Tags
This Christmas was quiet and subdued for us, quite romantic actually. I’ve been under the weather since October and was sick right up until Christmas so even our tree didn’t get done until Christmas Eve (and I usually have it up Thanksgiving weekend). I will be seeing a pulmonary specialist after the first of the year and expect to be back to my usual self soon thereafter.
I made dinner for us, taking my time so as not to provoke a coughing spasm as have been coming on with any exertion and it turned out rather well.
The menu was roasted capon; chestnut and giblet dressing with gravy; maple baked acorn squash; corn, peas with mushrooms, cranberry sauce, and red cabbage with apple, vinegar, and brown sugar. (I will post photos later today)
I picked fresh sage, parsley, thyme, rosemary, and a bit of baby arugula from my garden which I chopped with a little garlic and mixed with olive oil and stuffed it under the skin of the capon. I then dried the bird, rubbed it with olive oil, and seasoned the bird with home-made seasoned salt before roasting it. The skin came out crispy and golden brown and the meat was so tender you could cut it with a fork.
Sadly the chestnuts I’d been hoarding for a month or so, given to me by a coworker, turned out to be no good, but a quick run to Publix produced some nice fat Italian chestnuts for the dressing and a few for snacking.
Partly because we ate too much and partly because of my chronic bronchitis we indulged in the luxury of a nice nap after dinner before getting up to watch A Christmas Story and eating chocolate meringue pie. A great meal, quality time with my Sweetheart, and being lavished with meaningful gifts – I can’t imagine having a better day.
Thehistoricfoodie's Blog 
You must be logged in to post a comment.