From the pen of the beloved Western writer, Jack Warner Schaefer (author of Shane), comes this heart-warming Christmas story, complete with cowboy guitar and harmony singing… Stubby Pringle, line rider of the Triple X Ranch, after eight weeks of winter storms, sets out late one Christmas Eve to ride over the mountain to the Christmas dance, down in the valley. He is headed to a one-room, white-painted schoolhouse, with a two pound box of candy, enough fabric for a fancy dress, and a roll of pink ribbon… It is a still night… the moon shines down through the snow-laden pines. Hoarfrost glistening, spurs a-jingling, Stubby rides up-slope, through the crusted snow. But before he gets up on the ridge, he has to pass a tiny little cabin, hidden away in the woods…
“It was snowing. It was always snowing at Christmas”…
Dylan Thomas’ enchanting memories of the wonder and magic of Christmas, seen through the eyes of a young boy in a small, snowed in, Welsh seaside town, nigh on a hundred years ago… A childhood vision of Christmas Day from waking to sleeping: – – snowballs and mufflers, candy and cats, imaginary polar bears …imaginary hippos… Mrs. Prothero and the firemen, mistletoe and chestnuts, sherry and walnuts, bottled beer and Christmas crackers…and the presents!!! And family and friends: Aunt Hannah, Aunt Dosie, all the Uncles, and the children: Jane, Dan and Jack. A Christmas remembered, a seasonal celebration – perfect for your Holiday party, this coming December…
length of performance: (short version) 22 minutes,
1 onion or shallot, okra, all the left-over potatoes and greens (brussel sprouts work especially well), left-over turkey gravy, teff flour, fresh rosemary, dried thyme, dried bergamot, other dried herbs ad lib, olive oil, butter, salt, pepper, yoghurt, garnish (to taste).
In the ironware that you made caramel sauce in yesterday, fry up the onion or shallot in the olive oil and butter. Add the okra, sliced. Add the remaining ingredients and the seasoning and fry till the potato has some satisfyingly crisp patches.
Serve with a dollop of (homemade) yoghurt. Garnish to taste (I use shichimi-togarashi and fresh herbs - usually parsley)