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December 24th, 25th, 31st & the 1st

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: December 24th, 25th, 31st & the 1st
    Posted: 16 December 2018 at 07:04


Sunday the 16th ..

Has everyone selected their holiday festive menus yet ? 

What is on the Menu  ?

Wishing everyone a very Merry Christmas, Holiday Season & a healthy, successful and happy New Year 2019 ahead.  





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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 December 2018 at 11:49
We're only celebrating Christmas morning....hosting a bloody Mary party as usual, with a small buffet to include shrimp cocktail, deviled eggs, a charcuterie platter with various cheeses, traditional pork pies and Boston baked beans.
Go ahead...play with your food!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2018 at 18:47
Depending on family plans, I'm thinking of making chocolate truffles, and maybe a veggie dish.

Is there a reasonably-inexpensive chocolate that would make a good truffle coating?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2018 at 06:41
All work and no play make Jack a dull boy.

Work has been running my life for the past several months.  Cooking Thanksgiving dinner this year was such a nightmare that I've decided to give up for Christmas dinner.  Probably working Christmas eve and I just don't have the time so I've decided to let others take over for me. First time ever.

This year will also see my first ever plant based Christmas dinner.  I asked the family about this first and they are okay with it as long as I make up for it New Year's Day.  So we're on.

I picked up 2 holiday "roasts" from one of my favorite local vegan restaurants and ordered everything on Whole Foods Vegan Holiday menu, some doubles, to pick up Xmas Eve morning before work.  I'll probably make a tray of plant based scalloped potatoes but that's it for my contribution.

My experience with Native Foods is a good one but I've never ordered anything like this from Whole Paycheck before.  It's important to note, none of this can be considered health food.  Holiday dinners never are.  We'll see how this all plays out.  Should be interesting. 
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2018 at 08:14
I got an early Christmas present. :)

Until recently, I've had a reputation as the non-cook in my immediate family. One of my sisters e-mailed me this last night:
"Your truffles are FANTASTIC! Thanks! ( I snuck one when I picked up the luminaria today.)"
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2018 at 12:51
Congrats, Melissa,

But it only confirms what we at FotW have long known: you're tendency to sell yourself short in culinary matters.  You are better than you think you are!

That said, Happy Holidays to you, and to all my FotW family.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2018 at 17:49
Fighting the flu and cancelled our attendance at family functions tonight and tomorrow.Hope to reschedule for the 27th,
Chicken soup is featured on the new improvised holiday menuDead
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2018 at 12:25
We had a ham with the usual trimmings; the bones and leftover meat will become Portuguese Bean Soup this coming weekend, if all goes well.

For New Year's Day, a prime rib roast, hopefully with Yorkshire pudding.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2018 at 15:39


Wow.   Such a lovely array of goodies ..  

24th:   LA VIGLIA =  7 Fish / Shellfish / Seafood dishes.  The wild sea bass ( number 7 ) was simply spectacular ..   

There were fresh (1) wild mussels steamed in White wine ..  There were (2) jumbo prawns, (3) smoked salmon canapés, (4) anchovies with  Radicchio & Rocket  ( very common in Italy and Spain ) and an Italian Fresh Wild Amberjack  served in a historic dish called: (5)   Mantecato alla  Veneziana which is normally made with  Salt Cod, however,  we are NOT grand fans of  salt cod. And number 6 was Risotto di Mare .. ( Assorted types of prawns and Squid ) ..

Then the number 7, was the wild sea bass. 

The  25th:  We had a tiny roast Lamb with boletus eduli mushrooms prepared with White wine, Rosemary,  shallot, morrón dry red peppers, parsley, fresh spearmint leaves,  Evoo,  sea salt and  black pepper ..    And a mint jelly made from the leaves.  

Same, we finished the Lamb left over Wednesday.

Back to norm now .. 

Dessert:  Nugget ( Spanish  Turrrón ) ..  And fresh fruit .. 

We are not sweet tooth crazed and I had bought some Tuscan Chocolate via a dear friend.


Happy Holidays  !!   Thank you for all your feedback ..  

I have photographs so I Will send them to Ron to post up  !!!!!!!!!!!





  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2018 at 18:13
As some of you already know, my next big project is about Portuguese food. With that in mind, what better way to kick off the New Year than with a Portuguese meal. If I can get it all done, here's what's planned:

Bread: Pepo Seco
First: Shrimp & Mussel Chowder
Main: Boiled meat & Vegies
Side: Stewed Peas with Linguica
Dessert: Sponge Cake with Cinnamon Sauce
But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2018 at 08:42


For the 31st: 

Our traditional 3 course Fondue.
1st Course:   Gruyère with Kirsch.  Assorted Rustic Country Bread Cubes served on Skewers. 
2nd Course:  Filet Mignon of Beef.  Served on skewers with a side of Home Made Bernaise.
3rd Course:   Dark (black ) Chocolate Fondue served with fresh seasonal fruit and sponge on skewers.

The cheese course will be served with a White Burgundy.

The Meat course will be served with an Oak Aged Bordeaux Margaux. 

The  Dessert Course will be served with  Champagne.  


January 1st: 

We shall be joining mutual Friends for a " tapas " fiesta at our local bar this year ..  


January 6th,  The Epiphany:

We are going to be taking a local trip up to The Basque Country, the Sierra de La Demanda, de San Lorenzo to La Guardia, Alava, Rioja Alavesa, 15 km north of Logroño, La Rioja  and lunching out .. 
We shall be away for  4 days 3 nights ..    



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