December 25, 2014 Amy and Vahl’s for Christmas Dinner

We took a couple of gifts and some cookies and left for Amy and Vahl’s house in Eldorado at 1:30 and arrived around 2:30 p.m.  The boys took clothing to stay for two nights. 

When we arrived we were greeted by appetizers of Boursin cheese and another creamy cheesy spread with lovely nut and berry bread and blue corn tortilla chips and a bottle of Lemelson Pinot Noir.

Amy apologized that they had delayed starting the ham, due to some problem, but it was cooking now.

a picture of Bob taking a picture of us Dayla and me taking pictures

the two boys with the two moms

This gave us time to go outside and take lots of pictures and for Amy to leisurely prepare all the other parts of the meal, especially her famous

Garlic Grits

She first cooks the grits in water to soften them into a thick mush, like the polenta it is.

Then she mixes into the warm grits, milk, grated cheddar cheese and butter and places the mixture in a deep baking dish and bakes it in the oven until everything is heated through and combined into a cakelike consistency, not unlike the way we usually make enchiladas, where the solid dry ingredients soak up the liquid ingredients and produce a unified creamy and yet somewhat cakelike final result.

Luke, garlic grits, creamed sweet potatoes, string beans and the pear and grape salad 

a new wine

Luke decked out in all his new fabric finery being kissed 

The most interesting dish for me was a salad of pear and two type of grapes, dressed with a poppy seed dressing.  This is a new take on the traditional grapefruit wedge and avocado slices or grape salad we used to get with poppy seed dressing at fancy events in Texas.  I loved it, especially because the pears were ripe and had a luscious slightly soft texture.   The only sharp flavor was the slightly tart vinegary poppy seed dressing.

Besides the ham, Dayan, Vahl’s sister brought whipped sweet potatoes and Amy made steamed string beans, a fabulous green salad with lots of side dishes of ingredients with which to dress the salad, such as eggs, toasted croutons, green and red onions slices, etc.   It was a lovely dinner and we each had a comfortable seat in their living room.  

Besides Amy and Vahl, Dr. Bob Curtis, Dayan’s husband and Dayla, their daughter attended, who is now working for an NGO in Washington after graduating from London School of Economics.   

We gave Luke and Amy and Vahl each a Nepalese yak wool throw that I had bought at Casa Nova at the Railyard in Santa Fe.  Luke and Amy loved the fabric’s softness and Vahl loved the Pendleton print.

Everyone is family so it is always fun to get together for Christmas dinner at Vahl and Amy’s house.  Especially since I can re-acquaint myself with old dishes Amy used to cook when we were married in Texas, such as garlic grits, that greatly elevated poor man’s polenta.

After dinner Amy served chilled Gruet Brut that Bob and Dyane had brought.  Dayla had made lovely chocolate and avocado truffles and hardened pink icing covered balls of soft cake and icing balls that I enjoyed with the champagne.   

After a lovey day with family and dinner we drove home at 6:00, leaving the boys to stay with Amy and Vahl.   

Bon Appétit