It's winter break! One of the most fun things about both of us working at academic institutions is that we both get a break for Christmas! I have to work from home Monday and Tuesday - exams and end-of-semester meetings, but we can start relaxing - it's time for hot chocolate, pajamas, and binge watching TV! And maybe a takeout lunch date or two...
I'm going to treat Christmas prep much like I did Thanksgiving prep and spread it out over the whole week. It worked like a dream! I'll bake extra cornbread on Sunday and prepare the dressing Monday or Tuesday. I still have some of my Thanksgiving turkey and broth in the freezer. I'll bake the sweet potatoes when I'm baking the regular potatoes on Tuesday and then peel them and put the casserole together on Wednesday. I can make and apply the pork rub on Thursday, but it doesn't have a lengthy brining period like the turkey did, so I could also do it Friday morning. The cranberry sauce is already made because my recipe makes about 3 pints, and we've only eaten one so far. I've found that by ladling it into very clean canning jars while it's piping hot and making sure they seal (listen for the pop!), the cranberry sauce will last for months in the refrigerator, as long as it hasn't been opened. I like to finish it within a couple of weeks once it's opened.
Sunday: Pinto Beans, Roasted or Fried Cabbage, and Cornbread
Monday: Spinach Ravioli with Mushroom-Pancetta Cream Sauce and Salad
Tuesday: Broccoli, Bacon, and Cheese (Twice?) Baked Potatoes and Salad
Wednesday: Blackened Mahi Mahi and Asian-Inspired Dinner Salad
Thursday: Christmas Eve "Coffee Table Supper" - Loaded Nachos with Refried Beans, Bell Peppers, Onions, Roasted Corn, Jalapeños, Queso Fundido, Grated Cheese, etc. and Assorted Snacks or Dessert
Friday: Christmas Dinner! Roasted Pork Tenderloin, Sweet Potato Casserole, Cornbread Dressing, Lima Beans, Cranberry Sauce, and Rolls
Saturday: Date Night Takeout! Lib's Pick
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