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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. |
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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. |
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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. |
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Paula's dad Chet stopped over and was glad to see and pet Josie the cat. |
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Paula used an electronic digital and an analog thermometer to make sure dinner was done correctly. |
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She used some of the drippings, mixed with red wine, to make a meat sauce. |
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Christmas dinner was served. It was terrific. |
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To top it off, Chef Paula baked Yorkshire Pudding. It is a lot like bread. |
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Later, presents were opened. This one was a board with photos of Chet's life. A great Christmas present. |
Quote of the day: Christmas eve is a wonderful time of year. Mark | < Back to previous story | Ahead to next story > |
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page last edited 12/25/2010