Christmas Eve 2019 Tapas event

Sharing Christmas with these two buds is the best!  

We picked Claire up on December 19th and tasted our first bubbles at Leaps & Bounds Cafe, Lodge Kohler in Green Bay, WI.  Thank you Jerry for Tapas at Plae Bistro, delicious!

Onward to Monroe, WI and a Christmas celebration with the Dailey and Thompson families.  Thanks Katie and Scott. The food was amazing.  Katie created this gorgeous quilt that is now part of the cabin.  Love it. We enjoyed Thirty Bench Sparkling Riesling.

On Saturday we returned to the cabin in time to unpack and get ready for church and dinner at the Chippewa Club in Iron Mountain, MI. The dinner was amazing, as were the wines we brought for the event, a vintage Champagne and a Stone Edge Cabernet Sauvignon.

On Sunday we decorated the Christmas tree and walked to the Four Seasons.  Another perfect day. with of course, bubbles. Remy Massin Extra Brut Special Club Pinot Noir 2012. For dinner was Claire's favorite pizza, Tasty Take and Bake from Minocqua, WI

Monday was all about cooking while watching movies in preparation for Christmas eve tapas. The Muppet Christmas Carol is a must see for me every Christmas. More Champagne and then for dinner, another one of Claire's favorites, "Noodler Doodler."

Tuesday involved a little more cooking and a trip to Escanaba to see Grandma Dailey, pick up packages at UPS and some last minute shopping. We celebrated Christmas with mass at Precious Blood Catholic Church in Stephenson, MI. Thanks Mary Lou and Fred for saving us seats in the choir loaf and for inviting me to sing with the choir.  My brother Pat and friend Karen joined us for tapas and wine after mass.

CHRISTMAS EVE MENU

• Bagels and Lox This was delicious but not sure we will include this next year. Started 7 days
  in advance.
• Shrimp Cocktail. Let's do something different with shrimp next year.
• Beet deviled eggs. A  keeper.  Need to brine the eggs for 2 days.
• Hot and spicy meatballs. This is my mom's recipe and a keeper.
• Brie with cherry jam and pepper jelly from Dianne.  We love this. A keeper. Be sure to have enough baguettes.
• Beef tenderloin.  Thanks Pat for cooking the tenderloin. Choice cut from 41 Market. Rub the meat with salt and pepper, garlic and parsley. Wrap in saran wrap and marinate for 2 days.  Delicious.
• Dessert: Monster cookies. Flourless Black Bean Brownies  and Port.  Next year buy a vintage port.

Christmas Day brunch consisted of waffles, bacon, poached eggs and Grapefruit Salad with honey mint dressing. Thanks Mary Lou, Fred and Ed for dropping over in the afternoon. Lots of knitting and movies. We enjoyed the first season of The Marvelous Mrs. Maisel

Sadly Christmas came to an end when we saw Claire off at the airport in Green Bay the next day.