Skip to main content

Christmas Eve


It's Christmas Eve, the stockings are hung by the chimney with care, in hopes that St. Nicholas soon would be there.  More presents kept magically appearing under the tree throughout the day today.  


Isn't that what Christmas is all about?  Presents and then more presents… We did open a few tonight but we usually wait until Christmas morning to open our present.  We had Christmas Eve dinner with family members we won't see tomorrow



 so we opened presents with them and had another mini feast.  

We started with the festive white cranberry spritzers 

This is the Christmas I will remember as my Whole Foods Christmas because once again I stocked up with a few items to include in our Christmas Eve feast including these Parmesan Crisps.


These are an appetizer that were a big hit at our office party so I included these again.  All the Christmas cookies were put out tonight including the russian tea cakes,


We received the Harry and David pears from Bruce's parents again this year so we had christmas pears which is turning into a tradition now.  This year I added some grapes.


Other appetizer's included cheese and crackers



and of course, the almond roca.


Our dinner was once again the  mustard crusted beef tenderloin which is always a winner for a special meal like Christmas Eve dinner.  Dessert was from Whole Foods…



Bush de Noel, the traditional French Christmas dessert or "Yule Log".   Our meal was complete!  Once again, we are surrounded by good food, good drink, good company.


Merry Christmas, everybody!

Labels:

Comments

Post a Comment

Popular posts from this blog

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free.  But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one.  My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations  and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends.  We can easily go 5 miles in no time, talking non-stop.  She loves exploring our neighborhood as much as I do and we discover so many favorite little spots.  We even found a property with a horse (or more like a pony, I should say.)   The views are always quite lovely, too.  Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception.  I told my friend, "Thirty-nine years ago today, t...
2 comments
Read more

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of  meatloaf .  This must be meatloaf season.  It was surprisingly similar to the  Pioneer Woman's version  who was also recently on.   I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book,  Food Matters .  His meatloaf recipe also included bacon and cheese!  I must be doing something wrong.  The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life.    If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health.  He tells his story in Food Matters and provides ...
5 comments
Read more

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights.  Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1.  Heat a large Dutch oven over medium-high heat.  Add olive oil to pan; swirl to coat.  Add onion, carrot, and celery, and saute 6 minutes or until tender.  Stir in 1/4 tsp. salt and garlic; cook 1 minute.   2.  Stir in 3 cups vegetable broth and kale.  Bring to a boil; cover, reduce heat, and simme...
3 comments
Read more