Instead of a photo and a poem this Christmas, I got creative (maybe) and opted for a calligram, a visual image and poem in one. A calligram, sometimes called a concrete poem or visual poem, is poetry in which the arrangement of words creates a visual image, in this case a Christmas tree. The poem is comprised of Christmas greetings in numerous languages. Almost all the greetings are in languages that are spoken by my friends across the globe. But just for fun, I added an Anglo-Saxon greeting in runes, though I doubt Alfred the Great is going to read my poem. And I included Latin, you know, just in case the Pope does read it.
Additionally, I decided to share an old-fashioned Christmas letter. Back in the day, Christmas letters shared the news of the year and holiday greetings. I loved getting them, especially from my cousin Diane in Houston. Of course, Christmas letters have become a thing of the past since we share each other’s lives in real time on social media. At least, I know you guys see my antics online because you tell me about it. Anyway, here we go.
My family and I have had a blessed year, and I am grateful to God for his blessings. Olivia and Nicholas both graduated from Athens State University. Olivia and Emma, her traveling pal, headed to Korea for two weeks right after graduation to spend time with two special friends, Fred and Reneea, who serve at school in Pohang. When she returned, she accepted a position with the Marion County School System as a science teacher at Brilliant High School, where she is also the band sponsor. The job keeps her busy, but she seems to be doing well.
Nick, on the other hand, only drove to Jasper after graduation where he served as the Interim Director of the Walker County Arts Alliance for several month. Additionally, he is a social media manager for Blanton Media Group, the publisher of 78 Magazine and The Walker Leader. He is learning a lot about real-world application of the skills he attained at Athens. And just to round things out, he is working on an M.A. in Visual Communications. In fact, he just got his first grades – all A’s.
The extended family is doing well also. Mom is still sharp and sassy as ever, and all things considered, doing rather well. We are all excited about the latest addition to the Rizzo clan. My nephew Chase and his wife Britney had a baby boy, Martin Joseph Rizzo, in November. He is absolutely adorable! As you can imagine, we are all beside ourselves excited about Martin’s arrival.
Finally, our congregation is blessed as well. I cannot share everything, but I will mention two additions to the church this year. Blaine Johnson joined our ministry team this year as the music pastor. He is talented, motivated, and caring. The growth in both quantity and quality of our music ministry under his direction was apparent in our Christmas service. (Find it on Facebook or Youtube at Sumiton Church of God.) And Jonah Barrett has taken on a volunteer position of Young ACollege/Young Adult Pastor. I have known him since the day he was born and am so proud of the young man he has become. His late father, Reverend DeWayne Barrett, a dear friend of mine, would be proud of his son as well. For these and all God’s blessings, I am truly grateful.
To close, over the last few Christmases I have participated in a tradition where friends and I share recipes with each other. Last year, I shared a photocopy of my grandmother’s handwritten fruitcake cookie recipe. This year, I would like to share a Greek feta cheese dip called bouyourdi.
Ingredients:
Greek feta (Get the good kind in brine water, not the crumbled, dry feta.)
Tomatoes (It is so much better with fresh heirloom tomatoes, but even canned diced tomatoes will work.)
Peppers (Traditionally a sweet bell pepper is used, but I have used all kinds depending on what I have on hand, such as pepperoncini, roasted red peppers, etc.)
Ground oregano
Olive oil
Additional toppings can include olives and thinly sliced onions.
Directions:
Place the feta in a small baking dish. Layer the tomatoes and peppers on top. Add any additional toppings you wish. Sprinkle with oregano. I love oregano, so I use a lot. If you’re new to using oregano, start out with just barely more than enough to be seen. Drizzle with olive oil. Don’t be stingy with the oil.
Bake at 350 degrees for about forty-five minutes. At about fifteen minutes in, give it a stir to mix the ingredients. (If you’re impatient like I am, you can microwave it, but it tastes better baked slowly.) Feta cheese does not become stringy like most cheeses. Instead, it has a nice creamy consistency when melted.
Pair with pita bread or chips or a nice, toasted bread of your choice. It is great as an appetizer or a snack.
When I make bouyourdi, I am reminded of a visit to my dad’s family in Galveston something over twenty years ago. We met up with dad’s cousin Mary, better known as “Wee,” and decided to go to his cousin Sonny Martini’s place for lunch, unaware that Sonny had moved his restaurant. When we arrived, we found a new restaurant and its owner, a nice Greek gentleman, instead of Sonny. But that was OK. We spent the next hour or so chatting with each other and with him, talking about Greece and family (Dad’s grandmother was Greek) and enjoying slice after slice after slice of warm feta and olives.
That was one of those times that was just perfect for making a memory. And though Dad and Wee have both passed, I go back in my mind to that day and live it over with them. My hope is that you might make similar memories and enjoy a warm plate of bouyourdi with your family and friends.
Merry Christmas!
Rizzo's Rambles and Ruminations 