Blog, SoCS

SoCS – Buongiorno!

Linda mentions the wisdom that comes with coffee, so I decided to have one cup before tackling this post. Amble over to Linda’s blog to get the scoop on how to participate in SoCS.

Your Friday prompt for Stream of Consciousness Saturday is “on your/my plate.” Use it any way you’d like. Have fun!


Thanksgiving is over. We did not cook this year with the exception of an old fashioned lemon curd pound cake (which took as long to make as cooking a turkey) and some hors d’oeuvres hubby made. There was so much food. Nothing was left on my plate but I was disciplined enough to resist the urge to go back for seconds.

In our family, we start talking about the next meal or the next gathering before we finish the current one. If we are not eating food or sharing pictures of food we are talking about food.

So this has me thinking about Christmas. What to cook for Christmas. There is always the tradition of ham or turkey which sounds great since we had no leftovers to enjoy this year. I thought about a nice roasting chicken since there will only be five of us. Maybe Cornish game hens but they are not always available. Then it hit me. Maybe I will dig through the archives and make a French Canadian Tourtière pie.

I wonder what my grandchildren would think? A meat pie? I am sure nothing like that has ever crossed their table. I asked my son of he liked them as a kid (they were a Christmas staple when we lived in Maine). He said he LOVED them. Maybe I could sell the idea if I also made Whoopie Pies – another Maine staple although this falls in the dessert category.

So here I am already thinking about what will be on my plate Christmas day. What about you? Do you have all your upcoming holiday meals planned out? Do you ever break with tradition?

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22 thoughts on “SoCS – Buongiorno!”

  1. Ah, a cook after my own heart. One of our family traditions is the French Canadian tourtière we serve up on Christmas Eve or Day depending now on when folks gather. There’s a family story about it on my website if you are interested. I will make it this year with local ground turkey, and a smaller vegan one as well, but there will be lots of other stuff to rouind out the table, including roast duck!

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    1. Voila! Someone who know what I am talking about. I am gathering different recipes (they differ greatly) and trying to remember the seasonings used in the pies I remember. I did a search for tourtière on your blog and I am off to read your post.

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  2. For the last few years, we have eaten Chistmas dinner in a restaurant, just the two of us. As Julie’s children have grown up, they feel less inclined to come here, and none of them have houses big enough for everyone to eat together in the same room. So for both of us, eating out broke a lifetime of tradition.
    Best wishes, Pete.

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  3. Our family decided to order the dinner already cooked, since we couldn’t get reservations at any restaurant. Nobody would have to cook anything.
    So my wife stayed up until 2 AM cooking dressing, ham, and snacks to bring to the purchased feast..
    Well, she explained, it’s not like I cooked a complete meal
    She’s one of our family’s blessings even if she has her own way of doing things.

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  4. I made a simplified turkey and dressing dinner this year (my husband LOVES turkey, sigh) for a group of 3. So we do have leftovers, which are welcome, some in the freezer now. I did buy a very fancy apple pie instead of making one, which was notable as a departure from tradition.

    Last Christmas I made a pork roast and knoedel, in honor of Tim’s new Austrian dual citizenship, along with traditional Austrian cookies and we had a friend join us. I may do that meal again!

    I love the idea of French Canadian tourtière, especially as your son remembers it fondly. Connecting with long-ago tradition is always fun. I was telling our friend at Thanksgiving about how we always had mincemeat pie growing up; we commiserated about how you barely see mincemeat available anymore.

    I’ve found going out to be rather unappealing, aside from holiday meals at Deerpark at the Biltmore Estate (currently closed). It was always festive and delicious.

    Maybe I’ll do a duck instead of turkey or pork. That would be different, and a nod to our time we spend in Quebec, where duck is much more popular than here.

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  5. Traditions are good, but so is starting new ones. The meat pie makes me think of my favorite vegan recipe that I call lentil wellington. It’s basically a hearty lentil stew baked inside pastry. I’m also thinking of butternut squash and spinach lasagna. It’s fun to think up holiday menus. Good job on not going back for seconds!

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  6. Maggie we break with tradition more than we don’t! Meal wise that is. But this year our youngest son and family have invited us,his brothers and his in-laws for dinner so it will be a lovely traditional do this year 💜💜💜

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  7. We had a turkey breast, sweet otato casserole, hash brown casserole (a la Cracker Barrel), apple sauce and cranberry sauce, and I had banana cream pie and Mary had a razzle-dazzle pie for dessert. It was so good we had it again the next night. Mary did buy a second turkey breast, ostensibly for Christmas, but is already talking about something else… maybe ribs…

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