We cannot get enough of “I want a hippopotamus for Christmas” around here right now. The audio’s on repeat. And I don’t mind a bit. It’s oddly addictive.
I’m also still not even close to tired of Mariah Carey’s “All I want for Christmas,” though I hear it has been eclipsed as most-played this year by the Shins’ cover of Paul McCartney’s “Wonderful Christmastime.” Other pop-ish favorites of mine are all Darlene Love’s “Christmas (Please come home),” She & Him’s “Baby, It’s Cold Outside,” She & Him’s “Blue Christmas,” and those ’80s classics by Wham and BandAid (with video, of course).
But if I’m feeling more sentimental, it’s Nat King Cole’s album, and espeically “Oh, Holy Night,” all the way.
What are your favorite holiday songs? Which one’s make you feel like that?
Earlier this year we had an incredible breakfast at Sqirl, Jessica Koslow’s beloved toast-and-rice-bowl restaurant in Silver Lake, Los Angeles. The flavors in her dishes are unexpected, bright, and fresh. I’ve been thinking about the savory bowl of rice and eggs ever since and actually thought something like it would be a beautiful addition to Christmas brunch. After all, the sweets are easy—cookies and pies and boxes of chocolates abound, cinnamon rolls and coffee cakes are sure crowd-pleasers (we’re going to include this French Toast roast); the savories can take a bit more thought if you’d like something other than a frittata to serve many.
So here’s a trick for batch-cooking soft eggs for a crowd, using Koslow’s recipe for Sorrel Rice Bowls with Poached Egg (adapted from Bon Appetit). Much of it can be prepped ahead. Keep Reading >
I can’t believe next week is Christmas! We’ve been counting down the days, and yet it still manages to surprise me. It can be sort of nice to stop and take stock of all the that’s been special about these anticipatory weeks—mostly involving these two cuties.
Here are some of the highlights around here, so far…
