Christmas Love

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Dear Jess,

Firstly: I MISS YOU. Terribly. The worst actually! How are you? How was your New Years? How was Christmas? How is your apartment? We need to go on a date!

Christmas this year was different than any other. Bill came home from California. He was super bummed because he hasn’t had a real winter in over a year, and he was met with a blizzard. We also toned it down with gifts. There were no stockings, and we all got each other a small gift. It was actually quite lovely.

Food-wise it was spectacular. I ended up trying the ‘egg-muffin-breakfast-things’. I saw them in a magazine somewhere a long time ago… so I am sorry to say I cannot give you a reference. I found them a little difficult to get out of the pan, because the bacon and egg would stick on the pan. I believe this could be fixed by using smaller eggs, and possibly a bigger muffin tray. I really like this idea because you can keep it basic (as shown here) or dress it up (adding a bakteri leaf, cheese, herbs etc.)



Breakfast Muffin Things

So, all you need for the breakfast muffins is: Bread, eggs, bacon. You grease your muffin tray (even on the top of it!) Cut your bread in half and place half in the cup of the tray. Cut your remaining half in half again and place them in the empty spaces of your breaded cup. Place half a strip of bacon in the breaded cup (be careful that it doesn’t touch the tray… it sticks really badly) and then crack your egg into the cup. I baked for 30 minutes at 300. As long as the egg is set you’re good to go! Then pop them out and serve! My Gramma says that each cup is worth 3 weight-watcher points each. So they’re no too bad!

Instead of turkey this year, we decided to try something new (of course.) My mom picked up some (prestuffed) Cornish Hens! If you can get past them looking like baby turkeys, they’re extremely delicious! You buy them frozen and cook them for an hour!

Stuffed Cornish Hen, Caesar Salad, Garden Squash, Carrots and Broccoli


From left: Mom, Bill, Jim, Me, Cory, Mel, Uncle Chris, Aunt Marg

For Dessert we did another treat. Mom and I made Baked Apples wrapped in phylo pastry with a Whiskey Sauce! I don’t have the recipe because it was one my Mom just pulled off the internet, but there are so many good recipes if you Google ‘Baked Apple Recipe’.

Baked Apple

Anyways, I love you and miss you (as always.) I hope work is going well and not too stressful. I am starting work with my Dad on Monday, so keep that in your prayers if you can. You know how I feel about routine!

Kristy is well into wedding planning. There is a bridal show coming up on a weekend in January if you are interested! It’s only $10 for the whole weekend! Let me know.

I love you,
Sally Sumber

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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