Christmas Eve day started off with a beautiful candlelit service at my grandson’s church, followed by pedis, then back to my daughter’s house to finish our preparations for the big day. In our family, Christmas Eve is usually fairly quiet. We often spend it playing games or doing jigsaw puzzles while our hallowed Johnny Mathis Christmas album plays in the background. Supper is traditionally Potato Leek soup with assorted sandwiches and maybe cookies for dessert.
Not this year! My two daughters, Brenda and Robin, two granddaughters, Lexi and Emily, my grandson, Tony, and I were all invited for dinner to the home of Emily’s boyfriend, Chris. His family is a lot like our family, maybe even a little livelier, if that’s possible. Warm, welcoming, and casual, they can be just as silly as us. We love that.
We arrived at their home, bringing wine and Brenda’s famous homemade red pepper jelly, cream cheese and wheat crackers for an appetizer. While we carried on lively conversations and had a glass of wine, Brenda and Tony left to pick up my other daughter, Robin at the airport.
We all finally sat down to a fantastic meal of roast beef with Yorkshire pudding, glazed carrots, roasted asparagus, garlic mashed potatoes and more wine, both white and red. For “afters” a plate of lovely baklava and other Mediterranean goodies was passed around. How much better than Potato Leek soup is that?
Ah. Then it was time for the real fun to begin; a lively game of Cards Against Humanity. If you have never played it, just let me say it is a rude but hilarious version of Apples to Apples. Sometimes we laughed so hard we cried. Christmas Eve has never been more fun!
Christmas Day dawned, sunny and diamond clear; one of those rare days here in Silicon Valley where we can often be wreathed in smog. Coffee was brewed and the egg bake pulled from the fridge to let it come to room temperature before being put in the oven. Let the ripping and snorting begin!
The coup de grace of the morning was an absolutely charming montage of photos Emily and Tony had put together titled “Emily and Tony, Then and Now.” They had gone to the Goodwill store and bought clothes duplicating what they wore in photos of themselves as tiny tots and then photographed themselves now, recreating the poses. It was a huge hit!
Two hours and a ton of paper, ribbons and boxes later, we were ready for the Egg Bake! Like a savory bread pudding studded with bits of ham and lots of shredded cheese, it arrived at the table puffy on top and richly browned and crusty on the bottom. Yum! A fruit salad, coffee, orange juice, and champagne for those who wanted Mimosas, and we were ready to dig in.
Another tradition in my family is going to a movie on Christmas Day. This year was no exception. Our movie of choice this year: Into the Woods. Before we left for the multiplex Brenda and Robin started preparations for our dinner. 2014? A Mexican theme; Robin’s Chile Verde over The Pioneer Woman’s Cheese Grits with Chiles http://thepioneerwoman.com/cooking/2010/10/creamy-cheese-grits-with-chilies/ and Robin’s Mexican Cole Slaw; flour tortillas for those who wanted to make burritos. The girls started the Chile Verde by browning chunks of pork shoulder, then sauteing sliced onions and chopped Poblano chiles. All went into the slow cooker with a 15-0z. can green enchilada sauce, and two 4-oz. cans diced green chiles. They set it on high for six hours and “Into the Woods” we went.
When we returned home and the Chile Verde was still bubbling away in the slow cooker it was time to finish the Christmas puzzle while Lexi and Brenda's boarder Becky entertained us with a guitar duet.
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| Becky and Lexi entertain. |
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| Almost done. |
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| Robin's Mexican Cole Slaw |
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| Chile Verde over Jalapeno Grits with Mexican Cole Slaw |
Robin's Mexican Cole Slaw
3/4 cup mayonnaise
1 cup sour cream
1 tsp. ground Cumin
1/2 tsp. ground Coriander
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 cup chopped Cilantro
Juice of one lime
1 medium head cabbage, finely shredded or chopped
Mix first 8 ingredients in separate bowl. Spices may be adjusted to taste. Pour over chopped cabbage and mix well. Refrigerate for 15 minutes before serving.
Serves 8
Brenda & Robin's Chile Verde
5-6 pound. pork shoulder roast, cut into 1-2 inch chunks
2 Tblsp. olive oil, divided
1 whole onion sliced
2 Poblano chiles, seeded and diced
1 jalapeno chile, seeded and minced (use rubber gloves)
3 cloves minced garlic
1 15-oz. can green enchilada sauce
2 small cans diced green chiles
Add 1 Tblsp. olive oil to a large frying pan over medium heat. Fry the pork in small batches until nicely browned on all sides. Transfer pork to slow cooker. Add another Tblsp. olive oil to the pan and saute the onions 3 minutes or until soft, then add garlic, Poblano chiles, and jalapeno chiles and saute for 3 minutes more. Add them to the slow cooker. Now add green enchilada sauce and diced green chiles to the slow cooker. Stir. Set to High and cook for 6 hours. Serve over cheesy grits or use in burritos.
Serves 8
Tonight my son, Steve will arrive with his new family and there will be a reprise of gift opening. Tomorrow a second Christmas feast will begin. I think it’s going to be Italian Braciole with pasta. Stay tuned.
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