Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts

Saturday, December 26, 2015

Brainard Pictures Christmas 2015




Here are some Christmas pictures.
Happy New Year!

Tuesday, December 15, 2015

Brainard Christmas Pictures - 1993






I used to make collages like this one to greet family and friends during Christmas. I found some of them and will be posting these this holiday season.

I didn't have an accompanying newsletter. I always found those boasting newsletters awful, but now I wish I had included some narrative with the pictures. 

Let's see if I remember what went on: 

Top left - I gave a talk in the Philippines as part of a USIS Lecture Tour;
Top right - Two of my sons and I were in Hong Kong;
Mid left - We think that was taken in Mexico;
Mid right - Lauren and two sons in front of Cal Plaza Building, LA
Bottom left - Graduation of a son; he's with his two grandmothers and his Dad;
Bottom right - Our sons with cousins in the Philippines

Stay tuned for more Brainard Christmas Pictures!

Read also

Tags:  #Christmas, #holiday, family, pictures, Cecilia Brainard, writer, Philippines
This is all for now,
Cecilia and Family




Sunday, December 6, 2009

The Christmas Tree is Up!

The Christmas Tree is Up!
Some favorite Christmas tree decorations: the black sheep, the ballet dancer, the antique German-made glass bird, and the bird in the nest.



Thursday, December 25, 2008

Christmas Eve 2008

For a quarter of century we have been getting together with family and friends on Christmas Eve. The celebration starts with Christmas Eve Mass at St. Monica's church in Santa Monica. St. Monica's always does beautiful Christmas Eve and Christmas Day services with lovely decorations and singing.

Yesterday, we attended the 4 p.m. Mass. There were only three of us this year. Usually there are some eight of us who attend this Mass. After Mass, we gathered at our home for dinner, followed by a white elephant exchange gift, and followed by Christmas caroling. The gifts are silly and the singing loud and bad.

Here are pictures of the group last night.

Merry Christmas to all! And stay tuned, dear Readers, stay tuned!

Those who attended, in random order: Elizabeth, John, Dan, Heather Allen; Pat and Sarah Zavateros, Mike, Linda Ross; Allan, Christy Lin; Lauren, Alex, Andrew, Robert Brainard, Joana Campos, Doug Noble, Margie and Chris Sowers, and Moi. Some were missing, opting to be in France or Hawaii instead of rainy Santa Monica. I must not forget dear Kiki the Cat who miraculously presented herself last night. Usually she stays away especially when there are children around. As much as I love the cat, she is somewhat bitchy and detests children; it's their unpredictable movements that she fears.






Saturday, December 15, 2007

CHRISTMAS PAST & COOL KIDS

Some pictures: Top shows Christmas 2005 in Pasadena; next is Dylan Christmas 2005; then some cool pictures of Robert, Luke and Dylan





Thursday, November 22, 2007

ROASTING BONELESS LEG OF LAMB FOR THANKSGIVING


My sister-in-law Kim is making the turkey; I've got 2 legs of lamb (boneless) roasting. They each weigh approx. 4.65 lbs. I bought these at Costco last week and froze them; they're from Australia (and suddenly I have a vision of two 3-legged sheep hobbling about in Australia).

I took them out of the freezer last night - rock solid. I left them on the kitchen sink and by the morning they were thawed. I planned on roasting at 325 degrees for around 2 1/2 hours - less, if it looks done. The meat continues to cook, you see, after you pull it out.

I cut off the wrapper but left the stretchy string that holds the meat together so each roast holds its shape. I crushed an entire garlic with around 20 cloves. I inserted garlic through the stretchy string to the inside parts of the roast. I rubbed some salt on the roast - not too much because salt is drying. Then I rubbed black pepper as well. I cut some fresh rosemary sprigs and rubbed the meat with rosemary. I scrunched this rosemary and inserted inside the meat. I placed the two roasts on a roasting pan.

I used to have a thermometer, which never worked. I don't have one. So I'm keeping track of time - in around 2 hours, I'll check the meat. I'm going to pull this out when pink.

The string will be cut and discarded. The rosemary sprig will also be discarded; but I have fresh ones to use as decoration around the serving platter. The meat will be cut and served with mint jelly and all the other Thanksgiving trimmings: mashed potatoes, gravy, etc.

The garlic tones down the gamey quality of lamb, and so does the sweet mint jelly. The rosemary also cuts the gaminess and throws off a lovely scent.

Once the meat is removed from the enamel pan, I will use the pan drippings for the gravy. But first, if the drippings are very fatty, I will pour off the excess fat, being careful not to pour away the brown drippings, which is the good stuff. I will place the pan over low heat, pour in Shirah or whatever red wine is around - around a cup? - and then I will mix some Mochiko rice flour in a cup of water, stir until mixed. I will pour this mixture into the drippings with wine, and stir, scrape, until the gravy thickens. If needed I'll add salt and pepper to the gravy.

I didn't do it this time, but one can include with the meat, some potatoes so that the whole thing roasts together - the meat and pan-fried potatoes.

Lamb meat is dark with a rich, heavy flavor which goes well with red wine.

Bon A Petit!

from Chef Cecilia