And So, This Is Christmas!
It's been a long strange trip this year, hasn't it? Normally, we have a few trips: one Christmas eve, to my wife's family, one Christmas morning to my brother's, and then, we host the afternoon of Christmas for dinner.
Our Table!
Not this year, not this day. Damned Corona has hit both our state, our family, and our friends' group! So, it was a simply night of appetizers on the Christmas Eve and then, quiet day at home, Christmas Day.
Here, our table set, right before everyone sat down for dinner. On left, Orzo with Diced Pear and Diced tomato. lower right, pan-seared Roasted brussels Sprouts, with a Pear-Cranberry Glaze, and top Right, Beef Tenderloin with a Port Wine, Beach Plum Jelly(my home-made) demiglaze, with Shallots,Rosemary and Thyme.
Above, Orzo cooked and cooling, with the diced pears ready, sliced tomato, as well. Some Lemon and some Feta for the Orzo, once it all cools.
Above, Sliced Brussels Sprouts, Sea Salt and some Extra Virgin Olive Oil from Greece.
Above, About a 5 pound Beef Tenderloin, trussed with twine, resting before slicing.
Above, in back is the Demi Glaze for the Beef, Port Wine, Beach plum Jelly, Shallots, Thyme, and Rosemary, with some beef stock and deglazed the roasting pan.
In front, is the Balsamic Glaze for the Sprouts. Honey, Balsamic Vinegar, Pear juice, Cranberry juice. Simmering for about two hours.
In front, is the Balsamic Glaze for the Sprouts. Honey, Balsamic Vinegar, Pear juice, Cranberry juice. Simmering for about two hours.
Once the Tenderloin is finished, let it rest for 15 minutes. THEN, and only then, do you slice it, on the bias. Done to a perfect Rare/Med Rare!
We don't eat a lot of Red meat any more... and it was decadent to indulge a truly amazing cut of beef.
I wonder, what is it, that makes others so selfish, that they simply refuse to wear a mask, to stay indoors, and stay away from crowds?
Always, I strive to give back
To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!
I look at our table, and realize, after being out of work since March 13th, we're actually extremely lucky. The meal was amazing, albeit, without my brother, with no cousins, in-laws, or nieces and nephews. It was quiet, and yet, the meal spoke volumes.
My industry is shut down and we're all out of work. yet, I sit in a very warm house, with an amazing meal, and my wife, and two daughters are alive and healthy. we're convinced, my wife and I, that we both had it last weekend in March. I had bad fever, headaches, and symptoms for a weekend. My wife for a week/ten days solid and took about couple of weeks to fully recover.
My industry is shut down and we're all out of work. yet, I sit in a very warm house, with an amazing meal, and my wife, and two daughters are alive and healthy. we're convinced, my wife and I, that we both had it last weekend in March. I had bad fever, headaches, and symptoms for a weekend. My wife for a week/ten days solid and took about couple of weeks to fully recover.
<We were quite lucky. Many did not. Many are struggling with homes, food, and other bills. We were and are, quite lucky.
For me, personally, I am fine. I worked hard and saved for 4 decades. I have literally been doing live events and know little else for over 45 years. It is not just my job, it is a passion and lifestyle. It is my friends, my family, and my life. Gone.
#SaveLiveEventsNow
To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!
All Photos by Bluefin Studios.
Bluefin Studios
Bluefin Studios is a photographer, specializing in wildlife, nature, landscapes, waterfalls and Lighthouses!