Christmas Eve 2013

I love our Christmas Eve tradition. I wouldn't change the way we do Christmas Eve for anything in the whole world. It's the best day of Christmas Break. We do a dinner that is similar to one Christ might have eaten in his time. We serve smoked salmon, homemade pocket bread, crackers, dried apricots, dates, cheeses, grapes, hummus, tabbouleh salad, pomegranates, olives, and grape juice. We also eat on wooden plates by candlelight.  It's so filling, but not heavy. And the candlelight changes the atmosphere. The meal just feels special.

After dinner we act out the Nativity story. This year's was so great. The kids were all excited about it, and had a least some idea of what they were doing. They helped with the costumes and the props, which made it even more fun. Adelia was in charge of getting some barnyard animals, so we ended up not only with cows and sheep, but some lizards, a bald eagle, a few bears, and a bunch of dinosaurs. Lincoln couldn't understand why I let her keep the dinosaurs. :) I told him, it was Adelia's job, and her way of doing her job the best way she knew how was to invite the dinosaurs to the birth of Jesus, and that was good enough for me. Aaron tipped our two-couch (that's what the kids call the love seat) over to make the stable. It was a lot easier and a lot more effective than the cardboard boxed we used last year.

Oh, come let us adore Him!

This year Adelia was Mary, Lincoln was Joseph and a Shepherd, Ollie was a Wise Man (wearing Adelia's purple princess crown and carrying a sack of chocolate gold coins, ADORABLE!), Aaron was the donkey. Ivan had been feeling sick all day (he'd thrown up a few times in the morning) and just wanted to watch this year, so I told him that was ok, but when we got to the part about the angel coming to visit the shepards, he jumped up and said, "I wan to be the angel!" So he stood on a stool and repeated the lines that the angel spoke. I was the director/photographer, Grandpa Swan was the narrator, and Grandma Swan was the audience. The Nativity was really cute.

Pocket Bread

1 Tbsp yeast
1 Tbsp honey
2 1/2 cups warm water
1 1/2 tsp salt
1 Tbsp oil
6 to 7 cups whole wheat flour

Dissolve yeast and honey in water in large bowl; let stand until bubbly. Add salt, oil, and 6 cups flour. Knead 5 to 10 minutes, adding additional flour if needed. Let rise 1 hour or until double in bulk. Punch down; divide into 20 equal portions. Roll each portion into a ball; roll out into circles on floured surface to 1/4 inch thickness. Place on greased baking sheet; let rest for 30 to 45 minutes, then turn over. Bake at 450 degrees for 8 to 10 minutes, turning pans halfway through. Pitas should be puffed in the middle and only slightly browned. To keep them soft, place inside a brown paper bag to cool, or eat them warm. Recipe may be halved or doubled. May divide dough into 12 portions for larger pitas.

These freeze well and are great to have around for quick meals or bag lunches. Freeze wrapped in foil and thaw, still wrapped, at 350 for 15 minutes.

Quinoa Tabbouleh Salad

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

DIRECTIONS:
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.