Christmas Eve Revelry. Daniel, Kit, and Kit's Mom Lynn joined Dad & I for Christmas Eve dinner. I took some early photos, but we were having too much fun for me to interrupt the meal with photo ops of the food. Everyone enjoyed the above holiday colored salad.

Pomegranate Spinach Salad

1 bag organic baby spinach
1 cup pomegranate Seeds
1/2 cup thinly sliced almonds
2 oz. feta cheese, crumbled
Balsamic vinegar
Extra virgin Olive Oil

Wash and spin the spinach, arrange in a flatish bowl. Sprinkle on almonds, followed by feta cheese and finally the pomegranate seeds. Serve with balsamic vinegar and extra virgin olive oil table side so guests individually pour it as they like on their portion.

The Minted Pineapple Banana Salad was a hit as well.

Minted Pineapple Banana Salad

2 cups fresh chunks of ripe pineapple
2 large bananas, sliced in rounds
1 lemon, juiced
3 springs of fresh mint, cut into pieces

1. Put pineapple chunks in bowl.
2. Squeeze the juice of one lemon over the pineapple
3. Add the mint, reserving one piece for garnish
4. Add sliced bananas and mix, making sure all banana pieces are coated in juices to prevent browning.
5. Add decorative sprig of mint and serve.

The remaining menu was dilled wild salmon baked with a creamy mushroom sauce, Swedish rolls, parsnips, mashed potatoes, roasted yellow peppers marinated in vinegar and olive oil, and black olives. Kit and Lynn brought a fabulous Apple Brown Betty for dessert.

So we ate and talked. And ate and talked some more, then opened gifts.

Kit and Daniel enjoy a moment.

Kit and Daniel dance Celtic dances for nearly two hours, Daniel teaching Kit some complicated steps to the Celtic CD Daniel presented Anna for Christmas.

They still look energetic after finishing up!

Merry Christmas everyone!