Cranberry Salsa and parties galore!

Last week was one of those weeks -- specifically, the one on which every social engagement of the holiday season inevitably collides. 

We enjoyed a couple social events for which all that was required was my attendance. I mixed and matched holiday attire like a champ and opted not to include shiny pants in the mix. 

You're welcome. 

We enjoyed dinner with Santa at our yacht club. Who can pass up a good buffet serving both macaroni and cheese and chicken strips?! Yes, there was adult food too. I also had bread pudding with a burbon sauce. Yummy. Yet another reason why I cannot wear shiny pants.

The kids are fairly certain I'm lying through my teeth about Santa, but I'm convinced they really want to believe. So we are leaving it at that. 

For now. 

Boy Genius would not sit on his lap.
Little Miss Thang says she's "little for her age." 

We entertained a very small group of friends at our home on Saturday night. I made undercooked fennel au gratin potatoes and the Hubs knocked a tenderloin out of the park. This is not usually how it works at our house, so I was glad to let him steal the show. 

Speaking of stealing the show, even the fabulous tenderloin was upstaged by my darling friends, one who arrived wearing a fascinator and another in a Dickensesque hat. Love those girls. 

A double batch of my cranberry salsa served double duty over the weekend. I brought it to a friend's house on Friday night and served the rest on Saturday night at home. I prefer it globbed high on a warm brie round and served with water crackers. The hubs prefers it straight. I'd even consider it a suitable pork loin relish.

Regardless of how it is served, it always receives warm reviews and requests for the recipe. 

For those requesting, here it is:

Cranberry Salsa

3/4 cup sugar
3 green onions, coarsely chopped
1 jalapeno sliced (seeds discarded unless you like an extra punch)
1/4 cup fresh cilantro
1/4 tsp. cumin
12 oz. bag of fresh cranberries

Add first 5 items to food processor or blender and pulse until evenly chopped. Add cranberries and pulse until chunky, but not slushy.

Serve as a salsa with pita chips. Or, over a warmed brie round with water crackers.



Happy Holidays to you and yours!

Have your festivities begun or are you prepping for the weeks ahead?