Following Siobhan's idea, What special dishes do YOU prepare as a family
traditional holiday meal?

We're having the family visit here in Houston this year. We've got folks
from Ireland, India, Chicago, Denver, Boston, and Mexico coming through or
staying this week so we're cooking U.N. style. We're also gathering recipes
and new ideas as we go along.

Yesterday we had Indian lunch (Lime Rasaam, Samosas, Basmati rice, and Sweet
Lassi) under the guidance of Malathi, our Daughter-in-law's mother. The
previous day's lunch was a large pot of Texas style red chili along with
jalapeno cornbread.

My wife (Peggy) is presently making Sour Cream cookies for the troops to put
icing on. I just browned up a stewing hen and it's in a large pot simmering
into chicken broth for Sopa de Lima (a traditional Mexican Lime soup).
Along with tamales and spiced hot chocolate that will be the Christmas Eve
dinner.

There's a turkey sitting in a cooler in a bag of marinade. That will go in
the smoker late tonight for a 12-15 hour session. A boneless turkey breast
will go in a roaster along with a batch of sweet potatoes. Pies seem to be
appearing by magic as time (and oven space) is available.

So what's going on in YOUR kitchen ?

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

On Fri, 24 Dec 2004 08:48:08 -0600, "Pete Romfh"
> wrote:

>So what's going on in YOUR kitchen ?

Dirty dishes. Lots of dirty dishes.

We're spending Christmas Day with my stepdaughter and her family. They're
making lasagna and we're bringing a loaf of Texas toast and a chocolate
cake.

Dang! I'd better go bake that cake! We have gifts to wrap, too. Did I
mention that Crash and I are master procrastinators?

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Steve Calvin wrote:
> New Years day is always roasted saurkraut and pork with
> mashed spuds and corn.

New Year's has always included Blackeyed Peas cooked with smoked ham, It's
supposed to bring good luck in the new year (according to an old southern
tradition). It's really supposed to be an entire smoked hog's head cooked
with a large kettle of blackeyes but we make a more modest meal. Usually
accompany this with fresh cornbread.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Steve Calvin wrote:
> New Years day is always roasted saurkraut and pork with
> mashed spuds and corn.

New Year's has always included Blackeyed Peas cooked with smoked ham, It's
supposed to bring good luck in the new year (according to an old southern
tradition). It's really supposed to be an entire smoked hog's head cooked
with a large kettle of blackeyes but we make a more modest meal. Usually
accompany this with fresh cornbread.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Damsel in dis Dress wrote:
>> So what's going on in YOUR kitchen ?
>
> Dirty dishes. Lots of dirty dishes.
>

I can relate to that. We're going through two dishwasher cycles a day here.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Pete Romfh wrote:

> Following Siobhan's idea, What special dishes do YOU prepare as a family
> traditional holiday meal?
>
> We're having the family visit here in Houston this year. We've got folks
> from Ireland, India, Chicago, Denver, Boston, and Mexico coming through or
> staying this week so we're cooking U.N. style. We're also gathering recipes
> and new ideas as we go along.
>
> Yesterday we had Indian lunch (Lime Rasaam, Samosas, Basmati rice, and Sweet
> Lassi) under the guidance of Malathi, our Daughter-in-law's mother. The
> previous day's lunch was a large pot of Texas style red chili along with
> jalapeno cornbread.
>
> My wife (Peggy) is presently making Sour Cream cookies for the troops to put
> icing on. I just browned up a stewing hen and it's in a large pot simmering
> into chicken broth for Sopa de Lima (a traditional Mexican Lime soup).
> Along with tamales and spiced hot chocolate that will be the Christmas Eve
> dinner.
>
> There's a turkey sitting in a cooler in a bag of marinade. That will go in
> the smoker late tonight for a 12-15 hour session. A boneless turkey breast
> will go in a roaster along with a batch of sweet potatoes. Pies seem to be
> appearing by magic as time (and oven space) is available.
>
> So what's going on in YOUR kitchen ?
>

My kitchen is clean, neat, tidy and devoid of activity. My parents
kitchen is where all of the goings on will begin to take place in a
couple of hours.

Tonight it's going to be scallops wrapped in bacon, shrimp cocktail,
stuffed mushroom caps, Boar's Head cold cuts, good breads, cheese
followed up with chocolate fondue for dessert.

Apart from standing rib roast I do not know what the menu is for
Christmas Day. I do however know that I will be helping with the meal.

Jessica

Pete Romfh wrote:

> Following Siobhan's idea, What special dishes do YOU prepare as a family
> traditional holiday meal?
>
> We're having the family visit here in Houston this year. We've got folks
> from Ireland, India, Chicago, Denver, Boston, and Mexico coming through or
> staying this week so we're cooking U.N. style. We're also gathering recipes
> and new ideas as we go along.
>
> Yesterday we had Indian lunch (Lime Rasaam, Samosas, Basmati rice, and Sweet
> Lassi) under the guidance of Malathi, our Daughter-in-law's mother. The
> previous day's lunch was a large pot of Texas style red chili along with
> jalapeno cornbread.
>
> My wife (Peggy) is presently making Sour Cream cookies for the troops to put
> icing on. I just browned up a stewing hen and it's in a large pot simmering
> into chicken broth for Sopa de Lima (a traditional Mexican Lime soup).
> Along with tamales and spiced hot chocolate that will be the Christmas Eve
> dinner.
>
> There's a turkey sitting in a cooler in a bag of marinade. That will go in
> the smoker late tonight for a 12-15 hour session. A boneless turkey breast
> will go in a roaster along with a batch of sweet potatoes. Pies seem to be
> appearing by magic as time (and oven space) is available.
>
> So what's going on in YOUR kitchen ?
>

My kitchen is clean, neat, tidy and devoid of activity. My parents
kitchen is where all of the goings on will begin to take place in a
couple of hours.

Tonight it's going to be scallops wrapped in bacon, shrimp cocktail,
stuffed mushroom caps, Boar's Head cold cuts, good breads, cheese
followed up with chocolate fondue for dessert.

Apart from standing rib roast I do not know what the menu is for
Christmas Day. I do however know that I will be helping with the meal.

Jessica

On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
> wrote:

> we're bringing a loaf of Texas toast

Is that a poundcake?

sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
> wrote:

> we're bringing a loaf of Texas toast

Is that a poundcake?

sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 11:05:09 -0500, "Jessica V."
> wrote:

> Tonight it's going to be scallops wrapped in bacon, shrimp cocktail,
> stuffed mushroom caps, Boar's Head cold cuts, good breads, cheese
> followed up with chocolate fondue for dessert.

If I wasn't having people over tonight, I'd be trying to
wrangle an invitation over to your house!

I used to have a very simple recipe from an ancient Gourmet
magazine for marinating appetizer scallops which involved
mustard, brown sugar and bourbon.

You marinate the scallops in it for an hour or two, then
wrap and cook as usual. It was very, very good!

sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 11:05:09 -0500, "Jessica V."
> wrote:

> Tonight it's going to be scallops wrapped in bacon, shrimp cocktail,
> stuffed mushroom caps, Boar's Head cold cuts, good breads, cheese
> followed up with chocolate fondue for dessert.

If I wasn't having people over tonight, I'd be trying to
wrangle an invitation over to your house!

I used to have a very simple recipe from an ancient Gourmet
magazine for marinating appetizer scallops which involved
mustard, brown sugar and bourbon.

You marinate the scallops in it for an hour or two, then
wrap and cook as usual. It was very, very good!

sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 17:11:24 GMT, sf > wrote:

>On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
> wrote:
>
>> we're bringing a loaf of Texas toast
>
>Is that a poundcake?

Nope, it's square bread, with slices close to an inch thick. Butter the
slices, toss them in a frying pan or under a broiler, and you've got a
lovely accompaniment for lasagna and steak.

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri, 24 Dec 2004 17:11:24 GMT, sf > wrote:

>On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
> wrote:
>
>> we're bringing a loaf of Texas toast
>
>Is that a poundcake?

Nope, it's square bread, with slices close to an inch thick. Butter the
slices, toss them in a frying pan or under a broiler, and you've got a
lovely accompaniment for lasagna and steak.

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

sf wrote:

> On Fri, 24 Dec 2004 11:05:09 -0500, "Jessica V."
> > wrote:
>
>
>> Tonight it's going to be scallops wrapped in bacon, shrimp cocktail,
>> stuffed mushroom caps, Boar's Head cold cuts, good breads, cheese
>> followed up with chocolate fondue for dessert.
>
>
> If I wasn't having people over tonight, I'd be trying to
> wrangle an invitation over to your house!
>
> I used to have a very simple recipe from an ancient Gourmet
> magazine for marinating appetizer scallops which involved
> mustard, brown sugar and bourbon.
>
> You marinate the scallops in it for an hour or two, then
> wrap and cook as usual. It was very, very good!
>
> sf
> Practice safe eating - always use condiments

Ohh that sounds really good.

I have or have access to most back issues of Gourmet from the 70s on.
Care to guess at a decade? No dice with epicurious. I'd like to see
the foodie mags put together a CD-ROM of all issues like National
Geographic did a few years ago.

Jessica

sf wrote:

> On Fri, 24 Dec 2004 11:05:09 -0500, "Jessica V."
> > wrote:
>
>
>> Tonight it's going to be scallops wrapped in bacon, shrimp cocktail,
>> stuffed mushroom caps, Boar's Head cold cuts, good breads, cheese
>> followed up with chocolate fondue for dessert.
>
>
> If I wasn't having people over tonight, I'd be trying to
> wrangle an invitation over to your house!
>
> I used to have a very simple recipe from an ancient Gourmet
> magazine for marinating appetizer scallops which involved
> mustard, brown sugar and bourbon.
>
> You marinate the scallops in it for an hour or two, then
> wrap and cook as usual. It was very, very good!
>
> sf
> Practice safe eating - always use condiments

Ohh that sounds really good.

I have or have access to most back issues of Gourmet from the 70s on.
Care to guess at a decade? No dice with epicurious. I'd like to see
the foodie mags put together a CD-ROM of all issues like National
Geographic did a few years ago.

Jessica

Damsel in dis Dress wrote:
> On Fri, 24 Dec 2004 17:11:24 GMT, sf > wrote:
>
>> On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> we're bringing a loaf of Texas toast
>>
>> Is that a poundcake?
>
> Nope, it's square bread, with slices close to an inch thick. Butter
> the slices, toss them in a frying pan or under a broiler, and you've
> got a lovely accompaniment for lasagna and steak.

Didn't you ferget the garlic in with that butter?

BOB

>
> Christmas Carol
> --
> "Years ago my mother used to say to me... She'd say,
> 'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
> Well, for years I was smart.... I recommend pleasant. You may quote
> me."
>
> *James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:
> On Fri, 24 Dec 2004 17:11:24 GMT, sf > wrote:
>
>> On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> we're bringing a loaf of Texas toast
>>
>> Is that a poundcake?
>
> Nope, it's square bread, with slices close to an inch thick. Butter
> the slices, toss them in a frying pan or under a broiler, and you've
> got a lovely accompaniment for lasagna and steak.

Didn't you ferget the garlic in with that butter?

BOB

>
> Christmas Carol
> --
> "Years ago my mother used to say to me... She'd say,
> 'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
> Well, for years I was smart.... I recommend pleasant. You may quote
> me."
>
> *James Stewart* in the 1950 movie, _Harvey_

On Fri, 24 Dec 2004 13:04:23 -0500, " BOB" > wrote:

>Damsel in dis Dress wrote:
>> On Fri, 24 Dec 2004 17:11:24 GMT, sf > wrote:
>>
>>> On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
>>> > wrote:
>>>
>>>> we're bringing a loaf of Texas toast
>>>
>>> Is that a poundcake?
>>
>> Nope, it's square bread, with slices close to an inch thick. Butter
>> the slices, toss them in a frying pan or under a broiler, and you've
>> got a lovely accompaniment for lasagna and steak.
>
>Didn't you ferget the garlic in with that butter?

Nope. It'll have garlic. I just didn't say so here. I love that stuff.
I'll bloat up like the Goodyear Blimp, but I'm eating some Texas Toast,
dammit!

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri, 24 Dec 2004 13:04:23 -0500, " BOB" > wrote:

>Damsel in dis Dress wrote:
>> On Fri, 24 Dec 2004 17:11:24 GMT, sf > wrote:
>>
>>> On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
>>> > wrote:
>>>
>>>> we're bringing a loaf of Texas toast
>>>
>>> Is that a poundcake?
>>
>> Nope, it's square bread, with slices close to an inch thick. Butter
>> the slices, toss them in a frying pan or under a broiler, and you've
>> got a lovely accompaniment for lasagna and steak.
>
>Didn't you ferget the garlic in with that butter?

Nope. It'll have garlic. I just didn't say so here. I love that stuff.
I'll bloat up like the Goodyear Blimp, but I'm eating some Texas Toast,
dammit!

Christmas Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

in article , Melba's
Jammin' at wrote on 12/24/04 3:44 PM:

> On the
> way home, Chris and I will check out the Christmas lights -- there's a
> real monstrosity not far from us here in beautiful Burnsville. Worthy
> of Christmas Vacation.

I did that last night with my "elderly" friend. Of course, I say that in
quotes because, while she may be 74 years old, chronologically, she is
younger than many her age, and younger than some 45 year olds I know, too!

It's our annual tradition. We go out for a bite to eat and she gets her Xmas
gifts. (I get mine from her on Chanukah) Then we drive around looking at the
gawdy decorations! It's fun. We both felt like pizza. So we went to the
best darn pizza place in town, a few blocks from my apartment. It's mostly
takeout, but they have a handful of tables. We ate there. Big wood burning
brick pizza oven right there, behind the counter. Pizza takes maybe 8-9
minutes to bake, I can't even imagine how many degrees it is! You can smell
the wood burning when you drive up to the place. Awesome, thin crust pies.
We had our usual...a medium pie, half pepperoni (for her) and half sausage
and mushroom (for me). Shared a small salad so we'd feel virtuous.

Then, we drove around. One house had EVERYTHING on it. God Bless America in
red, white and blue. Merry Christmas. Animated reindeer. Inflatable snowmen
and Santa. Red and white candy canes made of lights lining the driveway. A
creche made entirely of lights. The 3 wise men, illuminated from within.
Hanging from the lit trees were some snowflakes made of lights, I can't even
remember what else. EVERY holiday icon known to man was in that front yard,
and plenty of them! Thing is, some of the houses like that look "thrown
together", a couple of them, though, looked really well-planned and were
actually sort of beautiful. I couldn't help but think "I'd hate to get
their electric bill" though.

Tonight is Xmas eve dinner with the family I had Thanksgiving dinner with.
I'm hoping it's ham, but I have no idea. And we'll exchange gifts.

Tomorrow, another gift exchange with another friend in the afternoon after
she does her family thing.

Then for supper tomorrow, I scored a bargain on a "turkey breast quarter"
(that's what it was labeled at the market. It's one side of the turkey
breast, with the wing). 69 cents per pound. I bought 3. One for tomorrow
plus leftovers, and 2 for the freezer for later on. Two of them cost about
$1.60. The other, not quite $2. That was a great bargain, because
Thanksgiving time they were about 3 times that price. That's why I bought 3.
I'm psyched! I bought a few sweet potatoes to bake and I'll have myself a
nice couple of meals out of this. Probably veggies and maybe stuffing. We'll
see what I feel like. I also have that wild rice from Meena-sota, so maybe
I'll do something with that and some dried cranberries. It goes so nicely
with turkey.

Sunday will be bargain hunting (I really need a Johnny Damon t-shirt and
they are having a big after Xmas sale!) and leftovers, then back to work on
Monday.

in article , Melba's
Jammin' at wrote on 12/24/04 3:44 PM:

> On the
> way home, Chris and I will check out the Christmas lights -- there's a
> real monstrosity not far from us here in beautiful Burnsville. Worthy
> of Christmas Vacation.

I did that last night with my "elderly" friend. Of course, I say that in
quotes because, while she may be 74 years old, chronologically, she is
younger than many her age, and younger than some 45 year olds I know, too!

It's our annual tradition. We go out for a bite to eat and she gets her Xmas
gifts. (I get mine from her on Chanukah) Then we drive around looking at the
gawdy decorations! It's fun. We both felt like pizza. So we went to the
best darn pizza place in town, a few blocks from my apartment. It's mostly
takeout, but they have a handful of tables. We ate there. Big wood burning
brick pizza oven right there, behind the counter. Pizza takes maybe 8-9
minutes to bake, I can't even imagine how many degrees it is! You can smell
the wood burning when you drive up to the place. Awesome, thin crust pies.
We had our usual...a medium pie, half pepperoni (for her) and half sausage
and mushroom (for me). Shared a small salad so we'd feel virtuous.

Then, we drove around. One house had EVERYTHING on it. God Bless America in
red, white and blue. Merry Christmas. Animated reindeer. Inflatable snowmen
and Santa. Red and white candy canes made of lights lining the driveway. A
creche made entirely of lights. The 3 wise men, illuminated from within.
Hanging from the lit trees were some snowflakes made of lights, I can't even
remember what else. EVERY holiday icon known to man was in that front yard,
and plenty of them! Thing is, some of the houses like that look "thrown
together", a couple of them, though, looked really well-planned and were
actually sort of beautiful. I couldn't help but think "I'd hate to get
their electric bill" though.

Tonight is Xmas eve dinner with the family I had Thanksgiving dinner with.
I'm hoping it's ham, but I have no idea. And we'll exchange gifts.

Tomorrow, another gift exchange with another friend in the afternoon after
she does her family thing.

Then for supper tomorrow, I scored a bargain on a "turkey breast quarter"
(that's what it was labeled at the market. It's one side of the turkey
breast, with the wing). 69 cents per pound. I bought 3. One for tomorrow
plus leftovers, and 2 for the freezer for later on. Two of them cost about
$1.60. The other, not quite $2. That was a great bargain, because
Thanksgiving time they were about 3 times that price. That's why I bought 3.
I'm psyched! I bought a few sweet potatoes to bake and I'll have myself a
nice couple of meals out of this. Probably veggies and maybe stuffing. We'll
see what I feel like. I also have that wild rice from Meena-sota, so maybe
I'll do something with that and some dried cranberries. It goes so nicely
with turkey.

Sunday will be bargain hunting (I really need a Johnny Damon t-shirt and
they are having a big after Xmas sale!) and leftovers, then back to work on
Monday.

Damsel in dis Dress wrote:
>" BOB" wrote:
>> Damsel in dis Dress wrote:
>>>sf wrote:
>>>>Damsel in dis Dress wrote:
>>>>
>>>>> we're bringing a loaf of Texas toast
>>>>
>>>> Is that a poundcake?
>>>
>>> Nope, it's square bread, with slices close to an inch thick. Butter
>>> the slices, toss them in a frying pan or under a broiler, and you've
>>> got a lovely accompaniment for lasagna and steak.
>>
>> Didn't you ferget the garlic in with that butter?
>
> Nope. It'll have garlic. I just didn't say so here.

That's what I was hoping. Texas toast *must* have garlic.

> I love that
> stuff. I'll bloat up like the Goodyear Blimp, but I'm eating some
> Texas Toast, dammit!
>
> Christmas Carol

BOB