Baked oats (Provided photo — Yvona Fast)

I’m glad the days are slowly getting longer and brighter. The busyness of shopping, decorating, cooking is over. The week between Christmas and New Year is a time of rest, reflection and change. A time to reset, look in the mirror, plan for the future.

These are dark days. Goodness and light have given way to dread and despair. I feel angry and sickened by what’s happened to America and the world. Everyone seems tense and tired. 2025 has been one of the darkest years for me since arriving in the U.S. 62 years ago. As the author of Ecclesiastes writes, “all is vanity.”

Climate change is raging. Natural disasters are happening all over our planet. The news is full of political anger and dissatisfaction. Cruelty abounds. Terror rages. There are wars and rumors of wars, misery, hunger and starvation. We’re seeing a dark cycle of humanity. I wonder if the world can survive.

I feel fortunate that I don’t have kids, grandkids, nieces or nephews who will need to cope with the mess we are creating for future generations. I take solace in the thought that even if the Earth is destroyed, our universe will continue on.

I remind myself that I’m blessed. I have a home. I have food. I live in nature, in a beautiful place where I’m blessed with many friends, though many of my closest friends have died. I read that the average lifespan is now 77. “Our lifetime is 70 years. If we are strong, we may live to be 80. But the years are full of hard work and pain. They pass quickly, and then we are gone.” — Psalm 90:10

As we enter a new year, I wonder, why am I still here? What has transpired? What was good? What is my purpose on this dying planet? How can I shine my light into the darkness around me?

I remind myself that each day is a gift to be cherished. I try to appreciate today and greet tomorrow with joy, purpose and wonder. I hope to do good, to share God’s glory, love, joy and peace and make this world a better place. How can I do this in the New Year?

When the world feels grim and gray, remember what you have survived. Breathe deeply. Look at where we live and the friends we have in this wonderful place. Do what we can to bring smiles to the people around us and positive outcomes in our world.

Protect the spark within you. Kindle the flame. Nurture the love. Search for hope. Share the blessings. Learn and teach. Use your gifts to bring joy.

Our world needs love and kindness. Engage in communities. Do whatever we can to make the world better, challenging the system when we see injustice happening. Be kind.

Sharing food brings people together. When we gather for a meal, we also share our joys and sorrows and comfort one another.

Everyone needs food — tasty, nourishing, healthy food. Our community has food pantries and offers free, communal meals. Some folks come to eat; others come for the fellowship, to chase away gloom, loneliness and despair by being with others.

In 2026, break away from industrial, pre-packaged food and try preparing fresh, local food. Experiment with new foods. Are there ingredients or dishes you discovered in 2025 that you want to explore farther in the coming year? I discovered roasted seaweed — it makes a great snack and is healthier than potato chips or corn chips. I have never made wraps; I plan to try some using the seaweed sheets I bought.

What are some foods you want to carry over into 2026? It’s winter. I’m going to cook my favorite soups and explore new recipes for soups, stews and chilis. Soup is good for a crowd, so cook a pot of homemade soup, a casserole, some cookies or brownies. Invite friends to come together to partake of delicious, wholesome food. Encourage one another. Be a light in the darkness. Share ideas on how to make the world better over a nourishing meal. Work to make our world a better place for all.

What are your hopes, dreams, plans for 2026?

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Baked Apple-Cinnamon Oatmeal

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Weekday mornings can be rushed when getting ready for work and school, so almost a quarter of American adults skip breakfast. Here is a solution. I made overnight baked oatmeal to bring to a friend for a brunch together on the second day of Christmas.

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Ingredients:

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2 cups oats

2 teaspoons ground cinnamon

2 cups milk (can use non-dairy)

1/4 cup pure maple syrup (or honey, or another sweetener) — use more if you like it sweeter.

2 tablespoons butter or coconut oil, melted

2 or 3 eggs, beaten

2/3 cup flour (I used 1/3 cup each spelt and almond flour).

2 teaspoons baking powder

1/2 teaspoon salt (can omit if using salted butter)

1 cup walnut pieces, optional

1 or 2 apples, cored and chopped (no need to peel)

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Directions:

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In the evening, mix together oats, cinnamon, milk and maple syrup in a bowl. Place in the fridge and chill overnight.

In the morning, preheat the oven to 375 degrees F. Remove oatmeal from the refrigerator while the oven heats.

Melt butter or coconut oil and stir in. Stir in beaten eggs.

In a bowl, combine flours, baking powder and salt. Stir into the oatmeal.

Stir in apples and nuts. Transfer to a casserole dish or a loaf pan (9″ x 9″ pan or a loaf pan works well).

Bake 45 to 60 minutes until golden brown. Serve, or store this in the fridge. On a busy morning, cut a piece, place it on a plate and stick it in the microwave for about a minute for a quick breakfast on the go. Serve with additional maple syrup, if desired.

Options: This breakfast casserole is very versatile. Use other fruit, like berries. Fruit can be dried, frozen or fresh. Omit walnuts and instead, top with slivered almonds.

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Mushroom-Barley Soup

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I’ve had this recipe since the 1970s. It came from my friend, Kathy.

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Ingredients:

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2 tablespoons oil (avocado oil, olive oil) or butter

2 medium onions

1/2 teaspoon salt; 1/4 teaspoon black pepper

1 carrot

1 or 2 stalks of celery

1/2 pound fresh (not dried) mushrooms; this is good with shitake or white button mushrooms.

3 potatoes

1/3 cup barley

4 cups broth (chicken or vegetable) or water

3 cups milk

1 cup fresh minced parsley

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Directions:

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Melt the butter or heat the oil in the bottom of the soup kettle. Peel and dice the onions and add them. Season with salt and pepper. Cook 5 minutes. Slice the celery and carrot, and stir them in. Cook 5 minutes more. Slice or chop the mushrooms, including stems. Stir in and cook 5 to 10 more minutes; add a little more oil or butter if needed. Chop or dice potatoes and add (peeling optional). Add barley and broth. Bring to a boil. Cover, lower the heat to a simmer and cook 45 minutes.

When ready to serve, add milk and parsley, and heat (but do not boil).

Note: if you use oil, vegetable broth and a plant-based milk, this soup can be vegan. To make this gluten-free, use another grain in place of barley (such as millet, rice or quinoa). Or omit the grain and add extra potatoes.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.