When I asked my mom what she wanted for Christmas this year she responded (something like), “I want someone else to do the f-ing cooking! caaarrrawwrrrrr”  I was, of course, quite happy with this response.

My sister and I promptly came up with the following menu:

Breakfast

Cranberry-orange scones
Cherry-chocolate chunk scones
Stovetop Chai
Ham Steak Bread Pudding

Daytime Delights

Emily’s delightful sausage, tomato, &  blue cheese stuffed artichokes
Stuffed mushrooms
Cheese plate, olives, and crackers
Shrimp Cocktail

Dinner
Wild brown rice with mushrooms
Mustard, coriander, & black pepper crusted Rib Roast
Au jus sauce made from pan drippings
Simple green beans with shaved parmesan & toasted almonds
Cauliflower gratin

Desert
Citrus rice pudding
Delicious cookie assortment c/o  mi mama

A day of epic eating, and even more epic cooking. After much debate with my mom and sister about whether or not this was too much food, I own the battle crying “Who cares if it is too much food?” I planned on spending the majority of the day cooking, and that I did. I had never been in charge of roasting such a large beast, very intimidating. Early in the morning while I was massaging the carcass I wondered to myself, “is this fun?” Of course it is! All in all it was a success, despite me somehow overcooking brown rice. I didn’t even know that was possible considering how many times I’ve undercooked it despite all efforts otherwise. Suggestions welcome.

A lot of these recipes have been posted here before, and I need to save some for the future! But for now I will share my favorite stuffed mushroom recipe. It isn’t overly filled with cheese like so many stuffed mushroom recipes. I sometimes make them and just eat them for my dinner!

Anytime Stuffed Mushrooms

carrots- diced,
1 stalk celery-diced,
parmesan cheese, any form
assortment of fresh herbs
brown or button mushrooms-Tops removed from stems- stems diced,
1 slice bread (soaked in water and squeezed of its liquid),
1-2 Eggs, beaten

Mix all of the ingredients together in a bowl exact measurements are not necessary. Fill each mushroom top by firmly pressing in a large scoop of fixin’s. Drizzle some olive oil  on the bottom of a baking dish and place the filled mushrooms in it, packed in tightly. Drizzle a little more oil over top of them, and even a little water in the bottom of the dish if you want. Cook at 400 for about 10-15 minutes, or until the mushrooms are cooked to your desired consistency. When they come out of the oven, shave some parmesan directly over the hot goodins. Enjoy!