It's the morning of Christmas and all through the Moo (Honomu)
Not a leaf is stirring, not even the yew...
The sun is shining, the clouds disappeared
All in hopes that the day will stay clear
The gifts have been opened with many an ooh and an ahhhh
From family and friends who live so afar
Let's hope that next Christmas we can all be...
Together, as family, celebrating with glee!
Not a leaf is stirring, not even the yew...
The sun is shining, the clouds disappeared
All in hopes that the day will stay clear
The gifts have been opened with many an ooh and an ahhhh
From family and friends who live so afar
Let's hope that next Christmas we can all be...
Together, as family, celebrating with glee!
The above is just a little something I came up with yesterday morning...We had a glorious looking day!
I don't know why all of a sudden every pic I took the last couple of days has a blueish cast...(Reminder to self: get the camera checked out Monday!)
Our Christmas Eve table setting...
The large square edged chargers are made of capiz shell and came via my friend Susie Borromeo Milne, who went beyond our on-line friendship to hunt them for me and have them shipped from the Philippines...The red rimmed dinner plates were a gift from another friend, Maritza Madrigal before she moved back to the mainland.
The salad/dessert leaf plates were a gift from my son, Anthony one Mother's Day a few years ago. The 'gold flatware' we've had a long time and survived the fire....You can't see the true color but the linens are creamy beige...the napkins are embroidered with different style Christmas trees by my sister, Sandra, who gave me a set of 8 two Christmases ago.
I made the crab cakes from a recipe in "The Pat Conroy Cookbook ~ Recipes of my Life".... pages 80-82. The only changes I made was to add two beaten egg whites instead of the one in his recipe (one just didn't seem to be enough for my 1 pound of crab meat, so I added another) and after refrigerating them for an hour, I carefully covered them with panko, which gave them a nice and light crispy texture on the outside. The crab cakes are VERY delicate and you need to be quite careful when handling them.
BTW, if you don't have his cookbook, I recommend it. It is a wonderful read and not just for the recipes! As I said, the color is off on my photos, so the sauce didn't look aqua blue in actuality!
The wasabi cream sauce is one I adapted from a recipe published in the KTA Supersaver coupon book - 12/16-12/29 issue, page 8. In case you don't care for wasabi, the crab cakes would be also delicious with Hollandaise, Meuniere Lemon Butter Sauce, Aioli or even a Remoulade Sauce.
Wasabi Cream Sauce
1/2 cup light mayonnaise
1/2 cup light sour cream
2 teaspoons wasabi paste
Mix and refrigerate until ready to use
The original recipe called for adding fresh mint, sambal and chopped cucumbers, which I didn't include.
You can use creamy horseradish instead of the wasabi if you wish.
These salad/dessert plates are also several years old. Made by Fitz & Floyd, they also survived the fire (several Christmas things that were stored under the stairway made it with minimal damage)
The cranberry-macadamia nut bread is from a recipe shared by Lucy Lee Jones in her blog Lava to Liliko'i. Great with a glass of cold milk for early breakfast on Christmas morning!
I hope y'all had a very Merry Christmas!
We did have a very nice and tasty Christmas, Devany. It was on the quiet side but nevertheless, a good one.
I do love his cookbook. I have so many little post-it notes stuck all over...I hope to be able to live long enough to try all of the recipes I've marked...they take me back to some memorable times lived in the Low Country of South Carolina....
Posted by: Sonia | December 27, 2009 at 11:56 AM
Don't you just love Pat's book?
Looks like you had a beautiful Christmas. A tasty one too!
Posted by: Devany | December 27, 2009 at 11:45 AM