I’ve been told that a good blog post is just a couple of paragraphs in length, is a fairly light topic and ends on a positive note. Thus, if you read to the end there’s a sweet surprise.

It seems to me I’m “always” faced with writing a blog just when Christmas is coming into full swing! Okay, not always, but more than once anyway. This seems like a great opportunity to practice the differences between “you messages” vs. “I messages.”

“I always have to write a blog.” This is a total exaggeration. I’m in a rotation, a fair one to be honest, and it just so happens that my turn has landed on the week leading up to Christmas. Which I’ve known about for a good deal of time. I certainly could have written something last week while I was in Gainesville, but I was far too busy enjoying the fact it was in the 60’s (sometimes even warmer) while winter was plunging the temps back home in Omaha into the single digits (it got below zero after I arrived home). Brrrrr.

Here’s where I get to practice affirming my emotions and choosing my behavior. This will allow me the time I need to focus on how to communicate with factual information, without over exaggerating and without allowing my emotions to drive my behavior: “When my turn to write the blog falls near a holiday I feel disappointed, because I’d rather devote all my time to the family.” (Especially since the temperatures here are back above freezing).

So, I’m fixin’ to get back out there to the family. But before I go, I’m going to leave you with the best recipe for caramel candy that I’ve ever had. It’s a little thank you for reading (not just my blog, but all of them that appear here) and a little bit of holiday cheer to you (no matter that holiday you’re celebrating). This is from my Great-Grandma Marron, made with love by my Grandma Pearson, and taught to me (ever so patiently) by my Aunt Jan since my own mom wasn’t so much about the sweet treats:

2 Cups white sugar
1 Cup brown sugar (light brown)
1 Cup corn syrup
¾ Cup butter
Bring this to a boil over medium to medium-low heat, stirring occasionally. Using a candy thermometer, boil to 265 degrees. Remove from heat.
1 teaspoon vanilla

Pour into a well buttered pan (I like to line mine with parchment paper). Allow to cool completely. Break into small pieces and enjoy.

Happy Holiday’s from all of us at The Mandt System!