Christmas!

I figure that so long as I post our Christmas pictures while it's still December, I'm not too far behind, right?

We actually celebrated our Christmas on December 23rd, because I was scheduled to work overnight on the 24th and 25th. Well, I actually ended up working the 22nd and 23rd as well, thanks to Matt's generous offer to cook the entire Christmas dinner (and clean up after himself!) and watch Eden all day. He did, and I can't imagine things going any better than they did!

Our menu for Christmas dinner was as follows:

Spice-rubbed roast beef
Country Potatoes
Green bean casserole
Buttered corn

The roast was one from the half steer we split with Pam's family earlier in the fall. The recipe we used was one from the Grassfed Gourmet Cookbook, an excellent and artistic book that contains all you need to know about cooking succulent grassfed meat (for example, cooking it "lower and slower" than you would grain-fed beef). This particular recipe involved rubbing the meat with a combination of spices (including cardamom and cloves, which we chose specifically because it seemed especially Christmasy!) and then roasting it at the super-low temperature of 180 degrees. It came out absolutely perfect--tender, juicy, medium-rare, and with just enough spice to lend flavor without covering up the beef's own deliciousness.

The Country Potatoes are a recipe that Matt's mom makes for get-togethers which Matt and I are absolutely crazy about.

Country Potatoes

2 # frozen hash browns (we used two pounds of peeled, cubed potatoes. They didn't cook up quite as tender as we would have liked, so I think next time we might boil them for just a few minutes before assembling the casserole)
1/2 c. shredded cheddar cheese
1 c. sour cream
1 can cream of chicken soup (we actually just halved this recipe)
1/2 c. chopped onions
1 stick melted butter
1-1/2 c. corn flake crumbs (we used about two cups of torn bread crumbs, since we're all about croutons)
4 T. melted butter

Mix hash browns, sour cream, cheese, soup, onion and 1 stick melted butter together. Pour into 13x9 inch pan. Mix corn flake crumbs and 4 T. melted butter together and spread over the top. Bake at 350 degrees for 1 hour. Serves 12 (haha)

Utter deliciousness.

For the green bean casserole, we went the easy route and bought French-fried onions (though we've made them before) and used the recipe off the side of the can. We did make our own cream of mushroom soup, though.

We also had a delicious organic red wine with the meal, made better by Pam's introducing us to a wine aerator. It was a total revelation, especially to someone like me who in the past has had to work to enjoy red wines (not anymore!). It really mellows and softens the sharp, bitter edge that red wine often has to it, and we're definitely glad to have one of these on hand!

Here are a few more pictures from Eden's first Christmas:

All in all, we had a wonderful evening. It was simple, quiet, and shared with each other and one good friend. There were gifts, but no extravagance; there were also no obligations, no sense of "we should invite so and so" or anything like that. Just sincere, genuine, and heartfelt. While we missed our families, that was also allayed by the knowledge that next year we'll be nestled about as closely in the bosom of our families as possible, so we were able to enjoy this one quiet Christmas together, and appreciate it for what it was.