Let's talk food, shall we? Specifically holiday menus.
Our Christmas Day dinner is traditionally Prime Rib with Yorkshire Pudding. A classic. If you've never had Yorkshire pudding, I so recommend you try it. It's really simple, I swear, and you will be rewarded handsomely with beef flavored eggy pillows of goodness that melt in your mouth. The trick is just to get the pan and juices from the meat really hot--so take the meat out of the pan when it's done and let it rest before slicing, crank up the oven and put the drippings back in while you prepare the batter and you'll have guaranteed success. You can uses individual things like they did here, or just the pan you used for the beef.
Here's a recipe from Epicurious.com, and it's sort of close to the one I use. I don't do those vegetables, but they look good. I make a homemade horseradish sauce and just season the prime rib with Kosher salt and pepper, and you're good to go.
I might have to add another special dish during the celebration week that I just discovered at this week's Sunday dinner. I have never made (or heard of) a New York Strip roast before, but let me tell you--delish! Just sprinkle the outside with salt and pepper, let it stand at room temp for an hour. Sear it in hot oil on each side and then stick it in the oven for about 50 minutes for medium rare (for a 4-lb roast). I made a pan sauce with a Madeira reduction, but you could use any sauce you'd like--my mouth just watered at the thought of Bearnaise...
I'm off to find a good egg bake recipe for Christmas morning. Sean teases me about it, but I know he would secretly miss it if it wasn't there next to the extra batteries under the tree.