Outfit:

Black pants (Banana Republic thrifted)

black top (Rebecca Beeson, consignment)

Black cashmere cardigan (Ann Taylor, ebay)

Black/Turquoise/Pink scarf (Target)

Black boots (Etienne Aigner, Macys’)

Menu:

Breakfast: pumpkin pie; toast; cafe au lait

Lunch: Turkey dinner with mashed potatoes, gravy, stuffing at church

Dinner: Nachos and wine

Finances:

$117 at Target. I don’t like shopping on Sundays, but I had a migraine yesterday and used up my last Excedrin Migraine AND ran out of handsoap for the bathroom, so I stopped in before church. I bought my kids Xmas presents; bought advil, excedrin migraine, deodarant, hand soap, vitamins

SIGNATURE DISHES
I can’t recall which French Chic Lifestyle book I read this in, but I have adopted the philosophy that it is critical to have a few signature dishes I can whip up either for my family or for company and have complete confidence they will turn out terrifically.

I have my signature salad I always make (romaine lettuce with mushed avocado and homemade honey-mustard vinaigrette); a pasta recipe I received from my future sister-in-law (I named it in her honor — the Bosso Sauce-O); and a few other dishes.

This is one meal I would like to share with you. I make it every time I feel a surge of love and appreciation for my in-laws and want to have them over for dinner. My FIL, God bless him, doesn’t like Italian food, which I just think is plain ole’ crazy talk. I am Italian-American and make a lot of Italian food, so this is something non-Italian I make especially for him.

I made this for my inlaws last night (roast, mashed potatoes, salad, fresh bread) we had wine and then pumpkin pie for dessert. Yum.

Another beautiful part of this menu plan is that it can be made ahead of time. I love being able to socialize and not be stuck in the kitchen furiously working to finish dinner. It also allows me to do most of the kitchen cleanup ahead of time.

note: I am very forgetful, so if I have shared this recipe before forgive me. If I have, I don’t believe I have shared them together as a meal plan!

Krissie’s Roast

 (this recipe and the potatoes are named after an old friend who provided the recipes after I enjoyed them at her home)

1 (5 lb) eye of round roast
1/4 cup salad oil (I use olive oil)
2 TBL lemon-pepper seasoning
1/2 cup wine vinegar (I use red wine vinegar)
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup worcestershire sauce

Mix all ingredients and turn meat at least once a day for up to 3 days.

Cook, uncovered with marinade in dutch oven at 250 degrees for 3 hours. Refrigerate overnight. (I serve hot that day). Refrigerate overnight. Slice thin and serve with heated marinade. I put on the table that night with meat.

Garnish with parsley and cherry tomatoes.

Also freezes well.

Last night, I took the roast out about 30 minutes early, tented it with foil and then sliced it for dinner.

Serve with:

Krissie’s Mashed Potato Casserole

This is also a hit at every holiday dinner.

8 large potatoes (I use about 16 and double the entire recipe)
8 oz cream cheese
1 cup sour cream
2 tsp garlic salt
1/2 teaspoon pepper
4 TBL butter

Peel potatoes, cook until tender and then mash (I just mix them in my kitchen aid blender)

Beat cream cheese and sour cream together, then beat into potatoes. Add garlic salt and pepper and mix thoroughly. Pour mixture into a buttered, shallow 3-4 quart casserole. Dot with butter.

(Last night I did the potatoes a little bit ahead of time and then stuck them in the oven with the roast until guests arrived)

However, if you are making them way ahead of time, cover and chill up to three days. To reheat, bring to room temp, cover and bake in 400 degree oven for 50-60 minutes.