Brunch, while opening presents, is traditional:
Mom began making Cardamon Bread for Christmas when we lived in Chicago. Now it is one of those tastes we associate with Christmas. One day, I'll have to post the recipe:
When Michael and I married I began making this tea ring for Christmas breakfast each year. We often have different fillings: apricot, festive apple, or rasberry jam:
Rachel decided to make all the boys and men biscotti for their gift. I think Baby was expecting something a bit more chewable:
Sometime after noon preparations for Christmas dinner began in earnest. Brussel sprouts were the vegetable of honor:
The table was set with my birthday tablecloth and the birthday flower arrangement which has now dried to a lovely centerpiece. A surprise package in the mail yielded Christmas crackers!!!!
I made a pumpkin-gingerbread cake for dessert, but everyone was too full to eat it. Oh well. Next year I won't bother with dessert. Cookies will be enough!
My dinnerplate: pork loin, mashed potatoes and turnips, butternut squash gratin, brussel sprouts with pancetta, homemade rolls, homemade applesauce, and salad. The salad was incredible: greens with fuji apple, dried cranberries, toasted pecans, freeze-dried apples for crunch on top and a creamy gorgonzola crumbled throughout. Amazing!