All aboard....

Hop onto the crazy train this week.

The countdown to Christmas begins and I haven't started any shopping yet. The family is scaling back this year - whew, and isn't everyone? - but there is still the obligatory toy store trips and, ugh, wrapping to do.

Santa, can you please loan me a few elves?

Also, I have lunches and dinners planned all week. (Doc, I promise I'll start the diet and exercise program very, very soon. But let me please finish the cookies that a coworker's wife made for the office.)

Weekend was a whirlwind. My niece and nephew were part of a live Nativity on Saturday. (My niece was an angel and my sweet little nephew was the baby Jesus - so I guess that makes God my brother-in-law. Talk about family connections!) It was so cute. The church brought in live goats, rabbits, a donkey and a llama. A woman at the church said last year the llama's tail caught on fire. Yikes! Thankfully, no fires this year.

We had a family dinner afterward and I tried out a recipe for "Winter Pork and Fruit Ragout" from The Silver Palate cookbook. (I've been eyeing this ragout for some time.) Served it saffron-flavored rice, Marcella Hazan's Tuscan-style baked cauliflower (a family request) and a crunchy orange-fennel salad dressed with very good extra-virgin olive oil, freshly squeezed orange juice and salt and pepper. For dessert, we had Jacques Pepin's apple galette.

I marinaded the pork the day before and cooked the casserole earlier in the day Saturday. We reheated when we got home.

The hearty stew reminded us of sweet-and-sour pork or, maybe, even sauerbrauten. (The German side of the family was very, very happy.) It's a very good casserole, but next time I'd probably dial down the fresh dill or replace it with fresh parsley or maybe even rosemary. Maybe it's just me; no one else thought the dill was too strong.

Winter Pork and Fruit Ragout

Adapted from The Silver Palate Cookbook

3 pounds lean boneless pork, cut into 1-inch cubes

2 dozen dried apricot halves

1 cup dark seedless raisins

1 cup dry red wine

1 cup red wine vinegar

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 tablespoon dried thyme

Salt, to taste

Best-quality olive oil

4 shallots, peeled and minced, or one large red onion, peeled and minced

1 cup dry white wine

1 quart chicken stock

2 bay leaves

1/4 cup honey

In a large bowl combine the pork, apricots, raisins, red wine, vinegar, dill, mint, cumin, pepper, thyme and salt. Cover and marinate, refrigerated, overnight or up to 24 hours. Stir occassionally.

Remove the pork and fruit from the marinade. (Use a slotted spoon.) Reserve the fruit in a small bowl. Reserve the marinade separately. Pat the pork dry with paper towels.

Film the bottom of a large, enameled cast-iron Dutch oven with olive oil and saute the pork, a few pieces at a time, until well-browned. Transfer to a plate and set aside.

Drain the oil from the casserole, add the shallots and saute over medium heat for about 5 minutes. Add the reserved marinade and bring to a boil, scraping up any browned bits remaining in the skillet. Cook for several minutes, until slightly reduced. Preheat oven to 350 degrees. Stir in the reserved fruit, the pork, HALF of the white wine, HALF of the chicken stock, the bay leaves and honey. Mix well. Bring to a boil, cover, and then set on the center rack of the oven.

Bake for 1 hour and 15 minutes. Uncover the casserole and add additional wine or stock if the meat seems too dry. Bake, uncovered, until the meat is tender and the sauce is rich and thick, another 30 to 45 minutes.

Makes 6 to 8 portions.