Tradition

Two years ago, with the help my siblings, I put together a special present for my parents. It was a collection of twelve essays that spoke to our favorite holiday traditions - rituals that have been engrained within our understanding of the celebration of Christmas over the years. 

It was a fun exercise for my brother, sister and I, stirring memories as we chronicled a seasonal methodology that we each held very dear. From cookie baking, to carol singing; from trimming the tree to fish mongering at Wholey's; from registering the rare capacity crowd at Sacred Heart, to reveling in gift after gift from Santa, we each wrote about the special things that made Advent, Christmas Eve and Christmas Day unique in our household.

As I was writing my portion of essays though, and as I was reading them aloud to the family on Christmas morning, I wondered how the structured order of events and activities would change in the upcoming years. Between trade-offs from one side of the family to the other and new additions on the way, there were bound to be variations in our theme. 


This year, Peter and I traveled back to Pittsburgh for Christmas. And as I had expected, there were certainly some new wrinkles to our documented festivities.

We didn't fill a pew at Sacred Heart's 6:00 Mass; instead we ventured into the North Hills with the all the other Northern Suburbanites, and embraced a peanut gallery, standing room only view. I took the barefoot and pregnant cliche to heart and slipped off my patent leather Mary Janes as I nestled into my cozy place along the wall.

There was no candle light procession, but I was able to light a couple candles: one for Double G, and one for his great granddaughter, right under her namesake.

There were two new Christmas Eve chefs and a new dining table room table to gather around.

Stuffed fish was swapped out for succulent stuff beef, which along with potato and celery root gratin, green beans, and homemade bread made for a fantastic feast.  

There was a plate of cookies, but there was also a beautiful Buche de Noel.

There was a new chimney for Santa to slide down, and at the bottom would be some love from Lyla.

Back at my parent's house on Christmas morning, we found out that Santa apparently had bought and learned how to use a label maker. 

But many of the toys that he brought, were a little more old school.

The essay elocution was exchanged for more child friendly literature.

 Egg McMuffins were added to the tree.

And a new queen of fashion reigned while Mimi Maternity took a break.

  

My addition to the Christmas feasting was served at brunch. 

While the entertainment on Christmas Day did not disappoint. 

   

Why thank you ... thank you.

Some people graduated to the turkey-dressed adult table earlier than expected. 

 

  

Pigs flew.

And while our patriarch watched from heaven, he and Peter helped fill our glasses at the end of the night as the family toasted to the Dad and Grandpa that we miss so much.

While some of the formulas and prescriptions varied this year, the overarching theme of a successful Christmas celebration remained intact. That is, family; being surrounded by it; feeling a never-ending amount of warmth, generosity, and joy in their presence. And I'm willing to bet, that of all the things that Lyla will remember next year, it'll be the pure happiness that came from all the hugs, kisses and love that were shared on Christmas Day. 

Lo.

Christmas Strata Recipe 

Ingredients :
2 cups cubed stale Italian or French bread 
9 eggs
1 1/2 cups whole milk
1/2 cup cream
1/4 teaspoon nutmeg
Salt, pepper
Polish pork sausage, casings removed
2 bags of spinach
1 package of crimini mushrooms, sliced
2 cups shredded Gruyere cheese.
9 slices of tomato


Directions:
Wilt spinach in a saute pan. Let cool, drain of water, and chop loosely.

Saute mushrooms until just tender in a little butter. Remove and set aside.

Brown pork sausage for about 7 minutes and set aside.

In a large bowl, whisk together eggs, cream, nutmeg, salt and pepper. (I use about 1/2 teaspoon of salt.)

Butter the bottom and sides of a medium casserole dish. Spread bread cubes on the bottom of the dish. Evenly layer pork on top. Then mushrooms, spinach, and tomatoes. Sprinkle cheese evenly over the top. Then carefully, add the egg mixture across the whole casserole. Cover and place in the refrigerator for at least four hours, or overnight (which is preferred.)

Remove when ready and bake at 375 degrees for 45 minutes.