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Christmas Party #1
2009.12.13
I told Klint that it would be hard to tell who decorated which stocking if we didn't put our names on them. I wonder why he didn't believe me?
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I told Klint that it would be hard to tell who decorated which stocking if we didn't put our names on them. I wonder why he didn't believe me?
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Note the racing stripes and motion stripes around his eyeball orb. Last but not least, notice that he was the one who made a cat toy out of the stocking with the added bells at the bottom. On Saturday morning I'm sure we will appreciate this feature more than ever.
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Note the racing stripes and motion stripes around his eyeball orb. Last but not least, notice that he was the one who made a cat toy out of the stocking with the added bells at the bottom. On Saturday morning I'm sure we will appreciate this feature more than ever.
2
Largest wreath I've ever made. Being that I still have over 200 yards of that red ribbon left from the wedding, I didn't feel I needed to scrimp on the ribbon this year.
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Largest wreath I've ever made. Being that I still have over 200 yards of that red ribbon left from the wedding, I didn't feel I needed to scrimp on the ribbon this year.
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Perfect orange souffle. And yes, it tasted good too.
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Perfect orange souffle. And yes, it tasted good too.
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Mike in his festive Christmas tie!
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Mike in his festive Christmas tie!
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We held the annual Swadener Christmas party at our house this year. In preparation for the parties we're hosting, we of course decorated the house. This year we added one of my personal pasttime favorites back to our list of decorations: personalized stockings and homemade Christmas wreaths.
With every good holiday party is as well an enticing menu, which I made a serious attempt at making. Our multi-course menu began with cranberry meatballs and cheeses with crackers. After we sat down, we started with a traditional salad with homemade dressing by our own Peg. The main course contained ham, seasoned potatoes, corn, french bread with organic flaxseed (my new favorite bread to make), mushrooms sauteed in white wine, and for dessert I created (successfully) an orange souffle. I may not be able to make a flaky golden crust for my pies, but I ROCKED that souffle! I did a little jump for joy when it came out of the oven, as perfect as the picture in my cookbook.
For the first time since I began entertaining in my own home (pre-Klint), I finally found the need to have a dessert and beverage table. This year we topped it with some spiced wine (a first time for me) which I added an assortment of items to such as whole cloves, fresh cranberries and oranges, honey, and various other spices. Being that I am not a fan of eggs or eggnog, this is probably something I hope to make again. Everyone seemed pleased with it, and I have to admit that part of the appeal to me is the wonderful aromas that waft through the house as it warms.
