Cooking & Baking

Our church service is at 4:30, so we eat when we come back. The pierogies are stuffed with potatoes and cheese, the borscht features beets and other vegetables preserved from the Farmers Market this fall.

For appetizers we have shrimp with a very horseradish-y cocktail sauce, crab rangoon dip, a taco dip, and deviled eggs. Dessert is flan. The boys will have sparkling cider to drink, my husband some Chardonnay from earlier this week, and I am treating myself to my annual Poinsettia: cranberry juice with a little orange liqueur, half and half with some prosecco.