A natural, cloudy apple cider is delicious for this exotically spicy and aromatic winter warmer, but if you desire a sparkling-clear drink, apple juice can be substituted. Calvados, which is a French apple brandy, adds richness. If you wish to omit it, just add more cider or juice.

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Culinary Technique: Cover Page Cooking: Recipes Featured in Eating Well Magazine: Holiday Issue Culinary Technique is a class where the pick a specific aspect of cooking and really give you the ins and outs of it. Cover Page Cooking is a new class that from these results, I hope they keep around. Cover Page takes the recipes that are featured on the "cover" of magazines and shows you how to prepare and present them to look just as good.

Combine cider or juice, cloves, allspice, cardamom and cinnamon sticks in a large saucepan. Simmer for 20 minutes; strain out spices and stir in Calvados or brandy. Serve very hot in heavy mugs.