Around my place we say “Merry Christmas.” But whatever holiday you celebrate in your life, I hope it’s a good one for you and yours.

Today at home it’s a fire in the fireplace, with posole** cooking on top of the stove, and over the next couple of days it’ll be wrapping presents, going to church, spending time with friends, and remembering what the holiday is all about.

“Now I commit you to God and to the word of his grace, which can build you up and give you an inheritance among all those who are sanctified. I have not coveted anyone's silver or gold or clothing. You yourselves know that these hands of mine have supplied my own needs and the needs of my companions. In everything I did, I showed you that by this kind of hard work we must help the weak, remembering the words the Lord Jesus himself said: ‘It is more blessed to give than to receive.’ ”

The guy who spoke those words was a good and decent man, and he was taught them buy another guy – who was also a good and decent man, and whose birthday we just happen to celebrate this weekend.

Merry Christmas, everyone.

** Here’s my Posole recipe, archived here for myself so I won’t lose it, and for anyone else who’s interested. This way I won’t have to call mom and ask (again) next time, heh:

  • One #10 can (108oz) Hominy (Mexican style preferred, white is also ok)
  • Two large yellow onions, sliced and cut
  • One tablespoon (or so) minced garlic
  • One teaspoon dry oregano (Mexican oregano if you can get it)
  • One quart (or less if you prefer) of frozen or canned green chiles, diced, preferably hot or medium strength (not jalapenos – use real green chiles)
  • Salt (plenty)
  • Pepper (plenty)
  • One pork tenderloin, about 5 pounds
  • Olive oil

In a large stock pot, combine the hominy, onions, garlic, oregano, and green chile. Fill with water to cover the ingredients, plus some more (don’t get to worried about the water – just make sure it’s pretty full). Salt and popper the heck out of it. Turn on the heat and bring to a boil. Once it boils, turn the heat back to simmer the stuff.

Cut the pork into small cubes or similar shape pieces (like you can cut pork into cubes, yeah…).In a frying pan, heat some olive oil and brown the pork slowly, add some salt and pepper.

After browning the pork, add it to the stock pot contents, and stir the meat in.

Now comes the hard part – leave it alone until the cows come home. That translates to anywhere between say six hours and overnight. Trust me – let it cook down. Add some water as needed.

And don’t be stingy with the salt and pepper – you’ll need it.