Celia Hayes – The Accidental Texan

About this time last year – mid-December of 2014, I tallied up my score from December of 2013 on those things that I wanted to do, or ought to do during 2013. I took stock on what I had managed to accomplish – what I had done and left undone. Now on this New Years Day 2015, I am looking at what I did manage to complete from that original 2013 list, and examining those things to work on, and either accomplish, or to try harder on in 2015.

#1 – Switching over to a Texas bank for personal business; done and this year also opened business accounts with the same bank for the Tiny Publishing Bidness. I am very happy with Frost Bank, BTW. The staff at the local branch recognize me now.

#2 – I did finish and bring out Lone Star Sons in time for the Christmas season of this year. It is a short book, and more or less written off the cuff. But – I have also committed to bringing out at least another six Lone Star Sons adventures – tentatively to be called Lone Star Blood, in time for the holiday season of 2015. I think that I can get ‘er done in double quick time. But this project is also in addition to The Golden Road – the adventures of young Fredi Steinmetz in the California Gold Rush. I’ve got about seven chapters into The Golden Road; another eleven or so to go. Goal – have them both ready and published by November, 2015.

#3 – A vow to redouble the efforts for a lavishly-productive back-yard truck garden sufficient to provide all our fresh vegetable needs. Flat fail across the board. The raised beds were a bust, and I don’t think we got more than a handful of ripe tomatoes and peppers. We did get a nice small crop of perfectly exquisite potatoes; which tasted like vegetable velvet, when lightly cooked and served with butter, salt and a dash of meat-based gravy. The apple, plum and peach saplings did take hold and provide some hope; that hope which springs eternal in the breast of the ambitious gardener. Two of the heirloom tomato plants also reseeded themselves. One of them is thriving in a pot, moved into the back porch – which has been shielded from the mid-winter icy blast by plastic sheets stapled all around. A number of potatoes in the raised bed also re-seeded themselves, although the bed is in such a scramble that I have no notion of they are red or white potatoes. This item is turning into a repeat goal.

#4 – Better track of readers and fans … still a work in progress. Book sales this year are down, total, from the year before. Apparently, so are the sales of other writers – those who have been moved to say something in regard to this. Again – resolved to work harder, or smarter on this. More book club events, more author events… sigh.

#5 – Management and recruitment of business at Watercress Press; done. I bought out my business partner, when her health deteriorated to the point where she was unable to work productively on anything. I’ve been working gainfully on books for her old clients, on my own existing clients, and have a chance at picking up more with two of the biggest projects. I have improved my Adobe Acrobat and Photoshop skilz, and the Watercress Press website is updated. But keeping the business going is a continuing goal.

#6 – Stockpiling staple foods. Progress achieved with being able to keep stores of staple foods on hand. Part of this came about through revamping the pantry closet, and through purchase of a back-yard shed, wherein to store some of the food-prep impedimenta, like the canning kettle and extra Ball jars, the cheese- and wine-making things, and imperishable bulk supplies.

#7 — The last of the creditors are paid off – even my business partner’s heirs have been paid for the business. All the outstanding bills I have are the regular monthly ones for utilities, car insurance and the mortgage. I’ll do my best to never, ever have credit card debt again. For this coming year, I’d rather set aside money for something and pay for it up front. Like – the project to get the kitchen renovated.
Which brings me to … the only really new goal for this year…

#8 – Renovate the kitchen and dining area; new cabinets, new sink, and new hood over the range … which will be the practically pristine Chambers stove which Blondie inherited. There is already a new-to-us table in the dining area, and I have recovered the chair seats in cowhide.

It’s too late – with Christmas only a few days away – to make this Caribbean black fruitcake for this year – but it isn’t too early to start on a couple of them for next Christmas …

(This is for a different sort of Christmas fruitcake, for those who didn’t like chewing on lumps of fossilized glace fruit, which was published (re-published?) in the European edition of the Stars & Stripes sometime in the mid-1980ies. I copied it out into my personal recipe book, but did not keep or recall any information on its source. A very dear friend of mine loved the resulting cake very much, and kept several wedges in her deep freeze, where it remained soft and un-frozen, due to the incredibly high alcohol content – she called it Celia’s DWI Fruitcake.)

Moisten with a little rum from a 1-quart bottle of same;
1 lb dark raisins
1 lb dried currents
1 lb pitted prunes
1 lb glace cherries
Put the rum-flavored fruit through a meat-grinder, equipped with a medium blade, and combine with remainder of the quart of rum in a glass jar or other sealable container, and allow to steep for at least two weeks or up to one year.

Cream together:
1 lb butter
1 lb brown sugar
1 lb eggs (about a dozen)
The ground and steeped fruit.

Combine in another bowl, and stir into the butter/sugar mixture

1 lb flour
½ tsp cinnamon
½ tsp nutmeg

Add 3 oz burnt sugar (melt sugar until deeply caramelized, or nearly black, and dissolve with an equal amount of water to make a dark, thin syrup)

Grease and flour 2 10-in spring form pans, divide the batter half into each, and bake in a pre-heated 350° oven for two hours, or until cake-tester comes out clean. You may need to cover the cakes with tinfoil to prevent burning. Remove cakes, and allow to cool. Poor ½ of a 1-quart bottle of tawny port over each cake, and allow to absorb. (You may need to take a bamboo skewer and pierce cakes about an inch apart all over to facilitate absorbing of the port.) When absorbed, pour on remainder of port onto each cake, wrap tightly in plastic (not tinfoil!) and allow to age at room temperature for at least a week or even longer to let the flavor develope. The resulting cake is very heavy, and dense, rather like gingerbread, and might be considered a sort of “pound” cake, since it calls for a pound of just about everything but the spices. Drive at your own risk, after consuming a slice or two.