This week we’ve had Sarah and her two boys – ages four and one-and-a-half – visiting. It has been a different sort of visit than Carol’s last week. A lot more Christmas excitement, visits with Santa, and games and playing.
One of the big events was the Christmas Glow at the local botanical garden. First there was the snow. None of that in the boys’ California. Everyone got bundled up, but the roaring fires set up along the paths were welcome, and we stopped at every one. The unmistakable smell of burning piñon gave a distinctive Santa Fe touch. The lighted sculptures and laser lights glowing on the snow made it magical. Hot chocolate was a favorite, and then we went home for a snack before bedtime.
Last night, Chef Sarah made the meal. First, we stopped by the Cheesemongers of Santa Fe for the makings of a cheese plate, and then we went to the grocery store for the makings of dinner. Besides the cheese, appetizers included French breakfast radishes with Rich Table house-cultured butter and Welsh Halen Môn smoked sea salt.
French breakfast radishes with Rich Table house-cultured butter
Sarah selected the cheeses. My favorite was the Bent River from Minnesota, but a close second was the Alpencase. The Ameribella stood on its own.
Cheese tray
The main event included baked red snapper, bucatini with green peas and guanciale, and romanesco with roasted marrow sauce. The bathroom scale this morning told the tale.
From the Family Table 