GRAND JUNCTION, Colo. — Driving around the Grand Valley, I see houses strewn with colored lights; the stores and the mall have been packed; I see people wearing sweaters that would make my chef pants blush; and, gasp... people, for the most part, seem to be in a good mood.... Something's up!

Reds, whites and greens abound. Strange looking deer are lit up in people yards. Definitely, something's up!

Whether you celebrate Christmas, Hanukkah, Kwanzaa or another form. 'Tis the season!

'Tis the season to be thankful for what you have, because for the most part, it could be worse.

'Tis the season to be thankful for your family; though for some of us, it is a shrinking circle.

'Tis the season to be nice to people, even those you may not know.

For those of you who know me, (or, gasp, actually read the column) I always head out to Jersey to spend the holidays with my mom, my sister and her husband, and whatever cousins still come down to the shore. I always cook Christmas dinner, though we no longer order a 14-pound turkey for our ever-shrinking circle. I also end up cooking some food that we can freeze in portions for my mom, so that she will always have some fall-back food when she just doesn't feel like cooking.

But you know what, that's what families do (or at least.. should do). We try to look out for each other and do what we can for each other.

Are we a perfect family? No.. Ozzie and Harriet, we are not! We have our little faults (excuse me while I cough on that one), but we are family!

So we wish you all a happy and safe holiday season! See ya next year!

WEBSITE OF THE WEEK

This one comes from Martha Stewart, the authority on holiday foods and entertainment. Check it out; there is something for all levels of cooks. This week's recipe also comes from that site — a great recipe for Christmas morning — Bacon, Egg and Toast cups!

http://www.marthastewart.com/holiday-recipes

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Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their Web site at www.decadencecheesecakes.com, on Facebook, or by calling 256-4688.

Bacon, Egg and Toast Cups

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sautОed spinach. Dress things up with a sprinkle of Parmesan cheese. Recipe yields six servings.

3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.