Random Moments From the Holidays

~ Laura

The past couple of weeks have been packed with food and parties and family. It was exhausting, but a different type of exhausting than the usual grind. I feel more like myself than I have in months. I have to post about the Iowa caucus and return attention to a sadly neglected research paper. But I want to savor the moment for another 20 minutes or so.

Christmas Eve at my house. The menu: Steve’s hummus, Mom’s mussels, shrimp scampi, scallops wrapped in bacon, salmon spread, tapenade, Chris’ crab cakes, cheese, Mexican layered dip, crudite with onion dip, little weenies, fish sticks (for the kids), spring rolls, Mom’s tuna and olive pasta sauce, salad.
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Published by Laura

5 thoughts on “Random Moments From the Holidays”

  1. I cooked a Xmas (Eve) dinner for a guest (my FIL) for the first time I think ever in my marriage. We’ve spent every holiday traveling to Long Island since we’ve been together, and since we are the only ones in my family who live outside of Long Island (ok, my sister and her husband live in Rockland County), we never ever host Xmas. This past year my FIL moved to an assisted living facility near us, so we had him over for Xmas, then Xmas morning, after the ritual opening of the gifts, we drove to Long Island for dinner.
    I made roast chicken. OK, really, I bought it from Stop and Shop. I also made crockpot garlic smashed potatoes, roasted brussels sprouts, Heinz chicken gravy (what? I don’t cook meat often), and canned cranberry sauce. It was actually incredibly exciting for me. I’d baked tons of cookies the previous couple of days, and we had them for dessert.
    I’m back at work today, though I seem to be the only person on the entire floor. Classes start on Monday.

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  2. Might the tuna-and-olive pasta sauce recipe be reproduced (or approximated) here? I’ve been looking for a good tuna sauce for a long time.

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  4. Mom’s tuna sauce:
    Start off with your favorite marinara sauce recipe (garlic, onions, tomatoes, salt, parsley)
    Add:
    2 cans of tuna, which you flake with two forks
    1 tablespoon of drained capers
    Calamata olives
    1 teaspoon of lemon juice

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