Um…yup, that would be me…lazy and recipe-averse.
For Christmas Day dinner I made an exception and purposefully selected 3 published recipes to ‘follow’. The word follow is accented because it never seems to turn out that way…
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With the exception of New Year’s Day lunch which I’m hosting, I was a guest most of the holidays. The proverbial blogger/cook’s day off. But I did carry out 6 side dishes: the first 3 for holiday parties I attended and the last 3 for Christmas Day dinner.
Wanna see?
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From my kitchen to yours…from my laptop to yours.
Thank you for your interest in FOODalogue during 2011. My work is truly a labor of love. I love the process and the continual education it provides, but it’s your interaction and visits that keeps this machine going.
I received this message in one of those dreaded chain e-mails, but the sentiment resonated. It’s my 2012 wish for everyone.
May there be peace within.
May you trust that you are exactly where you are meant to be.
May you not forget the infinite possibilities that are born of faith in yourself and others.
May you use the gifts that you have received, and pass on the love that has been given to you.
May you be content with yourself just the way you are.
Let this knowledge settle into your bones, and allow your soul the freedom to sing, dance, praise and love.
It is there for each and every one of us.
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I know it won’t be long before I resemble this bird — stuffed and exhausted — so I just want to say as we approach Thanksgiving that I am thankful for many things. I live each day in total awareness of how fortunate I am…for good health…to live as I do…and to have wonderful family and friends in my life.
I take nothing for granted.
[Reprinted from 2010 because, thankfully, the sentiment remains.]
This is one of the vegetable dishes I made for Christmas Day dinner and likening vegetables to gemstones as I’ve done in the past 2 posts, this one presents a jeweler’s showcase of mixed stones…emerald, carnelian, ruby and topaz.
Everyone was surprised (but I think pleased) that on a buffet table of hot dishes, this one was served cold (really room temp). Well, I did call it a salad.
Doesn’t it make a beautiful addition to a holiday table?
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