If you are wondering why I am posting about Christmas on Thanksgiving Day, please see yesterday’s post Giving Thanks.
You may not know what the 12 Days of Christmas actually are, or when they are. The 12 Days of Christmas are the 12 festive days of celebration known as Christmastide, beginning on December 25th and ending on January 5th, which is the day before the Feast of Epiphany (Jan. 6th).
The Christian (liturgical) calendar is perpetually in a state of Feast, Memorial, or Commemoration. There is no part of the year that isn’t celebrated or symbolic in some way. While the Christian year is organized around two major centers of sacred time, Advent (Christmas and Epiphany) and Lent (Easter, Holy Week and Pentecost), the whole year is accounted for in “counted” or “ordinary” time, which is June 13 – November 26th. This means that from the time the Feast of Pentecost ends until Advent begins, the calendar will read like this: First week after Pentecost, Second Week after Pentecost, and so on. In some traditions a Church might even break up Pentecost and add in Kingdomtide from the last Sunday of August until the beginning of Advent.
So what are the 25 Days of Christmas then? That is what most people consider to be the Christmas Season. Even Christians do this- it’s not a “bad” thing. I intend to take the 25 Days of Christmas (Dec. 1 – Dec 25) and help make them a little bit better by creating a calendar of my own that will help everyone savor the season in good health, good spirits, and good fun! Throw in a dash of reverence for “the reason for the season” and we’ve got the makings of a month-long blog series.
How fun! Stay tuned. Tomorrow will be the first day of my 25 Days of Christmas series. Maranatha!
BUT Before I go…here is that Pumpkin Trifle recipe I promised you last month….yay! I tried several recipes and they were all good, but this one is my favorite. Note that you can easily substitute spice cake for the gingerbread.
Pumpkin Gingerbread Trifle
2 (14 oz) pkgs gingerbread mix
1 (5.1 oz) box cook-and-serve vanilla pudding mix
1 (30 oz) canned pumpkin pie filling
1/2 cup packed brown sugar
1/3 t. ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
1/2 cup gingersnaps, optional
DIRECTIONS: Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate over night.