Christmas Dinner

Christmas dinner at the Cafe this year was a bit more traditional than in years past. Deirdre wanted me to prepare a turkey, so I once again brined a turkey breast overnight for our meal. I prepared the same brine I used for our Thanksgiving meal and I am happy to report that the turkey was just as moist and flavorful as the first brined turkey I cooked last month. The sides included wild rice pilaf, cranberry sauce and a chopped salad. We enjoyed a bottle of Grayson Pinot Noir, slightly chilled, with our meal. Our reindeer friends, acquired at Art of the Table, kept the watch over our table as Dee and I enjoyed our meal. Tonight, I will be trying my hand at a traditional Moroccan dish, Lamb with Cous Cous.