Last Monday, Satish and I walked over to the Marina Middle school to pick up our first Christmas tree as a married couple. It was really exciting and I even made up a Christmas tree song while we carried it back home. Even though I am of Indian ethnic origin, my family always celebrated Christmas. It was more about embracing the American culture and spending time with family than religion. My family went all out with the decorations, presents, and food. On Christmas Eve, my many aunts, uncles and cousins would gather at my parent’s place and it would just be a big family gathering. The food was really interesting in the sense that we didn’t eat ham, squash, or green bean casserole. We had Mexican fried rice, enchiladas, Chinese soup, frozen corn, a large variety of Indian dishes, and turkey. So the turkey and frozen corn were the only traditional, “American” food at our “American” holiday gatherings. Since my parents grew up in India, enchiladas and Chinese soup represented traditional American food to them. Christmas had to have been my most favorite time of the year, when everyone was so happy and together. Now, I look forward to this time of year so I can make the food that is available seasonally and create my own traditions.
Between holiday parties and my parents and brother-in-law visiting, I am going to make really easy dishes that require no time or attention and am making large batches to stretch throughout the week. (I also want to spend the little free time testing out a healthier, gluten-free cookie recipe). I caught the first sighting of blood oranges today at the market! Blood oranges are one my most beloved fruits. They are extremely seasonal and gorgeous. When just right, they have the perfect balance of sweet and sour. One of my most memorable experiences with blood oranges was at Ella’s Restaurant. Every winter they serve a 6 ounce glass of pure blood orange juice that is a brilliant blood-red color. The juice is worth the long wait at Ella’s and this year I will make my own!
Stinging Nettle were also sighted!
Weekly Dinner Plan:
Monday: Lentil salad, Butternut Squash and White Carrot Soup
Tuesday: Arugula salad, Cumin Cauliflower, leftover soup
Wednesday: Grub Crawl!
Thursday: Cumin Cauliflower, Chicken Kebabs
Friday: Dinner out
Saturday: Leftovers + Holiday Parties
Sunday: Friends and Family Brunch + Holiday Parties
Sun-Dried Tomato and Olive Pesto
Pistachio Cookies (gluten-free)
Earl Grey Cranberry Sauce with Dates
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