The holidays always pass by with so many missed opportunities and unfulfilled plans. It’s my favorite way to end the year, just like the rest of the year but with more lights and cookies…
…and surprises under a Christmas tree.
I did much less baking than usual (only two kinds of cookies!) but was able to put together the Christmas dinner I’d been dreaming of.
My Christmas dinner:
- Winter Squash Soup with Porcini Cream made with vegetable broth and soy creamer. Just delectable, and so cute served in individual sweet dumpling squash.
- Seitan en Croûte
- Brussels Sprouts with Bacon and Apple made with my own homemade soy “bacon”
- Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
- Chestnut Stuffing
- Ginger Puddings with Bittersweet Chocolate Sauce made with Ener-G Egg Replacer and soy lecithin for the eggs, Earth Balance margarine for the butter, and soy creamer for the cream. I tried to make the ginger caramel accompaniment, but burned it in the oven. That can happen when you’re making Christmas dinner without a stove because your new stovetop came without burners, which are somehow considered an accessory, and you’re still waiting for new ones to arrive.
Dinner was followed by a chilly evening walk around a near-deserted downtown Carmel, admiring the lonely holiday displays of stores and galleries.
That snowman creeps me out. And it was in a children’s clothing store. I think it wants my soul.