- I write, therefore I am.
- Boulder winds gusting to over 100. D is on his laptop, keeping track. Fire risk.
- A soak in the hot tub is in my future.
- Libby took my book back too soon (again!)
- The number of hours that one can watch football in a week is absolutely astonishing to me.
- Today I’ll make coleslaw and roast some slabs of wild salmon. Tomorrow (our first Christmas dinner): baked ham, au gratin potatoes, and Brussels sprouts. I made the outrageously rich pecan squares yesterday.
Dee~ Such gorgeous bougainvilleas! We love those. Santa Barbara/Goleta has such an abundance, in every color 🙂
Love seeing the night view. J. saw the Orion constellation from my sister’s deck the other night. Nice.
Beautiful photos. I believe that is Jupiter, not Venus. 🙂
Aah. I wondered.
A luscious meal you have prepared Dee. Ham to me says Christmas; tasty, gorgeous when brought to the table before slicing. It hails of good cheer because besides being a stunning main course, you know you will have lots of leftovers for sandwiches, with eggs, for scalloped potatoes with ham, split pea soup with the ham bone, etc. Brussels sprouts, those little orbs of flavor, are just right. I’ve sauteed them in olive oil with walnuts, bacon and sprinkled with pomegranate seeds- the colors of Christmas. Now then, your pecan squares are just about the best “sugar plum” I can imagine for dessert.
Here it will be turkey for my husband who bravely enjoyed his usual vegetarian Thanksgiving meal when the family gathers with us. Sausage stuffing, mashed potatoes, creamed onions and peas and the cranberry apple chutney leftover and frozen from Thanksgiving. I no longer bake cookies or make special desserts but there will be purchased Spanish Torrone, (a Christmas nougat candy) and German Stollen, a nod to our ancestry.