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

You may not realize it but 11 days have already passed since we rang in the New Year Tuesday at midnight.

I just wonder how many of us have started to implement our New Year’s resolutions and have kept them so far? Just always keep in mind that we can’t look back and must always look into what the future will bring. We must wake up every morning with a positive and great attitude and make the best of it regardless of what takes place.

Each and every day depends on what we make of it, realizing that many days the sun does not come out bright and sunny. So every day is what we make of it. Hopefully we block out all the clouds in our lives that may appear at times.

Each morning, many people – like I do – check the obituaries in the newspaper, and if I don’t see my name, I know it is fine to start my duties for the day.

Our family thankfully enjoyed a great Christmas holiday with lots of family quality time and lots of foods and desserts which makes Christmas a very special occasion.

One of our Christmas surprises was a gift from our son and his family taking us once again on a cruise to the Caribbean Islands. They know this is the only way to get us away from home, relax and have lots of quality family time. Plus, they know how much I personally like cruises.

This took place last week and I didn’t even know for sure what islands were included on the cruise. All I knew is that we were all flying to Miami, Fla. a day early.

The boat was way bigger than last year’s and the nightly entertainment was outstanding. The foods and desserts were delicious. And the best of all, I was going through the lines of food, and pretending I was judging.

The presentation was outstanding, the taste was incredible and I was one of thousands of guests enjoying every moment of it and indulging in the delicious dishes that were prepared by the many chefs.

I got brave and told one of the head chefs that I’ve been in the restaurant business all my life. And without hesitation, he invited me to go in one of those huge kitchens! Wow, what a production. So organized and amazing and beyond words. Dozens of chefs and each one was on his spot, preparing his own dish. I was so impressed with the quality and the skills each chef had.

Of course, you know I’m not shy to ask questions, and asked about certain spices and how certain dishes were prepared. I told them that I’m Greek and they asked me to do a food demonstration with my Greek dishes, but when I told them the spices that I use, unfortunately they didn’t have them, so it didn’t happen.

Every evening we had a gourmet dinner in a fancy dining room with waitresses waiting to pamper us and make us feel like a king and queen. I am not used to that. I usually spoil others but now it was my turn, and honestly I liked it. Everything was done and prepared by others and it was a week of being served breakfast, lunch and dinner, drinks, desserts, no beds to make, no tables to set, no dishes to wash, no grocery shopping.

Believe me, I could really adjust to this style of life very easily. One thing I would have loved to see is those huge kitchens and this time it happened. All the chefs that prepared the food for the thousands of people. They do have a system, for sure, and they provide the best service to all of their guests.

And to top all the above, was the shopping. I do love to shop and I did the right amount of damage. They say shopping is therapy and honestly, I can say it is true. On a cruise they have the most unusual pieces of jewelry that were calling my name.

What a trip! What a great time! Delicious foods! Great nightly entertainment! But let’s face it, certain people don’t have to go on a cruise to be happy and relax. They can enjoy vacation their own way by reading a good book by the ocean or even in their backyard.

So do what makes you happy!

Here are a couple recipes to follow that I picked on a cruise.

Till next week.

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WASSAIL DRINK (from the cruise)

4 cups on filtered apple cider

1 1/2 cup fresh squeezed orange juice from three large oranges

1/2 cup pineapple juice

2 1/2 tablespoons fresh lemon juice (from half a lemon )

2 tablespoons honey

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 (3 inch) cinnamon sticks, plus more to garnish

3/4 cup vodka (such as Highway)

Lemon slices for garnish

Bring apple cider, orange juice, pineapple juice and lemon juice to simmer in a saucepan or stock pot over medium heat. Stir in honey, brown sugar, ginger, nutmeg and cinnamon sticks. Reduce heat to medium low and simmer 35 to 45 minutes. Stir in vodka, garnish with cinnamon sticks and lemon slices, serve warm.

***

SLOW-COOKED SHORT RIBS WITH PORK RIND GREMOLATA

3 pounds beef chuck short ribs

1 teaspoon black pepper

2 3/4 teaspoon kosher salt, divided

2 tablespoons canola oil

4 cups slice yellow onions (from two medium onions)

1 1/2 cups beef stock

1 teaspoon grated orange zest plus 1/2 cup fresh juice from 1 large orange, divided

1 (2-inch ) piece fresh ginger unpeeled and sliced

1 garlic head, halved crosswise and loose, papery skins discarded

1 tablespoon cornstarch

1 tablespoon warm water

1/2 cup crumbled pork rinds (from about 6 pork rinds)

2 tablespoons chopped fresh flat leaf parsley

Hot cooked grits or polenta for serving

Sprinkle ribs evenly with pepper and 2 teaspoons of salt, heat oil in a large 12-inch cast-iron skillet over high heat. When oil is very hot, add ribs to skillet working in batches if needed. Cook until well brown on all sides, about 10 minutes. Transfer ribs bone-side up to a 5- or 6-quart slow cooker. Reduce heat under skillet to medium high, add onions and half a teaspoon of the salt to skillet and cook, stirring often until softened, about eight minutes. Using a slotted spoon, transfer onions to the slow cooker, discard drippings in skillet.

Add beef stock, orange juice, ginger and garlic to the slow cooker. Cover and cook on low until meat is very tender and falling off the bones, about seven hours. Remove ribs from the slow cooker and set aside. Pour remaining mixture into the slow cooker through a fine mesh strainer into a medium saucepan. Discard solids. Cook liquid in pan over medium high heat until reduced by half (1 cup), about 10 to 12 minutes. Stir together cornstarch and warm water in a small bowl. Whisk into liquid in pan and cook until sauce simmers, 2 to 3 minutes, remove from heat.

Stir together pork rinds, parsley, orange zest and remaining 1/4 teaspoon salt in a small bowl. Spoon sauce onto a plate and place ribs on sauce. Garnish with pork rinds mixture and serve with grits.