Plan, Plan, Plan

So I was talking with Ralph this morning about everything that was going on this morning and how crazy things are.  How I had taken on another assignment at work and all the things we needed to get done before Christmas.  He said I was just like a sparkler and I needed to take one step at a time.  OK - I get that.  The funny thing is I don't notice that I am doing anything different.  I guess he is just becoming more aware of things going on at home, now that he doesn't have to spend his time worrying about other "things".  It is good to have him around to help balance my "sparkler" personality. 

We have a couple of Christmas gifts yet to purchase, cleaning, packing, visiting, cooking and hopefully a trip to the temple...And only 3 days left.  Panic has set in!  Fortunately I have all day Thursday off of work.


One of my most favorite things to do is invite friends over for dinner.  I love to fix and entertain.  We have invited some friends of ours over for Christmas Eve dinner as well as Ralph's Mom.  I am excited.  We have finalized the menu.  Want to know what it is?  Course ya do!

Tomato soup made from our homegrown tomatoes with sauteed shimp in butter and saffron on top
Variety of cheeses with bread (Wish I had my brothers bread)
Pasta with light lemon cream sauce
Marinated flank steak
Vegetable -(not decided yet)
Trifle - chocolate cake with a white chocolate and peppermint mousse, chocolate custard, and fudge sauce

I love setting the table all "fancy" with my china and stuff.  It makes it feel so much more special.  I have the table favors to make, but I have the idea all done in my head.

With that - I am going to leave you with another recipe... I know it calls for strawberries, and it really isn't the season for them, but Costco has them year round!

Crunchy Romaine Salad
For the dressing:
½ cup sugar
½ cup vegetable oil
¼ cup red wine vinegar
1 ½ tsp soy sauce
¼ tsp salt
Black pepper

For the salad:
8 cups torn romaine lettuce
2 cups sliced fresh strawberries
1 11 ounce can mandarin oranges, drained
½ cup fresh pomegranate seeds
½ cup sliced green onions
1 package ramen noodles
1 cup chopped pecans or walnuts
2 Tbls butter

To make the dressing, heat the sugar and vinegar in a small saucepan until sugar is completely dissolved. Add the rest of the dressing ingredients, and set aside to cool.
Crush the dry ramen noodles into bite-sized pieces. In a frying pan, sauté the ramen noodles and chopped nuts in the butter. Stir constantly until the noodles are toasted and golden in color. Set aside to cool.
Assemble the salad by combining the lettuce, fruit, and onions in a large bowl. Toss with the dressing. Just prior to serving, stir in the toasted noodles and nuts. Stir the salad and serve immediately while the noodles are crunchy.

Ta Ta for now!