It’s got to be over 60 degrees and my brain is trying to compute putting up the Christmas tree, wreaths and garlands, all the while sitting outside in my thong bikini sipping lemon water and leftover morning coffee, planning meals for Christmas Eve and Christmas Day.
I’ve got lots of thoughts of meals – from paella one night to a pork roast another – side dishes will include a veggie tian or two, for sure Blue Point oysters as an appetizer the night we have meat as the main course, but I’ve dog-earred so many recipe ideas I have to narrow it down.
The fun addition to the festivities is celebrating two birthdays – a 32 and 30. Ask me how old I feel when my baby is 30. Of course, my mother has a 71 year old daughter so I can’t say a peep.
We’ll have a full house which is always fun so twixt and tween organizing the main meals is planning the things that stay in the fridge for lunches and munchies- hearty soups, maybe a Pasta e Fagioli or kale white bean (I can hear Mr. EOS saying, hey, got any chicken noodle for the WASP??). I’ll make a couple of casseroles too – one Lidia Bastianich just made looked great – an artichoke pasta combo.
We did osso bucco last year and that was good and I don’t really want a traditional rib roast so the meat dinner is still under consideration.
Meanwhile, with the weather so perfect, I’m outside, reading yesterday’s WSJ, pretending Christmas isn’t as soon as it really is. Who me, procrastinate??