Yep! We only had 30 hours with our moms, kids and grandkids and eight of those hours were spent sleeping. We all gathered on the 22nd at our middle daughter's home which had been beautifully and practically decorated. The sleeping quarters all had baskets with mints, water bottles and towels for each person. She also had prettily presented goodies for us to enjoy. Before Gramma and Nana arrived, we went to get a family portrait taken. The little ones cooperated and we got some great pics. After a supper of jambalaya, we all went to a garden that was uniquely decorated for Christmas with all kinds of lights and items, compliments of Nana. We all enjoyed warming up with hot cider and family fellowship as the stockings were opened before bedtime. Our Christmas took place the next morning on the 23rd before we started going separate ways. I loved our time together, but it was hard to say goodbye after such a short time together. There were so many things we didn't get to talk about... (more on that tomorrow).
Our daughters were so creative with their "non-gifts". We had decided to only give gifts for the children, but they had these ideas and since we were all going to be together and it would save on postage, they could be given in person...so, technically, they weren't Christmas presents. Oh, boy! We are going to have to figure this out! Anyway, our oldest daughter who is an artist, illustrated the book our middle daughter had written for her husband and daughter. She even bound it as a hardback book. It is difficult to explain how unique and precious the book is without pictures. I will have to remedy that! Then our middle daughter gave beautiful pillows that she had made from some of my dad's dress shirts. There were a few tears shed as the pillows were hugged and the creative stitching was appreciated. Our youngest daughter, who does photography on the side, gave us all photos she had taken that are priceless. She has a rare gift for capturing precious moments. My favorites were a picture of the intertwined hands of my husband, me and our grandkids, a portrait of me and my treasure (grandkids) and a photo of my husband kissing the top of our grandson's head.
Our grandson turned six months old on Christmas Eve and it was wonderful to get to spend two weeks with him. It warmed my heart when he broke out in smiles of recognition when I walked into the room. He is a sweet cuddly boy who barely fussed as he cut his first two teeth. Our nieces and nephews put on a nativity play each year on Christmas Eve at Gramma's house. Our grandson was perfect for the part of a smiling baby Jesus. So cute! My favorite Christmas memory of my granddaughter happened when I got to waken her from a nap after we arrived at their house. I knelt by her bed and gently rubbed her back. She lifted her head and her eyes widened when she saw me and then those little arms hugged my neck as she said, "Oh, hi Nanna!" several times. Precious! (Sigh) I miss them...
Come back tomorrow as we will begin discussing depression and chronic illness and finding joy in the midst of them throughout January.
Decorating and Crafts
My daughter creatively used this old suitcase in her bathroom.
This is the pillow she made for me from two of my dad's shirts. It sits on the pink chair in my craft room.
Today's Recipe - Giada's Italian Pot Roast and Cheesy Polenta
I got these recipes from Giada's Family Christmas TV special on the Food Network.
Italian Pot Roast
5 lb chuck roast
olive oil
2 yellow onions, chopped
6 cloves garlic, chopped
1 cup red wine
1 can beef broth
1/2 oz dried porcini mushrooms
1 Tbsp fresh chopped rosemary leaves
1/2 tsp thyme
salt and pepper
Generously sprinkle salt and pepper on all sides of the roast while heating olive oil in a dutch oven. Sear all sides of the roast then remove from the pot to a plate. Add more oil and saute the onion and garlic, adding more salt and pepper, until vegetables are soft. Add the wine, broth, and mushrooms scraping the little bits up off the bottom of the pan. Cook until the mushrooms start plumping up. Add the roast and bring to a boil. Put the lid on and bake in the oven at 350 for three hours, turning the roast halfway through the cooking time.
Place the cooked roast on a cutting board and cover with foil. Blend the liquid in the pot with an immersion blender. Season with rosemary, thyme, salt and pepper. Slice the roast and serve with the gravy.
Cheesy Polenta
9 cups water
2 1/2 cups coarse cornmeal
1 1/2 cups whole milk
1 1/2 cups shredded Parmesan cheese
10 Tbsp butter, cut into slices
1 head parsley leaves, chopped
Season water with salt and bring to a boil. Whisk in the cornmeal and continue whisking until the polenta is thickened. Add milk, cheese and butter and whisk until cheese and butter are melted. Add the parsley and salt and pepper. Pour into a serving bowl and garnish with whole parsley leaves.
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