New Year’s Eve In Verse

New Year's Eve by Alexander Jonsson

New Year’s Eve by Alexander Jonsson

There are many great poems about New Year’s Eve, but this one resonates with me. Maybe it’s the bells. 🙂

I wish you all a wonderful year, full of love, happiness and wishes come true.

Deborah and Romancing the Bee

 

In Memoriam, [Ring out, wild bells]

by Alfred, Lord Tennyson

Ring out, wild bells, to the wild sky,
The flying cloud, the frosty light;
The year is dying in the night;
Ring out, wild bells, and let him die.
Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.
Ring out the grief that saps the mind,
For those that here we see no more,
Ring out the feud of rich and poor,
Ring in redress to all mankind.
Ring out a slowly dying cause,
And ancient forms of party strife;
Ring in the nobler modes of life,
With sweeter manners, purer laws.
Ring out the want, the care, the sin,
The faithless coldness of the times;
Ring out, ring out thy mournful rhymes,
But ring the fuller minstrel in.
Ring out false pride in place and blood,
The civic slander and the spite;
Ring in the love of truth and right,
Ring in the common love of good.
Ring out old shapes of foul disease,
Ring out the narrowing lust of gold;
Ring out the thousand wars of old,
Ring in the thousand years of peace.
Ring in the valiant man and free,
The larger heart the kindlier hand;
Ring out the darkness of the land,
Ring in the Christ that is to be.

 

 

New Year’s Eve – Potato, Leek and Honey Gratin

This gratin is the perfect accompaniment to roasted rack of lamb. Add a simple salad of greens with a vinaigrette dressing and a luscious dessert for an especially festive New Year’s Eve dinner!

Yield: 6 servings

Ingredients:

Salt

1/1/2 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick

1 tablespoon unsalted butter, plus more for buttering dish

1  tablespoon honey

5 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces

2 cloves garlic, thinly sliced

1 cup heavy cream

1/2 cup milk

1/8 cup chopped fresh parsley, for garnish

Directions:

Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.

In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.

In a buttered gratin dish, round souffle dish, or lasagna pan arrange half of reserved potatoes in an overlapping pattern. Pour 1/2 cup cream and 1/4 cup milk over top and sprinkle with 1/2 teaspoon salt and 1/2 tablespoon honey. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/4 teaspoon salt and remaining honey.

Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.