Well, I am still busy getting ready for Wigilia. And getting excited. I’ve corresponded a bit with my friend (and co-conspirator) Ewa, and things are starting to take shape. First off, the guest list. It is growing. We’re up to 13 now. Yikes! I just counted my Spode Christmas dinner plates, and I’m a few shy. Well, I’m sure a quite trip to Macy’s will be in the cards for me tomorrow–I love my Spode.<\/p>\n
And then there’s the fish. Wigilia is traditionally a meatless meal, hearkening back to the Catholic tradition\/practice of a day of abstinence from meat on Christmas Eve (and other big holy days, too, to be fair). So, fish. Over the years I’ve experimented and done a number of different types of fish, from Mahi-Mahi to Tilapia to Haddock to Orange Roughy. This year I’ve been thinking about Cedar Planked Salmon. I may still go with it but will have to see how big my grill is and how many cedar planks it will hold. Still, I’m thinking of it.<\/p>\n
Tomorrow I have to work, but after the work day, i’ll be busy cleaning and trying to figure out where I’m going to seat 13 people. No matter, we can do this and it will work out. I got a banquet table tonight from my friend Tommy, and some chairs. He’ll bring more chairs on Friday, too, and I have some. We’ll probably do some of the courses buffet style, just to economize on room on the table. But we definitely will start off all together, sharing the\u00a0Op\u0142atek, dipped in a bit of one, and remembering those no longer with us and asking for god’s mercy and blessing on all for the next year.<\/p>\n
Dobranoc!<\/p>\n","protected":false},"excerpt":{"rendered":"
Well, I am still busy getting ready for Wigilia. And getting excited. I’ve corresponded a bit with my friend (and co-conspirator) Ewa, and things are starting to take shape. First off, the guest list. It is growing. We’re up to … Continue reading