holiday musings

Collage of hors d'oeuvres, Mexican hot chocolate, and a bowl of chili

Our first post of the new year is about the end of last year, otherwise known as “the holiday season.” It’s a hectic, stressful, joyous time of the year, full of gifts, music, time with loved ones, and of course food and drink. We learned some things and enjoyed some new treats this past holiday season, and we’d like to share them with you.

Hors d’oeuvres. Our sons (and their families) visited us over the holidays, and one of their requests was for hors d’oeuvres. We dutifully bought and put out what they asked for, and the hidden delight was that we wound up enjoying hors d’oeuvres throughout the holiday season.

Think about how flexible hors d’oeuvres can be. You can put them out warm or cold, healthy or decadent, or as a combination. They can be simply appetizers, or they can be a complete meal of small plates. And you can put them out to entertain guests (think holiday open house) or to satisfy your own holiday cravings.

Mexican hot chocolate. Simply yum. Mexican hot chocolate has ruined us for any other kind of hot chocolate. That warmth, that combination of good dark chocolate, Mexican cinnamon, and cane sugar…mix that with your morning coffee and a little milk or egg nog, and it’s the holidays in a cup. (We also made DIY ornaments filled with Mexican hot chocolate mix, mini marshmallows, and candy sprinkles for family members.)

Christmas Chili. This year, Mike started a new holiday tradition: making “Christmas Chili”. He combined Mexican and Italian flavors and ingredients (Basil and cilantro? Yes!) into something delicious and unique. Why Mexican and Italian? Both countries have green/white/red flags. Unfortunately, he didn’t create a receipt for Christmas Chili, but he did make notes…so maybe next year…

Published by

Michael Dean Reardon

Practicing human being since 1956.

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