The curious may wish to view my comparison of sauerbraten recipes, which I used extensively to develop a recipe of my own.

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When I attended USC, there was a lunch shop across the street called A Taste of India. The fare was hardly haute cuisine, but it was warming, tasty, and very inexpensive for a budget-challenged college student. It was also my first real exposure to food from that region of the world. At the shop, they served a mellow, but delicious yellow dal mixed with spinach and diced tomato. This recipe attempts to recreate that dish, with a slight change in texture.

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Conceptually, my idea for this menu was to introduce an international element while also reminding us of the comfort and flavors of holiday fare. I can’t speak much for the cohesiveness or overall "progression" of dishes here. The acidity peaks at the sauerbraten, and I flirt with varying levels or elements or sweetness in every menu item. But, Tyler and I thoroughly enjoyed ourselves!

Appetizer: Yellow Dal Puree
Spiced with fresh ginger, coriander, cumin, turmeric, garam masala, and a hint of cayenne. Served with wilted spinach and fresh chopped tomato.

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So in between Christmas shopping and discussions on the potency of Maui Wowie (the catnip, not the pot, you delinquents), I’ve been busy in the kitchen. Unfortunately, as soon as I finish one project in the kitchen, I have an article to write plus another project. So my pile of things-to-do just increases. To avoid the long delay between articles, I’ve split up Christmas Preparations: Part I into two parts. This segment is purely about cookies. And baking. And goat blood. Okay, maybe not that last one, but you get the point.

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For the last several days, I’ve snubbed Christmas menu preparations for earthier delights: shopping, reading, listening, and posting in my less kosher blog Caput Lupinum (closed to the public). But alas, the time for dalliance is at an end. Christmas is just two weeks away, and if I’m going to execute a Devious, Masterful Plan, The Plan must be given form!

Christmas and New Years are perhaps my favorite "food holidays" because there are less stringent expectations concerning what ought to be served. Thanksgiving is a straight-jacket for the creative menu. Iconic dishes, like roast turkey, green bean casserole, mashed potatoes, pumpkin pie, etc, limit how far one can deviate and experiment. Serve something aside from the usual staples and you’re likely to hear uproar. But is there a classic winter menu? Well, for one, nobody can agree on the main; is it ham, beef wellington, a rib roast, or deep fried Jewish latkes? This year in foodie publication, I’ve seen all of the above and more, including lamb, duck, cornish hens, and, yes, roast turkey. The confusion is a blessing, if you ask me. My husband has only one request of the Christmas menu: cookies, and lots of them. We’ll revisit that subject later.

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Thanksgiving Day procedures are at the bottom of this article, below the extra photos.

First Appetizer: Crab Bisque
Made from homemade fish-crustacean stock and fresh, live crabs.

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In the summer of 2006 I lost 40 lbs. Today, three years and some months later, the weight is still off and, in addition to staying on track, I’ve lost an additional five pounds. This recipe is a celebration of health and a farewell to my arch-nemesis: the up-and-down roller coaster of diet fads. For this success, I have the folks at SparkPeople to thank. I spent about a year with Sparky, and over those long months of tracking my weight, budgeting my calorie intake and expense, living on the forums, and listening to the advice of nutrition experts, I learned bunches about body maintenance and the negative impact of dieting mentality. That’s not to say I haven’t gone up or down a few pounds in all three years; hell, you can go down a pound or more just by sleeping eight hours. But every time I need to get back on track, I just remind myself of the principles and lessons I learned from Sparky.

Now onto the actual food!

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The Crab

3 live Santa Barbara Rock crabs from Quality Seafood
2 12 oz bottles of Red Stripe Jamaican lager
2 12 oz bottles of hot water
12 oz white vinegar
Penzey’s Shrimp and Crab Boil
Old Bay Seasoning

1. Fill the yellow stockpot with ice, layer a bit of plastic on top, then drop in the bag of live crabs. Put the lid on but leave it slightly ajar so the crabs can breathe.
2. In the red stock pot, place the steam basket upside-down and add lager, water, vinegar, and crab boil spices. Cover and bring to a boil.

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