Confection Perfection

While grocery shopping the other day, my wife asked me if I’d eat something containing “77% dark chocolate”. I replied casually, “No, my limit’s more like 72%”. To those in the know, the percentages refer to the cacao content; not the broader term “chocolate”. And that level of technical shows you how far I’ve come from the 3 Musketeers bar of my youth.

Each of us taps into our particular coping mechanisms as we deal with impacts of the pandemic. My wife spends countless hours playing brain games on her iPad. More of my neighbors take daily walks than I’ve ever seen before. Me? I’m getting lost in a few rainy-day projects, but more to the subject at hand, I’m tapping into my dark chocolate stash. There’s something therapeutic about a small square of the good stuff slowly dissolving on the tongue.  Dark chocolate is medication for troubled times.  It sates my soul.

I can’t recall when I graduated from “candy bar” to “chocolate bar”, let alone dark chocolate.  Like most kids of the 1970’s, I was drawn to Milky Way, Snickers, Nestle Crunch and the like, due to an annual dose of “fun-size” every Halloween.  But somewhere I had an epiphany and realized chocolate was pretty good all by itself. The clincher: studying abroad in Italy during college.  Overnight it seemed, I graduated from the products of Hershey’s and Mars to the more refined of Perugina and Ferrero. 

The Wall Street Journal recently interviewed Thierry Muret, the executive chef chocolatier at Godiva, and after reading the article I thought, “Now there’s a dream job”.  Not so fast, Mr. Goodbar.  Turns out Monsieur Muret is an industrial chemistry grad who leans heavily on his knowledge of science to create Godiva-worthy delicacies.  Muret’s all about “molecular gastronomy”, or decomposing/recomposing the very elements of chocolate to develop new textures and tastes.  Think about that the next time you bite into a Godiva truffle.

This much I know.  Chocolate’s most common varieties are “milk”, “dark”, and “white”, and while each contains cocoa butter, they’re better defined by their other ingredients (i.e. the dairy in “milk”).  My taste for dark chocolate evolved over a lot of years, the way my coffee matured from “instant” to “espresso”, and my wine from “Chardonnay” to “Cabernet”.  The basic versions simply don’t cut it anymore.

Thanks to Monsieur Muret, this much I don’t know about chocolate.  There’s a tight temperature range (65°-75° F) where fine chocolate can be “tempered” (shaped into truffles, etc.) without altering its delicate flavor.  There’s also a tight time frame to temper, because you don’t want the temperature to fluctuate more than a degree or two.  But Muret colors outside of the lines.  He throws temperature and time frame to the wind to concoct new textures and tastes.  He once spent an entire year perfecting a single ganache.  Whoa; that’s taking it to a whole new level.

The path to chocolatier typically goes through culinary school, not the chemistry lab.  You start with a pastry degree (pastry degree?) and then specialize in chocolate/confections.  Nope, not what I studied in college – not even close.  But I do deserve a “tasting degree” for my years of experience.

If the pandemic goes on long enough, I may find the shelves of our grocery store devoid of dark chocolate.  No problem: I’ll settle for a good ol’ 3 Musketeers bar instead.  Milk chocolate (not to mention the dose of childhood nostalgia) is a passable backup coping mechanism.

The so-called experts say there’s “no high-quality evidence that dark chocolate provides health benefits”.  With coping in mind, I couldn’t disagree more.

Some content sourced from the 2/7/2020 Wall Street Journal article, “Nothing Could Be Sweeter Than Being Godiva’s Top Chocolate Chef”, and Wikipedia, “the free encyclopedia”.

Not So Fast, Mr. March!

In 2010, New York City premiered a wee little romantic comedy called Leap Year. The movie starred Amy Adams and Matthew Goode, and spun a creative love story around a Leap Day tradition of marriage proposals. In Ireland (and Britain), the tradition held if a woman proposed to a man on February 29th, the man must accept her offer or face significant penalty. Leap Year begins in Boston with the intent of ending in a Dublin marriage proposal, but the coastal Irish town of Dingle (and Matthew Goode) gets in the way. That’s where the real story begins.

If you haven’t seen Leap Year, you’ll have to search elsewhere for the complete plot summary. Just avoid the movie reviews. Leap Year earned a not-even-modest 23% approval rating on Rotten Tomatoes, and a not-even-one-third 33 out of 100 on Metacritic. My favorite assessment comes from reviewer Nathan Rabin, who concluded, “The film functions as the cinematic equivalent of a (McDonald’s) Shamrock Shake: sickeningly, artificially sweet, formulaic, and about as authentically Gaelic as an Irish Spring commercial”.

Yeah, I get it. Mr. Rabin refers to the several “overly-Irish” details in Leap Year, which seek to pay homage to the country’s culture but instead come off as cliched (with a capital C). But do viewers really care? Leap Year‘s underlying story is fun, and even if rom-com isn’t your bowl of Irish Stew, at least you have Amy Adams and Matthew Goode. I repeat, Amy Adams and Matthew Goode, two of the most appealing actors in the movie industry today.

I’ve been hooked on the lovely Ms. Adams ever since she took her Oscar-nominated spin as Giselle in Enchanted (2007). It doesn’t hurt she grew up just a few minutes north of where I live here in Colorado. My wife’s been hooked on Matthew Goode ever since he stole scenes from Mandy Moore in Chasing Liberty (2004). It doesn’t hurt he added a passable Irish accent in Leap Year. Both actors have been nominated for awards in far better films, but put them on the big screen together and a little chemistry goes a long way.

Speaking of leap year, my preference for order and logic takes a serious hit whenever the short month of February rolls around. A month of twenty-eight days when the other eleven have thirty or thirty-one? Why not just reduce two or three other months from thirty-one to thirty days and make February “full”? The only credible historical explanation I can find is this: Caesar Augustus stole a few days from February to make his month (August) as long as Caesar Julius’ (July).  We future generations are left to deal with the anomaly. Gee, thanks Gus.

In a rather odd example of redemption, February gets extra attention by boasting an extra day every four years. We need the quadrennial Leap Day to put the calendar, the seasons, and the universe back into sync. Not so fast, Mr. March. And yet, pity the poor souls born on Leap Day. Must’ve been pretty traumatic as a kid, trying to understand why your special day doesn’t show up on the calendar like the other kids. Or consider a “leaper’s” 21st year (or whatever year one earns drinking privileges). How do you convince the barkeep you’ve reached your drinking birthday in a year without a February 29th?

Perhaps you’ll “celebrate” Leap Year 2020 by seeing the movie of the same name. We’ll watch Leap Year for the zillionth time. My wife will remind me Matthew Goode’s character and her own Irish Draught horse share the same name (Declan). I’ll remind her several Leap Year scenes take place in Connemara and County Wicklow, two of our favorite places in Ireland.

Matthew Goode recently admitted, “I just know there are a lot of people who say (Leap Year) was the worst film of 2020″. But Goode also admitted to signing on so he could work closer to home and to see his girlfriend and newborn daughter more often. Doesn’t that make the (English)man even more likable?  Maybe.  At least Amy’s doing a sequel to Enchanted.

(Author’s Note: Just noticed this is my 229th post on Life In A Word. 229 as in 2-29 as in February 29th as in Leap Day. WHOA.)

Some content sourced from Wikipedia, “the free encyclopedia”, and the 2/28/2020 Wall Street Journal article, “Leap-Year Babies Fight a Lonely, Quadrennial Fight for Recognition”.

Creamer Schemers

A couple weeks ago, my Nespresso coffee maker sprung a leak. As it brewed a cup, it also “espressed” a small river of coffee from the base of the unit. An online chat with the good people at Nespresso determined, a) the maker really was broken, b) the one-year warranty covered the repair (whoo-hoo!), and c) the fix would take up to ten business days. Well beans; ten business days meant regressing a full two weeks on drip coffee instead.  Hold the phone; did I just label myself a coffee snob?

Nespresso

Nespresso – for those of you not familiar – is one of the many capsule coffee systems on the market today. Unlike the Keurig K-Cup, “Nestle-Espresso” capsules spin as the water passes through the grounds (7,000 RPMs – vroom vroom!), adding a light-colored frothy cap of “crema” on top. The crema enhances the aroma, but more importantly delivers the mouth-feel of a latte, as if you stirred something in from the dairy family. But call me fooled; Nespresso’s nothing more than coffee in the cup.

Bunn’s coffee-monster

Coffee snob? Parvenu, perhaps. It wasn’t that long ago I contentedly drank “joe” from one of those big metal Bunn machines, flavor-boosting my Styrofoam cup contents with a sugar cube and powdered Coffee-mate. Then, I spent a year in Rome and my world was forever coffee-rocked. I returned to the States armed with words like cappuccino and espresso and caffe latte. But America didn’t even know the word Starbucks yet. A “coffee shop” was still a greasy spoon diner; forgettable joe in a forgettable cup.

Mind you, not having Starbucks didn’t mean I was gonna crawl back to the Bunn, especially after a year of Italy’s la dolce vita (look it up). Eventually I dropped hard-earned cash on one of those early model home coffee/espresso/steamed milk contraptions – a machine requiring twenty minutes, twenty steps, and a phone-book-sized operations manual to produce a small cappuccino. The birth of the American barista did not start at Starbucks, my friends. It started in the frustration of orchestrating an overly complicated home-brew system in search of pseudo-Italian-style coffee.

Sometime after Starbucks opened its first doors (but before Nespresso), Keurig developed the K-Cup. The Keurig coffeemaker felt like a huge step up from standard drip (and ushered in the concept of single-serve coffee at home). Keurig opened a seemingly new world of coffee to me – exotic names like Green Mountain or Paul Newman’s or Donut Shop – but let’s be honest. Keurig was basically glorified drip, and I still wasn’t taking my coffee straight, like I did in Italy. And that’s where Nespresso shines. If the K-Cup is a step up from drip, Nespresso is the entire staircase.

Ironically, the same company producing Nespresso markets a line of oil-based creamers sugary enough to make your coffee taste like Easter in a cup. Nestle already offered creamer flavors like Peppermint Mocha or Italian Sweet Creme or Toasted Marshmallow, before recently adding Cinnamon Toast Crunch and Funfetti. Not to be outdone, International Delight augmented its own coffee creamer line – REESE’S Peanut Butter Cup, Cinnabon, and OREO Cookie Flavored, with – no joke – a PEEPS flavor. Better check for bunnies before you take a sip.

For the record (if the Pulptastic website is to be believed), I’m not even close to being a coffee snob. I can choose from any of their twelve defining characteristics and come up short. I don’t read about coffee. I don’t speak the lingo (“Robusta?” “Arabica?”). I don’t know what “cupping” is. I do enjoy a Starbucks coffee every now and then. Finally, I’m half-tempted to check out the PEEPS creamer (maybe I won’t even need the coffee in my cup). See the Pulptastic list for yourself. Maybe you’re the coffee snob instead of me.

I’m still waiting (im)patiently for my repaired Nespresso coffeemaker to come back. I’m barely surviving on my backup K-Cups. But I’m no coffee snob. And I was just kidding about wanting to try PEEPS in a bottle. On the contrary, those creamer schemers can keep their product far, far away from my Nespresso.

Some content sourced from the 2/3/2020 Wall Street Journal article, “Rich Sales Boost Coffee Creamers”.

A Baker’s Half-Dozen

If you’ve ever been to an IKEA home furnishings store, you know the shopping experience is more about navigating a vast warehouse than a cozy “store”.  IKEA retail covers several football fields worth of showrooms and merchandise, with clever navigation arrows projected onto the floor so you don’t lose yourself in the maze.  Before or after your purchases, IKEA offers a spacious sit-down cafeteria, so you can fuel or restore your energy levels as needed.  And it is here – in the IKEA cafeteria – where I can’t help but picture the Swedish Chef from the The Muppet Show.

You remember Swedish Chef, don’t you?  Even if you only occasionally glanced over the shoulders of your children as they watched The Muppet Show, Swedish Chef left an indelible impression.  Chef had those big, bushy brows completely covering his eyes.  He always had a handful of utensils, inevitably launched into the air of his kitchen as his gibberish songs ended with “… BORK, BORK, BORK!”  Chef sported a colorful bow tie, a white apron, and the distinctive toque blanche (white hat) on his head.  Swedish Chef was always my favorite Muppet.

Chef could be working behind the counter of the IKEA cafeteria, because naturally; IKEA serves Swedish food.  My favorite entree (as if I dine at IKEA regularly) is the Swedish meatballs in brown sauce (köttbullar), served with a side of the crepe-like potato pancakes (raggmunkar) and a dollop of lingonberry jam (Sweden’s famous “food freshener”).

There’s another fellow in the States who reminds me of Swedish Chef, and he doesn’t work in the IKEA cafeteria.  Ever heard of Mimal, “the Man in the Middle of the USA”?  Mimal lives in the Midwestern states, and he’s a big boy.  In fact, Mimal’s so big he barely fits between Canada’s border to the north and Mexico’s to the south.

Have a look at the map.  Mimal (sometimes called “the Elf”) is a silhouette of a chef, represented by the outlines of seven American states.  MIMAL is quite literally (M)innesota, (I)owa, (M)issouri, (A)rkansas, and (L)ouisiana.  He holds a pan (Tennessee) of fried chicken (perfectly represented by Kentucky).  Mimal can thank the west bank of the Mississippi River for the shape of his five-state body.  He also looks like he’s about to march his chicken right off the map, over the Atlantic Ocean, and on into Europe.  Maybe he’s headed to Sweden?

Whoever discovered Mimal hiding in America came up with a clever way for children to memorize a handful of states.  Appropriately, Mimal the chef is made up of a baker’s half-dozen of them.  A baker’s dozen (13) began in the 11th century, when an extra loaf was added to the bread basket to guarantee the minimum sales weight.  A baker’s half-dozen then – rounded-up – is seven loaves.  Or seven American states.

Leave it to Americans to deny Mimal his innocence.  Based on one or more unsolved mysteries in the MIMAL states, the elf-chef was once connected with a real-life kidnapper/murderer.  The legend claimed if you drove straight from Minnesota to Louisiana – through each of Mimal’s five “body” states, you’d be abducted (never to be seen again) once you crossed Louisiana’s northern border.  My logical brain asks how said abductor knows you made it through all five states?  But this is legend we’re talking about, much like the monster in Scotland’s Loch Ness.  Tabloid fodder at best.

Educators expanded on Mimal’s seven-state profile, including all fifty American states in a story designed to help students memorize names and locations (would’ve been helpful back in my school days, when I’d confuse Wyoming with Colorado).  Still, I prefer to limit the game to Mimal’s baker’s half-dozen.  I can’t help but see a big chef every time I look at a map of the United States.  I also can’t help hearing him sing, “…BORK, BORK, BORK!”

Some content sourced from Wikipedia, “the free encyclopedia”, and the Laughing Squid blog.

Ever Eat a Pine Tree?

If I ask you to recall a catchphrase – a word or statement you heard repeatedly and probably won’t forget – you could come up with several examples. Movie quotes, for instance. (“I’m the king of the world!”)  Song lyrics. (“I get by with a little help from my friends.”)  And television commercials; where the product or “jingle” yields a branded catchphrase. Just this week I learned a new one: bindle stiff, which describes a homeless person through the bag of personal items (bindle) on the end of his/her stick. I’m no hobo, but Euell Gibbons once was. And Gibbons once uttered one of the most famous catchphrases ever.

Who the heck is Euell Gibbons?  Any American kid growing up in the 1970’s would know.  Gibbons was the spokesperson for Post Grape-Nuts cereal, made instantly famous by a single television commercial where he uttered, “Ever eat a pine tree?  Many parts are edible.”  That statement was so bizarre – and laugh-out-loud to us kids – it spread like wildfire (and sold a ton of Grape-Nuts cereal). But it was only recently I learned Gibbons wasn’t just a hired bindle stiff, but a man ahead of his time.  He had a lifelong interest in foods foraged from “nutritious-but-oft-neglected plants” (surely learned from an impoverished and transient childhood).  He wrote several successful whole-foods cookbooks, including “Stalking the Wild Asparagus” (1964) and “A Wild Way to Eat” (1967).  In his later years, Gibbons and his wife joined a community of Quakers in Philadelphia, where he cooked the daily shared breakfast (of course he did).

“Many parts are edible.”

I love Grape-Nuts cereal, back to when I was a kid.  I’m not sure if Gibbons gets the credit, or because Grape-Nuts just tastes good (“…reminds me of wild hickory nuts…”, as Gibbons also said).  Admittedly, Grape-Nuts was a little off the beaten path of children’s cereals.  Very low in fat and sugar, Grape-Nuts looked and crunched like a bowl of light brown gravel.  Add in milk as a softener and sugar as a sweetener however, and something about the cereal just clicked with me.  After college I forced myself to give up Grape-Nuts, because I developed jaw pain from too many hard foods.  Maybe that’s why Post developed Grape-Nuts “Flakes” cereal, or Grape-Nuts “Trail Mix Crunch Cranberry Vanilla”.

GORP

Speaking of trail mix (convenient segue), Euell Gibbons comes back to the conversation.  Trail mix was introduced about the time Gibbons was born (1910), as a combination of dried fruit and nuts.  Trail mix was lightweight and therefore easy to carry on long hikes.  The carbs and fat created a quick energy source and an ideal snack food, and the mix became immensely popular to outdoors-people, especially sugared up with a few M&M’s or yogurt coverings (which Gibbons never would’ve approved of).  Yet it wasn’t always called “trail mix”.  In another word familiar to 1970’s kids, Gibbons coined the acronym GORP, which either meant “good ol’-fashioned raisins and peanuts”, or “granola, oats, raisins, and peanuts”.  Yep, I ate a lot of GORP in my childhood.  Might’ve even had my first taste at Hadley Fruit Orchards, a place in the California desert my parents like to frequent.  Hadley – alongside others – claims to be the “inventor” of trail mix.

Euell T. Gibbons

As if “Euell Gibbons” is not unique enough for an American, his middle name was “Theophilus”.  The only Theophilus I’m aware of lived in biblical times, when Luke wrote his Gospel (and the book of Acts) as letters to an individual by the same name.  Perhaps Gibbons should’ve lived in biblical times.  As God’s people sought the Holy Land he could’ve helped them with his foraging skills.  Or at least introduced them to Grape-Nuts.

Some content sourced from Wikipedia, “the free encyclopedia”.

Ribbons and Bows

My wife and I went to the movies the day after Christmas. The theater lobby looked a little forlorn after the holiday rush. There weren’t many patrons besides the two of us. The employees wandered here and there without seemingly much to do. The concessions were woefully under-stocked. In fact, as we stood at the counter, we realized there were no nachos, no hot dogs, and not a single bottle of water to be found. Did all those “Star Wars” groupies buy up everything before us?  Did a link go missing in the supply chain? Can we blame the aliens?  Ah, but popcorn.  At least they had popcorn.

I can’t see a movie without cradling a big ol’ tub of theater popcorn.  Don’t ask me what chains the two together, but popcorn and movies are a heaven-on-earth marriage.  It’s like that Kacey Musgraves Christmas song about a ribbon without a bow.  The movie might be Oscar-worthy but there’s a big something missing without popcorn.  The next time you watch “Field of Dreams”, consider the ball field is surrounded by acres and acres of corn.  As if you need a metaphor.

Popcorn wasn’t always an option at the movies.  In the early 1900’s, the theater-going experience was different.  The auditoriums were much smaller.  The carpets and seats were lush and expensive.  The patrons tended towards upper-crust.  And the movies themselves… had no sound.  Any one of those reasons made popcorn a poor concession choice.  Theaters didn’t want kernels ground into their pricey floor coverings.  Patrons didn’t want a snack associated with the lower-class circuses and sporting events of the time.  Most importantly, no one wanted to hear crunching and munching while trying to read the subtitles of a silent movie.

The Great Depression – and “talkies” – ushered in the union of popcorn and movies.  A broader cross-section of patrons sought the theater for an inexpensive distraction to the hard times.  Popcorn was easy to mass-produce, and the smell and pop created an effective lure for the concession stand.  Crunching and munching was no longer a concern up against soundtracks.  And popcorn was affordable, even to those who could barely scrape together enough for the movie itself.

Do you prefer “mushroom” or “butterfly”?

There’s a little science behind popcorn to get it from husk to Hollywood.  Growers developed the appealing “butterfly bud”, with several “ears” to trap the butter and salt.  Growers also worked to shape popcorn to take up as much room in the bag as possible (less air), giving a more satisfying feel to the overall weight.  They coined terms like “expansion rate” and “mouth feel” and “finger control” – anything to make you buy more of the fluffy stuff.

All this talk of popcorn reminds me of a children’s book about a farmer who grew acres and acres of corn.  He’d store his corn in giant metal silos next to his field.  One summer day, the silos got so hot the corn inside started to pop.  The farmer heard the sound and climbed on the roof of one of the silos to see what was going on.  Suddenly the silo burst open, and the roof started rising above all that popcorn.  Up, up, up went the farmer.  When the popping finally stopped, the farmer was high up in the sky with no way to get down.  His neighbors came from miles around to try to help him.  The fire department’s ladders weren’t long enough.  The town had no helicopter.  Finally, the people talked it over and realized all they had to do was start eating the popcorn straight from the silo.  Down, down, down came the farmer until he was safe.

As much as I love popcorn, I only seem to eat it at the movies.  When my son was in college, he admitted to going to the theater, buying popcorn at the concession stand, and… leaving the building.  Who does that?  Then again, there’s nothing wrong with the idea (high price aside).  It’s like having turkey when it’s not Thanksgiving.  Or dessert before dinner.  Seems a little off, but really, why not?

As for me, I’ll continue to enjoy my popcorn with my movie.  I’ll pay the ridiculous price for the shrinking bag, and still eat too much.  The only problem with this scenario?  Finding decent movies anymore.  They seem to be fewer and further, at least on the big screen.  Thank goodness for Netflix and my air popper.

Some content sourced from the Wall Street Journal article, “How AMC Gets Its Popcorn From Stalk to ‘Star Wars'”, and from the Smithsonian Magazine article, “Why Do We Eat Popcorn at the Movies?”

The Twenty-four Days of Christmas

The Christmas season seems to begin a little earlier each year. Stores decorate and start their sales around Halloween. Lights go up on houses well before Thanksgiving, while Christmas cards show up in mailboxes by Black Friday.  The longer the season though, the more abrupt the conclusion. Be honest; who among us sings Christmas carols (or watches Hallmark movies) on December 26th?  Not many.  We worry and scurry for weeks about a single day – then suddenly it’s over.  Here’s a better approach.  Let’s focus instead on the one, true Christmas season preceding the day. Let’s focus on Advent.

For most Christians, Advent refers to the twenty-four days before Christmas (not to be confused with the song-famous Twelve Days, which come after Christmas).  Advent begins four Sundays before December 25th.  The word literally means “coming”, as in the (first coming) birth of Jesus at Christmas, and the (second coming) reappearance of Jesus at the end of time.  If you’re looking for the season’s theme song, go with “O Come, O Come Emmanuel”.  It’s the one, true Advent carol.

Once upon a time Advent included fasting, penance, and daily prayer, but today the season seems to be nothing more than a countdown.  Even in Sunday church services, the four candles of the Advent wreath are lit as the four Sundays pass by – a weekly countdown to the Christmas candle in the center. Here’s a more efficient idea.  Let’s add another ball in Times Square; one that takes twenty-four days to drop instead of sixty seconds.  Might save a lot of wreaths and calendars.

Speaking of calendars, maybe a countdown is enough to signify a season.  Advent calendars are all the rage these days.  I had one when I was a kid; the flat, cardboard kind with twenty-four numbered doors of varying shapes and sizes.  Oddly, the doors were never arranged numerically, as if the calendar was made more appealing by having to search for a given day.  Not so oddly, each door fronted a bit of chocolate.  As if waiting twenty-four days for Christmas wasn’t hard enough, Advent calendars forced a kid to wait twenty-four hours to “open” each piece of chocolate.  A test of patience.

       

If cardboard and chocolate don’t catch your attention, perhaps you’d prefer a more elaborate version of an Advent calendar.  Consider Fran’s Chocolates of Seattle (above left), which produces its annual calendar fronted by an original watercolor.  Add in twenty-four delectable chocolates in twenty-four drawers, and this calendar sets you back $175.  Or how about Liberty London’s “Beauty Advent Calendar” (above right), which includes twenty-four wellness products – many of them full-size – like probiotic deodorant, essential oil candles, and skin bronzer?  This one sets you back $275, with the price justification you can re-gift whatever items are not to your taste.

Lest you think a fancy (or not) calendar is the only way to acknowledge Advent, I can’t close without mentioning the Christingle.  I don’t remember creating one of these as a kid.  A Christingle is made up of an orange, a candle, a bit of red ribbon, and four sets of dried fruits or sweets, skewered on cocktail sticks.  It’s a strange-looking assembly, but the Christingle gets an “A” for symbolism.  The orange represents the world.  The candle represents Jesus as the light of the world.  The red ribbon represents God’s love (or Jesus’ blood).  The fruits/sweets represent the gifts God gives us, and the cocktails sticks represent the four corners of the globe.  Lots going on in one sort-of-neat package.

Austria may lay claim to the biggest Advent calendar in the world!

If you’re reading this post before December 1st, you have the entire twenty-four days of Advent ahead of you.  Twenty-four days to slow down and appreciate the meaning of day twenty-five.  Sounds more like a season than a single day, doesn’t it?  Mark your calendar then.  Advent is here.

Some content sourced from Wikipedia, “the free encyclopedia”.