Sunday, December 20th – Pork Wellington

The shopping is just about finished.  Everything that has been purchased has been wrapped.  It looks a lot like Christmas now.  I made Dad’s famous egg nog yesterday.  I had a little today while I was wrapping gifts.  You need to be VERY carefull with that egg nog.  It is so delicious, but it packs a punch!  I always use half as much alcohol as indicated in the recipe.  Man, those folks must have had a high tolerance back in the day.       

Today, I put up the red tablecloth, which means we begin using the white and gold china.  It is so pretty and festive.      

Pork Tenderloin Wellington Stuffed with Apricots and Cranberries served with Grilled Polenta with Tomato Basil Drizzle




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