Now that we are back to what I call “God’s Time” it does take time getting used to the early nightfall. The whole landscape is changing markedly as the days continue to grow shorter and shorter. Summer is gone and my thoughts turn toward autumn and the coming of winter.

We have had the furnace going almost for the last month, but we have had some milder days when we run it just in the mornings. We haven’t had to start the wood-stove yet, but soon when the snow starts blowing. I do like that supplement heat, not for just the heat, but from the coziness of the fire. Yes, I’m as “snug as a bug in the rug.”

November is a thankful month and next week our country will be celebrating Veterans Day. A day sat aside to celebrate all these brave men and women who left their families and friends. They gave up a normal life to serve their country on strange and foreign shores. Some lost new friends and some lost their lives, but all were proud to take a stand, just like so many young people today. So when we see a uniform, lets say “Thank-You” to every wearer.

There are some facts you might not know. Veteran’s Day always falls on November 11, no exceptions. In 1919, President Woodrow Wilson proclaimed November 11 as Armistice Day to commemorate the end of World War! The end of the war happened at the 11th hour, of the 11th day of the 11th month, so that is why November 11 was chosen. Congress changed its name to Veteran’s Day, a legal holiday in the United States. This honors all who have served in the nation’s armed forces, whether they are living or dead.

There are many special days coming up and because no doubt they will be cold, a hot drink always tastes good. Not only does this drink taste good but it makes a great aroma in the house.

HOT MULLED CIDER

2 quarts of fresh or

canned cider

1 lemon, peel of

1 1-inch-stick cinnamon

2 or 3 Tablespoons

honey

1 orange, sliced

6 whole cloves

2 maraschino cherries,

sliced

Combine cider, lemon peel, cinnamon and honey. The lemon peel may be cut in spiral form. Simmer for 20 minutes. Serve hot, topped with orange slices, studded with cloves and maraschino slices.

“Honor Our Veterans.”