The Christmas Eve table---like most everything this season, bright and cheery, but just a tee-ninecy bit slipshod, with a a small degree of forgotten thing to the whole affair---note the other plate still sitting stacked at my place.
The glorious tenderloin Chris marinated and grilled. It’s been his major request all the years we did parties, and it was absolutely perfect. (He’s all about the meat, and never has been one to prink about with the niceties, such as wiping down the platter before presentation). In THIS case, we coulda served this in a cardboard box, and nobody would have cared.
DDIL's splendiferous Cheese Ball. I’ve been sampling and carving away at it for the week, now, and one day, it made an absolutely superb Grilled Cheese for lunch.
The salad---super snappy---I admit a too-heavy hand with the Dijon.
The pasta---a nod to many, many seasons past---my Mother always had a dish of macaroni and cheese on the Thanksgiving and Christmas tables.
Tangy lemon-drop cake with poured fondant.
Slices of the luscious, moist fruitcake which arrived in the mail from Ben and Lil.
Along with two bags of their coveted, sweet candied figs. I swear, Fauchon would be pea-green.
And up to open presents. And of that, moire non.