Hi All,

What are you cooking for Christmas dinner? I haven't
decided yet and would love to know what you guys
are making!

-T

On 12/20/2013 10:33 AM, Todd wrote:
> Hi All,
>
> What are you cooking for Christmas dinner? I haven't
> decided yet and would love to know what you guys
> are making!
>
> -T

Don't worry. I don't know where any of you live.
I won't be showing up on your doorstep. :-)

I have a couple days off a year from worrying about diabetes and Christmas
is one of them.

I will be eating Chinese takeout as a special treat since I dont ever get
to eat it with wontons and rice and noodles.

traditionally I make a ham and faux mashed potato's and Brussels for the
wife.

then id make a dessert of some sort and not care about the carbs for
Christmas only.

but this year I'm going rogue and doing Chinese because I'm sick of cooking
every year..this year I'm relaxing.


KROM

"Todd" wrote in message ...

Hi All,

What are you cooking for Christmas dinner? I haven't
decided yet and would love to know what you guys
are making!

-T

"KROM" > wrote in message ...
>I have a couple days off a year from worrying about diabetes and Christmas
>is one of them.
>
> I will be eating Chinese takeout as a special treat since I dont ever
> get to eat it with wontons and rice and noodles.
>
> traditionally I make a ham and faux mashed potato's and Brussels for the
> wife.
>
> then id make a dessert of some sort and not care about the carbs for
> Christmas only.
>
> but this year I'm going rogue and doing Chinese because I'm sick of
> cooking every year..this year I'm relaxing.
>
>
> KROM

Good for you KROM. I'm burnt out too, but really, not any good Chinese
restaurants where I am, so I will have Prime Rib after all. It's easy and
very good. I will have some kind of squash with it, and I will splurge with
Yorkshire Pudding. I love that stuff and have it only a couple of times a
year. Merry Christmas to all who celebrate it and Happy Holidays to all,
including all holidays that fall in December.

Cheri

thank you Cheri!

I have been cooking all the holiday meals for the last 25 years every year
and I go all out and am tired of turkey and ham which I can eat anytime of
the year and are low carb..

I want to be "naughty" two to three days a year...birthday..anniversary and
Christmas..

thanksgiving I eat a lot but its all low carb ..I even typically make low
carb pumpkin pie etc.

Anyhoo enjoy the holidays whatever you believe and do and may this next year
be the best year!

KROM


"Cheri" wrote ...

Good for you KROM. I'm burnt out too, but really, not any good Chinese
restaurants where I am, so I will have Prime Rib after all. It's easy and
very good. I will have some kind of squash with it, and I will splurge with
Yorkshire Pudding. I love that stuff and have it only a couple of times a
year. Merry Christmas to all who celebrate it and Happy Holidays to all,
including all holidays that fall in December.

"KROM" > wrote in message ...
> thank you Cheri!
>
> I have been cooking all the holiday meals for the last 25 years every year
> and I go all out and am tired of turkey and ham which I can eat anytime of
> the year and are low carb..
>
> I want to be "naughty" two to three days a year...birthday..anniversary
> and Christmas..
>
> thanksgiving I eat a lot but its all low carb ..I even typically make low
> carb pumpkin pie etc.
>
> Anyhoo enjoy the holidays whatever you believe and do and may this next
> year be the best year!

The sad part for me about holidays is that my unlimited food was the raw
veggies. Yes, I could get those any day. But we tended to have more
variety at holidays because we used the crystal dish on the Lazy Susan. One
different veggie for each compartment. Black and green olives on the side.
The olives were rationed but I don't know why.

When everyone else was eating their dessert, I'd be hoovering up the veggies
until someone (usually my dad) noticed what a pig I was being and put a stop
to it.

The last time I did such a thing was on Easter. I was on the raw vegan
diet. I did bring some onion bread sandwiches, nacho nut cheese and stuffed
baby vegetables but also a huge salad for myself.

I ate it and began to feel unwell. Sent Angela for a bucket or something.
And sure enough, my stomach began revolting and didn't let up for several
hours. My parents thought I would never make it home and frankly neither
did I. I felt like I had been throwing up things I hadn't even eaten yet!

So... Now holiday meals to me are not much different than any other. We
will have Crescent rolls because I bought a case at Costco. We don't
normally eat rolls although I have been buying them more frequently. I've
been trying to have a lot of soup for dinner and the others might have that
or salad. So overall low carb so, I am taking advantage of the cheap and
free bread and rolls I can find. Have been getting small loaves for free at
Target. One is enough for a meal and then enough for one person to have
some the following day.

I do have some red and green jelly candies and I may eat a couple of those.
Or may not. Depends on my BG and if I feel like eating them or not. I
can't eat most other desserts even if I wanted to. They would make me sick.

"Todd" > wrote in message
...
> Hi All,
>
> What are you cooking for Christmas dinner? I haven't
> decided yet and would love to know what you guys
> are making!

We still haven't made set in stone plans but here's what I have so far.

Red White and Black Salad. This is radishes, celery and olives with a lemon
dressing.

Pink Bean and Celery Soup.

Pasta with Fried Garlic. Am making this for husband but Angela might try
it.

Crescent Rolls.

Assorted fancy cheeses.

It is likely that Angela will opt for another form of beans or other
protein. And I will likely have some other vegetables as well. Probably
raw ones.

Pretty hot at the moment so I am going for cold stuff. I have two
marinated chickens in the freezer to cook on Tuesday. Son's girlfriend
bought home a half leg of ham last night from work as her Xmas bonus so
there will be hand-sliced leg ham as well. I am making Greek salad,
pasta salad and bean salad. I have cranberry and apples sauces. I will
buy fresh rolls Tuesday as my kids like rolls with that kind of meal.
For dessert I have a chocolate bavarian in the freezer, some good
quality ice-cream and long-life carton of vanilla custard chilling. Also
some pre-sliced fruit cake with icing.

For nibblies I have dips, chips, crackers, nuts, lollies and chocolates
One son's girlfriend wants to make chocolate balls - probs Mars Bar
balls or similar. I have bought a slab of Coke Zero, we mostly only
drink water so this is special Boys and the girlfriends/fiancées etc.
will probably also have some alcohol.

I will probably eat too much as usual

"Todd" wrote in message ...

Hi All,

What are you cooking for Christmas dinner? I haven't
decided yet and would love to know what you guys
are making!

-T

Todd wrote:

> Hi All,
>
> What are you cooking for Christmas dinner? I haven't
> decided yet and would love to know what you guys
> are making!
>
> -T

Pinnekjøtt http://www.matsiden.no/artikkel_head.asp?a_id=446
Skip the text, just see the picture. Salted, dried lamb ribs-
then soaked for a day or so. Steamed, not boiled, although it could be just
boiled if it hasn't been soaked to get out (most of) the salt.
Mashed rutabaga/kohlrabi is always on the side, potatoes for those who can
eat them (not me). Was introduced to it by my mother-in-law about 46 years
ago and had it for Christmas ever since, except for one turkey dinner in the
US :-)

Bj?rn Steensrud > wrote:
: Todd wrote:

: > Hi All,
: >
: > What are you cooking for Christmas dinner? I haven't
: > decided yet and would love to know what you guys
: > are making!
: >
: > -T

: Pinnekj?tt http://www.matsiden.no/artikkel_head.asp?a_id=446
: Skip the text, just see the picture. Salted, dried lamb ribs-
: then soaked for a day or so. Steamed, not boiled, although it could be just
: boiled if it hasn't been soaked to get out (most of) the salt.
: Mashed rutabaga/kohlrabi is always on the side, potatoes for those who can
: eat them (not me). Was introduced to it by my mother-in-law about 46 years
: ago and had it for Christmas ever since, except for one turkey dinner in the
: US :-)
Personally,I never particularly like rutabega. My question is, we
sometimes call them Swedes in the US. How come they are also eaten in
Norway:-)

Also, any sauce with those lamb ribs or just plain, salty steamed?

Wendy

W. Baker wrote:

> Bj?rn Steensrud > wrote:
> : Todd wrote:
>
> : > Hi All,
> : >
> : > What are you cooking for Christmas dinner? I haven't
> : > decided yet and would love to know what you guys
> : > are making!
> : >
> : > -T
>
> : Pinnekj?tt http://www.matsiden.no/artikkel_head.asp?a_id=446
> : Skip the text, just see the picture. Salted, dried lamb ribs-
> : then soaked for a day or so. Steamed, not boiled, although it could be
> : just boiled if it hasn't been soaked to get out (most of) the salt.
> : Mashed rutabaga/kohlrabi is always on the side, potatoes for those who
> : can eat them (not me). Was introduced to it by my mother-in-law about 46
> : years ago and had it for Christmas ever since, except for one turkey
> : dinner in the US :-)
> Personally,I never particularly like rutabega. My question is, we
> sometimes call them Swedes in the US. How come they are also eaten in
> Norway:-)

We also eat Berlinerkranser (small cookies) - Wienerbrød, which you call
Danish for about the same reason: introduced in Denmark by Austrian pastry
chefs :-)

KÃ¥lrabi has been grown here forever -"the orange of the North" because of
its Vitamin C content.

Some dialects name the bird Carduelis chloris a Swede :-)

> Also, any sauce with those lamb ribs or just plain, salty steamed?

Just plain. Some of the - I lack the word - the fluid in the bottom of the
pan is often served as a sauce.


> Wendy

Bj?rn Steensrud > wrote:
: W. Baker wrote:
: >
: > : Pinnekj?tt http://www.matsiden.no/artikkel_head.asp?a_id=446
: > : Skip the text, just see the picture. Salted, dried lamb ribs-
: > : then soaked for a day or so. Steamed, not boiled, although it could be
: > : just boiled if it hasn't been soaked to get out (most of) the salt.
: > : Mashed rutabaga/kohlrabi is always on the side, potatoes for those who
: > : can eat them (not me). Was introduced to it by my mother-in-law about 46
: > : years ago and had it for Christmas ever since, except for one turkey
: > : dinner in the US :-)
: > Personally,I never particularly like rutabega. My question is, we
: > sometimes call them Swedes in the US. How come they are also eaten in
: > Norway:-)

: We also eat Berlinerkranser (small cookies) - Wienerbr?d, which you call
: Danish for about the same reason: introduced in Denmark by Austrian pastry
: chefs :-)


I like the international or at least inte-European flavor to those
things:-)
aren't Berliner Krantz the little round cookies with , wht looks like a
girls hat in frosting on top? Kid of white wit blue streamers?

I di dnot know about the Danish pastry, which I used to enjoy when well
made. I tried it once, and what a pain withall the rolling, folding ,
refrigeratinge, rollings, adding butter, folding, etc until it is all
wonderful flakes. I did not know it came form austrian bakers, but I do
know that Austirian bakers can make remarkable pastres which I can't
eat:-(

: K?lrabi has been grown here forever -"the orange of the North" because of
: its Vitamin C content.

: Some dialects name the bird Carduelis chloris a Swede :-)
:
: > Also, any sauce with those lamb ribs or just plain, salty steamed?

: Just plain. Some of the - I lack the word - the fluid in the bottom of the
: pan is often served as a sauce.

Pan juices would work. Do you add any herbs or other flavorings to this
besides all that salt in the lamb ribs?


Wendy

W. Baker wrote:

> Bj?rn Steensrud > wrote:
> : W. Baker wrote:
> : >
> : > : Pinnekj?tt http://www.matsiden.no/artikkel_head.asp?a_id=446
> : > : Skip the text, just see the picture. Salted, dried lamb ribs-
> : > : then soaked for a day or so. Steamed, not boiled, although it could
> : > : be just boiled if it hasn't been soaked to get out (most of) the
> : > : salt. Mashed rutabaga/kohlrabi is always on the side, potatoes for
> : > : those who can eat them (not me). Was introduced to it by my
> : > : mother-in-law about 46 years ago and had it for Christmas ever
> : > : since, except for one turkey dinner in the US :-)
> : > Personally,I never particularly like rutabega. My question is, we
> : > sometimes call them Swedes in the US. How come they are also eaten in
> : > Norway:-)
>
> : We also eat Berlinerkranser (small cookies) - Wienerbr?d, which you call
> : Danish for about the same reason: introduced in Denmark by Austrian
> : pastry chefs :-)
>
>
> I like the international or at least inte-European flavor to those
> things:-)
> aren't Berliner Krantz the little round cookies with , wht looks like a
> girls hat in frosting on top? Kid of white wit blue streamers?

Our version is a cookie formed into a Q- or omega-shape - no frosting.

> :
> : > Also, any sauce with those lamb ribs or just plain, salty steamed?
>
> : Just plain. Some of the - I lack the word - the fluid in the bottom of
> : the pan is often served as a sauce.
>
> Pan juices would work. Do you add any herbs or other flavorings to this
> besides all that salt in the lamb ribs?

Thanks, both of you - no, maybe some preserved pumpkin (diced, boiled with a
little vinegar and a piece of ginger. Always homemade, never saw it in
stores)

14:00 - down to check on the steaming of the pinnekjøtt. Grandchildren and
other guests have had the traditional "rice pudding" risgrøt, with raspberry
juice drink, Ronja got the almond. I tested before eating, 7.2 - oops.
Better build a salad instead. The rice would have sent it sky high.