Thought I’d send out a last minute greeting to all of you for the holiday season, plus a family reminiscence along with a recipe for mulled wine, printed in My Nepenthe. And a reminder that I will be singing books on Saturday, Dec 26th at the Phoenix Shop in Big Sur, from 1-3. Come for a glass of hot cider and other treats from my book.

This season, in my family, we will once again find our place around the sturdy redwood tables at Nepenthe in Big Sur for dinner with a multitude of old friends, employees, and friends of friends. It hasn’t changed much since I was kid, in that respect. A beautiful meal is prepared and served, this year and for many years past, by my cousin’s husband Tom, to more than a hundred guests amidst the glitter of holiday lights and shimmering tins. During the day the restaurant and Phoenix shop are at a full tilt bustle, as travelers pass through to their destination, and others come to spend the day. The restaurant closes around 5 for a shared meal, and Nepenthe once again, becomes all of ours.

Usually just about now, someone pulls out a bowl of oranges, cloves, and other spices to prepare mulled wine, my grandmother’s specialty, that she later served hot from a copper-tea kettle to her guests. Today, when simmering on the log-house stove or even in my own home, this elixir of red wine and spices permeate every corner of the room, immediately taking me back to our childhood, and reminding me of everything good about growing up, about family, and finding our place in it.

May your days be filled with love and light, lots of laughter, good food and much gathering around the table.

From our home to yours:

Mulled Wine

Unlike in some recipes, my grandmother simmered her mulled wine for a long time, adding more wine as it reduced. The hours-long process filled the cabin with a sweet, spicy fragrance all afternoon. I like to add a vanilla bean to mine, and finish with a little brandy. One orange with plenty of cloves should do the trick for up to two bottles of wine. I use the peel of lemon only.

S e r v e s 4 t o 6

12 whole cloves

1 orange

½ cup water

½ cup granulated sugar

1 cinnamon stick

½ vanilla bean

3 slices lemon peel

1 (750-milliliter) bottle fruity red wine

Brandy (optional)

Stick the cloves into the orange, making a decorative pattern if you like. Combine the orange, water, sugar, cinnamon, vanilla bean, and lemon peel in a large, nonreactive pot and simmer for 10 minutes. Pour in the wine. Simmer over low heat until the flavors meld, about 30 minutes. Just before serving, pour in a jigger or two of brandy. Serve hot.