Festivus/ Tibb’s Eve, we had scalloped potatoes topped with parmesan and a Portuguese cheese from the Azores that I find a little too strong. (I had asked people what to make with it a while back ) Canned Jalapeño Chile Rellenos.
Xmas Eve, I made Mexican Xmas Eve Salad, and an adaptation of Michelle Bernstein’s Chupe de Mariscos, this time with turbot, lobster, shrimp and Digby Scallops. I also served a vanilla raspberry Yule Log from my favorite local indie grocery in London, ON, Remark Market.
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Xmas brunch was smoked salmon bennies on baguette and fried pork chops with oregano, onions and mushrooms.
Xmas dinner was Meggyleves/ chilled sour cherry soup , roast goose, dumplings, baked apples, red cabbage. We mix our fruit and meat a lot.
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Xmas Pudding and whisky sauce made by a dear friend for dessert
Homemade Chex Mix with rosemary for a midnight snack. Other Xmas Day snacks included panettone, a neighbour’s kipferl, Italian chocolate truffles, Leonidas chocolates.
I was bummed that some handmade chocolates I bought for a gift 4 weeks ago, that I have kept at room temp, had a label saying they were only good at room temp for 7 days, and needed to be kept refrigerated. I don’t want the recipient to get sick, so we are playing it safe.
