The great thing about having holiday traditions is that people expect to have the same thing they ate last year. So no experiments, no stress … and no taking pictures of the whole process for me. Everything I made for Christmas was something I did on the blog during the year.
And please check out the request at the end.
Christmas dinner
First was the crusty Italian bread. Instead of one big loaf or the six small sandwich rolls, I did two loaves.
Which I think are a better size anyway.
Next up was Lou’s fettucine alfredo made with fresh pasta.
And to finish up, the frozen chocolate truffle pie with fresh whipped cream.
Okay, I was wrong up top. There actually were two changes this year. First, I added a little peppermint to the whipped cream at my daughter’s request. And it was awesome. And second, I had a dessert topping gun this time. So the top looked more presentable.
And that’s it.
Now the request
There’s a morning show in Cleveland, That’s Life with Robin Swoboda. Robin has a cooking segment each day, and the show is looking for “Mom or Dad chefs” to cook on the air. I’ve sent the show an email, but haven’t heard back yet.
If you’d like to see me on the show — especially if you are in the northeast Ohio area — let them know by sending them an email at thatslife@fox8cleveland.com with “Get Drew Kime on the show” in the subject line.
If they get two or three emails with the same subject line they’ll probably notice that. Let’s see if I can get my first TV appearance.
11 Comments
I sent an email for you and I BCC’d you.
Good luck!
Thanks, I’ll be sure to let you know if it works.
We never seem to have the same things for Christmas dinner every year. Last year we had ham, I think. This year we provided a leg of lamb for the family feast. I’m thinking that next year I might suggest fettucine alfredo, because nothing makes me merrier than pasta with cream.
Golly, Drew, are we related?!! I want to see a picture of your china cabinet–it looks like mine (mom’s). Love blue china. And I’ve meant to mention that some of your pots look familiar also!
Your table looks homey and delicious. We always have 2 stuffed turkeys and ham for Christmas with the usual mashed potatoes, gravy, and wide assortment of veggies and salads. With, of course, my homemade rolls!
I’m sending an email on your behalf but you’d have to post a video if you make it… I live in Delaware!
Kristin, we also had a half a turkey breast, but it was all about the fettucine. We also had soup with home-made ravioli — which I’ll be posting shortly — but Lou and I agreed: Next year it’s lasagna. Ravioli is a pain in the ass to make. Seriously.
Barb, that’s my mother-in-law’s dining room. The china is Blue Willow, which I’d never heard of before I met my wife. My mother-in-law was trying for years to complete the set. Imagine my surprise when I discovered the box of china my mother found at a garage sale and gave me when I moved out — still in the unopened box — was a four-place set of Blue Willow. Yes, that’s some of what’s on the table in that picture.
Oh and by the way, we did your rolls but with whole wheat flour, and butter instead of shortening. Oh. My Goodness. Denser than I expected, but so tasty.
Oh, yes, whole wheat flour does make a denser bread! I’m wondering how to lighten it up… eliminate the egg maybe? I know my sister makes the same bread as I do, but she doesn’t use an egg (which surprised me)… Our breads taste the same the day they’re baked, but mine has a much, much better “shelf life”; i.e., mine remains tasty and moist while her’s turns dry and crumbly.
I will experiment with using the whole wheat flour, though…
Great spread, that alfredo looks mad good. I sent in an email for you, so if you get on the show you need to find some way to get it online so I can see it.
Barb, check out the King Arthur Flour site for their tips on working with whole wheat:
A “sponge” in yeast baking is a dough that contains about half the total flour called for in a recipe. It is therefore much like a batter. Breads baked with Whole Wheat Flour will rise higher and not be as dense if the flour is allowed to sit in a sponge for several hours. This softens the bran particles in the flour and helps prevent them from shredding the elastic gluten strands in the dough which contain the carbon dioxide bubbles created by the yeast. Preserving these bubbles produces a lighter texture and a higher loaf.
Bob, as far as I know they don’t webcast the show. But I’ll find some way to get a copy. (Assuming I get on.)
I sent an e-mail singing your praises from Oklahoma last night. I really think you would be great as a guest on that kind of show, so I’ve crossed fingers and toes that our message persuade them. Just looking at that holiday table makes me hungry and nostalgic all at the same time.
Congrats on your upcoming televised appearance on Fox 8. Wish I could tune in on January 21, but it doesn’t look possible. I suggested to them to figure out some type of web feed. LOL Have fun and don’t you go all “Hollywood” on plain folks! LOL
Beth Ann, thanks. I haven’t really “announced” it yet, but yeah it looks like I’ll be on next Wednesday.