Merry Christmas 2008

Christmas pics: 

Lucas (age 12), Jackie (no, I'm not putting our ages down), Norm, 

Rosalie (age 9), Evelynne (age 7), Victoria (age 11).

Jackie, Lucas, Norm, Bruno (from Brazil), Mathis (from Germany), 

Evelynne, Rosalie, Victoria.

We had a pretty calm Christmas this year. It was even a white one, for the first time in 30 years (something like that!). We all went to Christmas Eve service (Pastor Curtis' last one), came home for a dinner of tourtière, let the kids open one present each, then off to bed. 

I didn't hear little footsteps until 7:30 on the big morning, then the rush began. Santa brought us a Wii - yeah. I beat Norm up in boxing - it was hilarious. For our dinner, all I had to do was make a Rice Krispie Squash dish (recipe below) to take to Claire and Roger's house.  On her Lantzville table, Claire served turkey, mashed potatoes, cranberry sauce, cole slaw, stuffing, corn, plum pudding, and mousse de maracujá (a Brazilian dish for Bruno - Passion Fruit Mousse - fabulous). Around the table sat Norm, Lucas, Victoria, Rosalie, Evelynne, Bruno, Mathis, Claire, Roger, and Cécile. 

After trekking up the Belanger's hill to retrieve the van, we dropped off Norm's Mom , and made it safely home in the snow. All in all, a very pleasant Christmas.

Rice Krispie Squash Recipe

Ingredients 

6 cups diced butternut squash, fresh or frozen
1/4 cup butter
1/4 cup brown sugar
1/2 cup evaporated milk
2 eggs
1/2 cup Rice Krispies cereal
1/4 cup brown sugar
1/4 cup pecans or walnuts, chopped
2 tbsp. melted butter

Directions 

One large bag of frozen butternut squash will give you 6 cups. Cook squash in a small amount of boiling salted water until tender; drain well.
Add butter and sugar; mash well. Beat milk and eggs together. Add to squash mixture, mix until well blended. Season with salt and pepper to taste.
Transfer to shallow 11x7" baking dish, spreading mixture evenly.
Bake in a 350ºF oven for 45 minutes.
In a small bowl, mix together Rice Krispies, sugar, pecans and butter.
Sprinkle over casserole and continue to cook an additional 15 minutes or until squash mixture is firm and topping is bubbly.