For our cheese: Mimolette, 5 Yr Aged Gouda, Tallegio, Some Stinky Swiss Cheese that I Can’t Remember, Epoisses, Brie, Cheddar, Goat Cheese with some Ash in the middle.

Other Apps: Crostini topped with Slow Roasted Grape Tomatoes, Fresh Basil, Parmesan and Roasted Garlic (to come later)
Cucumber Cups filled with Greek Yogurt, Lemon juice, Caper Berries and Smoked Paprika (to come later)
Mushrooms stuffed with Kale Pesto (to come later)
Jon’s Facon Wrapped Teeny Potatoes roasted with Cajun Spices and drizzled with Lime Juice, served with a Chipotle Yogurt Dip.
Fake Buffalo Chicken Wings, coated with Texas Pete Buffalo Wing Sauce and served with a Ranch Dip
Arancini Balls
Soysage Rolls and Sausage Rolls

Christmas is in ten days.  At the moment, I am off work until January.  In the meantime, I am trying to apply for permanent jobs, preferably research positions in a city where I don’t need a car.  This time last year I was in London, going to Christmas markets and enjoying the lights.  I miss being able to walk down the street for a coffee and a croissant in the morning.

Other things on the agenda include Christmas shopping (groan), and trying to plan out the perfect FEAST.  I’m a bit stuck this year, I can’t decide on a Vegetarian main.  Last year we did a seitan-y thing, which I may try again.  Magazines are failing to inspire this year.  But I have decided to include, in the feast, my husband’s Yottam Ottolenghi’s root mash with wine-braised shallots.  Also, I really want to try Champagne with hibiscus flowers (as posted on seriouseats.com), but I will have to hunt down some hibiscus flowers.

Coming up on the LB (I need to write down the food ideas I have swirling around in my head):

- Free form mushroom and kale lasagana with truffle oil and butternut squash puree
- Winter Salad with Potato,  beets,  green onions and a creamy horseradish dressing.
- Poached egg and crispy sage Blue Cheese Gougere Breakfast Sandwiches
- Shortcrust pastry topped with poached apples and Gjetost cheese.

Last but not least, notice the debut of the Christmas Bean!!!!!!!!!!!! He is so cute.  Thanks Johan!

UPDATE 12/26/09

I’ve been failing at documenting food lately, but here are a few undocumented highlights- they are good for foodspiration:

Breakfast Sandwich Gougeres- These little buggars were stressful to make, because baking gougeres is one thing, but then turning them into breakfast sandwiches for 6 people is something else. If you want to do this, definitely make some ahead of time and freeze in a zippy.. then reheat before serving. Another important thing to note: Use Fat Free Milk or they will deflate!!! Follow the same recipe as before (eggs on sunday), but make them bigger.  This time I did goat cheese and scallions rather than chives. The meaties had bacon egg and cheese, the veggies had facon egg and cheese. I had poached egg, garlicy spinach, and parmesan cheese. The variations in filling (some fried eggs, some poached, some facon, some bacon) was what made it a bit taxing.

Lentil Soyrizo Soup topped with Spicy Trinidadian Salsa, Greek Yogurt and Fresh Avocado.