HOW is it December 19?? Less than 1 week until Christmas! I can’t believe this month has flown by so quickly. My friend Callie summed it up perfectly — “Thanksgiving flew by so quickly that I don’t even remember it.” I didn’t even get a chance to check out this month’s Daring Bakers Challenge until just now, and unfortunately since I’m headed to PA for a week, I will be unable to participate this month
Since I left you last, I’ve been decorating Christmas trees, creating tablescapes, and having a little Post-Thanksgiving/Pre-Christmas dinner party. And doing Christmas shopping. And playing on my new iPad (obsessed). And seeing one of my favorite bands, No Doubt!
Here are the two goodies I made for my dinner party — Sausage-Stuffed Red Onions and Roasted Cabbages. The roasted cabbage was sooo incredibly simple. Basically slice up some cabbage, toss with oil, salt and pepper, and throw in the oven with some sprigs of thyme. Done. The sausage-stuffed red onions were a bit more labor intensive, but interesting. The recipe does not specify to remove the onion skin, and the photos have the skin on as well. I thought that was weird. If I were to make these again, I would do a vegetarian version. I used sweet Italian chicken sausage here, which reminded me that I’m not a big fan of the flavor of Italian sausage. Maybe throw in some mushrooms or carrots, a veggie to bulk it up.
That’s it for now. Later this week I’ll be sharing a roundup of some of my favorite tried and true Christmas recipes!
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