Holidays bring out culinary treats

The holidays are a favorite time of year, especially for those of us who like to eat.

I mean turkey, ham and prime rib main courses are the cat's meow as far as I'm concerned. There is a lot of advice floating around these days cautioning us about the dangers of indulging in such rich foods that holiday's inspire the household chef.

Well, all I can say is that these holiday meals are good for the soul.

Diet the rest of the time, but there has to be some luxury in life, a deserving tidbit now and then.

The coolness in the air inspires me to start thinking about the winter meals - you know - the kind that go on and on with the leftover's in the refrigerator and freezer.

When you have kids in your home, you need left over food. It won't stay around that long so you never have to worry about it going bad.

This year, as always, it seems, I go for the turkey on the dinner table. There is a phenomenon connected to it. It's called dressing, stuffing or whatever. There is no magic in the turkey - only in the stuffing. But, you have to do it right. I always say, if you keep it simple you will not be disappointed. Too much goop in the dressing is not a good thing.

My dressing starts in the skillet with butter, celery and onion only sauteing over medium-low heat. While that is simmering, you get the bread out. Okay, there are choices here. I prefer white bread with a little sourdough in the mix. Some people like corn-bread stuffing - not here. There are lots of variations when it comes to making stuffing for turkey, chicken, pork, beef and even wild game.

However, my mother's formula comes from her mother and her mother's mother. Why break with tradition?

So, the turkey, roast or whatever is in the oven and now you have the rest of the meal deal to address. I'm thinking sweet potatoes or yams.

My niece tells me they are easy to do from scratch, although the can sounds much easier.

She said boil the potatoes, cool them, peel the skin off, quarter them, add brown sugar and nuts and put them in the oven to bake a short time. Then pull them out, sprinkle some marshmallows on and put under the broiler for, oh, so short period of time, lest they burn like they were on a campfire.

As far as I am concerned, except for making gravy, my meal's done. But most people like to add salad, peas, mashed potatoes, relish dishes and dessert.

I think we'll go out for pie at a restaurant this year.

My favorite holidays have been with my family. But with so many gone now and others having moved away, the family has slimmed down to a few small groups doing their own thing.

I'm thinking put the turkey in the oven, go horseback riding, come home and do the rest of the holiday a bit later in the day.

If it's raining, rent a good movie and stay indoors, warm, dry and cozy.

There are folks who don't do the home-cooked dinner anymore. They tell me they've done it for years and now they are going out to dinner for the holidays.

What would be neat is to find a resort somewhere in the high country that offers holiday meals in a huge lodge - roaring fire, snow falling outdoors and the football game on a big-screen television.

Okay, I could live without the football game, but football is sort of a holiday tradition.

Hum, maybe I should be looking for that resort?

It does sound good. The grand-kids might even like the thought. This does have merit. Mt. Shasta isn't far away.

Well, it's not a new idea, but I do see more and more people gravitating to this concept. I still think with children in the mix, staying home for the traditional holiday meal instills character and value for our American heritage.

Give me another year or two and I'll be singing all the way to that lodge.