24 December 2009


Kapustnica - traditional Slovak cabbage soup

A cold, windy, sleeting day. A day to stay nestled by the fireplace, where the stockings are hung with care. Instead, CA and I escape midday for a quiet lunch together at one of our favorites--1776 in Crystal Lake. I enjoy the cream of mushroom soup and a mixed green salad with bleu cheese dressing, and CA has a mini Angus burger and a crabcake--both on yummy house-made buns.

We finish up a bit of shopping--new placemats for our Christmas table and the last few ingredients for our holiday meals. when we arrive home DM and MK have put together the traditional Slovak cabbage soup--with pork rib bones, pork shoulder, and two kinds of sausage; bay leaves, garlic, shredded potato, dried plums, and tomato sauce. The house smells enticing.

I settle in for a long winter's nap.

MK prepares the sour cream-fresh chive sauce for our dinner, before dressing the little girls for the Christmas Eve service at CL Evangelical Free Church. CA and I stay behind and peel potatoes and set the table.

We spread the lovely salmon with the sour-cream-fresh chive sauce and bake it at 400 degrees until the instant-read thermometer reads 145 degrees--safe temperature is 155, but the meat will continue to cook after it comes from the oven.

After mashing the potatoes and putting the broccoli on to steam, we gather to enjoy the cabbage soup and poopy seed cake. YUM!

The salmon is perfect, and so is the Pinot Noir.

The little girls head for bed with great anticipation, after leaving cookies and milk near the fireplace for Santa. And, the grown-ups get on with the time-honored Christmas Eve tradition of wrapping the gifts...

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