Traditions

We all have them. Traditions ranging from chili on Halloween, to particularly lethal jokes on April Fool's Day. My cousin used to tape the sprayer handle on the kitchen sink so that his wife would get sprayed first thing in the morning. This happened every year, and still she would get soaked. Our traditions are not unusual, but I have discovered they have become quite important to the kids. Just when you think they aren't paying attention, you try NOT to do something during the season and you have mass mutiny on your hands!

Our traditions are probably much like anyone else's: Elf on the Shelf, Advent calendars, baking cookies and handing out treats to our neighbors (although we haven't yet done this - loser me). On Christmas eve we go to the family vigil mass and then have our "dress up" dinner right after wards at my parents' house, complete with china and crystal and a particularly nice cut of beef. When we get home (after driving through all the neighborhoods to look at the lights), the kids put out their stockings - not til Christmas eve! - do the cookie thing for Santa and go to bed. Christmas day is done in phases, we have our morning with cinnamon monkey bread, then my parents and brother + family come over where we do the "football game" and lunch.

Opening presents has always been done like a football game for us, complete with halftime (bathroom break), time outs (coffee refills), special teams (when the little kids need help opening), penalties (when the order gets messed up), the references go on and on and they afford us never ending laughs. Christmas day, with all the kids, is absolutely crazy. The cats LOVE all the wrapping and the energy in the house is borderline exhausting. Why in the world would I cook?

A tradition that we started a few years ago was in direct correlation to baby number five. Lizzie had just been born 5 weeks before Christmas and I did not want a big meal production to clean up in addition to all the present clean up. I decided then that we would order sandwiches from our favorite grocery store, pick them up on the 24th and then everything would be in the fridge when we were hungry. This proved to be such a hit and so easy that it has become our tradition. Everyone brings drinks, chips and stuff and we have a cold, un-cooked meal on throwaway plates. I spoke about changing this for this year and was met with cries of "but why?", "it's our tradition!", "mom!?". I quickly retreated and re-established the original plan.

Christmas night has always been the hardest part however. Last year we tried to go to a restaurant (in an effort to have a good meal that we didn't have to cook or clean up) and it was a complete disaster. 2 hour wait, lost orders, screaming children, imagine the scene... This year I wanted to avoid the post-Christmas inertia and let down by having a ready-to-eat dinner prepared. I am spending today making lasagna and putting in the fridge for an instant homemade dinner. I am even making it in a throw-away pan and we are eating on paper plates so that all I need is a trash bag. Not very green, I understand, but I spend lots of time being green the rest of the year. (We have even used up, yes, used up, our supply of grocery bags!)

All of this planning and thought is for one goal: an easy and happy Christmas. I don't always achieve it, but at least I've tried and amazingly, formed traditions for the kids at the same time! - K


This must be done the day before:
Cinnamon Monkey Bread
1 package of frozen dough for Parker House rolls (I like that brand Bridgford - sp?)
1 stick of butter, melted
1/2 cup of packed brown sugar
cinnamon (as much as you like)
pinch of salt (balances the flavor)

Mix the butter, brown sugar, cinnamon and salt together in a bowl. Toss the frozen pieces of dough in the mixture and stack them in a greased tube pan. Cover the pan with plastic wrap and let rise in the refrigerator AT LEAST OVERNIGHT.

The next morning (Christmas morning) preheat the oven to 375 and bake the monkey bread for approximately 20-25 minutes or until baked through. Turn out on a plate with a "lip" (to catch all the gooey sauce - which is VERY HOT) and go to it!

Beef Tenderloin
(this is my Aunt Christa's recipe)

7-9 lb. beef tenderloin, trimmed
honey
1/4- 1/3 cup good olive oil
mustard
minced fresh garlic
crushed dried herbs (parsley, marjoram, thyme)
salt and pepper

Salt and pepper the meat. Coat the meat with honey. Mix the rest of the ingredients together and spread on the meat. Preheat your oven to 500 and roast the tenderloin until the internal temperature is at least 120 (this is for rare). Before carving, let the meat rest for 10 minutes covered (the temperature will rise a little more) to re-distribute the juices.