I love the Christmas season. I think it is partially because those are some of my happiest memories with my family. No matter what other drama was going on, or what teen angst I was feeling, Christmas was a time of fun, joy and excitement. I loved going to get our tree, munching on M&Ms while we decorated, eating a ton of great food on Christmas Eve and, of course, Christmas morning, which continued to be exciting to me long after I figured out what the deal with the Santa thing was. I still made a big deal about Christmas, even when it was just me and my husband at home and travel wasn’t a good option for us. I make a big breakfast on Christmas Eve and Day, and we always have vegan versions of my favorite Christmas foods. This has only gotten more enjoyable as my parents and sister have made the trek out to our home over the holiday, and now with LP we really have a blast. This year he is old enough that I think he might actually enjoy the gifts as much as the wrapping and, unlike last year, I keep seeing toys that I know he would love and that I can’t wait to have “santa” give to him. I very much look forward to creating our own family Christmas memories with our little guy.
Big news – LP has been talking up a storm! He is mimicking me and the G-man constantly when we use phrases like “more please” and words like “cracker.” Last night he even tried to say “sushi” since that is what we were having for dinner. Seeing LP finally start to really try to talk is so exciting. It is not a surprise that it also correlates with his newer higher level of frustration when he can’t communicate and/or do things himself. Our little guy is growing up! It is so fun to watch him figure out language and how things work. I occasionally pine for the days when he was an infant who slept in our arms most of the day, but then I remember nursing ever two hour and feel better about where we all are now.
The G-man made a delicious version of my potato-leek soup with some surprise ingredients! LP couldn’t get enough!
The G-man’s potato leek soup.
3 TB Earth Balance butter
2 large yukon gold potatoes, scrubbed and chopped
3 leeks, washed and thinly sliced
1 onion, chopped
3 cups of water
3 TB of Bryanna’s vegan chicken stock base
1 cup of coconut milk beverage (NOT from a can – the So Delicious brand of coconut milk that comes in the box)
3 TB minced scallions
Salt and pepper to taste
1) Melt butter in a large saucepan, add potatoes, leeks and onion and cook over low heat for 5 minutes.
2) Add water and stock base. Bring to a boil and then lower the heat to a simmer. Simmer, covered, for about 25 minutes, or until all vegetables are tender
3) Puree in a blender, probably in batches. Return to the saucepan and stir in the coconut milk and heat through gently.
4) Stir in the scallions and salt and pepper to taste. Serve it up with some flaky biscuits, if you are adventurous!