The Traditional Annual Foods

Our Christmas dinner morphs a bit from year to year, but this year established the basics: Chicken, potato salad, bread, cheese, wine.

Because turkey is both difficult (and expensive) to acquire and nearly impossible to cook (unless the bird is the size of a pigeon) we end up with whole chicken leg (defined as “roast” chicken, but it usually ends up as teriyaki chicken.) This is easier to cook but lacks what I consider a vital element: the ability to use leftovers for sandwiches. There’s also no stuffing and very little pie.

Because everyone was busy, more or less, an odd side effect was that the sweets remain unfinished. This means dessert will be tomorrow.

Knowing the way we do things, that might end up being supper.



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