HAPPY NEW YEAR TO ALL

I hope everyone has enjoyed wonderful holidays.

We had the "3 days of Christmas": 23 gathered at my brother Tom's on the Sunday before Christmas; 13 gathered at my sister Terri's on Christmas Eve; and 10 of us gathered on Christmas Day.  I don't need to eat again for 2 weeks!

Mindy & I had a delightful time with the Traveling Teapot.  She baked cookies & cupcakes, and we had a "dessert tea" for the great-nephews [Mason, in first grade; Austin, aged 3; and baby Wyatt].  We also had a "cream tea" for the sisters [me; Terri, Mindy's mother; Jackie], before going to a Gladys Knight concert [tickets were their Christmas present to me].

Mindy's Christmas gift to me was a white teapot, with a knitted tea cosy, so the Traveling Teapot had company on the drive home [Florida is a BIG state -- it is 600 miles from Pensacola to Palm Beach Gardens].

The weather was delightful, and so we walked everyday; when dining out, always sat outside; and did a strolling "homes tour" in the Old Northwood historic district of West Palm Beach -- toured 12 homes from the 1920s, mostly of the craftsman style.

The teapot and I drove home on Sunday, and it is now winging its way to Colleen in California.  I hope she has as much fun with it as I did!

It is almost kumquat season here in the Florida panhandle, so I want to share a very easy recipe:

KUMQUAT REFRIGERATOR PIE

Ingredients:
1 graham cracker crust
1 8-oz cool whip
2/3 cup pureed kumquats
1 can [14 oz] condensed milk
1/2 cup lemon juice

Directions:

• Combine condensed milk & cool whip.  Beat.
• Add lemon juice.  Beat until thickened.
• Add pureed kumquats & stir.
• Pour into pie shell.
• Freeze.
• Garnish with fresh kumquat slices or mint