__________________________

		G L
Gilbert Lodge   Since 2004

                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons

Friday, December 24, 2010: Chef Paula was busy in the Galley preparing food for Christmas eve.  Here, she is boiling potatoes, rutabagas, parsnips, milk, and a turnip.

Chef Paula

Paula added grated Pamigiano-Reggiano and Gruyere cheese to the top before baking.  Later she added parsley for color.  The dish is called Creamy Gratin of Winter Root Vegetables, which she learned of in a cooking class at a Williams-Sonoma store. 

For the main course, Chef Paula prepared Standing Rib Roast.  Here she is tying the meat before putting the oven. 

Note the cat apron she is wearing.

She chose well.

Paula's dad Chet stopped over and was glad to see and pet Josie the cat.

Paula used an electronic digital and an analog thermometer to make sure dinner was done correctly.

She used some of the drippings, mixed with red wine, to make a meat sauce. 

Christmas dinner was served.  It was terrific.

To top it off, Chef Paula baked Yorkshire Pudding.  It is a lot like bread.

Later, presents were opened.  This one was a board with photos of Chet's life.  A great Christmas present.