Merry Christmas Baby

Why certainly; I would say it depends on your point of view.

Oh just any article will do. Post away; doesn't bother me a bit what you do.

Not exactly there.

Oh I'll just bet that he did and we're about to hear all about it.

I'm impressed; this article was written this year.

It's owned by a vicar now isn't it?

I'm thinking he lost it after Valentine's Day in 1982.

Thank you, and wishing you the same. Merry Christmas Baby-Otis Redding

I've read this one so many times I've almost got it memorized.

I guess we all have to be free.

hang.in.there.baby

Oh Holy Night - Renee Fleming

Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity. 5 tablespoons meringue powder (found in cake decorating stores) 1/2 cup minus 2 tablespoons water OR 2 egg whites*, at room temperature 1/2 teaspoon cream of tartar 2 teaspoons water 1 pound confectioners' sugar Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

It's nice to see you still hanging in there.

Lux Aurumque - Mormon Tabernacle Choir Christmas

Inner workings of the human soul.

Cranberry Kir Royale Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Dinner Party 2 cups frozen cranberries, plus 1/2 cup for garnish 1/4 cup sugar 2 tablespoons orange juice 1 teaspoon orange zest 1 bottle Champagne Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend - use a towel over the top of the blender. Strain and discard any solids then set aside and cool. Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. foodnetwork.com/food/recipe/christmas

Latin: Lux, calida gravisque pura velut aurum et canunt angeli molliter modo natum. English: Light, warm and heavy as pure gold and the angels sing softly to the new-born babe. Lux Aurumque translated into Latin by Eric Whitacre from a poem by Edward Esch

Lux Aurumque-Mormon Tabernacle Choir Christmas

Lux Aurumque - Mormon Tabernacle Choir Christmas Concert

www.johnpauljones.com/home

I received a Christmas card in the mail from a friend. Her children are having the time of their life and this will be their second Christmas.

Where Are You Christmas - Faith Hill