Anyway, God is also really working on my heart this season. I'm still trying to process everything He's trying to say to me.
On a lighter note, I wanted to share a yummy idea you could include with your Christmas dinner. I made these for our mom's group Christmas brunch. And, they really turned out nice. They're pretty too.
Citrus Arugula Salad on Parmesan Baskets
First, to make the parmesan basket you take shredded parmesan cheese (it's fine too if it's a blend of romano & asiago & parmesan) and you spoon 1-2 tablespoons of the cheese on a cookie sheet. Then use your fingers to spread the cheese out into a circle. I put about 3 of these circles on a cookie sheet at a time. I greased my sheet for the first batch but didn't need to after that.Bake at 350
degrees for about 5 minutes until the cheese is golden brown. Allow to cool
slightly, but when it is still warm & pliable you want to use a metal spatula to take the parmesan circle off the sheet and drape over an upside down cup to mold into a cup/basket shape. I usually take a paper towel or cloth & actually press the sides down to help mold the shape. This is a link that shows the process step by step....http://whatscookingamerica.net/Appetizers/ParmesanCrisp.htm (You can also make them stove top using a small skillet. I've done it that way before too...but for making a large number the oven was the way to go) The salad was simply a mix of arugula & baby spinach tossed with this vinaigrette & then topped with mandarin oranges Honey Mandarin-Lime Vinaigrette 3/4 c. cider vinegar (I actually used white vinegar) 3/4 c. Mandarin orange juice 2 T. lime juice 3 T. honey 1 T. brown sugar 1 shallot clove minced 1 1/2 c. olive oil pinch of salt Combine all ingredients except olive oil in blender & blend well. Then on a low blend speed, drizzle in olive oil until well mixed.