Well, I don't know about you but I am so relieved that Christmas is finally over. Now to take a couple of days off of eating and preparing food before New Years hits us. Yeah, right, like that's going to happen soon. Still have to eat, but at least I don't have to worry about preparing anything special until New Years Eve., when we'll be stopping a few places along the way. So many parties, so little time. sigh. Just kidding.
I wanted to share some pictures of the past week and some of the events we've been to. First off is the Post-Apocolyptic party on the 22nd. I didn't bring my camera to it, but did have my phone so after I was asked where my camera was by several people I just pulled out my phone and started taking pictures. Which will explain the poor quality of the pictures. Hey, I like that, I have an excuse for not taking really great pictures, WooHoo!
I had made a cookie tray to take with me, and filled it with French Waffles, Jodekager, HomeMade Caramels and Fruit Cake. The French Waffles disappeared, just poof! and they were gone.
But the food there, well, let me tell you, there was a lot of it, and it was all good. The shrimp were awesome, huge, properly cooked and yummy.
So then we move on to Christmas Eve, where I was lucky enough to be joined by several friends. I made a lovely, even if I do say so myself, Prime Rib.
Cooked it according to Paula Deens instructions and even though it was a twelve pounder, it was cooked perfectly. I will never, ever, ever make a roast any other way. Why mess with success? I even let it rest on a bed of lovely mushrooms and celery. I followed the instructions exactly, one hour at 375 degrees, then turned the oven off, walked away for 3 hours. Yup, didn't open it up, just monitored the temperature with my remote thermometer. After three hours, turned the oven back on and monitored the temp. Pulled out the roast when it reached 135 deg, let it rest for 20 minutes while the Yorkshire pudding cooked, and then we ate. And I just season my roast with salt and pepper, with a little seasoned salt as well. Really simple.
Now, one of our guests was a Pescatarian (fish eating vegetarian), so I made her some Scallop Cakes. I did taste test a bit of it before serving her, and it is something I will make again. I'll post the recipe and how to do it at a later date. In the meantime, here's how they looked as they were put in the fridge to rest up before being cooked.
Did you know that cookie cutters are great for shaping stuff like Scallop Cakes? They are.
Then we went to a local watering hole for Christmas Dinner, it's a community potluck and it was also very good. One gentleman brought a ham so tender and flavourful it made me want to cry. I'm still trying to perfect roasting a ham, and one of these days I'll get it right. But we eat the ham anyways, so there.
And there you have it, a slight gustatory tour of the past week. And
I wanted to share some pictures of the past week and some of the events we've been to. First off is the Post-Apocolyptic party on the 22nd. I didn't bring my camera to it, but did have my phone so after I was asked where my camera was by several people I just pulled out my phone and started taking pictures. Which will explain the poor quality of the pictures. Hey, I like that, I have an excuse for not taking really great pictures, WooHoo!
I had made a cookie tray to take with me, and filled it with French Waffles, Jodekager, HomeMade Caramels and Fruit Cake. The French Waffles disappeared, just poof! and they were gone.
But the food there, well, let me tell you, there was a lot of it, and it was all good. The shrimp were awesome, huge, properly cooked and yummy.
So then we move on to Christmas Eve, where I was lucky enough to be joined by several friends. I made a lovely, even if I do say so myself, Prime Rib.
Cooked it according to Paula Deens instructions and even though it was a twelve pounder, it was cooked perfectly. I will never, ever, ever make a roast any other way. Why mess with success? I even let it rest on a bed of lovely mushrooms and celery. I followed the instructions exactly, one hour at 375 degrees, then turned the oven off, walked away for 3 hours. Yup, didn't open it up, just monitored the temperature with my remote thermometer. After three hours, turned the oven back on and monitored the temp. Pulled out the roast when it reached 135 deg, let it rest for 20 minutes while the Yorkshire pudding cooked, and then we ate. And I just season my roast with salt and pepper, with a little seasoned salt as well. Really simple.
Now, one of our guests was a Pescatarian (fish eating vegetarian), so I made her some Scallop Cakes. I did taste test a bit of it before serving her, and it is something I will make again. I'll post the recipe and how to do it at a later date. In the meantime, here's how they looked as they were put in the fridge to rest up before being cooked.Did you know that cookie cutters are great for shaping stuff like Scallop Cakes? They are.
Then we went to a local watering hole for Christmas Dinner, it's a community potluck and it was also very good. One gentleman brought a ham so tender and flavourful it made me want to cry. I'm still trying to perfect roasting a ham, and one of these days I'll get it right. But we eat the ham anyways, so there.
And there you have it, a slight gustatory tour of the past week. And
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