Embrace the LIght

2017 Winter Solstice, the shortest day and longest night of the year in the northern hemisphere is Thursday. For thousands of years, the winter solstice has played a significant role in religion, spirituality and celebratory festivities. While it's certainly the day with the least amount of sunlight, let as look forward to the the weeks ahead that become brighter. These lyrics embrace the dance of life. Enjoy every step as we sing and dance toward spring.

"Lord of the Dance" is a hymn with words written by English songwriter Sydney Carter in 1963. He borrowed the tune from the American Shaker song "Simple Gifts." The hymn is widely performed in English-speaking congregations and assemblies.

It follows the idea of a traditional English carol, "Tomorrow Shall Be My Dancing Day," which tells the gospel story in the first person voice of Jesus of Nazareth with the device of portraying Jesus' life and mission as a dance.

Lord Of The Dance

by Sydney Carter

I danced in the morning when the world was young

I danced in the moon and the stars and the sun

I came down from heaven and I danced on the earth

At Bethlehem I had my birth 

Dance, dance, wherever you may be

I am the lord of the dance, said he

And I lead you all, wherever you may be

And I lead you all in the dance, said he 

I danced for the scribes and the Pharisees

They wouldn't dance, they wouldn't follow me

I danced for the fishermen James and John

They came with me so the dance went on 

Dance, dance, wherever you may be

I am the lord of the dance, said he

And I lead you all, wherever you may be

And I lead you all in the dance, said he 

I danced on the Sabbath and I cured the lame

The holy people said it was a shame

They ripped, they stripped, they hung me high

Left me there on the cross to die 

Dance, dance, wherever you may be

I am the lord of the dance, said he

And I lead you all, wherever you may be

And I lead you all in the dance, said he 

I danced on a Friday when the world turned black

It's hard to dance with the devil on your back

They buried my body, they thought I was gone

But I am the dance, and the dance goes on 

Dance, dance, wherever you may be

I am the lord of the dance, said he

And I lead you all, wherever you may be

And I lead you all in the dance, said he 

They cut me down and I leapt up high

I am the life that will never, never die

I'll live in you if you'll live in me

I am the Lord of the dance, said he 

Dance, dance, wherever you may be

I am the lord of the dance, said he

And I lead you all, wherever you may be

And I lead you all in the dance, said he

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Eggnog Cheesecake Bars

Cook's notes:  Time left for some last minute baking? This definitely is company worthy. It's creamy, so easy to put together and just plain delicious. I made a gingersnap cookie crust as an alternative to a graham cracker crust and added crumbled almonds over the top. I really liked the gingersnap crust, a nice contrast to the eggnog cheesecake flavor.  

Recipe comes from Midwest Living Magazine November/December 2013. 

Ingredients:

• 2 cups graham cracker crumbs or gingersnap cookie crumbs, reserve 1/4 cup
• 1 tsp. sugar
• 1/4 tsp. ground ginger
• 1/2 tsp. Saigon cinnamon
• 1/4 tsp.  ground nutmeg
• 3 TB. unsalted butter, melted
• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 3/4 cup eggnog
• 1 tablespoon bourbon or rum (optional)
• 1/3 cup toasted almonds, crumbled

Directions:

For the crust:

• Combine the 2 cups graham cracker or cookie crumbs, 2 tablespoons sugar, ginger, cinnamon and nutmeg in a medium bowl. Stir in the melted butter with a fork until evenly combined. A food processor or blender can be used for this step.
• Transfer the crumb mixture to an 8 x 8 glass baking pan. 
• Press crumb mixture down flat in an even layer. Bake in a 375 degrees oven for 5 minutes. Remove from oven and reduce oven temperature to 325 degrees. 

For the filling: 

• Beat cream cheese on high for about 1 minute, adding in sugar, eggnog, egg and bourbon or rum. Beat until the mixture is light and no lumps remain.
• Pour filling over baked crust.  Sprinkle with remaining cookie or graham cracker crumbs. 
• Bake for 28 minutes or until the center is just set. Cool in pan on a wire rack for 1 hour.
• Cover and refrigerate at least 4 hours. Sprinkle with toasted almonds right before serving.