This morning, the various woes of pregnancy had me wide awake and staring at the wall at 4am. So – not one to waste precious child-free quiet moments – I hopped up and began planning the menu for the next few days. I really, really love holiday cooking, ya’ll. Here is our menu for the next several days – we will have visitors from today through Christmas Eve, and then it will be just us, so while family’s here I’ll pull out all the stops – and when they’re gone, I’m trying to have meals that are special but also meals that the boys will eat with minimum fuss, so that we have a snowball’s chance in heck of enjoying them ourselves.
- Saturday: Corn Chowder, ham, pineapple, Pillsbury biscuits and green beans
- Sunday: Baked Brie appetizer, Roast Chicken, Pear Salad, Apple + Celery + Sourdough Dressing, Brussels Sprouts, yeast rolls
- Monday: I have to work Monday, so we will order pizza!
- Tuesday (Christmas Eve): Egg nog silver dollar pancakes for breakfast, leftover ham sandwiches for lunch, Black bean and goat cheese dip, Macaroni and cheese with garden vegetables, citrus salad, gingerbread whoopie pies
- Wednesday (Christmas): Homemade cinnamon rolls for breakfast, BLTs for lunch, and for dinner – Prime rib, creamy cheese grits, bok choy (but without the sesame oil), roasted carrots, rolls, and a chocolate cake with peppermint frosting (I’ll make a whole cake rather than cupcakes)
I am seriously hungry right now.
We’re doing Prime Rib for Christmas too. I’m trying to think of some fun sides to go with it. I’m thinking rolls and roast carrots too, but ugh, I still need a blow-your-mind side dish!