Well, the time for procrastination is over. No more dilly-dallying. The time has come for all good things… That’s right, Christmas is only a week away. Where does the time go? Really, I want to know. I would never want to play hide-and-go-seek with time…I’d always lose!

Actually, this year I’m very proud of myself. Last night I finished the last of my wrapping, and for me that is quite the accomplishment. I’m typically one of those hapless people running around desperately on Dec. 24, even more panic stricken because I’ve just noticed that all stores will be closing in 20 minutes! Hah, I like no longer being a member of that club anymore. Other than a few last minute errands, well I can always do that tomorrow. Oh, wait, I’m busy all weekend doing prep for that private party on Monday. Well, there’s always next week…damn, I have important meetings set up for all of Tuesday & Wednesday. That’s fine, I’ll just finish up on Thursday…… if you’ll excuse me a moment,  I must pull my last- minute membership card out of the trash.  Maybe next year!?

I am, however, completely organized on the food front. All meals have been planned, foods ordered and delivered, lists checked & double-checked. I have muscovy ducks that I’ll be confiting, beef short ribs I’ll be preparing in the style of osso bucco, and all ingredients are ready for my annual cassoulet ( I made saucisson d’ail for this last weekend). And our heirloom turkey arrived today. I am so thrilled, as I always am, that every single ingredient we use, for the restaurant and our own dining table, comes from local farmers…it makes me giddy! But back to the turkey… I’m going to brine it. On roasting day I’ll make a smooth paste of garlic, lots of assorted herbs, fennel seeds, fresh pepper and good olive oil. Very gently I’ll pry my fingers between the skin and flesh and massage the flesh with the paste. A piddly task to be sure, but oh so worth it! Start at the breast bone, butt end, work slowly towards the neck, then gently down into the legs, massaging all the way. Carefully smooth the skin back in place, drizzle over some melted good unsalted butter, splash on a few glugs dry white wine, a few cracks fresh pepper and into the oven. Baste every 1/2 hour or so. Ridiculously delicious!

So yes, I’m 99% ready for this holiday season.For my family it’s really all about being together around the table with wonderful foods to fill our tummies and being grateful for what we have. It’s a time of reflection, of moving over-heated cats away from the woodstove ( when will they learn!), gifts that come from the heart, and intoxicating smells from the kitchen, and lots of pictures being taken.

I want to wish all a fabulous holiday season, with all the tidings and joy you can muster. And don’t forget to be green. I guess I’m wishing everyone a green/white christmas!

Tastefully Yours,

Luke