WHEW! IT'S OVER

Well, it is officially over. Christmas that is. We had dinner this evening at my aunts house, 14 of us, my cousins and their kids, my uncle and us plus various friends and other family members. It is about the only time we see each other, other than funerals or weddings. It's good to catch up on what's been going on during the year. One cousin and his wife were headed to Paris tomorrow, how lucky is that! My other cousin has the cutest kids.. 61/2 and 3 the most precosious little girls.. just adorable. My other cousin is my age and we exchanged aches and pains and retirement wishes. Dinner was fun and good, Rib roast, done to a perfect rare, baked potatoes and sweet potatoes, salads, tamales, ham etc. You get the picture, plus lots of wine, champagne and what ever else you wanted to drink. I contributed a Green Bean Salad W/Warm Bacon Dressing, a Pumpkin/Pecan Pie, Chocolate Cherry Whipped Cream Cake and left over Christmas cookies. My aunt made an Oreo cookie Cheesecake and of course the requisit Jello Mold.

I love getting together with all the family. We will again get together come New Years for Japanese New Years...more to come on that. We are headed to San Diego to see my daughter, SIL and the grand kids tomorrow evening.. I can't wait!

Haricots Verts with Goat cheese and Warm Bacon Dressing

3lb Haricots Verts or thin green beans

1/2lb thick sliced bacon cut crosswise into thin strips

1/2 C chopped shallots (about 3)

2 cloves garlic chopped

1/4C Sherry Vinegar

3Tbsp Dijon Mustard

1tsp dry mustard

1/2C extra-virgin Olive oil

1C crumbled goat cheese (about 4oz.)

1/2C fresh pomegranate seeds or dried cranberries-Cook beans in large pot of boilning salted water until crisp-tender. Drain, rinse with cold water and drain again. Pat Dry. (Can be made 1 day ahead) Wrap in paper towels, and chill. Bring to room temperature before continuing..place in large bowl.

Cook bacon in a large skillet over medium heat until crisp, about 25 min. Transfer bacon to paper towels. Add shallots and garlic to drippings in skillet. Saute over medium heat until beginning to soften about 1 minute. Add vinegar, and mustards; whisk, scraping up browned bits. Whisk in oil. Season dressing with salt and pepper.

Toss beans with dressing. Sprinkle with cheese, bacon, and pomegranate seed or cranberries;

Makes 12 servings

courtesy of Chris McKone- Sacramento Food Co-op classes.