(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

Well all the excitement and running of Christmas is over and things slowing back down to a normal life style.

Stores are low on inventory and lines of people. Stores with exchanges are now in progress. Still with all the frustrations, hassles and all, but it still worth it and always will be the most wonderful time of the year, so now is the time to just sit back, take a deep breath and relax.

In three short days we will be saying goodbye to the old year and welcoming in the new year with many celebrating at parties, others staying home (which is the safest for sure) while others will go to bed and miss the ball dropping at midnight. It just depends on what each person prefers and which ever path they take is fine.

Many will spend the day glued to the TV and to the football championship games being played to bring the football season to an end for 2024.

Many people have great memories for the year past while others have experienced not so pleasant happenings but we do not know the future and each year is different. That is why we always wish everyone a “Happy and Healthy New Year” and Best Wishes Always.

We all need to say our prayers, have faith and just take one day at a time wishing for the best for everyone and the world.

New Year’s means we are all starting something new and more exciting with many different things and happenings taking place such as weddings, having babies, new jobs, new promotions and new opportunities.

Starting a new year also means we all are getting older and different aches and pains possibly also come along uninvited.

For what it’s worth, it’s never too late or in my case too early, to be whoever you want to be. There is no time limit.

Start whenever you want, you can change or stay the same, there are no rules to this. We can make the best or the worst of it. I hope you see things that startle you. I hope you meet people who have different points of view. I hope you live a life you’re proud of and if you’re not, I hope you have the courage to start over again.

To each one of you readers, you are the finest, loveliest, the most beautiful person I have ever known and even that is understatement, and trust me I don’t write because I want to say something, I write because I have something to say to all of you.

And this is my wish to you.

I want to wish all of you the best for the coming year with good health, happiness and peace with all your wishes come true.

Best wishes to all of you!

Till next week.

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A recipe to start the New Year 2025…

KIKI’S HAPPY HOME RECIPE

4 cups of love

2 cups of loyalty

3 cups of forgiveness

1 cup of friendship

5 spoons of hope

2 spoons of tenderness

4 quarts of faith

1 barrel of laughter

Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness, and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine.

Serve daily with generous helpings.

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STUFFED CROWN ROAST OF PORK

1 pork loin crown roast (5-6 pounds about 10 ribs)

1/2 teaspoon seasoned salt

MUSHROOM STUFFING

1 cup sliced fresh mushrooms

1/2 cup diced celery

1/4 cup butter or margarine

3 cups day old bread cubes

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup apricot preserves

1 cup whole fresh cranberries optional

Place roast rib ends up in a shallow roasting pan. Sprinkle with seasoned salt. Cover rib ends with foil. Bake uncovered at 325 degrees F for 1-1/2 hours meanwhile saute mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves.

Bake 1 hour longer or until the thermometer inserted into meat between ribs reads 160 degrees F, remove foil. If desired thread cranberries on a 20-inch piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends. Yields 8 servings.

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CRANBERRY SPARE RIBS

4 pounds spare ribs

1 can (16 ounces) whole – berry cranberry sauce

1 can (10 ounces) beef gravy

1/2 cup orange marmalade

1/4 cup lemon juice

1/8 teaspoon ground cinnamon

1 teaspoon vinegar

Cut ribs into serving size pieces, place in a large kettle or in a Dutch oven. Cover with water, bring it to a boil. Reduce heat cover and simmer for 45 minutes.

Meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon. Bring to a boil, reduce heat, simmer for 10 to 15 minutes or until thickened, stirring occasionally. Removed from the heat, stir in vinegar. Drain ribs, place with meat side up in a greased 13 x 9 baking dish.

Pour 2 1/2 cups of sauce over ribs. Cover and bake at 400 degrees F for 20 minutes. Uncover and bake 15-20 minutes longer or until meat is tender, basting every 5 minutes with remaining sauce.