[rmh_rider]

Where do you live? I would like to respectfully request an invite! I'll bring good wine!

Me too, me too. I bought some Moet and Chandon Imperial- mmm.

Yes, we *can* have pizza AND champagne. I am not too classy for fancy champagne, and pizza.

Equibrit thanks for all the recipes. I am on a free-choice cabbage junket right now, I LOVE red cabbage cooked like that. YUM!

[Luseride]

Shrimp and grits is really good. We have also had prime rib with salad and baked potatoes.

[Woodsperson]

This year at Thanksgiving we did Cajun. We had a turducken with Gumbo. Last year we had Jamaican with jerk turkey and plantains.

[costco_muffins]

Our holiday traditions make meals fun... and different!

We do a "25 mile" rule, where all food consumed (excluding spices, flour, sugar, etc) must be sourced locally within 25 miles. This means locally made beer and wine, local goat cheese, local bread, local heritage turkeys (or salmon!) local root veggies, etc. We even head to the cranberry bog and pick cranberries to make into sauce.

It is a tradition that makes us be creative and it is so much fun to talk about where everything came from!

[Chief2]

This year we are going out to a Chinese restaurant. If you have a good one near you, you could always order in, or get a wok and get creative!

[Kestrel]

Christmas eve will be aebelskiver, smoked salmon, and celery sticks (I have no idea how the celery sticks relate).


Appetizers for Christmas Dinner: peeled cooked shrimp, angels on horseback and smoked salmon
The main meal:
Prime rib or a standing rib roast
Shallot mashed potatos and gravey
Asparagus
Green beans with lemon butter and almonds
Fruit salad
Sticky buns (ususally dry, hard and not very sticky. made by MIL)
Champagne, wine, & sparking fruit juices
Dessert will be Swedish Cream with raspberries, date pudding and christmas cookies (lebkuchen, Danish gingerbread, Finnish ribbon cakes, and Swedish cream wafers).

Though I have a broken leg and blown knee, so I will mostly be directing the orchestra of DH, DD and DD's SO, all capable cooks in their own rights.

[loshad]

Far enough to be looking at temps in the upper 20s-low30s, so it's going to be waaaay too hot for lasagna. I'm tempted by HFB's menu, though, with a bunch of nice salads. Decisions, decisions.

[Marshfield]

DH and I get a large (6 to 8 pound) lobster. Leftovers become lobster stew.