately, due to crazy sports schedules, I was pressed for time this year so the Bishop's bread will have to wait until Christmas.

Adventual Ale

Tis' the season for my husband's Adventual Ale. Made with malt, hops, and honey, it has undertones of orange, ginger, and cinnamon - flavors reminiscent of the East.

Adding the malt. Extra sugar raises the alcohol content, but makes a thinner beer.

Adding the hops to the boiling brew. There is a rich aroma of malt in the air.


Checking the specific gravity. 'Tis very scientific, you know.


Straining the mash.


Even Penelope can't wait!


Pitching the yeast.


Fermentation took about 2 weeks.


Taking a sample before bottling.


Now the bottling process begins. The kitchen smells like a brewery at this point.


Capping the bottles. These are then placed in a warm room for a week or so to carbonate before being moved to the cellar.


Waiting in silence, waiting in hope...