What's for Dinner? (2 Viewers)

Baked Mahi, zucchini and cheese pilaf. Mahi would have been better if I had marinated it for the day and been able to grill it, but I made a last minute dinner decision

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Ben loves tortellini and alfredo so I made this concoction, the sauce is homeade, with shrimp, diced ham, and a very minute a mount of finely chopped bacon cooked in for richness

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Y'all think I'm joking that this topper literally NEVER leaves our dinning room table! This some good fat people food right here!! Lol
 
Invited out to my brother’s yacht club. We aren’t fancy, but I won’t turn down a fancy dinner with views.

8oz Prime Rib-eye, Topped with Demi Glace and Tarragon Butter.

We had a table right at the point, with views out the windows on both sides. Mt. Rainier as seen from the parking lot (2x zoom).

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I travel to NYC for work a lot and when I stay in midtown I always try to stop at Tonchin. The ramen here is not only the best ramen I’ve ever had BY FAR….but also one of the best things I’ve ever eaten…period! Also had a rice ball with pork belly.
Crazy thing is I found this place by accident when they couldn’t seat me at Keen’s steakhouse house across the street last summer. I walked in and saw Michelin stars on the wall! Waited about 15 mins and sat at the bar to eat. That’s the cool thing about NYC. Most things suck here though:p

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We do not do a traditional Christmas dinner. For the last 20 years we have brunch around 10:30. A couple of quiche fruit salad bourbon drinks. Then we snack the rest of the day. Tomorrow evening it's just Colleen and I. She's requested the cast iron pizza recipe that I got from @gopherblue
It's not Christmas for me if I don't have Yorkshire puddings, roast potatoes and pigs in blankets lol. But we usually do it on Christmas eve and then do random stuff on Christmas day.

Though I could definitely get behind pizza.
 
We do not do a traditional Christmas dinner. For the last 20 years we have brunch around 10:30. A couple of quiche fruit salad bourbon drinks. Then we snack the rest of the day. Tomorrow evening it's just Colleen and I. She's requested the cast iron pizza recipe that I got from @gopherblue
We’re making them tonight!
 
Ours is a family of holiday traditions, and I look forward to the Christmas Eve meal each year. My bride of 29 years is Italian and a wonderful cook, and along with her father who travels to us each year from afar to celebrate the holiday they take great enjoyment and pride in creating a holiday meal that takes days to prepare.

Yesterday, the kitchen was filled with people preparing an assortment of homemade Italian cookies, bow ties, and other assorted deserts for us to enjoy later this evening and tomorrow. The material for the rice and cheese balls was prepared, and the homemade pasta was rolled and left hanging overnight to dry. Dough for bread and garlic knots prepared as well. The kitchen was filled with lots of activity and reminiscing about prior christmases, and the kids (mostly adult children) chipped in throughout the process as well.

Its's 8:30 am, and my wife has already started on the sauce for tonight. It's a tomato based sauce that will contain a variety of seafood including shrimp, scallops, calamari and clams. It is the same recipe she has been preparing with her father every year since I have known her and while he is not yet awake to assist her (he's 85 now and slowing down a bit), it wont be long before he males his appearance in the kitchen to "supervise".

I will spend a good part of the afternoon preparing the antipasto with the cured meats and cheese that my father in law brought with him from NY. It is also my job to peel the never ending supply of shrimp for the sauce/fried shrimp/scampi and clean the squid for the fried calamari. It's a shit job, but I am happy to do it. My youngest child will set the table with the good Christmas china that we have been slowly acquiring over the course of our marriage, started with a base set given to us by my father in law as a wedding gift those many years ago. He has given us pieces for the set over the years, and it matches his own set that he built over time. All of the burners on the stove and the oven itself will be running most of the day, along with the deep fryer. Some years when the temperature was bearable we would do the deep frying on the deck. Not a chance this year, as it is FRIGID out there.

Family will start arriving around 3:00, and the already crowded kitchen will have more helpers wanting to join in the process. Come 4:00 or so, the antipasto will be put out with he fresh bread and garlic knots and the eating will begin. There will be a completely separate dish with the anchovies on it to keep it seperate from the rest of the antipasto, as I am and have been the only one to enjoy them.

Once the eating begins, it won't stop for a couple of hours. We take our time, and savor the event as much as the food. I am not sure how many more christmases traveling to and from NC my father in law has in him, so we cherish each one. He did a good job installing the importance of family and tradition in his daughter, and I believe we are doing/have done the same with our children as well. I can hear the kids starting to wake up now, and she is putting together the filling for the quiches that we will be eating tomorrow. For now, I'll enjoy the semi quiet before the flurry of activity to come with a cup of coffee and think about how lucky I am.

Enjoy your families and the holiday. Merry Christmas.

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Ours is a family of holiday traditions, and I look forward to the Christmas Eve meal each year. My bride of 29 years is Italian and a wonderful cook, and along with her father who travels to us each year from afar to celebrate the holiday they take great enjoyment and pride in creating a holiday meal that takes days to prepare.

Yesterday, the kitchen was filled with people preparing an assortment of homemade Italian cookies, bow ties, and other assorted deserts for us to enjoy later this evening and tomorrow. The material for the rice and cheese balls was prepared, and the homemade pasta was rolled and left hanging overnight to dry. Dough for bread and garlic knots prepared as well. The kitchen was filled with lots of activity and reminiscing about prior christmases, and the kids (mostly adult children) chipped in throughout the process as well.

Its's 8:30 am, and my wife has already started on the sauce for tonight. It's a tomato based sauce that will contain a variety of seafood including shrimp, scallops, calamari and clams. It is the same recipe she has been preparing with her father every year since I have known her and while he is not yet awake to assist her (he's 85 now and slowing down a bit), it wont be long before he males his appearance in the kitchen to "supervise".

I will spend a good part of the afternoon preparing the antipasto with the cured meats and cheese that my father in law brought with him from NY. It is also my job to peel the never ending supply of shrimp for the sauce/fried shrimp/scampi and clean the squid for the fried calamari. It's a shit job, but I am happy to do it. My youngest child will set the table with the good Christmas china that we have been slowly acquiring over the course of our marriage, started with a base set given to us by my father in law as a wedding gift those many years ago. He has given us pieces for the set over the years, and it matches his own set that he built over time. All of the burners on the stove and the oven itself will be running most of the day, along with the deep fryer. Some years when the temperature was bearable we would do the deep frying on the deck. Not a chance this year, as it is FRIGID out there.

Family will start arriving around 3:00, and the already crowded kitchen will have more helpers wanting to join in the process. Come 4:00 or so, the antipasto will be put out with he fresh bread and garlic knots and the eating will begin. There will be a completely separate dish with the anchovies on it to keep it seperate from the rest of the antipasto, as I am and have been the only one to enjoy them.

Once the eating begins, it won't stop for a couple of hours. We take our time, and savor the event as much as the food. I am not sure how many more christmases traveling to and from NC my father in law has in him, so we cherish each one. He did a good job installing the importance of family and tradition in his daughter, and I believe we are doing/have done the same with our children as well. I can hear the kids starting to wake up now, and she is putting together the filling for the quiches that we will be eating tomorrow. For now, I'll enjoy the semi quiet before the flurry of activity to come with a cup of coffee and think about how lucky I am.

Enjoy your families and the holiday. Merry Christmas.

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The antipasto being assembled :
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We do not do a traditional Christmas dinner. For the last 20 years we have brunch around 10:30. A couple of quiche fruit salad bourbon drinks. Then we snack the rest of the day. Tomorrow evening it's just Colleen and I. She's requested the cast iron pizza recipe that I got from @gopherblue
Turkey pepperoni, anchovy and Calabrian chile.

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