My lists are getting ever longer — what cookies to bake when, what to look for at the store if they don’t have the kale I’m hoping to incorporate into my meals, when to do the pumpkin pie I’ll serve on Christmas afternoon (for the record, this year’s cookies will include spice cookies, sugar cookies, almond crescents, and tahini shortbread). I am pretty set on my Christmas Eve and Christmas day lunch menus (1. Baked salmon, a spinach souffle, lots of little roasted potatoes, asparagus and/or roasted cauliflower, cranberry upside down cake and cookies 2. Thanksgiving redux: turkey, kale and cabbage slaw, mushroom risotto, baked sweet potatoes, roasted broccoli, pumpkin pie, a gingerbread house cake for the little girls) and will probably make waffles after we’ve stowed away the wrapping paper. But, as Pooh might say, we’ll probably get a bit elevenish and will need a little something, as Sierra does say (at least 30 times a day) to tide us over between breakfast and the later feast. Cranberry scones would fit that particular bill nicely.
