tacky christmas

For the past nine years, my college girlfriends and I have gathered a couple weeks before Christmas to eat, swap ornaments and drink a lot. Over the past few years though, our Christmas party had sort of wound down into a disappointing affair where no one drank too much and everyone left at a reasonable hour. Boring, right? We decided to remedy that this year and get back to our roots – back to the days when everyone was single and there were definitely no children, save ones with fur.

To really celebrate in style, we decided on a theme of Tacky Christmas. Now, this is not to offend or to say that we don’t enjoy these dishes all the time – they just stand for homegrown holidays to us, where cooking means opening cans, lots of butter and certainly no trips to the farmers’ market.

My contributions were “Brown Rice,” (recipe below),

and a bucket of chicken.

While there was a fresh salad, it was topped with Ranch dressing. No fancy-schmancy vinaigrettes please.

One of our running jokes is the addition of Bagel Bites to every meal. They were of course present here.

And Adrienne outdid herself on the dessert tray. Cornflake wreaths, peanut butter cookies with Hershey Kisses, haystacks, fudge and peppermint-topped truffles. Okay so that last one is pretty fancy.

We would have had White Trash, but she forgot it and everyone’s night was totally ruined. Just kidding A!

We laughed til we cried, drank lots of wine and I slept on the floor. I’d call that a successful night.

“Brown Rice”
Ingredients:
1 cup long grain rice
1 stick butter
1 can beef consomme
1 can cream of onion soup (I’ve also learned that some people use cream of mushroom)
Method:
Preheat oven to 350 degrees. Pour rice into casserole dish and pour soups on top. Place butter in middle. Do not stir. Bake for one hour or until everything is incorporated. Stir and serve.

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