by Christina Sterner
Greetings as another year comes to an end. I’m not sure any of us could have imagined all of the uncertainty that this year brought. It was a year of great upheaval but also some positive social change.
Especially this time of year, and especially in 2017, there’s great comfort in returning to traditions and norms, surrounding ourselves with that which nourishes us. We’re thinking of Hanukkah, and making brisket and tzimmes, the Jewish soul foods that many of us look forward to this time of year.
Then, of course, we’ll be on to Christmas, a holiday that occasions mulled spiced wine, a surefire warmer on cold nights. Whether for Hanukkah or Christmas, our holiday brisket recipe will work perfectly with roasted or mashed root vegetables. Easy and delicious! If you’re short on host gift ideas, check out our list of local confectioners. We’ve also included a dining report from Steve on his trip to Paris and our Thanksgiving jaunt to Toronto, as well as his best game day recipe for watching the Eagles. In this issue we also share one of our happiest occasions from 2017—an anniversary dinner for two that recreated a special wedding feast. And, as always, we update you on the latest news from The Franklin Institute.
We hope you’ll find our recipes and tips useful as this hectic and joyous time approaches. For those of you who have been too busy to plan a holiday party this year, please note that it’s never too late—many of our clients schedule their celebrations for January. Contact us today to find out more.
Best wishes for a wonderful holiday season and a happy new year.
Christina L. Sterner
P.S. If you’re inspired by the events of this year, help even the playing field for girls by donating to the Education Fund of the Franklin Institute, and earmark it for the program, Girls in STEM which takes serious the educational, career and personal impact of STEM education on girls and young women
Read other December 2017 Newsletter articles