Quote:
Originally Posted by cdcox
Wow, BEP, looks like it could have come out of a magazine. Impressive.
I've never tried to cook a meal with that many different dishes/courses.
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Believe me, it was insane. I barely spoke to anyone it was so intense. Don't know why because I make this meal EVERY Christmas. I think because it was so many more people. The SO helped but I had to be a Nazi with the resident student laying around in her room trashing the place. The entree is the easier part though. I do the baking earlier and store though, including the pears. Made the bisque base earlier. That helps. That came out really well with people wanting seconds and thirds. Popovers have to be done when meat is cooking near the end.
Plus I had to make the Sicilian egg strada for breakfast and cranberry, walnut sour cream muffins for breakfast.
I call it Christmas stress.