People often ask me how I like being a grandma? This often feels like a trick question because of course I like being a grandma. I fear my short answers are inadequate or disappointing. Not only do I like being a grandma, but I feel so fortunate to be under the spell of grandson Lincoln’s keen awareness. Through the eyes and wonderment of this perfect little creature I am learning so much. I am learning to be more in tune with the needs of others before they have to ask, to see the magic in the roll of ones hands or movement of fingers, how smiles appear on faces – when greeted with delight, and that those smiles are contagious, and spread a lot of joy. To keep the balance in lessons learned, this holiday season we will try to give grandson Lincoln a lesson in return. We will dig out the 3-foot tall tree that we purchased the last time we had small children for Christmas (which we loved), along with the box of treasured heirloom ornaments. We will decorate the tree simply and it will stand guard over the one present that will be under it for him. The other gifts we have to offer will not be wrapped, but offered in greeting with delight in our voice, offered with our hands, by the things we make and hold, enjoyed with our fingers, by the treats we pop into our mouths. We will share in our bounty joyfully with those that have less, before they have to ask. We will gather over the weeks with family and friends. We will enjoy the simple pleasure of being with one another. We will laugh, we will cook, we will love, and we will keep learning through the eyes of a little boy named Lincoln. This month’s recipe will be enjoyed as our holiday feast. It will be an all hands on deck dinner, enjoying the art of making something special with each other. Lincoln will observe with his usual curiosity and cheer us on with his perpetual, infectious smile. Wishing you all a wonderful, magical holiday season – however you celebrate. Cheers! jill Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4) Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family. Ingredients for 2 Chops: 2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks 4 – tablespoons olive oil 1 – teaspoon salt 1½ – teaspoon black pepper 14 – tablespoons butter ¼ – cup shallots, minced 1 – teaspoon fresh rosemary, minced 2 – cups red wine, a dark heavy red is best 1 – teaspoon lemon juice 3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic. 1 – tablespoon Dijon 1 – cup panco crumbs Preparation: 1) Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels. 2) On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper. 3) Roll steaks in seasoned oil and rub into meat. 4) Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side. 5) Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks …