Food, Glorious Food

[tiger_spot]

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.

Comments

[cobalt-00.livejournal.com]

It all sounds delicious!
You have couches and footstools, though, so it's not like people won't be able to roost somewhere with their plates.

[ex-serenejo.livejournal.com]

Yay, feast days! Hope it all went really well.

[tiger-spot.livejournal.com]

It did! We even managed to get everything today ready at about the same time, which was more or less the originally-planned time! That is often difficult for us.

I gotta figure out what the story is with pumpkin, though, because the pumpkin custard and the pumpkin pie (one of the friends brought apple pie [which was excellent and all vanished before I got a second piece :(] so we switched to pumpkin for today) took way longer in the oven than the recipes said. (The custard was a new recipe, but the pie usually doesn't take that long.) I suspect it's a pumpkin wateriness issue, such that excessive moisture requires more time to cook off so everything solidifies, and intend to press my pumpkin in a sieve or a cheesecloth or something next time I make a pie-like thing with it.

[ex-serenejo.livejournal.com]

My pumpkin's been watery lately, too. Hmm. So glad your food stuff went well, though. That's a good feeling.

[tiger-spot.livejournal.com]

My pumpkin's been watery lately, too.

Maybe it's to do with the timing of the precipitation this year in our local pumpkin-growing region?