Author’s note: This column began in 1999 and has run weekly without missing a single week. Along the way, 15 books were written and more than 1.3 million words have gone into print. That total feels less like an achievement than a blessing, made possible by readers who have followed along all these years.
Faith hasn’t appeared often, not because of reluctance, but because it didn’t naturally fit a column built on food, travel and the stories tied to both. This week felt like the right moment.
What follows is the afterword to my newest book, Robert St. John’s Mississippi Christmas.
Afterword
Christmas is a season of joy, celebration and remembrance – the birth of Jesus Christ. But it’s easy to get caught up in the hustle: the sales, the gifts, the nonstop Christmas music.
The real meaning often gets buried beneath wrapping paper and to-do lists. Christmas has always been about something deeper: family, friends, quiet moments at the table, laughter, shared meals, gratitude, and honoring traditions that connect us to those who came before us.
What strikes me most now is the mix of joy and longing. Missing loved ones who aren’t here is part of it. Watching my children grow, sharing new traditions and memories, brings a special hope. The circle of family keeps widening, and that’s something to be thankful for.
Christmas is also about helping others – showing love and kindness to those who need it most. That lesson has been reinforced through work with Extra Table. Pantries and soup kitchens get bountiful help in December, but food-insecure children are just as hungry in July. Consistency matters. Making a difference is not a one-time act, but a steady, intentional effort. Visit extratable.org; 100% of donations go directly to food for those in need.
Christmas isn’t just a day. It’s a way of life – a call to love neighbors, feed the hungry, and care for the least among us.
Long before decorated trees or candlelight services, there was a baby in a manger. When the angel appeared to shepherds that quiet night outside Bethlehem, he said:
“Fear not, for behold, I bring you good tidings of great joy, which shall be to all people.
For unto you is born this day in the city of David a Savior, which is Christ the Lord.” (Luke 2:10-11)
It’s that joy we should carry beyond December, into the cold days of January and the heat of July. It calls us to help others not just when we feel generous, but when they truly need it.
Reflecting on past Christmases, I am grateful – for family, friends, team members, the folks at Extra Table, and the countless people who’ve shared their kindness along the way.
The greatest Christmas gift we can give is love and service. The greatest gift we’ve received came in the simplest, most humble way.
God bless you all. Onward.
HARRISON’S BROWN BUTTER MASHED POTATOES
Watching a son take your teaching and improve it – that’s special. During a Christmas break from the Culinary Institute of America, Hyde Park, he made these mashed potatoes. I was skeptical, but his version was better.
This recipe has become a new family tradition. Watching him cook with skill and precision is a proud moment every time. This is his recipe, now adopted as my own.
Serves 6 to 8
Ingredients:
4 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
3 sticks salted butter, divided
1 cup heavy whipping cream
2 sprigs fresh thyme, crushed
1 teaspoon fresh garlic, minced
1 tablespoon kosher salt, divided
2 teaspoons fresh ground black pepper
Directions:
■ Place potatoes in an 8-quart pot, cover with cold water (2 inches above potatoes), add 2 tablespoons salt, and simmer until fork-tender, 20-25 minutes.
■ Drain and spread on a baking sheet. Place in a 200°F oven for five minutes to dry slightly.
■ Melt 1 1/2 sticks butter in a skillet over medium heat, swirling frequently until golden brown; remove from heat.
■ Heat cream, thyme, and garlic in a small saucepan until just simmering. Remove and steep 10 minutes; strain and keep warm.
■ Pass dried potatoes through a ricer or food mill back into the pot over low heat, stirring constantly. Slowly fold in brown butter. Gradually mix in warm cream until smooth.
■ Fold in remaining cold butter a few pieces at a time for a glossy finish. Season with remaining salt and pepper. Adjust to taste. Serve immediately or keep warm in a bain-marie.
Robert St. John is a restaurateur, author, enthusiastic traveler, and world-class eater from Hattiesburg, Mississippi. He has spent four decades in the restaurant industry, written 13 books, and written a syndicated newspaper column for more than 24 years. Read more about Robert at robertstjohn.com.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 33 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 33 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
