It’s Christmas Eve and for the most part, watching calories is done for a few days. I’ve got Christmas Brunch with the family (those that can make the trip) tomorrow, which means today is a prep day. Cooking and baking must commence. And I – I always lick the bowl.
In addition, today was a banner day, for it’s the first time in about three months that I was able to schedule a CSA delivery. There was a BIG box of vegetables and fruit, fresh from a local farm, on my porch this morning! I don’t know about you, but I’m excited.
My first step is take care of the head of cabbage, along with the package of ground beef that I took out of the freezer a few days ago, and forgot about. I was going to make meatballs for Himself to have for dinner along my vegan offerings. He likes his meat, does Himself.
But as I said, I forgot about the beef for some reason. That’s just fine though, as I can use it to make stuffed cabbages. I might eat these myself on some future meat occasion. The plan is to freeze these in dinner-size batches, as I have no immediate use for them.
Tomato sauce is simmering and brown rice is cooking. Once those are done, I’ll proceed with blanching the cabbage and making the meat mixture. In the meantime, I got this down from its storage place:
Because yes, I’m going to make cookies. Don’t try to change my mind.
Also on the menu is a Steamed Pumpkin Pudding with Vanilla Sauce. And oat scones. I’ll make both of these today, leaving the Gingerbread French Toast Casserole, fruit salad, eggnog, and heated glazed ham for tomorrow.
If you observed that most of these are NOT vegan, you’re right. I’m not even gonna try.