The Season of Perpetual Food
I have a mixed history with Christmas. I need my alone time and the holidays are filled with people and activities and socializing and more people and travel. Thankfully, this year the travel was done pre-Christmas so I didn’t have to go anywhere more than a few miles to my sister-in-law for the morning to view the ceremonial small child unwrapping presents.
Which we did and had am excellent breakfast there as we played Headbanz. It worked pretty well and showed how hard some of us guessed at very easy items. The premise of the game is you put a card on your head which you can’t see and ask yes/no questions to figure out what it is.
I learned that I overthink the answers and need to keep it to simple things. Example cards were Giraffe, Train and Sandwich.
I struggled mightily with butterfly after determining it had wings and flew, but was not a bird or a bat, or Fly (another card we’d seen earlier).
The main event is of course, the Christmas Dinner. This year we hosted and my wife worked up the menu including a broccoli salad (very fresh and not filled with mayo), roasted potatoes (because the Big Potato mandates their inclusion at every holiday meal) spinach dip with fresh veggies in a sourdough loaf bowl (because you need fuel to prepare the rest of the meal).
The main course would be a double-header of grilled salmon and grilled turkey legs.Grilled SalmonGrilled Turkey Legs
It was my second time grilling turkey legs and my first time grilling salmon. I largely winged the salmon and focused on not over-cooking it. My key to any properly cooked meat is to remove it from the grill about 10 degrees before it hits the recommended temperature. It’s still going to cook inside and instead of dry, tough meat, you have a juicy, moist meal to enjoy.
We set the table. Complete with plants and a small child.
Christmas was a success. We sat in front of the fire and played some more Headbanz and visited as adults who have eaten too many delicious foods do on holidays.