Mrs. Santa here is in charge of the indoor adornments and lights and spent many hours placing them just so. Together we trimmed the 14-foot-high real tree with all those special ornaments, old-fashioned big lights and tinsel. It is just beautiful. I am pleased to say that our lovely northern igloo resembles a perfect Christmas wonderland. The electric meter is humming at an alarming rate and the power company appreciates us more than ever this time of year. Now that this task is complete, it's time for baking and entertaining.

As December came in with the requisite snow to shovel and plow, ice to add interest to my outdoor workouts and beautiful sunrises and sunsets to admire and photograph, I have too many lists of to-do items to be checked off before Christmas. As always, there is more on this list than time to complete them and I wish I could clone me. One of me would bake, shop, wrap, write cards, entertain and participate in helping out local charities. The other would be the working gal, holding down the office and earning a living. If only it were that easy, huh? I am stressed wondering where I will find the time to accomplish all these tasks. Some things just gotta give. Simplify, I say. Either that or don't sleep, but then if I gave up my nightly nap, I would need to leave the lights on all the time and then I would need to get a second job to pay the electric bill. Nap time stays.

One thing I decided to change this year was the menu for our annual Christmas Eve gathering. I'm going to make lots of interesting and fun appetizers in lieu of the usual prime rib dinner.

My friends and family put in a request for my presence and attention to enjoy the evening with them this year, rather than watch me run around like a crazy hostess being all stressed and busy in the kitchen preparing and putting on a fancy sit-down dinner. I am most happy to oblige. This means preparing things ahead of time that are easy to serve and eat.

So, rather than running around that night, I will be jetting around the kitchen in the days prior. Tradeoffs.

I am a huge fan of our sweet Alaska shrimp, so these delectable morsels from Prince William Sound will be on the menu.

My aunt swears by this shrimp cocktail sauce.

Also, for those of us watching our waistlines, shrimp served this way are low in calories, but high in flavor.

This sauce can be made ahead of time and refrigerated until serving time. Don't substitute anything, she advises.

Aunt Alice's Seafood Cocktail Sauce

Makes 1 cup

1/2 cup Heinz chili sauce

1/2 cup catsup

1/2 teaspoon dry mustard powder

1 tablespoon Worchestershire sauce

1/2 teaspoon salt

1 tablespoon cream style horseradish

1 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice

Mix all ingredients and chill at least an hour before serving.

A friend from Louisiana shares a flavorful shrimp boil. This makes the best cocktail shrimp I have ever tasted. Those Cajuns sure can cook.

The most important thing is not to overcook the shrimp. If you're making a lot, boil them in small batches so they don't crowd, cool them down quickly in ice water, then coat them in the seasonings, lemon and garlic and marinate overnight.

When things get a bit hectic in your life this month, just remember the real reason for this season and put it into perspective. Take a few deep breaths and say a little prayer of thanks you can celebrate Christmas.

Cajun Cocktail Shrimp

Several pounds of shrimp in the shell, heads off

1 box of crab boil (save out a little to add to the marinade after you cook the shrimp)

Fresh sliced lemons

Garlic

Tony Chachere's Creole seasoning

Boil raw shrimp with shells on, heads off with lots of sliced fresh lemon, several peeled garlic heads and a package of crab boil. Dip out shrimp that are just barely done and pink, floating to the top. Immediately transfer to ice water bath. Then transfer shrimp to a big Ziploc bag. Liberally cover them in Tony Chachere's Cajun seasoning and the reserved crab boil seasoning. Add the lemons and boiled garlic to the bag with the shrimp and marinate overnight in the fridge.

Serve with the sauce and additional fresh pieces of lemon.

From my kitchen to yours, I wish you a blessed and merry Christmas full of tasty things and lots of love.