Holidays Survived

Wow...what a hard thing to live up to.  All I can say is that generations of women have gone before us, spatula-in-hand, with the loving intent of nurturing their family.   This does not mean that there haven't been a few disasters along the way (a croquembouche that doesn't work -- TWICE -- thanks, Martha) or an extra guest that shows up when you have exactly 4 double-cut pork chops for a party of 4 and now it's a party of 5.

What it does mean is this:  cooking, entertaining, creating a beautiful table and home for your family and friends is, without a doubt, one of the most rewarding aspects of life...a way to connect...a way to celebrate...a way to show people who love you, that you love them back (well, my dog does that last one too but it's a little on the slobbery side).

Meg did indeed borrow a few things for her Christmas Eve "Soup Strategy" from my arsenal of domestic weapons but she is too modest to mention some of her own "originals; witness the "Santa, I can explain" napkins with cocktails or the thoughtfulness of a flatscreen tv, rotating pictures of the family and friends who were attending...nice touch for a Christmas Eve get-together!

She seemed pleased with the acrylic squares for holding the cheese but I have to say that the thought behind that was almost accidental...a bridal shower ages ago I was hosting where I needed multiple cheese stations and I was trying to figure out what reasonable way I could do that, short of purchasing a large volume of "real" cheese platters.  I visited a local plastic/acrylic company and saw a bin of "scrap" acrylic pieces they sold by the pound and voila, cheese boards were born.  It was an added plus that whatever is underneath (white linen or a leaf, etc.) could be subtly used to enhance the table while keeping it clean.

As for the marinated mushrooms she had me contribute, you don't even have to say "please"...it is always my pleasure to share a recipe with friends:

1 lb. fresh mushrooms

3/4 cup olive oil

3 Tbl. tarragon vinegar

1/2 tsp. salt

freshly ground black pepper to taste

3 tsp. parsley

1/2 tsp. minced fresh tarragon (use dried tarragon if you must)

Clean mushrooms (do NOT wash them...that's a no-no...mushrooms absorb water and will not perform like they should).  Trim stem if needed and slice in half (quarter them if the mushrooms are really large).  Combine remaining ingredients in small bowl and mix well with mushrooms.  Let stand about 5 hours before serving but DO NOT CHILL.

Note:  I love this recipe for picnic fare (Napa picnic particularly) since I can assemble prior to leaving, then it marinates en route to picnic...do a little wine-tasting and it's ready when it's picnic time.  (wine tasting optional but preferable!)

As for the clam chowder she served on Christmas Eve, it was wonderful.  She did call that day saying the soup didn't seem thick enough (we're all used to restaurants that tend to serve a really, really thick soup -- borderline white paste with clams), but I assured her that adding a little roux would do the trick (1 stick butter, melted, then add 1/2 cup flour, cooked slowly over low heat -- then add to chowder).

Not sure why she thinks the Christmas dinner the next night was so perfect...I happen to think it was the people who were gathered there...her included.  And the good news is, we survived the holidays.

--the mother