Some magazines are advertising $50 and $100 stocking stuffers. Oh, come on now! We may be beyond the orange or coal chunk stage, but let’s not go overboard the other way.

Am I the only person who puts this year’s Christmas cards away with the ornaments? I get pleasure in reading year-old messages and pictures next year.

A couple of women I asked don’t do that.

The Pea Ridge United Methodist and Brightwater choirs put on an outstanding Christmas program at each church. The next Sunday we were blessed by hearing Joni Mellor sing “Silent Night” in German.

Now, Christmas eve candlelight service will be held at 5 p.m. at Brightwater and 6:30 p.m. at Pea Ridge.

We feel very fortunate to have Brian Timmons leading us through the holidays.

Don’t forget your blackeyed peas on New Year’s Day. Irene Randolph used to see to it - now we have to take care of it ourselves.

Then, make a promise to yourself to have a healthy and happy New Year. Then, if it doesn’t turn out, blame someone else! No sense carrying a guilt trip yourself!

My sister and I have talked about the ethnic foods that we remember. Both of us have memories of the suet puddings. One was a meat and sage filling in a suetcasing. The other one was a brown sugar suet pudding.

After Grandma’s health failed, the job of making them fell to Mom, I suppose as the wife of the oldest son.

They had to be slices and served in chunks. As a kid, I was forgiven for leaving a few pieces of suet, but I never left any from the desert one because the syrup soaked into the casing and was as good as any of it.

I knew my sister learned to make them, but after Dad died, I moved awayand she said there was no way she could get the younger generation to eat them. I guess you had to be raised on them!

Also, our mince meat pies were mostly meat and a slice of that was almost a meal.

The only Swedish food we can really remember is the salt fish for breakfast.

My Wisconsin daughter-inlaw makes “rosettes” with iron molds. Mom used to make something similar in a big iron skillet of hot lard.She poured the batter in a design, a little like funnel cakes are made now. But, the result was sweeter and more crisp. And, she had a name for it but don’t ask what it was. I would guess it was a Swedish word.

A Merry Christmas to all!◊◊◊

Editors note: Edyth Lammey has been a resident of the area for nearly 40 years. She can be contacted through The TIMES at 451-1196 or [email protected].

Community, Pages 5 on 12/22/2010