I have been so busy this week with all the work that goes into Christmas-ing and all the work that goes into parenting and all the work that goes into homesteading and all the work that goes into, well, work, that I haven’t been able to write, though I have started two blog posts that will remain unfinished.

However, despite today being the shortest day of the year, I can the light–and it’s coming, isn’t it?
The holiday season is a lot of work for so many of us. I can’t help but think I am definitely doing this wrong. As a professor, my work picks up greatly in December, and as a cello mom, I get extra busy in December because that’s when all the music things happen. It’s joyful, of course, but between my long COVID and my son’s long COVID, it’s just extra hard to keep up this year. My son, the cellist, has been in a borderline crash state for at least a week, but his whole semester of work has been bearing fruit this week. I had to keep him going with good food, lots of support, and lots of nagging about the importance of rest (something that is harder for a teenage boy that one might think). Dear readers, I am happy to report he made it–and he played so beautifully.
Last night, he played a gorgeous piece of music with a violinist partner, and it was breathtaking, but honestly, the whole night was breathtaking. It was a winter concert featuring Swedish folk songs, Vivaldi, Bach, poetry, and warm, wonderful people. The night ended with some Swedish hot cider that was so perfect on a snowy night that I am determined to find out what it was and get the recipe. I’ll keep you posted on that because I think it was elderberry, and elderberry is so good for you in the winter. It was definitely spicy.
I talked to a violin mom before the concert, and she expressed her desire for rest. We talked about how hard the holiday season can be on moms, and she told me a story about the years she lived in Sweden. She said, when she got there, she was given a book with instructions on how to prepare in November for rest in December. “Rest in December,” I said out loud with longing. We agreed that there must be some way to get some of that here in the states, but we agreed that we didn’t know how. Still, I need that book because, well, maybe one day…
In the meantime, I have much work tonight, but after I finish grading some essays, I am getting a bit of a break. I am also treasuring a lovely day I have had.
I woke up this morning still hanging onto the beautiful concert from last night. I shoveled snow before breakfast and then finished the Solstice cake you see pictured here. It came out perfectly! I was super thankful because, when you make something just once per year, you forget some of the strategies. I took my son to a cello recording, took a gift to a loved one, and then came home to find one egg when I put up the chickens for the evening. Ron made dinner and cooked up some of his purple cauliflower. It was so pretty.
Tomorrow, the light begins its, but tonight, I am going to finish grading my students’ essays and enjoy this warm fire in the wood stove and reflect on a lovely evening last night and day today.
The cycles continue, and I am reminded that I am a very fortunate human. I am tired in my bones, but rest is coming. I hope you all have a lovely Solstice.
I’m sharing my recipe for my Solstice cake below. It’s from Volume II of the Farmer-ish annual.
Ingredients
Cake
¾ cup unsalted butter, slightly melted
1 ½ cup sugar
4 large eggs, room temperature
1 Tablespoon vanilla extract
2 ¼ cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon ginger
1 teaspoon cardamom
¼ teaspoon nutmeg
1 cup buttermilk
*Please note that my version of this recipe is a much milder spice cake. The recipes I adapted this from use more ginger, cardamom, and nutmeg. Some also add a small amount of black pepper. Our family, especially our youngest, prefers a milder spice cake. You can adjust if you like spice cake a little more spicy.
Frosting
8 ounces cream cheese, softened
¼ cup butter, melted
1 teaspoon vanilla extract
1 to 2 cups powdered sugar (just add until your frosting is the thickness you want)
Decorations/Toppings
For the toppings, you can use anything you want. I sometimes use plain gingerbread cookies (to match the ginger-colored cake) with the berries. I have added golden candied ginger in the past as well, but the berries are everyone’s favorites. I use raspberries, blackberries, and blueberries, and the colors are lovely.
I also have these two little handmade snowmen candleholders that make an appearance every winter Solstice, and I adore them.
Directions
Preheat your oven to 350 degrees. Grease two 8-inch round cake pans thoroughly and set aside.
With a mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time, and continue mixing. Add in your vanilla. In a separate bowl, add all of your dry ingredients, whisk them together. Then, in little bits at a time, add your dry ingredients and buttermilk to your egg, butter, and sugar mixture. Pour your batter evenly into your two pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Be sure to check early and often on your cake. You do not want this cake to be dry.
Allow your cakes to cool a bit. When they are cool enough, remove them and let them sit on wire racks to cool further. During that time, mix your frosting ingredients with your mixer. Just make sure to add enough powdered sugar that your frosting is the right texture to work with. Tasting is encouraged.
For decorating, I followed the method of leaving the sides of the cake exposed to show the pretty ginger color. Add your frosting and colorful toppings in whatever way makes you happy.
Enjoy on the Solstice with some warm tea or cold milk.







