Christmas dinner is traditionally hosted by my parents. It used to be served on Christmas Day, but after the gigantic breakfast that often lasts until lunch, it seemed kind of overkill. A few years ago by consensus we moved it to Boxing Day, and it has just made everything so much more relaxed.
One of the things that I love about Christmas at my parents’ house is how their brilliantly-lit tree fills up the front window. From the street outside, as you’re pulling in to the driveway, it really welcomes you in. While my parents do have lights strung up outside, the tree outshines them all. I’m told that there are 600 or more lights on there. To compare, our tree only has 200 lights, and it seems positively dim by comparison.
Mom is generally the one who is responsible for the roast turkey dinner, although Dad’s specialty is the Yorkshire pudding. They used to only serve Yorkshire pudding with roast beef dinners, but enough pestering by my brother and I (and then by my kids) over the years convinced them that they were appropriate to any meal served with gravy. Mom’s turkey dinner this year included stuffing, whipped potatoes, mashed potatoes almondine, carrots glazed in my carrot jam, squash with orange juice and walnuts, and of course lots of gravy. It was all delicious! My contribution to the meal was dessert: homemade apple and dairy-free pumpkin pies, baked in advance and reheated in the oven. It always seems a shame to me that a meal that takes all day to make can be scarfed down so quickly, but there is always lots of chatting after the meal as we all digest.
Yesterday I hosted Christmas breakfast at our house, which is generally a cold meal with a lot of selection. There were a variety of cheeses (including two kinds of Balderson cheddar, a couple that were actually lactose free, and a spreadable goat cheese), smoked salmon, crackers, Nan’s pan rolls, mini banana muffins, Cookie Monster’s Famous Cookies, cold cuts, an assortment of crackers, and Little Shop of Lobsters’ crab and lobster mousses. To drink there was milk or juice, or the more festive apple cider or eggnog.
This meal is generally served buffet-style, everyone munching away while we open gifts in the living room beside the Christmas tree. This meal represents the last of my cooking for about a week, since I’ve gone into overdrive to get everything ready — not just for breakfast, but for my contributions to Christmas Eve dinner, Christmas dinner, festive baking, and Christmas parties the week before. This spread isn’t just meant to feed us for the day; the leftovers will become meals in their own right for the week to come, so we can all relax a bit and play with our new toys.
This morning marks Candy Cane’s last day at our house. She always perches in the Christmas Tree on Christmas Day.
From my family to yours, we hope that you have a safe, healthy, and very merry Christmas!
This morning we discovered that Candy Cane must have gotten into my knitting cupboard, since she was all tangled up in my sock yarn leftovers:
I have to admit that I’m feeling a bit like how Candy Cane looks at the moment. I’m in the knitting weeds, as it were. There are 12 days left until Christmas and I’m only halfway through the second stocking. Granted, most of my holiday shopping and other making is already complete, which is what has been eating into my time, but I was hoping to finish all four stockings in time for Christmas Eve. And much as I love knitting, I’m no speedster like the Yarn Harlot, although I don’t think I have her level of experience either.
And yet I remain sure that I can get it all done, despite not yet having picked out my own yarn. Mine will be the last one knit in any case. I think I can, I think I can…
This past Saturday was the annual Girl Guides’ Holiday Tea, which was held at Epiphany Anglican Church just like last year. This year the funds from the tickets, bake sale, and calendar sales were being raised to finance a trip to Europe for the local Pathfinder troupes. Parents of girls in the Guiding movement were asked to contribute baked goods to the tea, so this year I used up some of the bananas in my freezer and made mini banana muffins.
(Bananas for scale.)
I used the recipe that I almost always use, the one for Banana Bread Cockaigne on page 628 of the Joy of Cooking (75th Anniversary Edition, Rombauer & Becker, 2006). Of course, I omitted the chopped nuts and/or dried apricots (which usually have come into contact with peanuts or tree nuts), since anything baked had to be school-safe. I also omitted the grated lemon zest, as I usually do, since I don’t often have lemons in the house unless I’ve bought them for a specific purpose.
As usual, the tea was lots of fun, with the tiniest of Sparks and Brownies bringing out cold drinks and trays of treats, while the Guides were in charge of serving hot drinks, and the Pathfinders and Rangers ran things from the kitchen.
Of course, I never got any of the fancy-looking shortbread or thick brownies because the children snatched them up right quick. And I didn’t see any of my tiny muffins come by, so I guess they went out earlier in the day, since my container came back empty. I was rather impressed with the surprise flavours of lemon in some of the shortbread, and maple syrup in the Rice Krispie squares. I think I’ll have to try those additions myself in the future.
Yesterday morning when I woke up it was a frosty -18°C (0°F) — okay, technically -17.9°C (-0.22°F), but the weather network rounded up. That felt like -27°C (-16.6°F) with the wind chill. Non-natives to the area might just think, “Well, that’s Canada for you, it’s always ridiculously cold there.” Okay, sure, it’s colder here than in many places, but not usually so early in the season. This is February weather. In November it’s generally grey and dreary, and hovers around the freezing point. Yesterday was the coldest November 22nd in the history of the city, beating the 1972 record by three and a half degrees. My friend in Whitehorse pointed out that it was a “balmy” -4°C (24.8°F) where he lives.
So I feel that I am justified in commenting on the fact that winter has come quite early to this neck of the woods. Don’t get me wrong, I actually like winter — for a while. I enjoy the changing of the seasons. It’s when the season doesn’t seem to want to change that I don’t like — either the stifling, humid days of high summer or the dragging, freezing days of the most intense part of winter. Those days when it seems like all there is to do is endure the season, not enjoy it. And it seems like that part of winter has come on pretty darned fast this year. Heck, my husband went on a ten-day business trip, and when he left it was still autumn. When he returned home, it was February.
The kids, though, don’t mind the biting cold all that much, because it means hot chocolate when they get home from school. They walk, you see, so the weather hits harder than if they just hopped on and off a school bus. It won’t be the hearty meals that they remember fondly from this time of year — at least not until they get a bit older. No, it will be that warm mug of hot chocolate with tiny marshmallows while they read at the kitchen table and let the worries of the day fall away. Or perhaps, on slightly warmer days, that same mug after coming in from playing in the snow, red-cheeked and raw-nosed. How do I know that? Because it’s one of my favourite childhood memories as well.
Every once in a while, generally when I’m running out of ideas or enthusiasm for what to cook, I like to take the kids out to the grocery store and let them pick what we’re going to eat. I do set a few rules, of course, or every time we do this we’d be stuffing our faces with chips or candy — or is Kraft Dinner yet again. Despite my attempts, it rarely ends up being a terribly healthy dinner, but it is always eclectic and different than any time before.
Let’s take this week’s kid-directed meal: mildly spicy grocery store chicken wings (bought frozen and thrown in the oven), garlic bread (made out of homemade bread we already had), and sliced red peppers. It’s honestly not something I would have ever thought to combine as a meal unless I was cleaning out my fridge, but it was actually pretty good!
I’m hoping that this will be a good introduction to grocery shopping, rather than just dragging them along with me when we go out to purchase a large load. While that’s also a necessary evil, I think that what each individual ingredient is for can get lost in the shuffle. I also hope that as the kids get older I’ll be able to assign at least one night every week where they’re in charge of planning and cooking the meal. Right now what they know how to cook is definitely limited, but it’s a progress. I don’t want them sent out into the world without a stable cooking foundation under their feet. As the joke goes, “Women belong in the kitchen. Men belong in the kitchen. Kitchen has food.”