December is for good times, good will and good news
Thanks had been given and the feast cooked, appreciated and eaten. On the mid-day interlude between dinner and dessert, Christmas trees had been chosen and cut at Bay Gardener Frank Gouin’s Upakrik Farm and hauled home in promise of a new season. Pie, persimmon pudding and chocolate-pecan-pumpkin cheesecake — from Rod ’n’ Reel’s recipe in Bay Weekly’s November 11 Thanksgiving feast issue — were being digested. Despite coffee, turkey drowsiness was setting in.