For the last week or so, I’ve been spending a lot of time in the kitchen, and an equal amount in church. It was quite the experience to attend Divine Liturgy three days in a row: First for Sunday, the usual Resurrectional Liturgy — though the cathedral had been so brightly decorated on Saturday, it was far from the usual visually. Plus, at the end of the service the choir sang several carols with great zest. We returned for a short Festal Matins in the evening, and sang the glorious “God is With Us!”

Then Monday, which was Christmas, the Nativity of Christ, and the church was full again, with lots of families with babies. My baby goddaughter has had stranger anxiety for several months but that morning she was okay with me carrying her up for Communion, after which I toted her around for a while and showed her off to everyone.

Today is the Synaxarion of the Mother of God, she who was so essential to the event we celebrated yesterday. Of course, the church was not as full of people as on Christmas Eve and Day, but it was surprising how many of us came back for more of the rich spiritual feast — and there was certainly more than we could take in, more than enough to fill our cups to the brim, with a holy elixir.

My cookie tins have been filled to their brims, too, with more worldly contents, and then partially emptied as I give them for gifts, and then filled again. I made several kinds of cookies before the First Day of Christmas, and I am continuing now on the Second Day, and have plans for a few more, days and flavors.

I have friends who will be celebrating according to the old calendar, which means they won’t have Christmas until January 7th, which means more opportunities for gifting cookies that I bake “late.”

So far I have made:

Cranberry Jellies
Apricot Macaroons
Ginger Spice Cookies
Salty Licorice Brownie Cookies
Chocolate Almond Macaroons
Fruity Meltaways
Rolled Gingerbread Cookies
Lemon Poppyseed Sandwich Cookies

And I’ve started on:

Flourless Mandarin Almond Cookie (my invention)

…and still plan to make:

Salted Anise Butter Cookies and
Mexican Hot Chocolate Cookies

I’d like to replenish the supply of Ginger Spice Cookies, because the first batch I made with einkorn flour, and I didn’t know one needs to use more of that type than of regular wheat flour; the cookies came out flat flat flat. Still yummy, but they don’t present so nicely…

None of my own family were able to come spend Christmas with me this year, except for my grandson Pat and his wife who spent Saturday with me. But I have other guests for a month, a family with three children, and the children do not speak more than a few words of English. It’s surprising how little one needs to talk, to bake cookies together. I added the rolled gingerbread cut-out cookies to my list for their sake, and well, for my sake, too, because it’s a lot of fun to help them have fun.

So… today I boxed up some more cookies on Boxing Day, and put them out in the garage to stay cool. Tomorrow is St. Stephen’s Day, and if I weren’t ironing altar cloths (we are going back to gold now, after the Christmas red) I would consider driving to our sister parish where they will commemorate the first Christian martyr with another Divine Liturgy.

But, I will stick closer to home, and hopefully bake a few more cookies, and/or help the children to decorate the gingerbread with Royal Icing. And I will visit some dear church friends to share some Christmas cheer, which may or may not include — cookies!

Happy St. Stephen’s Day!