Today is Christmas Eve. We always do a Bethlehem dinner, and it's probably my favorite tradition of all the holiday traditions ever.
As I was preparing the pita bread for dinner, I got out my wheat grinder, and I started thinking about Christmas presents of the past. Aaron and I were giving this wheat grinder a few years ago, and it's probably been one of the best Christmas presents ever. I use it all the time to grind our flour. And the things I make with the flour make me happy.

Aaron went into work early this morning so that he could come home early and help with the finishing touches of dinner. I had all the food pretty much ready to go when he got home, so all that was left was to clean up. Aaron started spot mopping the floor, and Ollie decided that he would help too. He followed Aaron around and "mopped" where he mopped. It was adorable. I love that little Ollie.
Aaron's parents came over to celebrate the evening with us. And it was fun to have them. My kids were super excited for it all, even though we keep Christmas Eve relatively simple as we try to keep our focus on the Savior.
Here is the dinner spread:
Olives, almonds, grapes, pita bread, dried apricots, pomegranates, ancient grains crackers, hummus, cheese, tabbouleh salad, smoked salmon and grape juice. We eat by semi-candlelight. Something about this dinner feels different and special. I love it.
After dinner Lincoln played his Christmas songs for us on the piano. I was really happy to add this to our Christmas Eve tradition. Hopefully in the future all the kids will be able to participate and everyone can sing along, and we can create a tradition of music in our home as part of our worship. That would make me a happy mama.
And lastly, we reenacted the Nativity Story. This year Aaron was Joseph, Adelia was Mary, Ruby was our " real-live baby Jesus" as Adelia kept calling her. Oliver was the angel. Ivan was a sheep. Chuck, Debbie and I were inn-keepers, and Lincoln was the narrator.
For dessert we had homemade eggnog, made with our very own chicken eggs, which I did not take a picture of, but which was fantastic. Here is the recipe below, but it doesn't make very much, I tripled it to get a glass pitcher full.
Homemade Eggnog
INGREDIENTS
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
2 cups milk
1 1/2 teaspoons freshly grated nutmeg
Pinch of salt
1/4 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often. Slowly ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don't scramble when cooked on the stove-top. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
Remove from the heat and stir in the vanilla.
Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled.
And after that the kids got their jammies on and went to bed.