2024 Annual Report- Ben and Marj Shomshor Family

2024 Annual Report: 

Ben & Marj Shomshor Family

Advent – Christmastide 2024

Dear Family and Friends,

(And for those of you who lack a suitably enabled cell phone, the QR code reveals the scene in the movie version of Harry Potter and the Prisoner of Askaban in which Hermione Granger punches Draco Malfoy. Explanation to follow.)

I’ve always done my very best to avoid, when possible, “living in interesting times.” I’ve strived to be a supporting character in my life’s novel, and so many of you have lent a hand (arm, leg, ear) in helping me achieve this. But despite our best efforts “interesting times” come as a slap to the head by a twenty pound chum salmon. Or 43 slaps to the head by 4 lb. shads.

As of today, I’ve remained out of hospitals for one continuous year. This allowed me to celebrate, rather unexpectedly, my 70^th birthday by feeding friends and family. Marj will celebrate her 70^th in 2025, and let me tell you that age isn’t slowing her down.  What a year she’s had!

Marj has decided that any international wedding invitations she receives she is going to accept. Earlier this year she packed her bags and headed for another solo trip to Europe to visit former students in Belgium, Switzerland, and attend a legendary wedding in Slovakia. She also kindly ventured to Krakow and Prague: places which I’ve always wanted to show her before my health limited travel options. My deepest appreciation to the families Dubus, Senti, and Besler for hosting her and returning her safely to me.

Together we were able to visit friends and family in Nebraska, Florida, New Orleans, and Vancouver B.C. while later hosting guests from Canada and Mississippi. For Christmas we have the pleasure of Anton’s family and friends from Korea. While we’re renting out two bedrooms for the winter legislative session there will (almost always) be room for YOU to visit. I feed our guests well! BTW, while we no longer routinely host students, if you are a former student who now has teenagers, Olympia, as you remember, is a great place to experience America. Your kids are welcome to our home.

Marj and I hooked up the camper to take a long imagined run down to the Columbia River Gorge for the summer shad run. I’ve wanted to do so as long as we’ve lived in the Pacific NW but the timing was never quite right. This year, I closely watched the dam counts, kept our calendars open, and went down to the Bonneville dam at the right time. I had hoped to come back with three or even four fish! Fortunately, the Yakama Nations fisherman we met was willing to sell me some, but only if I agreed to purchase all 43 from yesterday’s catch! Had to buy his cooler in which they were kept to boot. Please, stop by and pick up some frozen shad roe.

The fall salmon purchase on the Skokomish River turned out a little better; only bought three including a large chum. For Christmas eve we’ll be serving the best salmon caviar I’ve ever made together with Coho Coulibiac.

Marj answered the call to serve as a juror on a civil case in Thurston County Superior Court. Although news about the federal judiciary has not been… encouraging…she was pleased to enjoy an excellent experience thanks to thoughtful and collaborative fellow jurors and especially a presiding judge who truly appreciated the service of the jurors and actively shared with them insights into civil procedure and local judicial practices.

Our children and grandchildren continue to do well. I hope that they are also continuing to do good. At the end of last school year Sasha, her husband Sean and children Emma Jo (age 3) and Rex (age 2) left Iowa to return to Lincoln NE where they can be close to Sean’s family. Sasha gave birth to a second daughter, Elliot Jeanne Mae Murphy, 6 lbs. 4 oz. earlier this week. Marj will visit them in January to lend support. With three children at home Sasha will not return to teaching this year.

Anton, now a major in the USMC, is training new helicopter pilots. Together with his wife Melanie and four year old Fitz he is remodeling property in Pace FL as time allows. Our daughter-in-law has the apparent patience of a saint. For context, this is the kid who, in fourth grade, scored sufficient spare change to pick up a garage sale TV and then, armed with a drill, re-routed coaxial cable to his room. He has also picked up the chili-production gauntlet which I laid down in ’23 after a half century. We were together to celebrate his 1^st chili party.

After spending five years assuming my imminent demise the surprising rally in my health has forced me to consider the future in terms of months, perhaps a couple of years, instead of weeks. Can’t begin to keep up with Marj who in addition to caring for me, international travel, and long distance grandparenting is also the co-chair of the maintenance committee at Good Shepherd Lutheran, a 48,000 sq. foot obligation. I still actively micro-blog about food and agriculture, am active in the local Slow Food organization, and volunteer with our alternative high school’s urban agriculture and food science program. I’m trying to work my way back up to 2 dinner parties a month, and hope that 2025 will find us hosting a monthly Salon des Soupes to encourage the art of civil discourse. We’ll continue to return to Nebraska several weeks a year to spend time at the chicken coop and with grandchildren, and try to make 1 or 2 trips to Florida.

Now to explain the opening teaser before closing. I first learned of Harry Potter and the Philosopher’s / Sorcerer’s Stone in a Wall Street Journal piece in ’97. When the American edition was released the following year I scored a copy in Seattle almost missing a red-eye flight to Omaha. Not half way into the book I was crushing on one Hermione Granger. (Note: I’m referring to the fictional literary character, not to the young Emma Watson who so ably portrayed her in the movies. Note also that I am not a pedophile; when reading middle grade and young adult fiction I am again that young lad playing a supporting role in my own novel.)

As our kids grew the movies were typically released for the holiday season. The family would watch them while home in Nebraska. For the past few years Marj and I have re-watched the DVDs remembering those years. And yes, I’m still crushing on Hermione Granger. Then, when re-watching the aforereferenced scene this year I suddenly realized why. DUH! I’m married to her!

Fearless, hyper-competent, intensely loyal, and perfectly capable of performing magic with lumber, masonry, databases, and project plans – yes. For over a half century Marj has been my Hermione. And this Christmastide she joins me in wishing you the very best of the season and the coming year.

Pray for Peace! Seek humility. And have a safe and happy Christmas!

Yours,

Ben and Marj Shomshor

604 Garrison St NE

Olympia Washington 98506

360-943-5558

shomshor@comcast.net

 

 

  

About Kutia (Kutya, Кутя, Кутья)

Ingredients: Honey, White Wheat Berries, Farro, Pearl Barley, Buckwheat Groats,  Sesame Seeds (Black and White), Caraway Seeds, Poppy Seeds, Walnuts, Hazelnuts, Almonds, Kosher Salt)

(from https://en.wikipedia.org/wiki/Kutia on 12/23/23)

Kutia or kutya (Belarusian: куцця; Russian: кутья; Ukrainian: кутя) is a ceremonial grain dish with sweet gravy traditionally served by Eastern Orthodox Christians and Byzantine Catholic Christians predominantly in Belarus, Russia and Ukraine, during the Christmas - Feast of Jordan holiday season or as part of a funeral feast. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.^[1][2][3]

Etymology[edit source]

The word kutia is a borrowing from the Greek language κουκκί (bean) or κόκκος (grain).^[4]

Description[edit source]

Ukraine[edit source]

In Ukraine kutіa is one of the two essential ritual dishes at the Ukrainian Christmas Eve supper^[5] (also known as Svyata vecherya). The ritual significance of kutia, as well as uzvar, is quite ancient. Ukrainian ethnographer Fedir Vovk traces the origins of these dishes to the Neolithic era. Before dinner, the kutia is placed in the corner ("kut") under the icons, the most honorable place in the house. The pot with the kutia was to stand in this corner from Rizdvo (Christmas) to the Old New Year (January 14).^[6] There is also a custom of sending children with kutia to relatives, usually grandparents and godparents. After dinner, the kutia is left on the table for the whole night with spoons for the dead ancestors, "so that our relatives would have dinner and not be angry with us." The religious nature of the dish is emphasized by an ancient custom, when the head of the family approached the window or went out into the yard with a spoonful of kutia and, addressing the frost, invited him three times to take part in dinner with the family. When the frost does not appear, he is advised not to appear, not to do harm to crops, etc.: "Frost, frost, come to us to eat kutia, and if you don't come, don't come for the rye, wheat and other crops."^[7][8][9]

Kutia is the first out of twelve dishes served for Svyata vecherya to be tasted.^[10] The head of the family takes the first spoon of the kutia, raises it up and calls out to the souls of departed family members to join them on this night. He then tastes the kutia, and throws the rest of the spoonful up to the ceiling. As many kernels of grain as stick to the ceiling, there should be swarms of bees and newborn cattle in the coming year. As many poppy seeds as remain on the ceiling, each hen should lay as many eggs in the coming year.^[11] Everyone present eats a spoonful of kutia, after which the other dishes are brought out and eaten.^[12]

The main ingredients used to make traditional kutia are wheatberries, poppy seeds and honey.^[13] At times, walnuts, dried fruit and raisins are added as well. Kutia is a Lenten dish and no milk or egg products can be used. There are known kutia recipes that use pearl barley or millet instead of wheatberries.^[14]

Kolyvo is a Ukrainian ritual dish similar to kutia, but includes no poppy seeds. Kolyvo is served at remembrance services.

Ben Shomshor's Chili Recipe

 

Ben Shomshor’s Basic Chili

20 lbs.	Pinto Beans, dry
10 lbs.	Beef, ground, 73% lean
12 lb.	Pork Cushion or Shoulder
5 lbs.	Onions
6 ea.	Peppers, Green, lg.
1 hd.	Celery, lg.
1 #10 cn.	Tomatoes, crushed
½ #10 cn.	Tomato Paste
12 – 16 oz.	Beef Base
2/3 cup.	Garlic, chopped
1 lb.	Chili, ground [1]
1 1/4 cups	Salt. Or More. Add this at near the end.
¾ cup	Cumin (or more)
¾ cup	Oregano, dried
2/3 cup	Cocoa Powder
½ cup	Paprika
1/3 cup	Cinnamon, ground
¼ cup	Black Pepper, ground
¼ cup	Coriander, ground
¼ cup	Basil, dried
2 Tbsp.	Allspice, ground
10 – 12	Bay Leaves

1.     Prepare the dried beans. I recommend soaking overnight and then cooking them until done before adding them to the chili.

2.     Grind or finely chop onions, peppers, and celery.

3.     Cut the pork into small (about ¾ inch) cubes.

4.     Work a substantial amount of water into the ground beef and cook in the oven, stirring as necessary.

5.     As the ground beef cooks, simmer the ground vegetables and pork for about 30 minutes

6.     Add all other ingredients except tomato products and salt.

7.     When the beans are completely done, add the tomato products.

8.     Adjust seasoning and continue to cook, stirring occasionally, while you prepare pies.

Allow at least 5 hours cooking time. The “secret” to a good chili is a ridiculous quantity of both salt and suet. Serve with chopped onions and peppers, grated cheese, lime sections, sour cream, crackers, and hot sauce.

 

---

[1] This is not “chili powder,” but ground chili peppers. Chili powder is a blend of ground chilis, cumin, garlic powder, oregano, paprika, etc. If using chili powder, reduce or eliminate other spices as appropriate.

2023 Annual Report - Ben and Marj Shomshor Family

Advent – Christmastide 2023
604 Garrison St NE
Olympia Washington 98506

Dear Family and Friends,

Happy Holidays! As the magical season of Christmas approaches, we find ourselves reflecting on the past year and all the wonderful moments we have shared together. It has been a year filled with joy, love, and countless blessings, and we couldn't be more grateful.

First and foremost, we are thankful for our health and the well-being of our loved ones. This year has reminded us of the importance of cherishing our time together and appreciating the simple pleasures in life. We are grateful for every precious moment we have shared with you all.

Our children have grown so much over the past year, both in size and in character. Sarah has blossomed into a talented artist, spending hours creating beautiful paintings and drawings that never fail to amaze us. David has discovered a passion for music, impressing us all with his piano playing skills. We couldn't be prouder of them and their determination to pursue their passions.

In the spirit of giving back, our family has been actively involved in various charitable endeavors throughout the year. We have volunteered at local food banks, donated clothes and toys to those in need, and participated in fundraisers for important causes. It has been incredibly rewarding to see the impact we can make when we come together as a community. …

(Ben now writing) Wait! Sarah? David? You don’t remember them? Neither do I but I thought I might have Chat AI generate this year’s annual report. What you see above is the product of the instruction “Write a Christmas letter.” Chat AI’s family was at least as interesting as ours. Should I be envious?

So these are the actual highlights and lows of the Shomshor year organized thematically. 

Family: Sasha and her husband Sean welcomed their second child, Rex James Murphy. Rex’s elder sister, Emerson Joann, is quite pleased with her rapidly growing brother and enjoy’s his yogurt snacks observing “Rex not like.” Pre-verbal Rex has yet to express his own opinion. Anton, accompanied by wife Melanie and son Fitz returned from his tour of duty in Korea as  a Major and now reside near Pensacola Naval Air Station in Flori-bama near Melanie’s parents. During their relocation they took time with us in Washington state to readjust. We rented a vacation home near the beach to share; Sasha and her kids also joined us as did my cousins Gayla and Paula. I was in my happy place feeding a  full household. The family low point was the death of Marj’s brother and my classmate Robert (Bob) Heyne in March from esophageal cancer. Bob is survived by his husband and sisters. In his memory we returned home to serve a ice cream social with readings of his poetry.

Home: Harvest in Nebraska was only fair, and here at the Washington homestead moderate. Lots of fruit and juices in the freezer remaining to be processed. While we no longer house international students we did house legislative staff and interns last session and will do so again in January. Marj, when not traveling is in “maker” mode crafting fabulous baby blankets and custom stain glass panels- most recently, a giraffe and next, an elephant and koala. When not in the kitchen I’ve been working on a “Legacy Project.” I’ll not live to know my grandchildren nor they me so I’ve been assembling a set of gifts and letters for each of them from second grade through high school graduation. Our great-niece and nephews together with some neighboring teens, are helping to “beta test” the concept.

Travels: We kicked 2023 off with a visit to New Orleans with Ric Chantry, the best man at our wedding forty-odd years ago. Ric also got to meet my family in Mississippi.  Highlights included a riverboat excursion, time at the Southern Food and Beverage Museum for me and at the WWII National Historic Museum for Marj and Ric, and a professionally crafted Ramos Gin Fizz. (The Ramos Gin Fizz, a cocktail prepared with frothed egg whites, has been on my Christmas breakfast menu for many years along with Satsuma Mimosas.) Marj’s duties as a grandmother had her traveling a quite a bit this year both to Korea and Iowa. She had the opportunity to see Anton promoted to Major while in Korea. She also returned with their dog, Piper, whose company we enjoyed for several months this summer until Anton and family were settled back in Florida. She also attended her 50^th class reunion in Fremont. In September she joined a her friend Valerie Graves on a relocation road trip to Atlanta where Val is retiring to live with her daughter. This gave me the opportunity to spend some time at the chicken coop and complete some much needed late summer pruning in the orchard. Marj joined me during the latter part of the trip and we flew back together.

We spent most of November back on the road, this time in the Southeast visiting Anton and family in Florida, friends in Georgia, several historic sites of the civil rights movement, and wrapping the trip with Thanksgiving with my family in Mississippi. This was the first holiday I’ve celebrated with them since I was 6 years old. My special thanks to Tina for trusting me to prepare the traditional Coca-cola Chocolate Cake.

During our deep south road trip we finally listened to the audio version of Fannie Flagg’s Fried Green Tomatoes at the Whistle Stop Café which I highly recommend as an alternative to Marcel Proust. We had the infamous mayonnaise-based Alabama “white” BBQ sauce, Gulf Coast tamales, fresh u-pick Satsumas from a local lawn, a sack of Krystal burgers (the southern equivalent of White Castle), a muffaletta, shrimp grits, beignets, and boiled peanuts.

Marj and I also determined that Waffle House may be one of the nicest places on earth. If you’ve not been to this southeast chain restaurant set aside your foodie snobbery, ignore the mundane décor, and watch the interactions between customers, between staff, and between staff and customers. Then consider how nice it would be if Congress behaved so well.

The End of a Tradition: With the help of friends from Germany (Thank you, Valentin & Marina), family from Mississippi, Val from Georgia, Sasha and her children, neighbors, and eighty-some guests we closed out a half century tradition: we did our fiftieth and final chili and apple pie feed. What started on “A” Street in Lincoln NE after a football game in 1974 with some Hormel brick chili and part of an apple pie from home became an annual event with up to 17 gallons of chili and 64+ slices of apple pie. The first 4 ½ gal. and 2 half  sheet pans of pie went to a tiny house village. The kids are considering carrying on this tradition. And for those interested I've posted a copy of my “recipe” which I follow very, very loosely at https://bit.ly/48cdnUS 

Pray for peace. Be safe. Be humble. And in the words of the Chatbot

“(a)s this year comes to a close, we want to express our heartfelt gratitude for your love, support, and presence in our lives. You have enriched our journey and made it all the more special. May this Christmas bring you joy, peace, and an abundance of love.”

Yours,

Ben and Marj Shomshor

 

 

  

What is this? And what do I do with it?

If you've found your way here, you probably have one of our sweet or savory canned goods, or perhaps a bottle of our wine or craft cocktail items. Here is what is in them, and tips on how you might use them.

If you find other uses for them we would love to hear from you.

Yours, Ben and Marj Shomshor

Savories, Sweets, Vinegars, Cocktail Fixings

Ingredients: Cranberries, Yellow Onions, Apples,  Golden Raisins, Cider Vinegar, Sugar, Pear Jam (Seckel Pears, Sugar, Pectin, Tartaric Acid), Candied Ginger, Kosher Salt, Spices

Pairs well with poultry, including the holiday turkey, and cheeses and fondues. Feel free to add additional curry powder for an extra "boost."

Ingredients: Rhubarb, Yellow Onions, Apples, Raisins (organic), Cider Vinegar, Sugar, Molasses, Candied Ginger, Kosher Salt, Spices

 Pairs well with cheeses (especially cheddar-type), ham, or grilled and roast meats and poultry.

 

Ingredients: Rhubarb, Prepared Deli Mustard, Homemade Wholegrain Mustard (Yellow & Brown Mustard Seeds, Mustard Flour, Vinegar, White Wine, Salt), Honey, Salt

Ingredients: Zucchini & Yellow Squash, Yellow Onions, Celery, Red & Green Bell Pepper, White Wine Vinegar, White Vinegar, Sugar, Kosher Salt, Garlic, Corn Starch, Spices (incl. Turmeric, Nutmeg, Black and Red Pepper, Bay Laurel, Cloves)

Hot dogs, sure, but this relish can make even me look forward to veggie burgers.

Ingredients: Beets, Sweet Onions, Cider Vinegar, Red Wine Vinegar, Sugar, Garlic, Kosher Salt, Spices (incl. Black Pepper, Nutmeg, Allspice, Cloves)

A nice side for smoked or grilled sausages, including jaternice and scrapple. Also a nice side when you're enjoying pickled herring, buttered rye, and boiled potatoes for breakfast or lunch.

Ingredients: Sweet Corn, Tomatillos, Yellow Onions, Garlic, Salt, Spices (incl. Black Pepper, Bay Laurel, Poblano & Jalapeno Peppers, Yellow Onions, Cumin, Onion Seed, Lime Peel, Tajin™)

One of my annual favorites using grilled corn, peppers, and onions. Great side for any Mexican-style dish. 

Ingredients: Cilantro, Poblano and Jalapeno Chiles, Onions, Lime Juice, Olive Oil, Garlic, Kosher Salt, Taijin™

Enchiladas Verde!

Steak Sauce Ingredients: Raisins, Dried Apricots, Sweet Onion, Garlic Puree, Tamarind, Apple Butter (Apples, Sugar, Cider Vinegar, Spices), Cider & Red Wine Vinegar, Sherry, Stone ground Mustard, Catsup, Kosher Salt, Nuoc Mam, Spices (incl. Ground Chili. Coriander, 5 Spice, Dried Shallots, Black Pepper, Salt

BBQ Sauce  Ingredients: Summer Apple Puree, Catsup, Sugar, Cider Vinegar, Worcestershire Sauce, Liquid Smoke, Garlic Puree, Spices (incl. Granulated Onion, Ground Chili, Coriander, Smoked Paprika, Mustard Flour, Kitchen Bouquet™, Knorr-Swiss™ Chipotle cubes)

Sweets

Ingredients: Sugar, Blackberries, Pectin, Acid Blend (Tartaric, Malic, and Citric) 

Ingredients: Sugar, Montmorency Cherries, Pectin, Tartaric Acid 

Ingredients: Sugar, Lapin & Stella Cherries, Pectin, Tartaric Acid

 

Ingredients: Sugar, Fig Puree, Lemon, Pectin, Citric Acid

Ingredients: Brown Sugar, Fig Puree, Molasses, Pectin, Kosher Salt, Tartaric Acid

Use as you might Salted Caramel Sauce: Warm a portion and drizzle over rich vanilla ice cream.

2020 Year End Report: Ben and Marj Shomshor Family

 

Christmastide 2020; Olympia Washington

U.S. Edition 

Ben Writing //  Marj Writing

After a particularly challenging 2019, last Christmas was a gift the memories of which have sustained me all year. We returned to Nebraska and rented an AirBnB in South Omaha’s “Little Italy” rebuilt new-urban village. Complete with piano, fireplace and kitchen we hosted friends, Sasha and her new husband, Sean, a quick flythrough by Anton, and dear Melisa from Istanbul, and a visit from my sister, Amelia, and her youngest daughter, Anna. I made carp quenelles, Irish Coffee, Stoysich’s sausage, and carried a pizza back from Orsi’s bakery as the snow squeaked underfoot. All of the “grands” (niece and nephews) went home with a carp Gyotaku (fish print). And then...

‘Twas the night before New Years and all were merry as everyone dreamed what wonders 2020 would bring. Then what should spring from the world in the East, but a deadly virus called COVID-19.  The hopes of many soon were crushed; businesses foundered, employees were either essential, or no longer employed, construction crawled to a snail’s pace and loved ones were lost without being properly grieved.  

Perhaps the only thing on which almost all Americans, heck, all the world, can agree is that 2020 is not a year to repeat. I follow too much news on the ‘net and in the press. Every day there are new Tweets from the Auschwitz Museum memorializing a lost soul, may their Memories be Eternal, and I’m crying at Hallmark movies. Crying. Tears streaming down my cheeks and into my beard like an old Testament prophet. And those things of beauty, connection, and compassion on which we depend to carry us through dark times are cancelled or out of reach. I miss humanity.  

But wait, all was not lost; as families nestled all snug in their homes, downsizing and deep cleaning occurred.  House and family projects were dusted off.  Old skills were rediscovered while new ones were learned thanks to YouTube and such.  Rooms and houses were remodeled and painted. Decks and gardens were added and to show them all off Zoom and FaceTime were ready.  

 It really has been odd. Early on we read about rushes on toilet paper, but things didn’t really hit home until I placed an order with the neighborhood grocer and was unable to obtain yeast. Seriously? Sold out of yeast for weeks? // So I made a sourdough starter (thank you King Arthur Baking!) giving the extras away. And I started stocking our new Little Free Library with my homemade preserves, relishes and chutneys. 

 

Mostly, we’ve stayed home and tried to do our part to minimize the spread of COVID-19. There were a few bright spots in 2020 with the biggest and brightest being we are now proud grandparents. On July 5th, Anton and Melanie gave us a grandson, Fitzgerald Adrian Heinrich Shomshor. They decided to carry on the tradition of giving their child two middle names. So much for passing standardized tests as it will take half the allotted time just to fill in his name in the bubbles. I’ve managed to visit Fitz twice and will do so again in January to help them prepare for the move to Anton’s new duty station in South Korea. They will be there for the next three years; I suspect that Delta and I will become good friends on the long 10 hour journey across the pond.

And I’ve just stayed put hoping to meet Fitz as his parents stop on the west coast on their way to Korea. I was hoping to attend his Christening in October. We set the flight itinerary to stop in Nebraska for a week before continuing on to their home in North Carolina. The second day on the farm my left lung collapsed; the rest of my 28 day trip was spent in Fremont & Omaha Methodist Hospitals or a rehab center in Fremont. Marj did one of the bravest things a love of half a century could do when she left me in the hospital and flew out to represent us at the Christening. She did make me promise (again!) not to die before she returned. I did live, she returned, and we managed to snag a compartment on the California Zephyr (I can’t fly for the foreseeable future) for the trip back to Olympia. I am now doing rather better than prior to the event.

 

We can tell you that not being able to personally visit a sick loved one while in the hospital is painful for everyone. Never ever underestimate the power of touch. While FaceTime/Zoom are wonderful there is nothing that takes the place of a hug, kiss or just holding hands. (Cute old couple as our daughter’s college friends would call us.)

Like most of the world we too have completed several house projects.  Besides Ben’s continual canning, of which we give most away, I repainted the front of the house and expanded the deck in back by removing the hot tub.  Anyone who stops by to see us rarely goes home empty handed for there are many  jams, chutneys, bitters, wine, butters and such are for sharing.  Now, if we could just find more jar lids we could empty our freezers we’d have more to share. (And just in case there is another run on, um, "hand sanitizer" I invested in a small still.)

In a twist, Marj finally gave me the opportunity to take care of her for a bit. She just had an eyebrow-lift in December improving her field of vision. The world is so much brighter out when one is not looking through several layers of extra skin (eyebrows were practically touching her eyelashes). We sent some pictures of the resultant blackeyes making Anton and Sasha cringe and potentially have nightmares. She is still waiting for all of the swelling to subside so it is a good thing Christmas is just the two of us.

  

Virtual meetings, dinners and doctor appointments abound, becoming the new normal for all. And for some 2020 was not all bad; families and friends reconnected and rediscovered what is most important; friendship, understanding, cooperation and tolerance for all. These will make 2021 a much better year. So remember what 2020 taught us all too well: Take time to appreciate those who you love, be kind to everyone because they may be the one who cares for you when you are ill. Reach out to loved ones often as you can, as you never know when that opportunity will be quickly gone. So in closing, may 2021 be a better year for all and to all a good night.

We are thankful to all of our friends who continue to stay in touch with us through any social media, calls, or post. Now to all have a happy, safe and a blessed holiday season.

Ben and Marj Shomshor

shomshor@comcast.net

 (For the record, the familiar looking red billed cap reads "Make Oxtail Cheap Again.")