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On Friday I interviewed an artist, Morgantown metalsmith Amy Johns, at her shop in the historic Seneca Center. She shares The Little Studio with business partner and fellow crafter Carolyn Schuessler and the glass factory's original freight elevator that dates to 1902. Amy and Carolyn had set up Christmas cookies, punch and hot wassail for a holiday open house. At their urging, I grabbed a cup while they helped a customer. Then, without much urging, Carolyn shared her recipe. I made it for the church youth group Christmas party at my house tonight. A few of the teens tried it with no complaints and the oldest youth adviser, probably in his 70s, went back for more than one glass. I just had a little myself with a nip of brandy in it ... but only after all the guests have gone home. Wassail 1 gallon apple cider 1 large can frozen orange juice concentrate 1 large can pineapple juice 8 short cinnamon sticks or 4 long ones 27 whole cloves Mix all ingredients in a large stockpot. Simmer ...

This yummy little meat main dish is just as good on a cold night (temps here are in the teens) as it is on a warm evening when you don't want to heat up the kitchen. In the first case, you can add red pepper to make it as hot as you can stand; in the second, it's a stir-fry so it's time on the stove or grill is minimal. It's called Bulgogi in Korean (and alternate spelling abound) and translates literally as "fire meat" (if you believe Wikipedia.) My roommate the second semester of my freshman year was from South Korea, but as we lived on campus in a city with a population of about 5,000 people and I wasn't the foodie then that I am now, I didn't learn about Korean stir-fry from Min. Nope, I had it at a Fifty Miles Fresh potluck Morgantown Farmers Market hosted a couple of years ago. Then it was prepared with venison, though the recipe calls for beef -- use either, they're equally delicious! BULGOGI 1 pound thinly sliced round steak (slice it whe...