Hard Cider Quotes

You may be right. I think it was round about Christmas when I got my Welsh dragon tattoo.” At that, Tessa had to try very hard not to blush. “How did that happen?” Will made an airy gesture with his hand. “I was drunk…” “Nonsense. You were never really drunk.” “On the contrary—in order to learn how to pretend to be inebriated, once must become inebriated at least once, as a reference point. Six-Fingered Nigel had been at the mulled cider—“ “You can’t mean there’s truly a Six-Fingered Nigel?

It´s natural to want someone you love to do what you want, or what you think would be good for them, but you have to let everything happen to them. You can't interfere with people you love any more than you're supposed to interfere with people you don't even know. And that's hard, ..., because you often feel like interfering -you want to be the one who makes the plans.

Use what you have, use what the world gives you. Use the first day of fall: bright flame before winter's deadness; harvest; orange, gold, amber; cool nights and the smell of fire. Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, cider, warmth itself. The leaves as they spark into wild color just before they die are the world's oldest performance art, and everything we see is celebrating one last violently hued hurrah before the black and white silence of winter.

And the thing about love," Wally said to Angel, "is that you can’t force anyone. It’s natural to want someone you love to do what you want, or what you think would be good for them, but you have to let everything happen to them. You can’t interfere with people you love any more than you’re supposed interfere with people you don’t even know. And that’s hard,” he added, “because you often feel like interfering - you want to be the one who makes the plans. “It’s hard to want to protect someone else, and not be able to,” Angel pointed out. “You can’t protect people, kiddo,” Wally said. “All you can do is love them.

It's time to walk to the cider mill Through air like apple wine, And watch the moon rise over the hill, stinging and hard and fine. It's time to bury your seed pods deep And let them wait and be warm. It's time to sleep the heavy sleep That does not wake for the storm.

Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider. (“Hard” cider is a twentieth-century term, redundant before then since virtually all cider was hard until modern refrigeration allowed people to keep sweet cider sweet.)

I suppose you think you know what autumn looks like. Even if you live in the Los Angeles dreamed of by September’s schoolmates, you have surely seen postcards and photographs of the kind of autumn I mean. The trees go all red and blazing orange and gold, and wood fires burn at night so everything smells of crisp branches. The world rolls about delightedly in a heap of cider and candy and apples and pumpkins and cold stars rush by through wispy, ragged clouds, past a moon like a bony knee. You have, no doubt, experienced a Halloween or two. Autumn in Fairyland is all that, of course. You would never feel cheated by the colors of a Fairyland Forest or the morbidity of a Fairyland moon. And the Halloween masks! Oh, how they glitter, how they curl, how their beaks and jaws hook and barb! But to wander through autumn in Fairyland is to look into a murky pool, seeing only a hazy reflection of the Autumn Provinces’ eternal fall. And human autumn is but a cast-off photograph of that reflecting pool, half burnt and drifting through the space between us and Fairyland. And so I may tell you that the leaves began to turn red as September and her friends rushed through the suddenly cold air on their snorting, roaring high wheels, and you might believe me. But no red you have ever seen could touch the crimson bleed of the trees in that place. No oak gnarled and orange with October is half as bright as the boughs that bent over September’s head, dropping their hard, sweet acorns into her spinning spokes. But you must try as hard as you can. Squeeze your eyes closed, as tight as you can, and think of all your favorite autumns, crisp and perfect, all bound up together like a stack of cards. That is what it is like, the awful, wonderful brightness of Fairy colors. Try to smell the hard, pale wood sending up sharp, green smoke into the afternoon. To feel to mellow, golden sun on your skin, more gentle and cozier and more golden than even the light of your favorite reading nook at the close of the day.

Is it the quality of addictiveness that renders a substance illicit? Not in the case of tobacco, which I am free to grow in this garden. Curiously, the current campaign against tobacco dwells less on cigarettes’ addictiveness than on their threat to our health. So is it toxicity that renders a substance a public menace? Well, my garden is full of plants—datura and euphorbia, castor beans, and even the leaves of my rhubarb—that would sicken and possibly kill me if I ingested them, but the government trusts me to be careful. Is it, then, the prospect of pleasure—of “recreational use”—that puts a substance beyond the pale? Not in the case of alcohol: I can legally produce wine or hard cider or beer from my garden for my personal use (though there are regulations governing its distribution to others). So could it be a drug’s “mind-altering” properties that make it evil? Certainly not in the case of Prozac, a drug that, much like opium, mimics chemical compounds manufactured in the brain.

Homer Wells, listening to Big Dot Taft, felt like her voice – dulled. Wally was away, Candy was away, and the anatomy of a rabbit was, after Clara, no challenge; the migrants, whom he’d so eagerly anticipated, were just plain hard workers; life was just a job. He had grown up without noticing when? Was there nothing remarkable in the transition?

Give me a bottle of hard cider, a bowl of Peterson Irish Oak in my Neerup pipe, and please, above all, give my Henry David Thoreau’s Wild Apples. Do that and you will see a man contented.

It’s natural to want someone you love to do what you want, or what you think would be good for them, but you have to let everything happen to them. You can’t interfere with people you love any more than you’re supposed to interfere with people you don’t even know. And that’s hard. Because you often feel like interfering—you want to be the one who makes the plans. . . You can’t protect people, kiddo, all you can do is love them.

Obviously, apple cider is superior to hot chocolate. It's the hard truth.

If one has been absent for decades from a place that one once held dear, the wise would generally counsel that one should never return there again. History abounds with sobering examples: After decades of wandering the seas and overcoming all manner of deadly hazards, Odysseus finally returned to Ithaca, only to leave it again a few years later. Robinson Crusoe, having made it back to England after years of isolation, shortly thereafter set sail for that very same island from which he had so fervently prayed for deliverance. Why after so many years of longing for home did these sojourners abandon it so shortly upon their return? It is hard to say. But perhaps for those returning after a long absence, the combination of heartfelt sentiments and the ruthless influence of time can only spawn disappointments. The landscape is not as beautiful as one remembered it. The local cider is not as sweet. Quaint buildings have been restored beyond recognition, while fine old traditions have lapsed to make way for mystifying new entertainments. And having imagined at one time that one resided at the very center of this little universe, one is barely recognized, if recognized at all. Thus do the wise counsel that one should steer far and wide of the old homestead. But no counsel, however well grounded in history, is suitable for all. Like bottles of wine, two men will differ radically from each other for being born a year apart or on neighboring hills. By way of example, as this traveler stood before the ruins of his old home, he was not overcome by shock, indignation, or despair. Rather, he exhibited the same smile, at once wistful and serene, that he had exhibited upon seeing the overgrown road. For as it turns out, one can revisit the past quite pleasantly, as long as one does so expecting nearly every aspect of it to have changed.

a German spy landing off the coast of Norfolk, walking into a village and banging on a pub door to ask in perfectly accented English for a glass of hard cider. The publican gave him a drink, made an excuse and went out the back to fetch the local policeman. The only person in Britain who didn’t know you couldn’t get alcohol at nine in the morning would be a German spy.

He felt the pregnant woman squeeze his hand so hard that it hurt. The word ‘Mother!’ was strangely on his lips when Nurse Angela finally got the door open and seized Homer Wells in her arms. ‘Oh, oh!’ she cried. ‘Oh Homer – my Homer, our Homer! I knew you’d be back!’ And because the pregnant woman’s hand still firmly held Homer’s hand – neither one of them felt able to let go – Nurse Angela turned and included the woman in her embrace. It seemed to Nurse Angela that this pregnant woman was just another orphan who belonged (like Homer Wells) exactly where she was.

And the thing about being in love,” Wally said to Angel, “is that you can’t force anyone. It’s natural to want someone you love to do what you want, or what you think would be good for them, but you have to let everything happen to them. You can’t interfere with people you love any more than you’re supposed to interfere with people you don’t even know. And that’s hard,” he added, “because you often feel like interfering—you want to be the one who makes the plans.

Setting my spiced cider down, I put my elbows on my knees and sighed. I loved the solstice, and not just for the food and parties. Cincinnati dropped all of its lights from midnight until sunrise, and it was the only time I ever saw the night sky as it was supposed to be. Anyone thieving during the blackout was dealt with hard, curtailing any problems.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Wally said to Angel, “is that you can’t force anyone. It’s natural to want someone you love to do what you want, or what you think would be good for them, but you have to let everything happen to them. You can’t interfere with people you love any more than you’re supposed to interfere with people you don’t even know. And that’s hard,” he added, “because you often feel like interfering—you want to be the one who makes the plans.” “It’s hard to want to protect someone else, and not be able to,” Angel pointed out. “You can’t protect people, kiddo,” Wally said. “All you can do is love them.

But we have, if not our understanding, our own experience, and it feels to me sealed, inviolable, ours. We have a last, deep week together, because Wally is not on morphine yet, because he has just enough awareness, just enough ability to communicate with me. I’m with him almost all day and night- little breaks, for swimming, for walking the dogs. Outside it snows and snows, deeper and deeper; we seem to live in a circle of lamplight. I rub his feet, make him hot cider. All week I feel like we’re taking one another in, looking and looking. I tell him I love him and he says I love you, babe, and then when it’s too hard for him to speak he smiles back at me with the little crooked smile he can manage now, and I know what it means. I play music for him, the most encompassing and quiet I can find: Couperin, Vivaldi, the British soprano Lesley Garret singing arias he loved, especially the duet from Lakme: music of freedom, diving, floating. How can this be written? Shouldn’t these sentences simply be smithereened apart, broken in a hurricane? All that afternoon he looks out at us though a little space in his eyes, but I know he sees and registers: I know that he’s loving us, actively; if I know nothing else about this man, after nearly thirteen years, I know that. I bring all the animals, and then I sit there myself, all afternoon, the lamps on. The afternoon’s so quiet and deep it seems almost to ring, like chimes, a cold, struck bell. I sit into the evening, when he closes his eyes. There is an inaudible roaring, a rush beneath the surface of things, beneath the surface of Wally, who has now almost no surface- as if I could see into him, into the great hurrying current, that energy, that forward motion which is life going on. I was never this close to anyone in my life. His living’s so deep and absolute that it pulls me close to that interior current, so far inside his life. And my own. I know I am going to be more afraid than I have ever been, but right now I am not afraid. I am face to face with the deepest movement in the world, the point of my love’s deepest reality- where he is most himself, even if that self empties out into no one, swift river hurrying into the tumble of rivers, out of individuality, into the great rushing whirlwind of currents. All the love in the world goes with you.

Lesson one: Pack light unless you want to hump the eight around the mountains all day and night. By the time we reached Snowdonia National Park on Friday night it was dark, and with one young teacher as our escort, we all headed up into the mist. And in true Welsh fashion, it soon started to rain. When we reached where we were going to camp, by the edge of a small lake halfway up, it was past midnight and raining hard. We were all tired (from dragging the ridiculously overweight packs), and we put up the tents as quickly as we could. They were the old-style A-frame pegged tents, not known for their robustness in a Welsh winter gale, and sure enough by 3:00 A.M. the inevitable happened. Pop. One of the A-frame pegs supporting the apex of my tent broke, and half the tent sagged down onto us. Hmm, I thought. But both Watty and I were just too tired to get out and repair the first break, and instead we blindly hoped it would somehow just sort itself out. Lesson two: Tents don’t repair themselves, however tired you are, however much you wish they just would. Inevitably, the next peg broke, and before we knew it we were lying in a wet puddle of canvas, drenched to the skin, shivering, and truly miserable. The final key lesson learned that night was that when it comes to camping, a stitch in time saves nine; and time spent preparing a good camp is never wasted. The next day, we reached the top of Snowdon, wet, cold but exhilarated. My best memory was of lighting a pipe that I had borrowed off my grandfather, and smoking it with Watty, in a gale, behind the summit cairn, with the teacher joining in as well. It is part of what I learned from a young age to love about the mountains: They are great levelers. For me to be able to smoke a pipe with a teacher was priceless in my book, and was a firm indicator that mountains, and the bonds you create with people in the wild, are great things to seek in life. (Even better was the fact that the tobacco was homemade by Watty, and soaked in apple juice for aroma. This same apple juice was later brewed into cider by us, and it subsequently sent Chipper, one of the guys in our house, blind for twenty-four hours. Oops.) If people ask me today what I love about climbing mountains, the real answer isn’t adrenaline or personal achievement. Mountains are all about experiencing a shared bond that is hard to find in normal life. I love the fact that mountains make everyone’s clothes and hair go messy; I love the fact that they demand that you give of yourself, that they make you fight and struggle. They also induce people to loosen up, to belly laugh at silly things, and to be able to sit and be content staring at a sunset or a log fire. That sort of camaraderie creates wonderful bonds between people, and where there are bonds I have found that there is almost always strength.

The first boozy concoction to come from apples was cider. Americans refer to unfiltered apple juice as apple cider and usually drink it hot with a cinnamon stick. But ask for cider in other parts of the world and you’ll get something far better: a drink as dry and bubbly as Champagne and as cold and refreshing as beer. When we drink it at all in North America, we call it hard cider to distinguish it from the nonalcoholic version, but such a distinction isn’t necessary elsewhere.

What makes you believe I admire you?” He didn’t answer. Not right away. His hand slipped around her neck, slowly trailing his firm, soft fingers into the curls behind her head. Pleasurable tingles trickled over her skin at the sensation, slowly winding into her chest where her heart beat like it knew what was to come—and wanted it.  He stepped nearer, words warm and caressing. “Do you not?” Kitty couldn’t breathe, could hardly force her eyes to blink. Mercy! Nathaniel’s nearness and the dusty moonlight turned everything into a heavenly dream, the kind of dream she’d yearned to embrace, but never allowed. Crickets chirped their blissful melody and the leaves rustled in the breeze. But the only sound she heard was the breath they shared only inches apart. Licking her lips, Kitty couldn’t stop her vision from straying to his mouth. His breath smelled of cider, and the ivory light from the moon shaped perfect shadows against the contours of his nose and jaw. She blinked. It wouldn’t happen. Would it? Nathaniel stepped closer, his own eyes moving down until they landed on her parted lips and she licked them once again. Cupping the back of her neck he leaned down, just as Kitty swept her hands up his waistcoat. She closed her eyes... “Kitty, are you coming?” Jerking back, Kitty pushed away at the sound of Thomas’s call, breath heaving and body tingling. She should step farther away—much farther—but she couldn’t. The sudden shock of what had almost been ripped down her spine. Nathaniel’s chest pumped wildly as he gazed back at her, his mouth parted as if he too struggled to make sense of what they’d nearly done.  Finally able to look away, Kitty blinked. She had to answer Thomas’s question, but she couldn’t make her mouth move. With effort unlike she’d ever known, Kitty began moving again and somehow found her voice. “I need to be going.” Nathaniel didn’t follow, though his gaze did, wide and wanting. “I understand.” His quiet answer pulled at the longing that still lingered in her heart. Rushing

Recipe for March Wassail Drinking wassail is an ancient tradition. Dating back to Saxon times, the word itself comes from the greeting “wæs hæl”, roughly translated as “be you healthy”. In the counties of southern England renowned for cider production, drinking wassail originated as a bit of sympathetic magic to protect and encourage the apple trees to bear fruit. While wassail and other punches were very popular during Regency times, by the later part of the 19th-century, they had been largely supplanted by wines and other spirits. The Marches, however, care much more for their own pleasure than for what is fashionable. They serve their wassail the old-fashioned way, out of an enormous wooden bowl mounted in silver with a roasted apple garnish. Their wassail is, as tradition dictates, served quite hot and is deceptively alcoholic. Proceed with caution. Preheat oven to 350 degrees. Core a dozen small apples. (You will only need ten for the wassail, but leftover roasted apples are delicious with cream, yogurt, or ice cream.) Loosely spoon brown sugar into each apple place in a casserole dish with a small amount of water. Bake until tender, approximately 45 minutes. Meanwhile, gently warm 2 pints hard cider. (This is not available in the juice aisle of the grocery store. It is wonderfully alcoholic and tastes deeply of apples. You can find bottled varieties at wine and liquor stores, but the very best is fermented by apple farmers for their own use. Find one and befriend him. The Marches get their cider at the source from the Home Farm at Bellmont Abbey.) To the warming cider, add four cinnamon sticks, crushed with a mortar and pestle, and four pinches ground cloves. (In a bind, ½ teaspoon ground cinnamon may be substituted for the sticks.) Grate in fresh ginger and fresh nutmeg to taste. Lord March’s secret ingredient is a cup of his very best port, added just in time to heat through. When the apples are plump and bursting from their skins, remove them from the oven. Put one into a heatproof punch glass and ladle the wassail over. The March family recipe calls for a garnish of a fresh cinnamon stick for each glass. This recipe will serve six Marches or ten ordinary folk.

Would you like something to eat?" "No." "A little water to drink, then?" "I do not want anything." "But you must be hungry . . . thirsty . . ." "Please, child.  Just leave me alone." He needed to grieve in privacy, to try to come to terms with what had happened to him, to think what to do next.  He needed to contact his commanding officer, Lieutenant Colonel Maddison; he needed to get a letter off to Lucien in England; and oh, God, he needed Juliet.  Badly.  He dug his knuckles into his eyes to stop the sudden threat of tears.  Oh, so very, very badly — He wiped a hand over his face, and as he did, his elbow hit a tankard the girl, who was getting to her feet, was holding, sloshing its contents all down his chin and neck. Charles's temper, normally under as tight a control as everything else about him, exploded. "Plague take it, woman, just leave me the devil alone!  I am in torment enough without someone trying to nanny me!" "I'm only trying to help —" "Then go away and leave me be, damn you!" he roared, plowing his fingers into his hair and gathering great hunks of it in his fists.  "Go away, go away, go away!" Stunned silence.  And then he heard her get to her feet. "I'm sorry, Captain de Montforte.  I should have realized that you'd need time to come to terms with what's happened to you."  A pause.  "I'll leave this jug of hard cider next to you in case you get thirsty.  It's not as potent as rum, but maybe it'll let you escape from your troubles for a while."  Her voice had lost its sparkle, and Charles knew then — much to his own dismay and self-loathing — that she was a sensitive little thing beneath that cheerfulness, and that he'd hurt her feelings.  He suddenly felt like a monster, especially when her voice faltered and she said, "I'll be just across the room, peeling vegetables for supper . . . if you need anything, just call and I'll be right there." She

I remember once, at another wedding, probably in that same hectic summer, an awful man—somebody's uncle or somesuch—had kept touching all us girls' bottoms. He had made the mistake of touching mine, and I had told him, loudly, that if he did it again, I would smack him right then and there in front of everybody. So, to me, it had been a fair cop when, the next time he had touched my bottom, I had slapped his face so hard that his false teeth had flown out, and been lost under a table until the next morning.

don’t know what my kids’ lives will look like, but I think that at least I’ve offered them glimpses at new ways of seeing themselves. I threw a party in the spring of 2022. It had been a long, cold pandemic. But my children were finally vaccinated and I wanted to have people over. I made a vat of spiked cider and filled mugs for my friends. The very same mugs my ex had hidden away in the basement of our home so many years ago. Now they were filled with booze and joy. I tried to match mugs with personalities. The house was full, and people were shouting. Cheese and crackers were stacked in platters on top of the long table that I had paid for with a story I’d written about my divorce. I thought about how hard I’d worked to get here. To a house filled with friends and wine and happiness. The song “Crowded Table” by the Highwomen is one that always makes me cry; it speaks of community and love and filling our homes. “If it’s love that we give,” they sing, “it’s love that we reap.” “This is going in the book,” I told my friends, shouting over the din of conversations. “It’s going in the end. Because this is my happily ever after.” And maybe it was too earnest, but I thought of all the different kinds of love there are in the world. And I knew that when the party was over someone would help me with the dishes and wiping the counters, and I wouldn’t have to ask.

The Whigs portrayed Harrison as a log-cabin-dwelling, coonskin-cap-wearing, hard-cider-drinking frontier farmer. The opposite was true. Harrison was from one of the oldest and most prosperous families in Virginia, and his log cabin was in reality a mansion in Indiana.

This batch is called Fudge, and you'll find it goes surprisingly well with ice cream." Sanna took a sip and ate another bite, so Eva did the same, skeptical that a hard cider would go well with dessert. She sipped the dark amber liquid, which had a lazy effervescence. It was sweet, and the subtle fruit notes enhanced those in the hot fudge and vanilla. There wasn't any bitterness or dryness to confuse the taste buds. Closer to a port, really, but easier to drink.

Why after so many years of longing for home did these sojourners abandon it so shortly upon their return? It is hard to say. But perhaps for those returning after a long absence, the combination of heartfelt sentiments and the ruthless influence of time can only spawn disappointments. The landscape is not as beautiful as one remembered it. The local cider is not as sweet. Quaint buildings have been restored beyond recognition, while fine old traditions have lapsed to make way for mystifying new entertainments. And having imagined at one time that one resided at the very center of this little universe, one is barely recognized, if recognized at all. Thus do the wise counsel that one should steer far and wide of the old homestead.

hamlet of Hampton and there get as nearly drunk as his funds would permit. It was his only surcease. And as a rule, it was a poor one. For seldom did he have enough ready money to buy wholesale forgetfulness. More often he was able to purchase only enough hard cider or fuseloil whisky to make him dull and vaguely miserable.

We each filled about a hundred bottles every fall, using mostly the unpasteurized juice of Russet, Golden Delicious, and New York Imperial apples from a nearby farm. After allowing the cider to ferment for a couple of weeks in five-gallon jugs, we drew it carefully into Champagne bottles salvaged from a friend’s restaurant in New York, corked the bottles, and secured each cork with a metal wire. The cider rested in my cellar over the winter—undergoing a second fermentation to produce a hard, sparkling beverage. Every bottle was different. Sometimes it came out just right: a golden color, with beautiful, sparkling bubbles; a clean, dry, slightly sweet taste of apple, honey, and apricot, with the scent of apple blossoms and honeysuckle. At other times it was hard and rough, with such a high carbon dioxide content that the corks, despite being secured with wire, burst out of the bottles during the peak of the second fermentation. Precious cider was lost on the floor and walls of the cellar. Opening a bottle became so unpredictable that after a few sticky showers in the kitchen and dining room, Gloria insisted that I perform that chore outside.

It’s more than possible that the world’s first mixed drinks were created in order to mask the bad flavors of the base ingredient. Alcoholic potions of our dim and distant past were far inferior to the technologically clean products we enjoy today. Archeological evidence shows that the ancient Egyptians used dates and other fruits to flavor their beer, and that Wassail, a spiced drink originally made with a base of hard cider, dates back to pagan England—it was served to celebrate a bountiful apple harvest. We also know that the Romans drank wine mixed with honey and/or herbs and spices. The practice could have arisen from the inferior quality of the wine, but it probably also had roots in the medicinal, restorative, or digestive qualities attributed to the various ingredients.

Labyrinths are serpentine paths for the purpose of walking with a quiet mind and focusing on a spiritual question or prayer. Lots of different religions use them as a form of meditation. There’s only one path to the center and then back out. Some believe it focuses a person on the route to inner truth, and with that solid grounding, we make our way back into the everyday world. Other people just enjoy following the twists and turns and the different symmetries.

One who injures another is liable for five things—damage, pain, healing, loss of time and disgrace. —Mishnah

J. Edgerton/ The Spirit of Christmas Page 11 Mr. Angel smiled warmly at the vision of the two boys playing in the snow. “All God’s creatures . . . one and all . . . large and small! But some more important than others, in their magnificence. And I’ve found you both . . . at last”. Jonas took off racing through the snow, the cup in his hand. “Come on James!” James scrambled after him, the snow crunching pleasantly beneath his tiny feet. “Jonas wait for me!” The taller Nicholas stopped before a Cinder Vendor. “Two warm Ciders please, with extra spices.” The Cider Vendor raised an eyebrow as he took in the smudged face of the boy and his shabby clothes. “Very well, young Sir. Have you money? I’m not a charity you know!” Jonas quickly fished out coins and showed him the silver. “Oh yes Sir. I know of charities Sir and you’re better off not being one. They’re a cheat!” The Cider Vendor began filling two cups with steaming apple cider. The sweet smell of it made the boy’s mouth water. The burly Cider Vendor handed him the first cup of sweet, steaming, mouth puckering cider. “Many are, young master!” He replied. “I grew up in the system meself and it was a poor boy’s torment. That’ll be 2 cents!” The littlest Nicholas raced up and slid to a halt in the snow beside him. Jonas handed James the cup of cider. Then he paid the vendor with coins from the tin cup. “That’s highway robbery . . . but very well!” The Cider Vendor squinted through one eye, his thick eyebrow nearly obscuring it. “It’s very good cider, with extra spices.” James face lit up with joy as he took a sip. “M-mmm! It is good cider! J. Edgerton/ The Spirit of Christmas Page 12 The Vendor handed Jonas the second cup of steaming cider. “I’ve not had any complaints. I work hard to make my cider. It’s worth the money.” His lips smacking, Jonas sipped in the warm cider. “I’m sure it is Sir.” The angelic faced little one smiled up at him. “It’s yummy!” The Cider Vendor smiled down at him and tipped his hat to him “Yes it tis! Yummy!” Then he chuckled cheerfully with another satisfied customer, no matter how small. “Ummm, good!” Jonas agreed with them. The Cider Vendor took a sip of his own brew himself, his mouth puckering. “It’ll put the spirit of life back in you on a cold day like this, that Cider.” Two men in tall top hats and fine suits halted in front of the Cider Vendor. “Sir, we are collecting for the poor and wondered if a fine fellow such as yourself might have something to contribute.” Jonas glanced up at them in a wizened way. “We’ve a couple coins to contribute but it better get to the poor, understand?” “Of course, my fine fellow! “The taller of the two sharply dressed gentlemen spoke. Smiling a satisfied smile, Jonas dropped two silver coins into the gentleman’s hands. The tall gentleman took them and tipped his hat, smiling down at them both. “Very generous!” He glanced stone faced at the vendor, who immediately forked over several dollars. “A very Merry Christmas to you both!” They trod off through the snow in their finery, to the welcome crunch of the snow drifts beneath their feet. Mr. Angel paused at the Cheese vendor next to them, where a raggedy young girl was staring wide eyed at the rows and rows of cheeses above her.

Cathal almost smiled at the way Bridget was attempting to act as if nothing had happened. “Ye have naught to say, m’lady?” “I have heard it said that ’tis best to nay indulge the deluded,” she murmured. “And ye think I am deluded?” “What else could one call it when ye tell all who will listen that ye intend to marry a woman ye have just met? One who hasnae said aye, either.” “And why do ye hesitate to say aye? I dinnae think I am hard to look upon. I am wealthy enough to keep ye weel clothed and fed. I am a laird, have good lands, and those lands are weel protected. Ye couldnae find much better at court, although it sounds vain of me to say so.” It might sound vain, but it was the truth, Bridget mused as she took a long drink of cider to wash down the last of her meal. She had no intention of agreeing with that view, however. Neither did she intend to be dragged into a marriage with a man she had just met, one who was knee deep in plots that were stirring up rebellion within his clan. She slowly stood up and looked at Sir Cathal. “I was going to court to see a world outside of the walls of Dunsmuir, to be entertained by the elegant clothes and intriguing gossip, and to dance until my feet hurt. If some fine gentlemon decided to woo me, I might have taken a husband. Please note the use of the word might. Now, if ye will excuse me, I believe I will go and compose a letter to my cousin to explain my delay and let her ken that I will arrive for my visit with her as soon as possible.” “Aye, ye do that, m’lady.” Cathal enjoyed the gentle sway of her slim hips as she walked away. “I am certain we can arrange to visit your kinswoman at some time after we are married.” He grinned when she clenched her hands into tight fists, hesitated briefly, then continued out of the great hall. Mora flashed him a wide grin and hurried after Bridget. “She