Lynn Strong

So, wow, it’s been a year, hasn’t it. I’m still trying not to think about 2025.

If anyone else out there is in need of an introvert break between big holiday events, I think Karryn was pretty brilliant with the timing of the last Cozy the Day Away sale this year, which is happening tomorrow when I’m writing this (aka Dec. 29)

In the general lull between big events? Check.

Introverts wanting recharge time before the next round of big energy events? Check.

Some folks with gift cards they’d like to find joy with? Check.

Some folks in need of respite for the soul after too many sharp edged family or other encounters? Hoo boy, check.

So yeah, if you need a bit of escape time on the 29th, check out the sale.

I also sold another story that’s coming out next July! And I’ve got about 42,000 of what I’m guessing will be about 60,000 to 80,000 words written on the first book of the trilogy, with some wild ambition to try to finish a first draft in January. Not sure if that’s going to happen, but knock wood?

When putting together the playlist for Shai Madhur’s mouse party with Emily Goss on Bluesky, I encountered the notion that it’s possible I’m the first person to put together the idea of egg nog and lassi? I’ve found egg nog, eggless nog, and, uh, I wish I was kidding about celery nog.

But egg nog was hard to find this year — it looks like electing an orange fascist actually does nothing to miraculously lower the price of eggs, increase the availability of egg products, or solve the avian flu pandemic spreading among agricultural birds and cattle, go figure.

I can still find yogurt, though. And people who are less allergic to corn than I am could have easy mode eggless nog with Bird’s custard powder. I do miss Bird’s, it was delicious when I could still eat it.

So for folks who can handle either egged or corn-starch-having eggless nog, Ranveer Brar has a video with both varieties.

Here’s my egg-free and corn-free lassi nog for the rest of us.

Lassi Nog

For each cup:

• 1/2 to 1 cup sweet vanilla yogurt (or regular yogurt plus 2-3 drops vanilla and simple syrup to taste)
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• A few threads of saffron
• A few drops of rum extract or brandy extract if you want familiar flavor without the alcohol
• 1 Tbsp water (plus extra water or milk to thin the texture… or a shot of brandy if you prefer)

Start the saffron soaking in 1 Tbsp water while preparing the rest.

Put some yogurt in a container with spare stirring room and stir until soft and blended.

Add in your cinnamon, nutmeg, and chosen extracts or alcohol, then stir through.

When the saffron water has turned golden, stir it in as well. (Usually I would recommend grinding saffron into sugar for hot chai, but I’m not confident the sugar would dissolve well in cold yogurt. If anyone tries it that way, let me know.)

At this point, assess the drinkability of your beverage and decide if you’d like it thinner (more water/milk/alcohol) or thicker (more yogurt).

If you’re patient, refrigerate it for a few hours to let the cinnamon and nutmeg meld in.

When ready to serve, grate a bit more nutmeg on top of the glass.

I am not patient and it smells delicious, so I drank mine straight away. (Clearly I will need to experiment with larger batches for leftovers.)