One more day and we'll be on our "Christmas Break". Frankly, we are looking forward to having four days semi-off in a row; moreover, we are looking forward to December being over!! The competition for the dining dollar is just too stiff. Not that business is going to boom after the holly-daze are over - that is still an unknown, with the rest of what is going on with the economy, we could be in for a rough winter. I remember one such winter when it was January, War, and Reagonomics all at once. We all suffered. But, we got through it, and hopefully we will again. As long as it doesn't snow every weekend...
So, what are we having for our Christmas meals? Christmas Eve we will continue with a tradition that started with a cousin who didn't like seafood - which had been the tradition up until then - and we'll be having Cheese Fondue with the neighbors. Christmas morning will be Eggs Benedict, with plenty of hollandaise sauce. Mom is always at our Christmas Eve breakfast table, and she looks forward to that meal as much as I do. Christmas Dinner - we might start off with some fried oysters. The center of the plate will be a very nice, very rare (better be!) Rib Roast of beef from St. Brigid's Farm, along with some of Joseph Towner's Brussels sprouts (preferably with bacon and onion) and maybe (if I can talk Kevin into making them) some scalloped potatoes. I got a bag of Beaten Biscuits today, so we'll have those as well. We'll be drinking a delicious Henriot rose champagne over the course of the day, as well as our last bottle of Ridge Litton Springs zinfandel, with the roast. Dessert will most likely be those Fran's salted caramels, with maybe a little glass of port (for me!).
And then it's on to New Year's Eve. That will be at the top of Kevin's list for the week following Christmas - there is so much prep involved in getting that menu ready, he will probably start on the 26th! But it's a lot of fun, once that's over, and we look forward to our first New Year's Eve dinner here at Brooks Tavern. We'll leave afterwards and go to Mom's for champagne and laughter, ringing in the New Year with lots of joy and love.
So, Merry Christmas to all, and a Happy New Year. I hope all of your Holiday food traditions are as tasty as ours and your New Year as full of love and joy and laughter.
So, what are we having for our Christmas meals? Christmas Eve we will continue with a tradition that started with a cousin who didn't like seafood - which had been the tradition up until then - and we'll be having Cheese Fondue with the neighbors. Christmas morning will be Eggs Benedict, with plenty of hollandaise sauce. Mom is always at our Christmas Eve breakfast table, and she looks forward to that meal as much as I do. Christmas Dinner - we might start off with some fried oysters. The center of the plate will be a very nice, very rare (better be!) Rib Roast of beef from St. Brigid's Farm, along with some of Joseph Towner's Brussels sprouts (preferably with bacon and onion) and maybe (if I can talk Kevin into making them) some scalloped potatoes. I got a bag of Beaten Biscuits today, so we'll have those as well. We'll be drinking a delicious Henriot rose champagne over the course of the day, as well as our last bottle of Ridge Litton Springs zinfandel, with the roast. Dessert will most likely be those Fran's salted caramels, with maybe a little glass of port (for me!).
And then it's on to New Year's Eve. That will be at the top of Kevin's list for the week following Christmas - there is so much prep involved in getting that menu ready, he will probably start on the 26th! But it's a lot of fun, once that's over, and we look forward to our first New Year's Eve dinner here at Brooks Tavern. We'll leave afterwards and go to Mom's for champagne and laughter, ringing in the New Year with lots of joy and love.
So, Merry Christmas to all, and a Happy New Year. I hope all of your Holiday food traditions are as tasty as ours and your New Year as full of love and joy and laughter.
I thought for sure you'd have a photo of Kevin trying to sign Chrstmas cards ;)
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