I've finally decided on what to have and have everything I need.
First off the meat.
My homemade Weisswurst.
Schweinebraten, with traditional spices of which I already have.
Schweinebraten is pork roast and I bought a boneless one this time so I don't have to work on the thing.
After all it's Christmas and I don't wanna work anymore than I have to.
I have leftover cranberry sauce like stuff from thanksgiving.
Whole beets.
Potato dumplings hopefully.
Carrots.
Hominy for something.
I've also got a good supply of fresh sweet peppers.
Fresh Honey crisp apples.
I've got 10 days off and I plan on eating.
Merry Christmas and a Happy New Year.

Sounds delicious!! We are doing prime rib this year with mushroom risotto and asparagus tips. Cherry cream cheese pie ..it’s just the hubby and I this year and our youngest son.who just moved back in to save up for his down payment on his first home..

At one time they served prime rib in Prudhoe Bay Alaska every Sunday night.
I didn't eat it often but got a bunch and made chili out of it many times in a 6 quart slow cooker.
Even the smallest prime rib at the store yesterday was 100 dollars.
A wee little thing.
And there were ones there that were 5 times the size.

It will be shrimp done in garlic butter sauce with just a dash of hot sauce in there. A homemade baguette for sopping up sauce. Sides yet to be determined!

GoDawgs wrote: ↑Fri Dec 22, 2023 7:06 am It will be shrimp done in garlic butter sauce with just a dash of hot sauce in there. A homemade baguette for sopping up sauce. Sides yet to be determined!

Sounds delicious.
Yesterday was a shopping madhouse.
I forgot the cream cheese panko bread crumbs and unsalted butter.
I had butter and bread crumbs but I didn't want to run out.
I stopped off on the way to work 30 minutes after the store opened and picked them up.
Butter cream cherry frosting seems to be in order for something.
The panko is for schnitzel that I will slice off the pork roast before I cook it.

I don’t shop during the day anymore I wait until evening when it’s not so busy anymore..

AKgardener wrote: ↑Fri Dec 22, 2023 1:26 pm I don’t shop during the day anymore I wait until evening when it’s not so busy anymore..

I plan out stuff I can pick up on the way to work.
The store opens at 6 and work starts at 7.
But for green meat unless I have an ice chest I get it on the way home at the store in my town.
I have several HEB stores that I know where everything is at.

The Pork roast had a couple of slices cut off of it and they are now in dill pickle juice in a plastic bag.

The rest of the roast got a really crazy rub put on it and is in another gallon bag in the refrigerator.

First I ground up or mixed in equal parts more or less of.
Cardamom pods.
Cumin seeds.
Caraway seeds.
Black pepper.
Garlic powder.
Kosher salt.

Two big teaspoons of freshly picked juniper berries were added to a mortar and pestle with gin and made a brushing slurry.
It was brushed on and the rub liberally dusted all over the roast.
The rest of the slurry dumped in the bag and set aside in the refrigerator for the rest of the day and into sometime late this evening.
Them it will go into a slack oven to slow braise.
That rub I made is delicious to say the least.

We're having the usual seafood gumbo with shrimp, crabmeat and oysters, sides are potato salad, baked sweet potatoes and fresh baked french bread with pecan pie and different types of fudge, pralines, rum balls and cheesecake for desert.

It's tradition for us to open gifts today with 4 generations coming over and the best part is I don't have to cook!!!!

Worth, may I suggest you make Harrissa as a dipping sauce for that pork, it's my new favorite condiment that gives every dish that gourmet taste.

@Rajun Gardener
They have that stuff at HEB hot or mild and I've been tempted to buy it.
But I could make it with what I have now except for the olive oil.

Fresh cooked stone crabs,local bi color maze,mash potatoes,peas and gravy.