Comfort and Light

December 14, 2025

“Be comforted dear soul! There is always light behind the clouds.”
~ Louisa May Alcott

 

 

The past year has been been a challenging one for individuals like myself, whose default is usually optimism. Still, this season, containing multiple holidays celebrating light in times of darkness, always seems to lift my spirits in some way.

So, I had already planned and prepared to write this post celebrating the comfort and light these celebrations bring when I sat down with my coffee and happened upon the news of a deadly shooting attack upon a Hanukkah celebration on Bondi Beach, in Australia. A deep pain, beginning in my heart, rose up to my throat and brought tears to my eyes.

The following excerpt from The Diary of a Young Girl, by Anne Frank, unfortunately resonates:

“It’s difficult in times like these: ideals, dreams and cherished hopes rise within us, only to be crushed by grim reality. It’s a wonder I haven’t abandoned all my ideals, they seem so absurd and impractical. Yet I cling to them because I still believe, in spite of everything, that people are truly good at heart.”

That last line has too often given me pause over the past year and, at the moment, I must read it with the caveats, “I still want to believe, in spite of everything, that most people are truly good at heart.”

Humanity appears to have lost its way temporarily. I say temporarily because while it is true that life on Earth has witnessed countless periods of hate, violence, chaos, cruelty and suffering, it has also seen innumerable times filled with love, understanding, peace, kindness and healing.

The simultaneous existence of and alternation between darkness and light appear to be a defining feature of our current Universe. One is never without the other. The Sun shines on the other side of the Earth, even when we cannot see it. There is light beyond the cover of clouds on a rainy day. Holding love within our hearts can light the way when doubt and fear make it difficult to see the way forward.

So, this year, I will light candles to celebrate hope for every night of Hanukkah. At the Winter Solstice, I will decorate my house with strings of holiday lights to note the shortest day, once again, giving way to increasing light. For each of the 12 days of Christmas, I will keep my heart focused on a path toward love and renewal, as in the story of the Magi who faithfully followed a bright star in the night sky.

The current state of the world will not extinguish the love and its light in my heart, and my stubborn enjoyment of this season celebrating that love and light will be an act of defiance!

“You may not control all the events that happen to you, but you can decide not to be reduced by them.”
~ Maya Angelou

Wishing everyone, everywhere the hope and healing that comes with the eternal light that is love.

~~~~~~~~~

Two recipes to make for yourself and others this season: Potato Chip Potato Pancakes and Double Chocolate Potato Chip Cookies check all of the comfort food boxes. For less guilty pleasures, choose potato chips cooked in olive oil or avocado oil.

Potato Chip Potato Pancakes
These super tasty potato pancakes are a wonderful way to use up the crumbled potato chips left when you get to the bottom of the bag. Crushed kettle chips make up the rest of the amount needed. If using flavored chips, you probably want to omit most or all of the added salt. I’ve made this with no added salt and they taste just fine, especially if serving with a salty topping. I serve these with a spicy ketchup, made by mixing organic ketchup and a bit of Calabrian chili sauce, but you could add whatever hot sauce you prefer.

 

This recipe is easily halved.

 

2 cups crushed kettle style potato chips
2 large eggs
2/3 cup milk
1/2 cup water
1/2 teaspoon salt (optional)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon freshly ground black pepper

Optional additions:
A few dashes of smoked paprika
1-2 tablespoons of chopped chives or minced green onions
A clove of garlic, minced

Small amount of olive oil for frying

 

In a large bowl, beat the eggs until whites and yolks are mixed. Add milk, water, salt (if using), flour, baking powder, pepper and any optional additions, if using. Whisk together until combined and smooth.

Cover bowl and refrigerate until mixture has thickened, several hours or overnight.

Coat the surface of a non-stick skillet with a small amount of oil and heat over medium.

This recipe makes enough for 8 portions, so scoop up about an eighth of the batter and drop onto the hot, oiled pain (I was able to fry 4 pancakes at a time). Cook until edges begin to look firm and bottom is browned, about 4 minutes. Turn the pancakes over and cook the second side until browned, about 3-4 minutes. Remove from pan to a parchment-lined plate and keep warm in a 250°F oven while you cook the remaining pancakes.

Serve warm with your choice of sauce or toppings.

Makes 8 potato pancakes

~~~

Double Chocolate Potato Chip Cookies
Sweet, savory and chocolatey, these may be the yummiest chocolate chip cookies ever. They make a wonderful gift from your kitchen or holiday treat for Santa or yourself. 

 

Note: I used salted butter for these. If you use unsalted, add 1/4 teaspoon salt to the dry ingredients.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup cocoa powder
1 & 1/2 sticks of butter, melted and cooled slightly
1 cup packed organic brown sugar
1/2 cup organic cane sugar
2 teaspoons vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup lightly-crushed kettle-style potato chips
(don’t crush these too fine; you want small pieces, not crumbs)

 

In a medium-sized mixing bowl, combine flour, baking soda and cocoa.  Set aside.

In a large bowl, beat together melted butter, both sugars and vanilla until creamy.

Add eggs to butter & sugar mixture, one at a time, beating after each addition.  Beat until mixture is lightened in color.

Gradually add in flour mixture, a little at a time, beating after each addition.

Fold in chocolate chips.  Cover dough and chill in fridge for 30 minutes.

Preheat oven to 350°F

Line a baking sheet (or two if you have them) with parchment paper.

Remove chilled dough from fridge.

Fold in crushed potato chips (dough will be a little stiff at first).

Drop by heaping tablespoon (about 1 & 1/2 tablespoons of dough) onto ungreased baking sheets.

Bake for 10 to 12 minutes.  Let stand 2 minutes, then move to a wire rack to cool completely.

Makes about 27 cookies

 

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