Dec. 27th, 2008

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We started the cleaning after the kids opened presents on Christmas morning (and after some assembly was required).  This involved a lot of dusting, sweeping/vacuuming of dog hair, and the long-delayed Toy Sort and Cull (I usually try to do it after Thanksgiving).  The rest of Thursday and most of the daylight hours on Friday were devoted to that.  Then last night, the cooking started. 

The first guests arrived at about 2:00 a.m. -- my sister and her husband Dan, driving down from Boston, with cat in tow.  (Toby is safely ensconced in the guest bedroom, the outside knob covered by one of those safety knobs so the kids don't inadvertently set the feline free.)  My in-laws arrived about an hour ago and put the geese in the oven.   On the menu:

Pre-dining:  A selection of Belgian and Dutch cheese with miscellaneous crackers and vegetable crudites (or as the Butterwicks call it, "the gnoshing stuff")

Butternut squash soup with apple cream cider (I love me my new immersion blender -- it was so much easier to puree this year)
1 goose with the senior Butterwicks traditional orange-honey glaze
1 goose with a ruby port glaze
Bourbon cranberry sauce
Tawny port gravy
Wild rice stuffing with Granny Smith apples and dried cranberries
Aunt Del's mashed potatoes
Broccoli and carrots with toasted almonds
My father-in-law's homemade coleslaw
My mother-in-law's homemade cranberry and pumpkin breads

With us, we'll have 24 adults and 7 kids under aged 7 or younger.  (I'm making hot dogs for the young'uns).  The rest of the guests are scheduled to arrive starting in about 10 minutes.

We probably should have gotten a third goose.

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