December 24th, 2010

red river hog

Food, Glorious Food

As you may or may not know, we're spending Christmas this year at home, having visited folks at Thanksgiving. This means that I can COOK NONSTOP FOR DAYS. Well, not me entirely, but that is the basic shape of the holiday plan here. Observe the menu for the next few days:

December 24th:
  • roast beef
  • green beans (possibly two batches, one Southern-style squishy and one Northern-style tender but crisp)
  • extremely sweet potatoes
  • popovers
  • spinach, onion, and chickpeas (I make this all the time, and I should think of a catchier name for it)
  • pecan pie


December 25th:
  • lasagna
  • salad
  • pumpkin custard
  • pumpkin cake (there is some chance this may end up being a brunch instead)


December 26th (includes various local friends and reveals our severe dining chair shortage):
  • roast ducks
  • wild rice stuffing
  • mashed potatoes
  • broccoli casserole
  • apple pie

plus whatever the various local friends are bringing, which is currently expected to include:
  • cranberry relish
  • nut loaf
  • grapefruit tart

and if the rest of the various local friends do not bring vegetables, we'll add:
  • cabbage & apples


Not to mention various cookies, beverages, fancy holiday chocolates, etc.

I love feast days.
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    artistic anticipatory
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