It’s been a terrific year full of productivity and excitement for us, not only in preparation for opening our new facility, but also because of the launch of Index. Our team of writers and photographers has really enjoyed researching stories and capturing events. Even though deadlines were always looming and stories sometimes fell through, we are all that much wiser about all of the work that is happening across the museums and have delighted in connecting with our colleagues in new and imaginative ways. We hope you’ve liked reading our stories and discovering as much as we have.
From December 25 to January 1, we are taking a much-needed break to be with our friends and families, to rest, and to recharge for the monumental year ahead. We leave you with a recipe and photos of our recent staff holiday party held in the resplendent Calderwood Courtyard. The recipe comes from a former staff member, Meg Howland, who graciously made the egg nog for our holiday parties for nearly 20 years. We found a handwritten copy of it, titled “Meg Nog,” and asked our caterers to prepare the delicious drink for the party.
Meg Nog, adapted from the recipe Old Beacon Hill Holiday Eggnog in Boston Cooks, produced by the Women’s Educational and Industrial Union, 1991.
1 gallon egg nog 1 cup white rum 1 cup Bourbon 1/2 cup good brandy Nutmeg, to taste Combine all ingredients and serve in a decorative bowl, such as the one pictured above. Serves approximately 20 people.
Happy holidays from the Harvard Art Museums. See you in January!