I love a glass of wine when I go out for a meal or have dinner with friends. We always have wine at my book club. I truly enjoy the taste and the relaxed feeling. I certainly know my limits and never have more than two glasses. I enjoy some mixed drinks, but only have one because of the caloric intake and also because I am usually out somewhere an have to drive home. Wine always wakes me up in the middle of the night, so I drink plenty of water along with it. I was camping for a night with friends and we had vodka and cranberry juice -- one drink each. It was very pleasant. I almost never drink at home. I just don't enjoy sitting by myself and drinking. I'd have a glass of wine from time to time but I end up pouring out most of the bottle because it goes bad before I finish it. I don't like beer, never have. I would absolutely never force a drink on anyone else. I bet the person who did that was three sheets to the wind. Lots of people have good reasons for not drinking and I respect that. I am sorry your vacation was miserable, Olliesmom.

The first time I had a hot buttered rum was at a lady's home in Brown County, Indiana. Brown County is hilly and wooded (at least back then) and very beautiful on a snowy winter day. This lady's house was amazing. She had traveled the world, literally, and had decorated her home with the beautiful things she found on her trips. We went to visit and she made us this drink on a cold night in winter with snow outside and a big fire in the fireplace. While we sipped, she told of stories of her travels. It was a wonderful and memorable night. (This would also be good for a sore throat, I would think!) HOT BUTTERED RUM (Rachael Ray) 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch salt 3/4 cup spiced rum 2 cups boiling water 4 sticks cinnamon, for garnish Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

kvetch, if you mean the cake, there's an amazing cake made with whole oranges! I've made that and it's amazing. (Variations include making it with mandarins, tangerines...) I've been told Seville oranges taste the best for this, but I think I just used Naval as I had a tree full of them. https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake?mcubz=1 If you mean the curd, I only used whole calamondins because it felt wasteful not to! The recipe just asks for anything sharply sour. One if my Thanksgiving favorites is cranberry curd pie! https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart?mcubz=1 KC

Thank you for hosting Kim. I had a good time. I hope you continue to feel better. NE Ohio has become a winter wonderland. But I think we are having a warm up these next couple of days so it will melt away. Susan B, enjoy your Christmas movies and classics. My husband watches a lot of old shows and I try to join him now and then. Take care everyone. Onward to Christmas!