Here's a little Christmas cheer from our house to yours in the form of a photo collage. We baked to our hearts' content. I roasted a 5-boned, nearly 15-pound prime rib and served it with garden-grown horseradish. We paired that with mashed Yukon Gold potatoes from my folks' property and Pinot Noirs from the Willamette Valley. Leftovers transformed into steak and eggs for breakfast the next day and today, we're enjoying it as an overnight, slow-cooked beef and barley stew!
I hope you and your loved ones are having a safe and very happy holidays! Wishing you all the best of health and happiness for the coming year. See you soon.