Checking in a week before Christmas

Checking in a week before Christmas

I’m still here! Hopefully I’ll have a photo of some tags I’ve made later today. But, to be honest, it doesn’t seem very clever to post about everything I’ve been up to lately since some of the recipients might stumble across those items. I’ll be sure to get you full details after the gifts are delivered.

Right now I’m struggling with the idea of what to have for Christmas dinner. We traditionally do a ham from one of those yummy places where you have to stand in line for an hour just to pick the darn thing up. This year I’m toying with the idea of beef Wellington.

I have a tenderloin (that equals the cost of a car payment) in the freezer from my favorite beef guy, and it seems like a good idea to do that instead.

What’s your favorite Christmas dinner? I’ll be honest, I’m trying to stay out of the food this season. I do have a candy cane biscotti I’m going to make today for a hostess treat. Other than that, no baking. No fudge. Not even Grandma’s pecan pralines.

I can remember years when the kids were young that I’d spend a full week in the kitchen. No more. The oldest did say he had plans for a geodome gingerbread house. I’m thinking the oldest is quite nuts.

That’s it for now. Hopefully I’ll pop up a photo later if I get some wrapping done.

10 Responses »

  1. Oooh. Salmon sounds great. We landed on ham after all. I just cook it – and for ham I don’t even have to do anything but warm it up.

  2. Beef tenderloin, roasted Brussels sprouts with maple syrup and sea salt, and garlic mashed potatoes has been our standard Christmas meal for several years. We usually have ham for the new year. Merry Christmas to you and yours!

  3. Ham sounds like a good plan for Christmas day. Who needs all the hassel of Beef W on Christmas! More time to be with family & friends…❤

    Pat, I’ll be trying your recipe for Brussels sprouts. Sounds delish!

    Merry Christmas!!!

  4. Cindy, you should try them. I like them roasted. My mom used to roast them with water chestnuts and bacon, then adding salt/pepper. She also used to steam them and would serve with butter, salt/pepper which was good but I prefer the former :)

  5. Ok, I’ll tattle on myself as well. I’ve never made them myself. Had them at a friend’s home for dinner, and liked them! That’s why I want to try Pat’s recipe. The maple syrup sounds wonderful! Here is how my friend makes hers:

    Toss 1 1/2 pounds halved Brussels sprouts with 1/4 cup olive oil and a pinch each of red pepper flakes, salt and pepper. Roast cut-side down on a baking sheet at 450 for 25 to 30 minutes.

  6. This is what I do:

    Roasted Maple Brussels Sprouts

    Serves 2-4
    Prep Time: 20 minutes
    Cook Time: 20 minutes

    1 large stalk brussels sprouts (2-3 cups)
    3 tablespoons extra virgin olive oil
    3 tablespoons maple syrup
    Sea salt, to taste

    Preheat oven to 400F.

    Cut the brussels sprouts from the stalk. Remove the stem and outer leaves. You can leave them whole but I like to halve mine.

    In a large mixing bowl, toss the brussels sprouts with the olive oil and maple syrup. Spread the sprouts on a large baking sheet and bake at 400F for 20 minutes. Place in serving bowl and add sea salt to taste.

  7. P.S. You can add diced bacon if you like during roasting. Or, I’ve even heard of adding some fresh cranberries for tartness and color.

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