| Pete Romfh |
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
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| Nancy Howells |
In article <41cc2c06$0$607$a726171b@news.hal-pc.org>, "Pete Romfh"
<promfhTAKE@OUThal-pc.org.invalid> 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 ?
Ours isn't all that special - it depends on how many people we will be
having in. The rule of thumb is that it's always turkey for
Thanksgiving, and usually ham (but sometimes turkey) for Christmas - New
Year's day is usually some sort of roast beef, unless we have turkey for
Christmas, at which point the main meat is ham.
For baking, mostly for my husband at this point - it's Finnish Christmas
stars, made of a very fine pastry and spiced prunes. They're from my
family tradition, bukt he really likes them.
This year, specifically, it's a ham we brought back from Pennsylvania
(for Christmas day), curried sweet potatoes, a cheese tray, and a spicy
pumpkin pie, along with green veggies and a salad. Nothing too special.
For dinner tonight, we'll have a sausage/cabbage soup, with purchased
bread sticks for the hub. Dinner has to be light - I have to work, and
need to be able to be physically on-my-feet, so to speak. This means
that I really will only have a salad for lunch, and a small bowl of soup
for dinner - after work, we will go to the 11pm Christmas Eve service,
and will come home, at which point there will be spiced cider (a splurge
for me, as I'm doing low-carb) and cookies for him. The cookies this
year include spice cookies, and the Finnish stars.
--
Nancy Howells (don't forget to switch it, and replace the ;) to send mail).
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| Steve Calvin |
Nancy Howells wrote:
> In article <41cc2c06$0$607$a726171b@news.hal-pc.org>, "Pete Romfh"
> <promfhTAKE@OUThal-pc.org.invalid> wrote:
>
>
>>Following Siobhan's idea, What special dishes do YOU prepare as a family
>>traditional holiday meal?
>>
Thanksgiving is always turkey with all the trimmings. Christmas actually
varies depending on what's going on. New Years day is always roasted
saurkraut and pork with mashed spuds and corn.
--
Steve
It's not a good idea to squat while wearing spurs.
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| Damsel in dis Dress |
On Fri, 24 Dec 2004 08:48:08 -0600, "Pete Romfh"
<promfhTAKE@OUThal-pc.org.invalid> 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_
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| Jessica V. |
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
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| Pete Romfh |
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
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| Pete Romfh |
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
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| sf |
On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
<damsel-removethis@mailblocks.com> wrote:
> we're bringing a loaf of Texas toast
Is that a poundcake?
sf
Practice safe eating - always use condiments
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| sf |
On Fri, 24 Dec 2004 11:05:09 -0500, "Jessica V."
<no@spam.com> 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
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| Damsel in dis Dress |
On Fri, 24 Dec 2004 17:11:24 GMT, sf <nobody@comcast.net> wrote:
>On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
><damsel-removethis@mailblocks.com> 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_
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| Jessica V. |
sf wrote:
> On Fri, 24 Dec 2004 11:05:09 -0500, "Jessica V."
> <no@spam.com> 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
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| BOB |
Damsel in dis Dress wrote:
> On Fri, 24 Dec 2004 17:11:24 GMT, sf <nobody@comcast.net> wrote:
>
>> On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
>> <damsel-removethis@mailblocks.com> 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_
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| Damsel in dis Dress |
On Fri, 24 Dec 2004 13:04:23 -0500, " BOB" <a@b.org> wrote:
>Damsel in dis Dress wrote:
>> On Fri, 24 Dec 2004 17:11:24 GMT, sf <nobody@comcast.net> wrote:
>>
>>> On Fri, 24 Dec 2004 09:55:25 -0600, Damsel in dis Dress
>>> <damsel-removethis@mailblocks.com> 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_
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| Melba's Jammin' |
In article <41cc2c06$0$607$a726171b@news.hal-pc.org>, "Pete Romfh"
<promfhTAKE@OUThal-pc.org.invalid> 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.
Oooh, yummy! Sounds like a treat. Bless the DIL's mom.
> 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.
Also sounds tasty.
> So what's going on in YOUR kitchen ?
The red cabbage is cut and awaiting son Chris for another instructional
lesson presented by his father. The pork butt is cubed and waiting for
son Chris for another instructional lesson in tourtiere presented by his
mother. We will freeze the cubed meat a bit before grinding it for the
pies. Hopefully, there'll be no teeth gnashing and naughty words on
this Christmas Eve evening. Pie crusts for tourtiere have been
purchased. Sue me. Soon I need to make my list of stuff to haul to
Girlchild's home on the morrow. We'll have the tourtiere with fried
spuds and red cabbage; on Sunday we'll have a pork roast -- the last of
that 8-1/4 pound monster I picked up at Sam's a month or so ago. Mashed
potatoes and gravy, some kind of vegetable, I hope, and some Cherry
Chipotle Sauce or Relish to accompany mine. Some of Bonnie Madre's
homemade cranberry-raspberry-apple jam, too. She made it with xylitol
instead of refined sugar and it's damn good. I've got the fixings for a
fruit salad, too.
Best part will be church tonight. We'll go to friend Janet's church in
the inner city. Hans Lee, the other pastor there, does a wonderful
reading of the Christmas story from the book of Luke -- from memory. A
dramatic reading, but not overdone. The choir music will no doubt
include an African-inspired song or two, which we will enjoy a lot!
It's a great place; an old stone church that burned nine years ago on
December 16, rebuilt on the same site. The first church the ELCA has
constructed in the city (v. the burbs) in more than 50 years. 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.
Merry, Christmas, Pete!
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton
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| Sheryl Rosen |
in article thisisbogus-4767B3.14444824122004@news.individual.net, Melba's
Jammin' at thisisbogus@macbogus.com 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.
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| BOB |
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
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